There’s something timeless and heartwarming about the smell of sausage and herb stuffing baking in the oven—especially around Christmas. This savory stuffing, made with crusty sourdough bread, juicy sausage, and a generous handful of fresh herbs, is one of those classic stuffing recipes that feels like a hug on a plate. Whether you serve it as the star side on your holiday table or repurpose it the next morning for a cozy Christmas brunch, this baked stuffing has the richness and texture that both traditionalists and foodies will love. It’s a dish that bridges generations, and once you try it, it just might become your family’s new holiday tradition.
Savory Sausage and Herb Sourdough Stuffing
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Large skillet or sauté pan For browning sausage and sautéing vegetables. A cast-iron or stainless steel pan works best for even heat.
Large Mixing Bowl For tossing the bread and ingredients together.
9x13-inch baking dish Ideal for even baking and crispy edges. A ceramic or glass dish helps retain heat well.
Chef’s knife & cutting board Essential for all that chopping!
Whisk & wooden spoon For mixing liquids and stirring the stuffing mixture.
Aluminum foil To cover the stuffing for part of the baking time to prevent over-browning.
Bread
- 1 lb about 10 cups sourdough bread, cut into 1-inch cubes (preferably a day or two old)
Sausage
- 1 lb mild Italian sausage casings removed (can sub spicy or sage sausage for more flavor)
Vegetables and Aromatics
- 1 large yellow onion finely chopped
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary chopped
- ½ cup fresh parsley chopped
Liquids
- 2 ½ cups low-sodium chicken stock warmed
- 2 large eggs beaten
- 4 tablespoons unsalted butter
- Salt and black pepper to taste
Optional Add-ins
- ½ cup dried cranberries for a cranberry stuffing recipe twist
- ½ cup roasted chestnuts roughly chopped (a nod to chestnut dressing recipe lovers)
Prep the Bread
If your sourdough isn't already dried, spread the cubes out on a baking sheet and toast them in a 300°F oven for 15 minutes. This ensures your stuffing won't get soggy and that it absorbs all the flavors from the sausage and herbs.
Brown the Sausage
In a large skillet over medium heat, add the sausage. Break it up with a wooden spoon and cook until browned and no longer pink, about 7-10 minutes. Transfer the sausage to a bowl, leaving any rendered fat in the skillet for extra flavor.
Sauté the Vegetables and Herbs
Add the butter to the same skillet. Once melted, stir in the onion and celery. Sauté until softened and just beginning to brown, about 8-10 minutes. Add the garlic, sage, thyme, and rosemary. Cook for another minute until fragrant.
Combine the Stuffing
In a large mixing bowl, combine the dried sourdough cubes, cooked sausage, sautéed vegetables, parsley, and optional cranberries or chestnuts. Toss gently to combine.
Add Liquids
In a separate bowl, whisk together the warm chicken stock and beaten eggs. Pour this mixture over the bread and toss until everything is evenly coated but not mushy. The bread should feel moist but still hold its shape.
Transfer and Bake
Pour the stuffing mixture into a greased 9x13-inch baking dish. Cover tightly with foil and bake in a 375°F oven for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and crispy.
Cool Slightly and Serve
Let the stuffing rest for 5-10 minutes before serving. This helps the flavors settle and makes it easier to slice or scoop.
Pairings
This sausage and herb stuffing makes a standout side for roasted poultry like turkey or chicken, but it also pairs beautifully with pork roast or glazed ham. Want to keep the holiday vibes going strong? Serve it with:
- Cranberry sauce – Bright and tangy, a great contrast to the richness of the stuffing.
- Roasted Brussels sprouts or green beans – Add some green to the plate and keep things balanced.
- A glass of dry white wine like Sauvignon Blanc or a light red such as Pinot Noir.
- Gravy – Optional but highly recommended. The sausage in the stuffing loves to soak up savory drippings.
And for a cozy twist the next morning, warm it up in a skillet and top with a poached egg for a luxurious Christmas brunch dish.
FAQs
1. Can I use a different type of sausage?
Yes! While mild Italian sausage is a great base, feel free to use sage sausage for a more herby depth, or hot Italian sausage if you want a little heat. Just make sure it’s raw and not pre-cooked.
2. What’s the best bread for stuffing?
Sourdough is ideal for its tang and sturdy texture, but you can also use French bread, rustic country loaves, or even a mix of different types. Avoid soft sandwich bread unless you're going for a softer, stovetop-style result.
3. Can I make this ahead of time?
Definitely. Assemble everything the day before and store it covered in the fridge. Bake it fresh the day of, adding a few extra minutes to the bake time if it's cold from the fridge.
4. Can I make this a vegetarian stuffing?
You sure can. Just leave out the sausage and add mushrooms, roasted squash, or extra herbs. Use veggie stock instead of chicken stock to keep it meat-free.
5. What can I do with leftover stuffing?
Leftover stuffing recipes are a goldmine. Make stuffing waffles, use it in breakfast casseroles, or roll it into balls and bake for stuffing bites. It’s especially great with eggs or wrapped in puff pastry for a post-holiday snack.
