This Sourdough Stuffing (Dressing) with Sausage, Sage, and Mushrooms is the ultimate holiday side. With tangy sourdough, savory sausage, mushrooms, and sage, this stuffing brings warmth to any Thanksgiving or holiday table.
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Sourdough stuffing is a delicious variation of traditional stuffing. Using sourdough bread gives it a subtle tang, balancing the rich sausage and fresh herbs. This version combines sourdough cubes, sage-flavored sausage, mushrooms, and a blend of thyme and rosemary, making it a unique and flavorful dish that’s perfect for holiday gatherings and family dinners.
Why We Love This Sourdough Stuffing Recipe:
- Tangy Flavor: Sourdough bread gives this stuffing a unique flavor that pairs perfectly with savory sausage and fresh herbs.
- Perfect Texture: Toasted bread cubes hold up well, providing both a crispy top and a tender interior.
- Ideal for Holidays: A versatile, crowd-pleasing dish for Thanksgiving or any special gathering.
- Easy to Customize: Simple to adjust with your favorite ingredients or dietary needs.
If you like this Thanksgiving recipe, you may also love our Mushroom and Leek Bread Stuffing or our Cornbread and Sage Dressing.
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Ingredients
- Sourdough Bread: Adds a unique tangy flavor and hearty texture to the stuffing.
- Celery and Onion: Provide a classic crunch and sweetness, enhancing the overall flavor.
- Baby Bella Mushrooms and Garlic: Add an earthy, aromatic richness that complements the sausage.
- Sage-Flavored Sausage: Lends a savory, herbaceous flavor with a hint of spice for depth.
- Butter and Low-Sodium Broth: Add moisture and richness, keeping the stuffing tender without overpowering the other flavors.
- Better Than Bouillon Poultry Seasoning, Fresh Thyme, and Rosemary: These herbs and seasonings bring an aromatic, holiday-inspired depth to the stuffing.
- Kosher Salt and Black Pepper: Enhance the natural flavors and add a mild heat.
- Egg: Provides a richer texture and helps bind the stuffing.
- Parsley: A fresh, vibrant garnish that adds a pop of color and flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Instructions
How to Make Sourdough Bread Stuffing with Sausage, Sage, and Mushrooms
STEP ONE: Toast the Bread
Preheat your oven to 350°F (175°C). Spread cubed sourdough bread on a baking sheet and toast until golden and slightly crisp, about 12-15 minutes. Let it cool while preparing the other ingredients.
STEP TWO: Cook the Sausage
In a Dutch oven over medium heat, cook the sausage until browned and fully cooked, breaking it into pieces as it cooks. Once cooked, remove the sausage from the Dutch oven, leaving any remaining fat to add flavor to the vegetables.
STEP THREE: Sauté the Vegetables and Add Seasonings
In the same Dutch oven, add diced celery, onion, mushrooms, and garlic. Sauté until softened and slightly caramelized. Stir in melted butter to coat the vegetables, then add Better Than Bouillon poultry seasoning, thyme, rosemary, kosher salt, and black pepper. Allow the flavors to blend into the mixture.
STEP FOUR: Combine and Bake
Gradually pour in broth and return the sausage to the Dutch oven, mixing well. Add toasted sourdough cubes, stirring to ensure all bread is moistened but not soggy. If using, whisk in an egg for a richer texture.
Transfer to a greased 9x13-inch baking dish, dot with pats of butter, cover with foil, and bake at 350°F for 25 minutes. Remove the foil and bake an additional 10-15 minutes until the top is golden brown.
Substitutions & Variations
- Sourdough Bread: Use French bread, whole wheat, or gluten-free bread.
- Sausage: Replace with mild Italian sausage or vegetarian sausage crumbles.
- Mushrooms: Omit for a simpler flavor.
How Can I Customize this Recipe?
- Vegetarian Option: Use vegetarian sausage and vegetable broth.
- Spice: Add a pinch of red pepper flakes or hot Italian sausage.
Storage
Store leftover sourdough stuffing in an airtight container in the fridge for up to 3 days.
To freeze, cool completely, then store in airtight containers. Reheat with a splash of broth for best results.
👩🍳 Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
Expert Tips for Success
For a crisper texture, thoroughly toast the bread cubes before combining with other ingredients.
