When the weather turns cold, nothing is more comforting than a warm plate of homemade sausage stuffing. Once you taste this flavorful sourdough version, you’ll never go back to store-bought.
Packed with fall favorites like walnuts, raisins, thyme, and rosemary, this stuffing pairs perfectly with Thanksgiving turkey or stands on its own with soup or salad.
It bakes in under an hour, turning crisp on top and warm and savory underneath. All you need is a skillet, a cutting board, and a 9x13 dish — most ingredients are pantry staples, so prep is easy and cleanup is minimal.
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:
- Peel and dice the onion.
- Wash the carrot and cut longways, then slice thinly.
- Wash and thinly slice the celery.
- Peel and mince the garlic cloves.
- 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
Ground Italian sausage is typically the protein in stuffing, but you could use breakfast sausage or ground turkey. Kielbasa or bacon works too for something different.
You could also use brioche or challah bread.
We recommend storing sausage stuffing in a sealed container in the fridge for up to four days.
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.
Sausage sourdough stuffing
Nourishing and fragrant, a heart dish that either stands alone or acts as a side dish.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Side
- Cuisine: American
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
Instructions
- Preheat the oven to 365 degrees F (185 C). Spray a 9x13 baking dish with nonstick cooking spray.
- Prepare the vegetables as follows:
- Peel and dice the onion.
- Wash the carrot and cut longways, then slice thinly.
- Wash and thinly slice the celery.
- Peel and mince the garlic cloves.
- 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.
Notes
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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