Sourdough-Sausage Stuffing

Total Time
Prep 15 mins
Cook 45 mins

Don't give in to the boxed stuffing, make your own tasty accompaniment to the turkey.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Remove casings from sausage.
  3. Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
  4. Add onion and celery, and cook for a couple more minutes.
  5. Stir in parsley and next 5 ingredients.
  6. Place sausage mixture in a large bowl, stir in the bread and broth.
  7. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
  8. Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.
Most Helpful

I have been making stuffing in the slow cooker for years now, as it frees up the oven for other things. My dad always deep fries the turkey, so no stuffing the bird for us. My whole family really liked this recipe. I got a 1 pound round sourdough loaf and cubed it up the night before. Cooked this on high for about 2 hours, then low until the rest of dinner was done. I will definitely make this again, as it's already been requested for next year. Only change was to add a can of cream of celery soup rather than the diced celery, as we prefer that, and I caramelized the onions before adding them. Next time I'll try a different sausage, as I wasn't crazy about the taste of the Italian, but no complaints from anyone else. Thanks for sharing.

Queen Roachie November 27, 2012

Skip the sage, and use JIMMY DEAN SAGE stuffing! I was just about to post this recipe, it's our family's favorite :)

Izzy The Terrible March 22, 2011

This was a good stuffing. I normally use a different recipe, but this year I could not find it anywhere, so I looked for another and chose this one. I was rushing and accidentally put in too much broth, which resulted in it being too mushy after cooking, so I let it continue to cook to try and dry it out which resulted in me overcooking it. Still, I received compliments on it, and personally I thought it was good too, so I would definitely continue to use this recipe in years to come. Thanks for posting it.

TexasKelly November 28, 2010