Sourdough Sausage Stuffing
This stuffing recipe is the best thanksgiving side dish. Easily made with flavorful sourdough bread, sausage, cheese, and mushrooms!
Servings: 6 1 cup servings
Calories: 454kcal
Ingredients
- 1 lb ground pork sausage
- 1 teaspoon extra virgin olive oil
- 3 cups chopped mushrooms
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- 4 cups cubed sourdough bread
- ½ cup diced dried prunes
- 1/2 cup chicken broth
- ½ cup shredded cheddar cheese
- ¾ cup grated parmesan cheese divided
Instructions
- Preheat the oven to 400 degrees and prepare a greased 8x8 square oven safe baking dish. While the oven is preheating, cube the loaf of sourdough bread. (Alternatively, you can cube the sourdough bread a day in advance and leave it out on a cookie sheet overnight to firm up a bit.)
- Remove ground sausage from the packaging. If you only have sausage in the casings then you can slice down the middle and remove the ground sausage and discard the casings. Most grocery stores sell ground sweet italian pork sausage which is our go to for this recipe.
- Heat a large saute pan over medium high heat. Add olive oil to the pan and heat until you see a nice shimmer in the oil.
- Brown the sausage for 5 minutes, using a spatula to break it apart into smaller pieces.
- Add chopped mushrooms and dried spices. Stir to combine and cook for 5-7 minutes or until the mushrooms begin to soften and shrink in size.
- Once the sausage and mushrooms are browned and cooked you can remove the pan from the heat.
- Add dried prunes, sourdough bread cubes, cheddar cheese and ½ cup of parmesan cheese to the pan. Make sure to reserve ¼ cup parm to top the stuffing before it goes into the oven. Stir together really well to incorporate all of the ingredients. Slowly add chicken stock to the mixture while stirring.
- Pour the stuffing mixture into a large oven safe baking dish. Top with remaining ¼ cup parmesan cheese.
- Bake in the oven at 400 degrees for 20 minutes or until the bread is golden brown and crusty. Serve and enjoy your new favorite thanksgiving stuffing recipe!
Notes
-You can swap the pork sausage for lamb sausage, chicken sausage, or beef sausage but we like the italian pork sausage the best.
-We love sourdough bread for this recipe but you can easily use any type of crusty bread available to you. We cube the bread a day in advance to let it dry out a bit and add some texture to our dish.
-You can use fresh sage leaves, fresh rosemary, and fresh thyme if you prefer.
-Top with an extra ¼ cup of cheese on top for some added cheesy flavor.
Nutrition
Serving: 1cup | Calories: 454kcal | Carbohydrates: 29g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 707mg | Fiber: 4g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 2mg
