Get ready to impress everyone this holiday season with my Sourdough Sausage & Mushroom Stuffing. Simple to make and filled with flavor, it’ll quickly solidify its spot as the most delicious side dish at any Thanksgiving feast.
It’s also lactose-free (I used grass-fed ghee) – looking at you, my fellow lactose intolerant girlies! But honestly, everyone will love it even if they’re not DF.
I might even go so far as to say this will have those who aren’t typically stuffing fans coming back for seconds. I mean, just look at it!!
AN IMPRESSIVE AND SIMPLE TO MAKE STUFFING
Ok but is there anything better than a simple to make, yet super impressive dish? When we’re talking about the holiday season especially, I’m going to say no, there def is not.
Thanksgiving and Christmas are some of my favorite times of year (this is Hayes’ first holiday season which has me extra excited 😊), but also the busiest.
And while there’s nothing I love more than cooking up delicious and nutritious food for all my fam and friends, it can very quickly get tiring when you have all these meals (/feasts, let’s be serious, lol) to prep and plan for.
All that to say, I know I can’t be alone in appreciating an easy, delish dish. And that’s exactly what this Sourdough Sausage & Mushroom Stuffing delivers. It’s such a good twist on the classic original.
It does take some time to fully come together, but the prep work is minimal and easy, and mostly comes from toasting the bread in the oven for a bit at the beginning, and once fully assembled, baking again for about an hour minutes before serving.
THE BEST SOURDOUGH SAUSAGE & MUSHROOM STUFFING
I’m really proud of this one, I hope you guys love it. The mushrooms are a perfect addition and taste incredible with the sausage, sourdough and all the herby seasonings.
Crimini mushrooms are a rich source of zinc and potassium, and we get some bonus protein points from the bone broth this one’s made with.
The whole thing really is a chef’s kiss. Like I said, get ready to impress everyone with this Sourdough Sausage & Mushroom Stuffing, and please report back (in the comment section below) after you make it. Happy holiday season, RGE fam!
INGREDIENTS YOU’LL NEED:
For the Bread:
- Sourdough boule
For the Sausage and Veggies:
- Olive oil
- Bulk pork breakfast sausage
- Ghee
- Crimini mushrooms
- Celery
- Yellow onion
- Garlic cloves
- Kosher salt
- Freshly ground black pepper
- Italian seasoning
- Chopped fresh sage
- Chopped fresh thyme leaves
- Fresh lemon juice
To Assemble:
- Eggs
- Low-sodium turkey or chicken bone broth
- Chopped Italian parsley
HOW TO MAKE MY SOURDOUGH SAUSAGE & MUSHROOM STUFFING
For the Bread:
Preheat the oven to 375.
Add the torn bread pieces to a large-rimmed baking sheet. Transfer to the oven and bake on the middle rack for 20 minutes, tossing halfway through, until the bread is crisp on the edges and slightly golden. Set aside.
For the Sausage & Veggies:
While the bread is roasting, prep the sausage and veggies.
In a large skillet, heat 1 tablespoon of olive oil over medium-high. Once the oil is hot but not smoking, add the sausage. Cook, undisturbed, for 4 minutes or until a deep golden crust forms on one side.
Flip, breaking the sausage up with a spatula, and continue to cook for another 3 to 4 minutes, or until the sausage is cooked through. Using a slotted spoon, transfer to a large plate.
To the same skillet, add another 2 tablespoons of oil and 2 tablespoons of ghee.
Add the mushrooms and spread into an even layer. Cook, undisturbed for 4 minutes until one side of the mushrooms is a deep, golden brown.
Stir the mushrooms and season with 1 teaspoon of kosher salt. Continue to cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are a rich brown, about 4 more minutes.
Transfer to the same plate as the sausage and set aside.
Turn the heat beneath the skillet down to medium and add the remaining tablespoon of olive oil and 4 tablespoons of ghee.
Once the ghee has melted, add the onions and celery. Season with the remaining teaspoon of kosher salt, black pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are translucent and soft, about 7 minutes.
Add in the garlic, sage, and thyme. Stir to combine and cook for 1 minute, or until the herbs and garlic are fragrant. Remove from the heat and stir in the lemon juice.
To Assemble:
Add the toasted bread pieces to a large bowl. Then add in the warm veggies, sausage, and mushrooms. Stir to combine, ensuring the mixture is well combined.
