Sausage, mushrooms, and herbs bring this sourdough stuffing to life! A twist on the classic stuffing at everyone's Thanksgiving dinner, this stuffing is filling and full of sausage and mushrooms as well as herbs like sage and rosemary!
Disclosure: As an Amazon Associate I earn a small commission from qualifying purchases, however this is at no cost to you.
If you're like me, you probably always bake a little to much sourdough bread and have a lot left over. Or you just love sourdough bread! Either way, this stuffing is a great way to put all that delicious sourdough bread to use!
This sourdough stuffing has all the classic flavors of a Thanksgiving stuffing, like rosemary and sage, but has the addition of sausage and mushrooms to take this stuffing to the next level!
Why You'll Love This Recipe
- Sourdough is best! Sourdough makes a delicious stuffing. That's because the bread is naturally very chewy and perfect to soak up all those delicious juices from the ingredients. Plus the tang from the bread is a flavor you can't get from a classic loaf of bread.
- It's a twist on a classic! Adding mushrooms and sausage to a stuffing takes it to the next level!
- It can be made in advance! Make this stuffing a day before and keep it in the refrigerator. You can also freeze this stuffing and bake it on the morning of Thanksgiving. Drizzle with a little more chicken broth to ensure the stuffing doesn't dry out.
Dressing vs Stuffing
Dressing is a little different than your typical stuffing, that's because we aren't stuffing it in the turkey, you're baking it in a baking dish instead. That's really the only difference. You can stuff this into the cavity of the turkey, but I don't recommend it.
If you do, you'll likely end up with an overcooked turkey. That's because the turkey will cook faster than the stuffing. The stuffing will take a long time to cook in the cavity of the turkey, and it won't get those crisp edges we all love!
Ingredients You'll Need
Most of these ingredients are things that you would use for your typical Thanksgiving stuffing.
- Sausage- 1 pound or 4 sausage links
- Sourdough Bread- one large loaf, or 8 cups.
- Eggs- the eggs hold the stuffing together and make for a more bread pudding like stuffing instead of a stuffing that easily falls apart.
- Celery and onions- a classic combination for stuffing.
- Herbs- Sage, rosemary, and parsley are classic in Thanksgiving stuffing.
- Mushrooms- Cremini add more meaty flavor, but you can use button mushrooms if you prefer.
- Chicken broth- Homemade is best, but if you don't have homemade, store bought is great as well. Low sodium is best so you can control the amount of sodium in the stuffing.
Can I Use Another Type of Bread?
Yes! Stick with a chewy, more dense type of bread. Classic sliced white bread would fall apart in the stuffing. Any artisan bread loaf will work in this recipe.
I find that homemade sourdough bread doesn't really go stale, it tends to just go bad. When you are making this recipe, if you aren't using sourdough bread, you can make you bread go stale by leaving it on the counter until it gets hard. Toasting the bread gets the "stale" texture quicker.
Equipment You'll Need
Let's Make Sourdough Stuffing with Sausage and Mushrooms!
Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with butter. Cut or tear the sourdough bread into cubes and place the bread on a baking sheet. Bake the baking sheet for 10-15 minutes until the bread is "stale" or hardened.
Take the sausage out of the casing and place it in a saute pan with the butter. Cook until the sausage is no longer pink, about 5 minutes. Add the chopped onion, chopped celery, and sliced mushrooms. Cook for another 5 minutes until the vegetables are soft and translucent. Add the chopped herbs and mix everything until just combined.
When the bread is hard and a little toasted, add the bread to a large bowl. Add the sausage and mushroom mixture to the bowl. Mix well to combine the ingredients. In a liquid measuring cup, mix together the three cups of broth with two eggs. Pour the liquid into the bowl with the bread and mix again.
Add the mixture to the prepared baking dish and bake, covered with aluminum foil for 45 minutes. After 45 minutes, remove the aluminum foil and bake for 15 more minutes until the stuffing is browned to your liking. Serve immediately!
Variations Of This Recipe
- Make it vegetarian!- Leave out the sausage and use vegetable broth instead. You can load up the stuffing with veggies too, such as thinly sliced kale.
- Making it spicy! Use spicy Italian sausage instead of sweet sausage.
- Lighten it up! Use chicken sausage that is flavored with Italian seasonings.
- Add some cheese! Everything is better with a little cheese! Add 2 cups of mozzarella cheese for an even more decadent stuffing!
Frequently Asked Questions
Yes! You can make this stuffing completely ahead of time and keep it in the refrigerator for up to 24 hours. When you are ready to bake it, place it in the oven. You can also freeze this stuffing by putting the stuffing together completely and then covering it with aluminum foil. Place it in the refrigerator the day before you need it. On Thanksgiving morning, place it in the oven to bake.
After Thanksgiving, this stuffing will last 3-4 days in an air tight container. You can also freeze this stuffing by placing the air tight container and freeze it up to 3 months. Make sure to label the container so you know how long it's been in the freezer.
Yes! If you only have dried herbs on hand, use those! The ratios will be different though as dried herbs are much more potent. Use 2 teaspoons of poultry seasoning, or 1 teaspoon of dried rosemary and 1 teaspoon of dried sage.
Other Recipes You'll Love!
Did you love this Sourdough Stuffing with Sausage and Mushrooms? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
- Kefir Cornbread
- Italian Stuffed Mushrooms
- Sweet and Spicy Cranberry Dip
- Sweet and Salty Pumpkin Seeds
- Sourdough Cheese Crackers
- Herb and Olive Oil Sourdough Crackers
Sourdough Stuffing with Mushrooms and Sausage
- 1 lb Sausage Casings Removed
- ¼ cup Butter
- 1 cup Onions chopped
- 1 cup Celery chopped
- ¼ cup Mushrooms Sliced, Cremini or Button
- 8 cups Sourdough Bread
- 3 cups Chicken Broth Low Sodium
- 2 large Eggs
- 1 tablespoon Sage Chopped
- 1 tablespoon Rosemary Chopped
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Grease a 9x13 inch baking dish with butter to prevent the sourdough stuffing from sticking.
- Cut the sourdough bread into cubes and place the cubes on a baking sheet. Bake for 10-15 minutes, until the bread is "stale" and hard.
- While the bread toasts, take the sausage out of the casing and add it to a saute pan with the butter. Cook for 5 minutes until the sausage is no longer pink.
- Add the chopped celery, onions, and sliced mushrooms to the pan. Cook for another 5 minutes until the vegetables are softened.
- Add the chopped herbs to the pan and mix everything together.
- Place the bread cubes into a large bowl. Add the sausage and mushroom mixture to the bread cubes and toss to combine.
- In a liquid measuring cup, measure out 3 cups of broth. Crack the two eggs into the broth and whisk well to combine the broth and eggs.
- Add the broth mixture to the bread mixture and toss all the ingredients to combine. Season with salt and pepper to your liking.
- Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, take the aluminum foil off of the baking dish and bake for 15 minutes longer until the top is browned to your liking. Serve immediately.
- To make this ahead of time, mix all the ingredients together in the baking dish and cover the baking dish with aluminum foil. Cover and place the baking dish in the refrigerator for up to 24 hours.
- Covering the baking dish will prevent the stuffing from browning too quickly.
- Using low sodium chicken broth will allow you to control the amount of salt in the stuffing.