Adjust the broth as needed for a moist but not soggy consistency.
This dish can be prepared the night before; simply bake it on the day of serving for maximum freshness.
To reheat, cover and bake at 350°F until warmed through, adding a splash of broth for extra moisture.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use extra sourdough for this Easy Sourdough French Toast Recipe.
- Make Sausage Breakfast Casserole with any leftover sausage.
- Use fresh herbs in a Herb Butter Spread.
Need Something To Pair This With?
- Serve with Roast Turkey for a classic Thanksgiving meal.
- Pair with a Brussels Sprouts Salad with Bacon, Almonds, and Gorgonzola for the perfect side.
- Add Cranberry Sauce for a tangy flavor.
In The Mood For a Similar Dish?
- Classic Cornbread Stuffing
- Mushroom and Herb Dressing
- Apple and Sage Stuffing
Related
More Thanksgiving recipes you will love:
FAQ
Yes, you can prepare this sourdough stuffing a day in advance, which is great for saving time on busy holidays. Once assembled, cover it tightly and refrigerate overnight. On the day of serving, bake it fresh for the best texture and flavor.
Traditionally, stuffing is cooked inside the bird, while dressing is baked separately in a dish. Although the terms are often used interchangeably, this recipe is technically a dressing since it’s baked outside of the turkey. Baking it separately makes it easier to get a crisp, golden topping.
Yes, this sourdough stuffing freezes well and can be stored for up to 2-3 months. To freeze, let it cool completely, then transfer it to airtight containers or heavy-duty freezer bags to prevent freezer burn. Thaw overnight in the refrigerator, and reheat in the oven with a splash of broth to keep it moist.
📖 Recipe
Sourdough Stuffing (Dressing) with Sausage, Sage, and Mushrooms
Equipment
- Dutch oven
- Baking sheet
- 9x13 inch baking dish
- Large mixing spoon
Ingredients
- 1 ½ loaves day-old Sourdough bread cubed (about 20 ounces or 10-12 cups)
- 2 cups celery diced small
- 1 large onion diced
- 8 ounces Baby Bella mushrooms diced
- 6-8 cloves garlic minced
- 1 pound sage-flavored sausage removed from the tube
- ½ cup butter melted
- 2-3 cups low-sodium chicken or vegetable broth adjust as needed
- 1 teaspoon Better Than Bouillon poultry seasoning
- 2 tablespoons fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 egg
- 2 tablespoons butter patted on top
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon black pepper
- Parsley chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for 12-15 minutes, or until golden brown and slightly crisp. Set aside to cool.
- In a Dutch oven, cook the sage sausage over medium heat, breaking it into small pieces. Cook until browned and fully cooked through (about 5-7 minutes). Remove the sausage from the Dutch oven and set it aside.
- In the same Dutch oven, add the diced celery, onion, mushrooms, and minced garlic. Sauté for 8-10 minutes until softened and slightly caramelized. Once the vegetables are softened, stir in the melted butter to coat them evenly. Then, stir in the Better Than Bouillon poultry seasoning, thyme, rosemary, kosher salt, and black pepper. Allow the seasonings to blend into the vegetable mixture for 1-2 minutes.
- Gradually pour in the broth. Return the sausage to the Dutch oven and mix thoroughly. Gradually add the toasted bread cubes, stirring as you go. Adjust the broth to ensure the bread is moistened but not soggy. If you prefer a richer texture, whisk in the egg and stir it into the mixture.
- Transfer the mixture to a greased 9x13-inch baking dish. If desired, dot the top with 2 tablespoons of patted butter. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
- Remove from the oven, garnish with fresh parsley, and serve warm.
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Notes
- Sourdough Bread: Use French bread, whole wheat, or gluten-free bread.
- Sausage: Replace with mild Italian sausage or vegetarian sausage crumbles.
- Mushrooms: Omit for a simpler flavor.
Nutrition
This Sourdough Stuffing Recipe with Sausage, Sage, and Mushrooms is a must-try for Thanksgiving or any holiday meal. Its rich flavors make it a memorable side dish that friends and family will love.
Try it for your next gathering and let us know how it turns out!
Ensure sausage is fully cooked before mixing with other ingredients. Store leftovers in the refrigerator within two hours of baking, and consume within three days.
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