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–+ servings
A large baking dish of sourdough stuffing with sausage.
5 from 1 vote
Created by: Stefanie

Sourdough Stuffing with Sausage


Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
8
Say hello to your new favorite side dish, sourdough stuffing with sausage. It's full of flavor, very simple to make, and great for Thanksgiving and Christmas dinner. 
8

Ingredients

  • 1 8-ounce package breakfast sausage links, cooked and sliced into pieces
  • 1 pound bacon cooked and crumbled
  • 12 ounces sourdough croutons or bread crumbs you can also slice fresh sourdough bread into chunks and toast in the oven until lightly dried
  • 3 cups chicken broth
  • ½ cup unsalted butter melted
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Fresh parsley for garnish if desired

Instructions

  • Preheat the oven to 350°F.
  • Cook the bacon and sausage, and then chop into bite size pieces.
  • Place the bread cubes into a large bowl and sprinkle the salt, pepper, garlic and onion powder over the top.
  • Pour chicken broth over the bread mixture and toss to distribute evenly.
  • Add bacon and sausage and mix until combined.
  • Butter or spray a 9x13 casserole dish with non-stick cooking spray.
  • Spread the stuffing mixture into the casserole dish. Drizzle with melted butter, reserving a few tablespoons.
  • Cover baking dish with aluminum foil.
  • Bake for approximately 40 minutes, covered, until the stuffing mixture is cooked through.
  • Uncover and bake for 5 minutes more until the top is golden brown.
  • Brush with reserved butter and sprinkle with chopped fresh parsley.

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Notes

Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
Notes:
Cook the sausage until it's no longer pink before adding to the stuffing. You can use links or ground. 
Fry the bacon on the stove or make it in the air fryer. 
If you are using this recipe to stuff a turkey, mix in the bacon once the stuffing comes out of the oven so it's not rubbery. 
To dry out sourdough, chop into small pieces and set out on the counter overnight or spread on a baking sheet and toast in the oven. If you want to use our sourdough croutons recipe, reduce the seasonings in the stuffing recipe.

Nutrition

Calories: 468kcal | Carbohydrates: 24g | Protein: 13g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1121mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 0.05mg | Calcium: 33mg | Iron: 2mg

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