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Best Quick Sourdough Stuffing with Sausage and Sage

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This quick sourdough stuffing with sausage and sage is a weeknight-friendly side dish that turns stuffing skeptics into converts. Made with hearty sourdough, savory Italian sausage, and fresh herbs, it delivers crispy edges and tender, flavorful pockets in under 45 minutes.

Ingredients

Scale
  • 1 pound (450g) day-old sourdough bread, cut into 1-inch cubes
  • 1 tablespoon olive oil (for toasting bread if needed)
  • 1 pound (450g) Italian sausage, casings removed
  • 4 tablespoons (56g) unsalted butter
  • 1 large yellow onion, finely chopped (about 2 cups)
  • 3 celery stalks, finely chopped (about 1.5 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage leaves, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1.5 cups (355ml) low-sodium chicken broth
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). If your bread isn’t day-old, spread the cubes on a baking sheet and toast them for 8-10 minutes until dry.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the butter to the same skillet. Once melted, add the onion and celery. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the garlic, sage, rosemary, and thyme. Cook for one more minute until fragrant.
  4. Combine the bread and vegetable mixture: Place the bread cubes in a large mixing bowl. Pour the cooked vegetable and herb mixture over the bread, scraping every bit from the skillet. Add the cooked sausage back in. Toss gently until well combined.
  5. Prepare the broth mixture: In a small bowl or measuring cup, whisk together the chicken broth, beaten egg, salt, and pepper. Pour evenly over the bread mixture. Toss gently again, making sure every cube gets a little moisture. Don’t overmix.
  6. Transfer to the baking dish: Pour the mixture into a greased 9×13-inch baking dish. Spread into an even layer. For extra crispy edges, don’t press it down too firmly.
  7. Bake to perfection: Bake uncovered for 25-30 minutes, until the top is golden brown and crispy. Let it rest for 5 minutes before serving.

Notes

For extra-crispy top, broil for the last 2-3 minutes. Watch carefully to avoid burning. If making ahead, assemble completely, cover, and refrigerate for up to 24 hours; add 10-15 minutes to baking time if starting from cold. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, quick stuffing, Thanksgiving stuffing, sage stuffing, easy stuffing recipe

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