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Crispy Sourdough Stuffing Recipe: Easy Herb & Sausage Thanksgiving Side

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This crispy sourdough stuffing combines savory sausage, fresh herbs, and golden toasted bread cubes for a comforting, crowd-pleasing side dish. Perfect for Thanksgiving or any cozy gathering, it delivers bold flavor and irresistible crunch in every bite.

Ingredients

Scale
  • 1 pound sourdough bread, cut into 1-inch cubes (day-old or slightly stale preferred)
  • 12 ounces Italian sausage, casings removed (chicken, turkey, or pork; hot or mild)
  • 4 tablespoons unsalted butter, melted
  • 1 large yellow onion, diced
  • 3 celery stalks, chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, leaves stripped
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread sourdough cubes on a large baking sheet and bake for 15-20 minutes, tossing halfway, until golden and crisp. Let cool.
  2. In a 12-inch skillet over medium heat, cook sausage, breaking it up, for 6-8 minutes until browned and no longer pink. Transfer sausage to a plate, leaving drippings in the pan.
  3. Add butter to the skillet. Once melted, add diced onion and celery. Cook 5-7 minutes, stirring often, until soft and fragrant. Add garlic and cook 1 more minute (if using).
  4. Stir in rosemary, sage, and thyme. Cook until fragrant, about 30 seconds. Remove skillet from heat.
  5. In a large mixing bowl, combine toasted sourdough cubes, browned sausage, sautéed veggies, and herbs. Pour in chicken broth and gently toss until bread is moistened but not soggy. Add up to 1/4 cup more broth if bread is very dry.
  6. Whisk eggs with salt and pepper. Pour over stuffing mixture and gently fold until evenly distributed.
  7. Grease a 9×13-inch casserole dish lightly with butter or spray. Spoon stuffing mixture into dish, pressing lightly so cubes settle but don’t compress. Cover with foil.
  8. Bake covered at 350°F (175°C) for 30 minutes. Remove foil and bake another 15-20 minutes, until top is crisp and golden. Rotate dish if edges brown faster.
  9. Let stuffing rest 10 minutes before serving to help it set and make scooping easier.

Notes

Toast bread cubes well for best texture. Adjust broth based on bread dryness. For gluten-free, use GF sourdough and check sausage/broth labels. Vegetarian? Use plant-based sausage and veggie broth. Let stuffing rest before serving for easier scooping. Leftovers taste even better the next day.

Nutrition

Keywords: stuffing, sourdough, Thanksgiving, sausage, herbs, crispy, holiday side, easy stuffing, comfort food

Find it online: https://fuzzyforker.com/crispy-sourdough-stuffing-recipe-easy-herb-and-sausage-thanksgiving-side/