Sourdough Stuffing with Sausage, Mushrooms and Sage

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Sourdough stuffing is the most delicious Thanksgiving side dish. Made from scratch with sourdough bread, portobello mushrooms, pork sausage, and sage, this sourdough sausage stuffing will impress your dinner guests!


  • 1 sourdough loaf
  • 1 stick salted butter
  • 3 ribs celery, finely minced
  • 1 medium yellow onion, minced
  • 1 shallot, minced
  • 3 cups baby portobello mushrooms, chopped
  • 1 lb ground pork sausage
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 3 cups chicken broth
  • 2 large eggs
  • 2 tsp salt
  • 1/2 teaspoon pepper


  1. In a skillet over medium, heat half of the butter. Once it’s hot saute one sprig of rosemary and one sprig of sage in the butter for 3-5 minutes. Remove the herb sprigs from the butter.
  2. Add the onion, celery, mushrooms, and shallot to the herbed butter, and cook until they are soft and begin to brown.
  3. Add the ground pork sausage and cook until browned. Do not drain the fat.
  4. Preheat the oven to 350 F.
  5. Add the other half of the butter to a large casserole baking dish and place in the oven to melt.
  6. Cut the sourdough bread into 1-inch cubes.
  7. Remove the melted butter from the oven and toss the melted butter with the bread.
  8. Bake the sourdough bread for 20 minutes, stirring at 10 minutes to toast the bread evenly.
  9. Pull the toasted bread out of the oven.
  10. In a large bowl, whisk together the eggs, salt and broth.
  11. Scoop the sausage mushroom mixture into the toasted bread and toss to combine evenly.
  12. Pour the broth and egg mixture over the bread and let it sit for 10 minutes to soak.
  13. Place the remaining herbs on top of the stuffing.
  14. Bake for about 30 minutes, until it’s golden brown.

Keywords: stuffing, sourdough, sides, thanksgiving