Sausage sourdough stuffing

Sausage sourdough stuffing

Nourishing and fragrant, a heart dish that either stands alone or acts as a side dish.


  • 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 


  • 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.


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.