This year I started a new tradition: homemade stuffing. In past years I used boxed mix, which was convenient and tasty, but I wanted to take stuffing from good to great. The result is a sausage-and-sourdough stuffing that will be on our Thanksgiving table every year.
For those who eat meat, adding sausage elevates the dish. The pork sausage in this recipe brings savory depth and a satisfying texture without overwhelming the other flavors. I like adding apples and raisins for a hint of sweetness and bright acidity; rustic sourdough bread pairs beautifully with those fruit notes. Fresh thyme and sage are Thanksgiving essentials—especially the fresh sage, which really lifts the whole dish. Celery adds a little crunch, and together these elements create a well-balanced stuffing that transforms a familiar side into something special.
The prep is straightforward, and you can prepare much of this ahead if your holiday schedule is busy. Dry the bread the day before or earlier in the day and finish it with the turkey. You can also bake it fully in advance and reheat before serving.
In brief: dry sourdough cubes in a low oven, then sauté the sausage. Sauté onions, celery and apples in butter, return the sausage to the pan, and add wine, stock, raisins and herbs. Combine the mixture with the dried bread and remaining butter, transfer to a greased baking dish, and bake until golden. It’s more work than opening a box, but the flavor payoff is worth it.
Sourdough Stuffing with Sausage
Share
Print
Ingredients
- 1/2 lb. loaf of rustic sourdough bread
- 1 lb. pork sausage (removed from casings)
- 5 Tbsp. butter (divided)
- 1 onion (diced)
- 3 celery stalks (cut into 1/4″ dice)
- 2 Granny Smith apples (peeled, cored and diced)
- 1 cup dry white wine
- 2 cups chicken stock
- 1/2 cup raisins
- 1 tsp. chopped fresh thyme
- 1 Tbsp. chopped fresh sage
Instructions
-
Preheat the oven to 300° F (150° C).
-
Slice the sourdough loaf into 1-inch slices, then tear or cut into bite-size pieces.
-
Spread the bread cubes on a parchment-lined baking sheet and dry in the oven for about 20 minutes, until the outside becomes slightly crunchy.
-
Increase oven temperature to 350° F (175° C).
-
In a large skillet with a little oil, sauté the sausage over medium heat until cooked through, breaking it up as it cooks.
-
Remove the sausage from the skillet and add 2 tablespoons of butter. Sauté the diced onion, celery and apples with a pinch of salt until softened.
-
Return the sausage to the pan and add the white wine, chicken stock, raisins, thyme and sage. Season with salt and freshly ground black pepper and simmer briefly to combine flavors.
-
In a large bowl, combine the dried bread cubes with the pan mixture and the remaining 3 tablespoons of butter, mixing until evenly coated.
-
Transfer the stuffing to a greased 8×8-inch (20×20 cm) baking dish, spreading it evenly.
-
Bake uncovered for 40 to 50 minutes, until the top is golden and the center is set.
Notes
Tried this recipe?
Let us know how it was!
More Thanksgiving Recipes
- Kale Salad with Roasted Sweet Potatoes and an Apple Cider Vinaigrette
- Brined and Herb Roasted Turkey Breast
- The Creamiest Mashed Potatoes
- Perfect Green Beans
- Pumpkin-Pecan Bread Pudding
- Apple-Rhubarb Crumble