The Best Homemade Sage Sourdough Stuffing

Homemade Sage Sourdough stuffing is both delicious and healthy with the added flavors from sourdough, this is the best stuffing to be had at your next gathering this year.

***Check out my Tips and Tricks to make this recipe even easier if you are not up for baking sourdough bread for this recipe.

Every year for Thanksgiving one of my Aunts made this amazingly moist stuffing that was so full of flavor and loaded with sausage and mushrooms. It was and still is my most favorite stuffing that ive ever had.

This is my sourdough spin on my Aunt Nancy’s delicious stuffing that we kids grew up on and many of us adopted for our own family gatherings. Hope you and your family enjoy it as much as we all did.

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Tools you may need to make Homemade Sage Sourdough Stuffing

• Sharp chopping knife- do yourself a huge favor and keep a sharp knife on hand. Dull knives are so much more dangerous to use than sharp ones.
• Cutting Board- I love bamboo cutting boards. They are so durable.
• Wooden Spoons– im drooling over these ones. As soon as I can, I need to replace mine. I guess kids just dont realize wooden utensils can’t handle the dishwasher.
• Cast Iron Skillet– I have the cuisinart brand Cast Iron Skillet and love it! The surface of it is so much smoother than my Lodge, so it tends to stick less. My Cuisinart pan was a wedding gift almost 10 years ago now. It has held up well.

Ingredients

Easy No Knead Sourdough Boule -About 2lbs of bread, cubed

Onion– I prefer yellow onions for mostly everything, but red would add beautiful color.

Breakfast Sausage – This may ruffle some feathers, but leave the fat from the sausage, especially if you are baking the sourdough stuffing in a 9×13 pan. It adds extra flavor and much needed fat.

Mushrooms– I like to add 1/2 a pound of mushrooms per 1 pound of sourdough bread. The mushrooms add such a nice earthy flavor. If you have picky family members, chop these babies small, or even pulverize them in a food processor. The flavor and health benefits are worth the risk.

Celery– a delicious flavor booster and texture addition

Garlic– a necessary aromatic that really adds to the flavor profile of the stuffing

Chicken or Turkey Stock– If you are the actual one baking the Turkey, then id recommend using as much of the Turkey Stock from the pan as possible. However, if you are like me, and your brother in law is frying the turkey, then Chicken stock will do just fine.

Herbs

Herbs can be quite underrated in home kitchens, but without them, dishes turn out bland and flat. They add a depth of flavor that often will go unnoticed except when they are gone, they are “that something” that is missing.

Sage

Oregano

Basil

Sea Salt – High quality Sea Salt adds flavor, yes, but it also adds minerals from the earth that bleached white salt just can’t provide. Iodized salt is one of the major causes of high blood pressure.

Pepper–

Butter–

Instructions for making the Stuffing

Preheat the oven to 350ºF.

In your cast iron skillet, begin by dicing the onion and celery, mincing the garlic, and slicing a 2 pound loaf of homemade sourdough into 1/2 inch cubes. Set the sourdough aside.

Next melt the butter in a your pan over medium heat.

Add chopped onions and saute’ for 5 minutes until slightly softened. The Stuffing will bake in the oven so the onions do not need to be fully cooked.

Next add the sausage. Break it apart into about 1/2 inch chunks. Cook until browned and slight caramelization has occurred.

Now add the chopped fresh sage, oregano, basil, salt and pepper to the pan.

Add the sliced mushrooms and celery to the pan and allow them to cook for about 10 minutes, stirring only minimally to prevent burning.

Add the Garlic to the pot and cook for one minute, stirring constantly to prevent burning. Garlic burns very easily and will impart a bitter flavor when burned.

Now add the Sourdough cubes. Pour the chicken stock over the sourdough cubes and deglaze the pan by scraping the bottom with a wooden spoon.

Stir to evenly moisten all the cubes of sourdough bread. Add extra Chicken stock if needed.

Cover your cast iron skillet with alluminum foil and bake the sourdough stuffing in the 350F preheated oven for 30 min.

*Alternatively you can oil a 9×13 baking dish and firmly pack the sourdough stuffing into it. Cover the 9×13 with aluminum foil and bake your homemade Sourdough Stuffing for 30 minutes.

Be careful when removing the aluminum foil from the dish after it’s baked. It can be very steamy and cause burning.

Tips and Tricks for the Best Homemade Sage Sourdough Stuffing

• If you are making for a crowd of 20, like me, I will be using 3 boules’ and instead of a cast iron skilled I will use a large Stainless steel pot and then transfer it all to a large casserole dish.
• Stuff as much of this as you can in your turkey for the most moist delicious stuffing you will every eat.
• If you are crunched for time or just dont feel like it, my Aunt Nancy’s original recipe used 1-2 packages of the Herb Seasoned Peppridge Farm Stuffing Cubes.
• Some grocery stores sell high quality sourdough boule’s that would work just fine for this recipe, if you are in a pinch but still want that homemade quality.
• Leave the sausage drippings in the pan. The flavor and moisture it adds to the dish is necessary.
• Fresh Herbs will add great freshness to the flavor of the dish. However, everyone doesn’t have herbs right outside their doors, especially at this time of year, so dried is perfectly acceptable. Just use about 1/4 less than the recipe calls if you are using dried.
• For picky eaters that dont care for all the vegetables, pulverizing them in a food processor is always an option. That way the flavor of the sourdough stuffing is not compromised but no one is crunching down on a big bit of celery or a meaty mushroom

Other Recipes From our Farmhouse Kitchen

Simple Cranberry Orange Sourdough Loaf

Pumpkin Pie Sourdough Artisan Bread

Easy Oven Roasted Chicken

Ultimate Loaded Potato Soup