Sausage Sourdough Stuffing

When the weather gets cold, staying at home brings us the most comfort — and so do plates of our sausage stuffing. 

After you taste the flavors brought out in this homemade stuffing, you’ll never reach for store-bought again.

Why You’ll Love This Sausage Sourdough Stuffing Recipe

This dish is a celebration of many fall flavors, including walnut, raisin, thyme, and rosemary, and makes a great side dish to your Thanksgiving turkey. Or, the hearty bread and sausage makes it filling enough to accompany a soup or salad for a lighter-fared lunch.

Baking this stuffing fills your home with the warm aromas of autumn. It cooks in less than an hour and comes out crispy on top while bubbling and hot underneath.

What Do I Need To Make Sausage Sourdough Stuffing?

To prepare sausage stuffing, you will need a large skillet, a meat masher, measuring utensils, cutting board, prep knife, and a 9x13 baking dish.

Your ingredient list is a little bit longer, but most of these items are pantry staples, and almost all of your prep work is reduced to the cutting board, so a ton of dishwashing won’t be necessary.

INGREDIENTS

• 1 white onion 
• 1 carrot
• 2 celery stalks
• 3 garlic cloves
• 1 bunch of fresh parsley
• ½ cup walnuts
• ½ pound whole wheat sourdough bread 
• ½ cup raisins
• 2 tablespoons olive oil
• 1 pound Italian sausage
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon fennel seeds
• 2 cups evaporated milk 

How To Make Sausage Sourdough Stuffing

Preheat the oven to 365 degrees F (185 C). Spray a 9x13 baking dish with nonstick cooking spray.

Prepare the vegetables as follows: 

1. Peel and dice the onion.
2. Wash the carrot and cut longways, then slice thinly.
3. Wash and thinly slice the celery.
4. Peel and mince the garlic cloves.
5. Roughly chop the parsley.

Roughly chop the walnuts.

Cut the bread into bite-sized cubes.

Heat the olive oil in a large skillet over medium heat. Add garlic and sauté for 20-30 seconds or until fragrant. 

Add the Italian sausage and fry until the meat browns.

Add the onion, celery, and carrot. Cook on medium-low for 10 minutes. Remove from heat.

Add the walnuts, raisins, parsley, pepper, thyme, rosemary, fennel, and salt to the pan and mix well. 

Add the chopped bread to the pan and mix well. 

Add the evaporated milk and stir until well-incorporated.

Pour the mixture into the 9x13 and spread evenly.

Bake for 15 minutes or until the top is golden and crispy.

What To Serve With Sausage Stuffing

• Roasted pumpkin spinach salad
• Maple mustard roasted butternut squash with pecans and goat cheese
• Wild rice delicata squash kale salad
• Healthy Roasted Red Pepper Tomato Basil Soup

FAQs

Sourdough Sausage Stuffing: Conclusion

After just a few minutes of prep work, this simple sausage stuffing comes together easily.

This recipe will become a new holiday favorite in your household. While baking, be sure to watch the top closely to make sure it doesn’t overbrown.

While you can store refrigerated leftovers, we recommend serving up all of this stuffing right away, while the top is crispy and the bubbling goodness underneath is still creamy and warm.

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