Sourdough stuffing with sausage is the best stuffing you have ever tasted and a must have at your holiday meal. It’s full of savory sausage and bacon, making it extra hearty compared to traditional dressing, and pairs well with any main course. Plus, it’s quick, easy, and on the table in just 45 minutes.
No Thanksgiving table is complete without stuffing. And if you ask me, good stuffing is hard to come by…sometimes it’s too soggy or too dry. But this holiday season, I promise you it will be perfect! Adding the sausage and bacon really bulks up the dish, just like it does with this one-pan dirty rice recipe.
Our other favorite Thanksgiving side dishes are sweet potato souffle (or sweet potatoes with brown sugar pecan streusel), carrot souffle, and cranberry jello salad. Or try our Cornbread Sausage Stuffing as an alternative to the traditional stuffing on your dinner table.
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🍞 Ingredients:
- breakfast sausage – we used links, but you could use ground sausage as well.
- bacon – cook on the stove top or make crispy air fryer bacon without all of the hassle.
- sourdough croutons or bread crumbs – see the notes section if you need to use fresh bread.
- chicken broth – if using low sodium you may want to add a little more salt. You can also use homemade chicken stock as well.
- unsalted butter
- Spices: sea salt, black pepper, garlic powder, onion powder
- Fresh parsley – use as a garnish.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Just before serving, sprinkle parsley on top of the sausage sourdough stuffing for a nice garnish.
Substitutions and Variations
- Other sausage – we used pork sausage but I am sure you could turkey sausage or chicken sausage, but it will change the flavor slightly. Hot Italian sausage would also be great if you like spicy and sage sausage if you like the flavor.
- Veggies – some like to add a carrot, celery, onion mixture to their stuffing just sautéed them before you add the bread-sausage mixture. Mushrooms would also be delicious.
- Cornbread – next time try my cornbread sausage stuffing recipe.
- Stovetop Stuffing – this Thanksgiving stovetop stuffing uses the box mix and has cranberries.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees. Cook the sausage links and bacon over medium-high heat until done, then chop into small pieces.
Step 1: Add the sourdough bread cubes (these should be bite-sized pieces) to a large mixing bowl and sprinkle the spices over top.
Step 2: Pour the chicken stock over stuffing so it’s distributed evenly.
Step 3: Mix in the crumbled bacon and cooked sausage using a wooden spoon. Grease a 9×13 baking dish. Melt butter in a small bowl.
Step 4: Spread the sourdough sausage stuffing into the prepared baking dish and drizzle the melted butter, saving a couple tablespoons of butter for later.
Pro Tip: Be sure to cover the stuffing evenly with the broth so there are no dry or mushy spots.
Step 5: Bake stuffing for 40 minutes in the preheated oven covered.
Step 6: Uncover and continue baking for another 5-7 minutes until the top is brown.
SERVE: Brush with the remaining butter and top with fresh herbs or parsley.
- Stale bread works better for stuffing recipes than fresh bread. If you don’t have stale, you can either slice the bread into chunks and toast in the oven or leave it out overnight for the next day. When using the oven, spread the bread cubes into a single layer on a large rimmed baking sheet versus mounding them on top of each other.
- If you are going to use my recipe for sourdough bread croutons, reduce the amount of seasoning in the stuffing recipe.
- When using this recipe to stuff your turkey, I recommend mixing in the bacon after it comes out of the oven so it’s not rubbery.
Fun Fact
Because of the bacteria in sourdough bread, it will not mold as fast as regular. -The Pantry Mama
Recipe FAQs
Keep leftover stuffing in an airtight container or covered tightly with plastic wrap for up to 4 days in the fridge or freeze for 1 month.
As long as you measure the broth correctly it should be moist but not soaking wet. However, you can always add extra toasted bread cubes to soak some of the liquid up.
Chop the sourdough into cubes. Transfer bread to a large baking sheet in an even layer. Bake for 20-30 minutes at 350 degrees.
More Delicious Holiday Recipes
If you tried this Sourdough Stuffing with Sausage Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Sourdough Stuffing with Sausage
Ingredients
- 1 8-ounce package breakfast sausage links, cooked and sliced into pieces
- 1 pound bacon cooked and crumbled
- 12 ounces sourdough croutons or bread crumbs you can also slice fresh sourdough bread into chunks and toast in the oven until lightly dried
- 3 cups chicken broth
- ½ cup unsalted butter melted
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley for garnish if desired
Instructions
- Preheat the oven to 350°F.
- Cook the bacon and sausage, and then chop into bite size pieces.
- Place the bread cubes into a large bowl and sprinkle the salt, pepper, garlic and onion powder over the top.
- Pour chicken broth over the bread mixture and toss to distribute evenly.
- Add bacon and sausage and mix until combined.
- Butter or spray a 9×13 casserole dish with non-stick cooking spray.
- Spread the stuffing mixture into the casserole dish. Drizzle with melted butter, reserving a few tablespoons.
- Cover baking dish with aluminum foil.
- Bake for approximately 40 minutes, covered, until the stuffing mixture is cooked through.
- Uncover and bake for 5 minutes more until the top is golden brown.
- Brush with reserved butter and sprinkle with chopped fresh parsley.
Notes
Nutrition
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