Sourdough-Sausage Stuffing

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




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

Questions & Replies

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  1. 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.
  2. Skip the sage, and use JIMMY DEAN SAGE stuffing! I was just about to post this recipe, it's our family's favorite :)
  3. 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.
  4. This was really good, our family who doesn't like stuffing loved it. The only thing we didn't like was the sage, even though I did reduce the amount to a half teaspoon. Next time I will omit the sage altogether, and also add some chopped mushrooms. Thanks for a tasty alternative to traditional stuffing!
  5. This was spectacular! I didn't have any sourdough, so i used plain white bread, and it still came out sooo tastey. I can only imagine what using the right type of bread would add. Thanks so much!


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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