This Sausage Sourdough Stuffing with Brown Butter and Sage is baked in a casserole dish instead of inside the turkey, giving you the perfect combination of crispy golden edges and a soft, buttery center. Packed with savory sausage, fresh herbs, and toasted sourdough bread, it's an easy and delicious Thanksgiving side dish that everyone will love!
💕Why You'll love this Sourdough Sausage Stuffing:
Perfectly crispy edges: Toasted sourdough creates a beautiful golden topping.
Special but simple: Caramelized shallots and crispy sage make it feel a little fancy without extra fuss.
Make-ahead friendly: Perfect for busy Thanksgiving cooking.
A crowd-pleaser: Hearty enough for sausage lovers while still tasting like classic holiday stuffing.
If you love this recipe, you'll also need to try my Old Fashioned Baked Macaroni and Cheese (My Grandma Friant's recipe) and Honey Butter Cornbread Casserole (Easy Jiffy Recipe)
What makes this sausage sourdough stuffing so delicious is the combination of savory sausage, tangy sourdough bread, and rich brown butter. Fresh sage, thyme, and caramelized shallots bring all those cozy Thanksgiving flavors together in every bite!
Ingredients for the Honey Butter Cornbread Casserole:
Jump to:
- 💕Why You'll love this Sourdough Sausage Stuffing:
- Ingredients for the Honey Butter Cornbread Casserole:
- How to Make Sausage Sourdough Stuffing in the Oven:
- Tips for the Best Sourdough Sausage Stuffing:
- Delicious substitutions and variations:
- Make-ahead, storage, and freezing
- Frequently Asked Questions:
- Recent Recipes:
- Sausage Sourdough Stuffing with Brown Butter and Sage
How to Make Sausage Sourdough Stuffing in the Oven:
1. Dry the sourdough bread
Preheat oven to 300°F. Spread the torn bread on two large baking sheets and bake for 25–30 minutes, tossing halfway through, until dried out but not deeply browned. Set aside. Increase oven temperature to 375°F.
2. Brown the sausage
In a large skillet over medium heat, cook the sausage for 8–10 minutes, breaking it into bite-sized crumbles. Cook until browned and fully cooked. Transfer to a paper towel-lined plate. Drain excess grease, leaving about 1 tablespoon in the skillet.
3. Caramelize the vegetables
Add shallots, leek, and celery to the skillet. Cook over medium-low heat for 10–12 minutes until tender and lightly golden. Add garlic and thyme and cook another minute. Remove from heat.
4. Make the brown butter and crispy sage
Melt the butter in a light-colored saucepan over medium heat. Add the whole sage leaves and cook until crisp, approximately 30–60 seconds; carefully remove to a paper towel-lined plate. Continue cooking the butter, swirling the pan frequently, until the milk solids turn golden brown and smell nutty, about 3–5 more minutes. Immediately remove from heat and stir in the chopped sage. Transfer to a heatproof bowl to prevent burning.
5. Combine everything
Place the dried bread in a very large bowl. Add the cooked sausage, vegetables, parsley, and brown butter, reserving approximately 2 tablespoons of the brown butter for finishing. Gently toss until evenly mixed.
6. Add the broth mixture
In a separate bowl, whisk the eggs, Dijon mustard, and 2 cups of chicken broth. Pour over the bread mixture and gently fold together. Add up to another ½ cup of broth if the bread looks dry. The stuffing should be evenly moistened but not soggy. Taste the cooked sausage-and-vegetable mixture before combining, then adjust salt and pepper as needed.
7. Bake covered
Spoon the mixture loosely into a buttered deep 9×13-inch or approximately 4-quart baking dish. Cover tightly with foil and bake at 375°F for 25 minutes.
8. Make the top crispy
Remove foil and continue baking for another 20–25 minutes, until golden brown and the center reaches 165°F. Bake a few additional minutes if needed.
9. Add the finishing touch
Warm the reserved brown butter if necessary and drizzle it over the stuffing. Garnish with crispy sage leaves and a sprinkle of fresh parsley. Let rest for about 10 minutes before serving.
A little recipe-development tip: Start with 2 cups of broth. Different sourdough loaves absorb moisture differently, so testing the exact amount will help you get that perfect soft center and crispy top.
Tips for the Best Sourdough Sausage Stuffing:
- Use mild breakfast sausage. It has a wonderful savory flavor without overpowering the brown butter. Mild Italian sausage works too.
- Don't skip drying the bread. Fresh sourdough can become gummy when mixed with broth.
- Brown the butter carefully. The toasted milk solids are what give it that delicious nutty taste.
- Leave the bread loosely packed. This helps create a soft middle and crispy golden top.
- Save the crispy sage until serving. That way it stays crisp and looks beautiful on your holiday table.
Helpful Tip: No need to stuff the turkey for this one! Baking this sausage sourdough stuffing in a casserole dish gives you those irresistible crispy edges and a soft, buttery center. Plus, the FDA recommends cooking stuffing separately for food safety. Just make sure the center reaches 165°F!
