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Cozy Sourdough Herb Butter Sausage Stuffing Recipe

Sourdough herb butter sausage stuffing - featured image
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This stuffing features day-old sourdough, savory Italian sausage, and a rich herb butter that melts into every crevice. The edges get crispy and golden while the inside stays soft and almost custardy, making it the ultimate comfort food for Thanksgiving or any cozy dinner.

Ingredients

Scale
  • 1 large loaf day-old sourdough bread (about 12 cups cubed)
  • 1 pound (450g) Italian sausage, casings removed
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 1 large yellow onion, diced (about 2 cups)
  • 3–4 celery stalks, diced (about 1 cup)
  • 4–5 garlic cloves, minced
  • 2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 cups (480ml) low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cut the day-old sourdough into 1-inch cubes (about 12 cups). Spread on a baking sheet in a single layer. If not stale enough, bake for 5-7 minutes to dry slightly; cubes should be firm and slightly crunchy on the outside.
  3. Heat a large skillet over medium-high heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Transfer sausage to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
  4. In a small bowl, mash together the softened butter with fresh sage, rosemary, thyme, dried sage, dried thyme, salt, and pepper. Set aside.
  5. Add the diced onion and celery to the same skillet with the sausage fat. Cook over medium heat for 5-7 minutes until onions are translucent and celery softened. Add minced garlic and cook for 1 minute until fragrant.
  6. Add the herb butter to the skillet with the onions and celery. Stir until melted and everything is well coated. Cook for 2 more minutes to let the herbs bloom.
  7. In a large mixing bowl, combine the dried sourdough cubes, cooked sausage, and the onion-celery-herb butter mixture. Toss gently with your hands until evenly distributed.
  8. In a separate bowl, whisk together the chicken broth and beaten eggs. Pour over the bread mixture and toss gently again until all bread is moistened. The mixture should look wet but not swimming; add a splash more broth if dry.
  9. Pour the stuffing mixture into a greased 9×13-inch baking dish and spread into an even layer. Do not press down firmly.
  10. Cover the dish with aluminum foil and bake for 30 minutes.
  11. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  12. Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

For best texture, use day-old sourdough. If bread is fresh, cube and dry in a 300°F oven for 10-15 minutes. Season as you go for layered flavor. Use your hands to mix for even coating. Let assembled stuffing rest 15-20 minutes before baking for better absorption. Start checking for doneness at 15 minutes after removing foil to avoid over-baking. For make-ahead, assemble completely, cover, and refrigerate up to 24 hours; add 10-15 minutes to baking time.

Nutrition

Keywords: sourdough stuffing, herb butter stuffing, sausage stuffing, Thanksgiving stuffing, holiday side dish, cozy stuffing

Find it online: https://ovenmila.com/cozy-sourdough-herb-butter-sausage-stuffing-recipe/