If there’s one dish that defines fall comfort food, it’s stuffing — or “dressing,” depending on where you’re from. This sourdough stuffing with sausage, apples, and sage takes the classic and adds a tangy, hearty twist with sourdough bread as its base. It’s sweet, savory, herbaceous, and just the right amount of rustic. The chewy, slightly tart sourdough cubes soak up all the savory broth and sausage drippings like little sponges of flavor. Roasted apples add a pop of brightness while the sage brings that cozy, nostalgic note we all crave around the holidays. Whether you're hosting Thanksgiving dinner or just want a dish that feels like a warm hug, this stuffing is ready to shine.
Thanksgiving Sourdough Stuffing with Sausage, Apples, and Sage
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.
Sheet pan To toast the bread cubes.
Large Mixing Bowl To combine everything before baking.
Whisk For blending broth and eggs.
9x13-inch baking dish For baking the stuffing.
Oven Preheated to 350°F.
For the Stuffing
- 1 pound sourdough bread preferably a day or two old, cut into ¾-inch cubes
- 1 pound Italian sausage mild or hot, depending on preference, removed from casings
- 2 tablespoons olive oil or unsalted butter
- 1 large yellow onion finely chopped
- 2 celery stalks diced
- 2 apples such as Honeycrisp or Fuji, peeled and chopped into small chunks
- 3 cloves garlic minced
- 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1½ cups low-sodium chicken or vegetable broth plus more if needed
- 2 large eggs
- Optional: ¼ cup chopped parsley for garnish
Prep the Bread
Preheat your oven to 350°F. Spread the sourdough cubes in a single layer on a baking sheet. Toast in the oven for 15 minutes until lightly golden and slightly crisp. This helps the bread hold its shape and soak up all the liquid without getting soggy.
Brown the Sausage
In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon. Cook until fully browned and no pink remains, about 7-9 minutes. Remove sausage with a slotted spoon and set aside.
Sauté the Veggies and Apples
In the same skillet, add olive oil or butter. Sauté onions and celery until translucent, about 5 minutes. Add chopped apples and cook for another 4 minutes, until slightly tender. Stir in garlic, sage, thyme, salt, and pepper. Cook for 1-2 more minutes, just until fragrant.
Combine Ingredients
In a large bowl, combine the toasted sourdough cubes, cooked sausage, and sautéed apple mixture. Gently toss to mix.
Mix the Wet Ingredients
In a separate bowl, whisk together broth and eggs until smooth. Pour this mixture over the stuffing mixture and toss gently until everything is evenly coated. The bread should feel moist but not soggy. If it's too dry, add an extra ¼ cup broth.
Transfer and Bake
Pour the mixture into a greased 9x13-inch baking dish. Cover with foil and bake at 350°F for 25 minutes. Remove foil and bake an additional 20 minutes until the top is golden brown and crispy.
Garnish and Serve
Sprinkle with fresh parsley if desired. Serve warm and enjoy the savory, slightly tart layers of flavor that only a sourdough stuffing can provide.
Pairings
This stuffing is practically begging to be on the table beside a roasted turkey. Its bold flavors also pair beautifully with roasted chicken or even pork loin. If you’re serving it outside of Thanksgiving, consider it alongside a glazed ham or pan-seared duck breast. For veggie-forward pairings, it goes wonderfully with roasted brussels sprouts, caramelized butternut squash, or a creamy mushroom gravy. A glass of dry white wine like a Chardonnay or an oaked Sauvignon Blanc will elevate every bite. If you're going the non-alcoholic route, a spiced apple cider is a cozy companion.
FAQs
1. Can I use fresh sourdough bread or should it be stale?
Stale bread works best because it absorbs the broth and egg mixture without becoming mushy. If your sourdough is fresh, toast it in the oven to dry it out before using.
2. What kind of sausage should I use?
Italian sausage (either mild or spicy) works beautifully, but you can also try breakfast sausage or even chicken sausage if you prefer a lighter option. Avoid sweet sausages like maple or brown sugar varieties.
3. Can I make this dish ahead of time?
Absolutely. Assemble everything (up to the baking step), cover, and refrigerate for up to 24 hours. Bake it just before serving. You may need to add 5–10 extra minutes to the bake time if coming straight from the fridge.
4. What if I don’t eat pork?
You can substitute the sausage with ground turkey, chicken, or a plant-based sausage alternative. Just make sure to brown it well for flavor.
5. Can I use discarded sourdough starter in this recipe?
Not directly in the stuffing, but it’s perfect for baking the sourdough bread used here. Many sourdough bread discard recipes or discarded sourdough starter recipes can yield a rustic loaf in a pinch. You could even bake a quick loaf from your sourdough discard the day before using easy sourdough discard recipes for a truly homemade touch.
