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Perfect Kid-Approved Sausage Stuffing with Sourdough

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A recreation of a beloved diner stuffing, this kid-approved recipe features crispy sourdough, savory sausage, and a soft, custardy center. It’s a family-friendly dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 large loaf sourdough bread, cut into 1-inch cubes (about 10 cups)
  • 1 pound breakfast sausage (mild or spicy)
  • 4 tablespoons unsalted butter, plus extra for greasing the dish
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh parsley, chopped (or 2 tablespoons dried)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust based on your sausage)
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the bread (3 days ahead or same day): Cut the sourdough into 1-inch cubes and spread them on a baking sheet. Leave them uncovered on the counter for 3 days to dry out completely. If short on time, bake the cubes at 300°F (150°C) for 15-20 minutes, stirring once, until dry but not browned.
  2. Preheat and toast: Preheat your oven to 375°F (190°C). Spread the dried bread cubes on a baking sheet and toast for 10 minutes, stirring halfway through, until lightly golden and nutty. Set aside to cool slightly.
  3. Cook the sausage: In a large skillet over medium-high heat, cook the sausage, breaking it into small crumbles. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pan.
  4. Sauté the vegetables: Reduce heat to medium. Add the butter to the skillet with the sausage drippings. Once melted, add the diced onion and celery. Cook for 5-7 minutes until softened and translucent, scraping up any browned bits. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Combine the base: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and sautéed vegetables. Sprinkle the dried sage, dried thyme, salt, and pepper over the top. Toss gently to distribute evenly.
  6. Add the liquid: In a small bowl or measuring cup, whisk together the chicken broth and beaten eggs. Pour this mixture evenly over the bread mixture. Use your hands or a spatula to gently toss and coat all the bread cubes. The bread should be moist but not swimming in liquid. Let it sit for 5 minutes to absorb.
  7. Bake: Grease your 9×13-inch baking dish with butter. Transfer the stuffing mixture to the dish and spread it into an even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  8. Rest and serve: Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Do not overmix when adding liquid; overmixing breaks down the bread cubes. Check sausage saltiness before adding extra salt. Can be assembled up to 24 hours ahead and refrigerated before baking. For a vegetarian version, swap sausage for sautéed mushrooms and use vegetable broth. For gluten-free, use sturdy gluten-free bread. For dairy-free, use olive oil or plant-based butter.

Nutrition

Keywords: sausage stuffing, sourdough stuffing, kid-friendly stuffing, Thanksgiving stuffing, holiday side dish, easy stuffing recipe

Find it online: https://cookluma.com/perfect-kid-approved-sausage-stuffing-with-sourdough/