Sourdough Stuffing Recipe | Best Thanksgiving Side
This sourdough stuffing recipe is the best Thanksgiving side and easier than you think! Dried homemade sourdough bread, combined with sausage, sauteed vegetables, and savory herbs, creates a comforting, hearty side dish for your holiday table.
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Equipment
- large mixing bowl
- skillet
- sharp knife
- Cutting Board
- 9x13 baking dish
Ingredients
- 1 loaf sourdough sandwich bread
- 1 lbs pork sausage
- 1 medium onion dice
- 6 stalks celery trim the ends and dice
- 2 tsp poultry seasoning
- ¾ cup whole milk as needed
Instructions
- To dry the bread, arrange slices of fresh bread on a clean work surface. Leave out for 8 hours. I do this step overnight.
- The next morning, cut the bread into 1-inch cubes. Add the cubed bread to a large bowl and toss with salt and poultry seasoning.
- Brown the pork sausage with diced onion and celery in a large skillet over medium heat until the vegetables are soft and the sausage is fully cooked.
- Pour the sausage, celery, onions, and all of the juices over the bread cubes. Using a wooden spoon, stir until the mixture is even distributed, lifting from the bottom of the bowl.
- Adjust the stuffing. If the stuffing is too dry, add milk, a little bit at a time, until the stuffing is softened and still holds its shape, but not soggy. If the stuffing seems too wet, add some bread crumbs to soak up the extra liquid.
- Grease a 9x13 baking dish. Pour the stuffing mixture into the prepared baking dish, cover with a piece of aluminum foil, and refrigerate for at least 4 hours.
- When ready to serve, preheat the oven to 350°F/177°C. Bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes or until the top is lightly golden brown.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Store
Allow the sourdough stuffing to cool to room temperature before placing it in an airtight container or covering the baking dish with aluminum foil. Refrigerate for up to 3 days. To reheat, warm the stuffing in the oven at 350°F/177°C for 20 minutes, or until heated through. Covering with foil prevents the stuffing from drying out as it bakes.Sourdough Stuffing Tips
- I always use milk to hydrate the stuffing if it feels too dry, but you can always use chicken broth or vegetable broth for an added savory flavor.
- I find making the sourdough stuffing a day in advance gives the stuffing time for the moisture to soak into the dried bread and creates a consistent texture throughout the stuffing. Cover the pan with foil and refrigerate for at least 4 hours, but ideally overnight.
- Keep it simple and use dry herbs instead of fresh herbs.
- When drying, arrange the bread with the ends slightly overlapping. This keeps it elevated and allows plenty of airflow for all sides of the bread.
Nutrition
Calories: 341.5kcalCarbohydrates: 36.3gProtein: 14.2gFat: 15.1gSaturated Fat: 4.9gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 34.9mgSodium: 639.5mgPotassium: 300.7mgFiber: 2.2gSugar: 5.3gVitamin A: 182.9IUVitamin C: 1.9mgCalcium: 186.2mgIron: 3mg
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