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Make-Ahead Sourdough Stuffing with Sage and Sausage

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A savory and tangy stuffing made with day-old sourdough bread, Italian sausage, and fresh herbs. This make-ahead dish improves in flavor overnight and features a crispy, golden-brown top layer.

Ingredients

Scale
  • 1 loaf day-old sourdough bread, cut into 1-inch cubes
  • 1 lb Italian sausage (mild or hot), removed from casings
  • 1/2 cup unsalted butter
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3–4 celery stalks, diced
  • 1/4 cup fresh sage, chopped
  • 2 tbsp fresh thyme, leaves stripped
  • 4–5 cups chicken or turkey stock, low-sodium and warm
  • 2 large eggs, beaten
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Spread sourdough cubes on baking sheets and bake for 10-15 minutes until dry and lightly toasted. Let cool completely.
  2. Heat vegetable oil in a large 12-inch skillet over medium-high heat. Add sausage and cook until browned, about 6-8 minutes. Drain excess grease if necessary.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add onion and celery; sauté until softened, about 5 minutes. Stir in sage and thyme for 1 minute until fragrant.
  4. In a large mixing bowl, combine toasted bread cubes, sausage mixture, and half of the stock. Toss gently and let sit for 5 minutes.
  5. Pour beaten eggs and remaining stock over the bread mixture. Fold gently until evenly moistened. Season with salt and pepper to taste.
  6. Transfer mixture to a greased 9×13 inch baking dish. Press down gently to create an even layer.
  7. Cover tightly and refrigerate for at least 4 hours or overnight.
  8. Remove from fridge 30 minutes before baking. Preheat oven to 375°F (190°C). Dot top with butter pats.
  9. Bake uncovered for 30 minutes. Increase heat to 400°F (200°C) and bake for another 15-20 minutes until top is golden brown and crispy.
  10. Let rest for 10 minutes before serving.

Notes

Use stale bread or toast fresh bread to ensure proper texture. Warm the stock before adding to prevent the bread from seizing. The stuffing improves in flavor when made ahead and refrigerated overnight. For a vegetarian version, substitute sausage with sautéed mushrooms and walnuts.

Nutrition

Keywords: sourdough stuffing, sage sausage, make-ahead recipe, holiday side dish, Thanksgiving stuffing, comfort food

Find it online: https://twirltaste.com/make-ahead-sourdough-stuffing-with-sage-and-sausage/