1. FDA – Safe Thanksgiving Stuffinghttps://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays
Delicious substitutions and variations:
| Variation | What to change |
|---|---|
| Apple sausage stuffing | Add 1 diced Honeycrisp apple when cooking the vegetables. |
| Cranberry sausage stuffing | Fold in ½ cup dried cranberries before baking. |
| Pecan sausage stuffing | Add ½ cup toasted chopped pecans. |
| Spicy sausage stuffing | Substitute hot Italian sausage for mild sausage. |
| Without leeks | Replace the leek with ½ cup chopped yellow onion. |
Make-ahead, storage, and freezing
Make ahead: Dry the bread up to 2 days early. Cook the sausage and vegetables ahead and refrigerate them promptly in separate airtight containers. Prepare the brown butter ahead, too. Combine everything with the broth and eggs just before baking. Food-safety guidance recommends not refrigerating fully assembled, uncooked stuffing overnight.
Refrigerate: Store the fully cooked stuffing in an airtight container for 3–4 days.
Freeze: Freeze cooled, baked stuffing for up to 2 months for the best texture.
Reheat: Cover with foil and reheat at 350°F with a splash of broth until the center reaches 165°F. Uncover briefly to crisp the top.
Leftover sausage sourdough stuffing is just as delicious the next day! Reheat it in the oven with a splash of chicken broth to keep the center moist while bringing back those wonderful crispy edges.
Frequently Asked Questions:
Can I use store-bought sourdough bread?
Absolutely! Bakery-style sourdough works beautifully. Choose a sturdy loaf rather than soft sandwich bread.
Can I leave out the eggs?
Yes. The eggs help bind the stuffing and create a tender center, but you can leave them out and add a little more broth as needed.
Why is my sourdough stuffing dry?
The bread may have absorbed more broth than expected. Add extra warm broth a few tablespoons at a time before baking until the mixture is evenly moistened.
Recent Recipes:
Sausage Sourdough Stuffing with Brown Butter and Sage
Equipment
- . 9×13-inch Baking Dish Perfect for baking the stuffing outside the turkey and creating those irresistible golden, crispy edges. A 4-quart casserole dish also works well.
- large skillet For browning the sausage and sautéing the shallots, leeks, and celery.
- Light-Colored Saucepan Essential for browning the butter so you can easily see when it turns golden brown without burning.
- Two Large Rimmed Baking Sheets For drying and lightly toasting the sourdough bread before assembling the stuffing.
- Extra-Large Mixing Bowl Makes it easy to combine the bread, sausage, vegetables, herbs, and broth without making a mess.
- Whisk For mixing the eggs, Dijon mustard, and chicken broth.
- Sharp Chef's Knife and Cutting Board For chopping the fresh herbs and vegetables.
- Instant-read thermometer Helps ensure the center of the stuffing reaches a safe temperature of 165°F.
Ingredients
- 1 (16-ounce) loaf sourdough bread, torn into ¾- to 1-inch pieces (about 9–10 cups)
- 1 pound mild pork breakfast sausage
- ½ cup unsalted butter (1 stick), plus extra for greasing
- 3 medium shallots, finely chopped
- 1 large leek, white and light green parts only, thoroughly washed and finely chopped
- 3 celery stalks, finely diced
- 3 garlic cloves, minced
- 2 tablespoon chopped fresh sage
- 8 small whole fresh sage leaves, for crispy garnish
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped fresh parsley
- 2½ cups low-sodium chicken broth, plus more if needed
- 2 large eggs, lightly beaten
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- 1. Dry the sourdough breadPreheat oven to 300°F. Spread the torn bread on two large baking sheets and bake for 25–30 minutes, tossing halfway through, until dried out but not deeply browned. Set aside. Increase oven temperature to 375°F.
- 2. Brown the sausageIn a large skillet over medium heat, cook the sausage for 8–10 minutes, breaking it into bite-sized crumbles. Cook until browned and fully cooked. Transfer to a paper towel-lined plate. Drain excess grease, leaving about 1 tablespoon in the skillet.
- 3. Caramelize the vegetablesAdd shallots, leek, and celery to the skillet. Cook over medium-low heat for 10–12 minutes until tender and lightly golden. Add garlic and thyme and cook another minute. Remove from heat.
- 4. Make the brown butter and crispy sageMelt the butter in a light-colored saucepan over medium heat. Add the whole sage leaves and cook until crisp, approximately 30–60 seconds; carefully remove to a paper towel-lined plate. Continue cooking the butter, swirling the pan frequently, until the milk solids turn golden brown and smell nutty, about 3–5 more minutes. Immediately remove from heat and stir in the chopped sage. Transfer to a heatproof bowl to prevent burning.
- 5. Combine everythingPlace the dried bread in a very large bowl. Add the cooked sausage, vegetables, parsley, and brown butter, reserving approximately 2 tablespoons of the brown butter for finishing. Gently toss until evenly mixed.
- 6. Add the broth mixtureIn a separate bowl, whisk the eggs, Dijon mustard, and 2 cups of chicken broth. Pour over the bread mixture and gently fold together. Add up to another ½ cup of broth if the bread looks dry. The stuffing should be evenly moistened but not soggy. Taste the cooked sausage-and-vegetable mixture before combining, then adjust salt and pepper as needed.
- 7. Bake coveredSpoon the mixture loosely into a buttered deep 9×13-inch or approximately 4-quart baking dish. Cover tightly with foil and bake at 375°F for 25 minutes.
- 8. Make the top crispyRemove foil and continue baking for another 20–25 minutes, until golden brown and the center reaches 165°F. Bake a few additional minutes if needed.
- 9. Add the finishing touchWarm the reserved brown butter if necessary and drizzle it over the stuffing. Garnish with crispy sage leaves and a sprinkle of fresh parsley. Let rest for about 10 minutes before serving.
