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sausage sourdough stuffing in a white casserole dish.

Sausage Sourdough Stuffing with Brown Butter and Sage

Make this easy sausage sourdough stuffing with nutty brown butter, crispy sage, and savory herbs. A delicious make-ahead Thanksgiving side dish!
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 10

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 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.

Notes

 
Recipe Note: No need to stuff the turkey for this one! This delicious sausage sourdough stuffing is baked right in a casserole dish, giving you those irresistible golden, crispy edges and a soft, buttery center. It's an easy, stress-free way to bring all those cozy Thanksgiving flavors to your holiday table!
Keyword brown butter stuffing, Sausage sourdough stuffing, sausage stuffing, sourdough stuffing, Thanksgiving sausage stuffing