Add the beaten eggs, bone broth, and parsley, stirring to combine. If the mixture seems dry, add ¼ – ½ cup more broth.
Transfer to a greased 9×13 baking dish, spreading into an even layer and pressing down a bit. Cover tightly with foil and transfer to the middle rack. Bake at 375 for 30 minutes.
After 30 minutes, remove the foil and transfer to the higher rack. Bake for an additional 25 to 30 minutes, until golden and crisp on top. Allow to cool slightly before serving. Enjoy!
To Store:
Leftovers can be stored in the refrigerator, in airtight containers, for up to 3-4 days.
If you’d like to freeze the stuffing for later, let it cool completely before storing in airtight containers (portioned out, if preferred) and place in the freezer for up to 2 months.
WHAT TO PAIR WITH STUFFING
If you need some inspo on other yummy sides to serve for turkey day, or what to bring to your next Friendsgiving, I got you! Here are a few of my favorites. Hope this helps!
- Bone Broth Gravy (gluten-free, dairy-free) – option to drizzle over any/all of these sides
- Creamy Buttery Mashed Potatoes
- Roasted Veggies with Bacon and Pepita Pesto
- Cornbread Skillet (gluten-free)
- Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts Â
RECIPE SUBSTITUTIONS & QUESTIONS
An important note on cleaning mushrooms: to clean them, wipe the caps with a damp paper towel. You don’t want to submerge them in water because they’ll get waterlogged.
Although the mushrooms are a great addition to a traditional stuffing recipe, I totally get that they’re not everyone’s favorite. Feel free to remove them! If you do omit them, I suggest increasing the sausage to 1.5 pounds.
Alternatively, if you prefer not to use sausage, you can add another pound of mushrooms, cooking in two batches.
And if dairy is not a concern, option to use unsalted butter in place of ghee.
WHAT IS TRADITIONAL STUFFING MADE OF?
Traditionally, stuffing is a combination of cubed, dried out bread that is mixed with veggies, broth and butter. Don’t be afraid to get creative with it like I did with this Sourdough Sausage & Mushroom Stuffing. The combination of the meat and crimini mushrooms with all the herbs and seasonings really comes together nicely, making it the tastiest twist on a traditional side.
WHAT TYPE OF BREAD IS THE BEST FOR STUFFING?
After making this recipe, I think my favorite bread to use with stuffing is now sourdough, but you can also use a country-style French bread, baguette, or really any type of hearty bread. I’d recommend staying away from anything too soft, to avoid the stuffing getting too soggy.
MORE DELICIOUS AND SEASONAL SIDES YOU’LL LOVE:
Bone Broth Gravy (gluten-free, dairy-free)
Roasted Veggies with Bacon and Pepita Pesto
Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts Â
Click here to watch the reel I made of this recipe 🙂
Sourdough Sausage & Mushroom Stuffing
Equipment
- large baking sheet
- Large skillet
- large bowl
- 9 x 13 baking dish
Ingredients
For the Bread:
- 1 large sourdough boule, torn into 1-inch (or smaller) pieces, (about 9-10 cups of bread pieces)
For the Sausage and Veggies:
- 4 tablespoons olive oil, divided
- 1 pound bulk pork breakfast sausage
- 6 tablespoons ghee, divided
- 16 oz. crimini mushrooms – cleaned, stems removed, and thinly sliced
- 1 cup diced celery, (about 3 large stalks)
- 2 cups diced yellow onion, (about 1 large onion)
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 3 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons fresh lemon juice
To Assemble:
- 3 large eggs, beaten
- 1 1/3 cup low-sodium turkey or chicken bone broth
- ½ cup chopped Italian parsley
Instructions
For the Bread:
- Preheat the oven to 375.
- Add the torn bread pieces to a large-rimmed baking sheet. Transfer to the oven and bake on the middle rack for 20 minutes, tossing halfway through, until the bread is crisp on the edges and slightly golden. Set aside.
For the Sausage & Veggies:
- While the bread is roasting, prep the sausage and veggies.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high. Once the oil is hot but not smoking, add the sausage. Cook, undisturbed, for 4 minutes or until a deep golden crust forms on one side.
- Flip, breaking the sausage up with a spatula, and continue to cook for another 3 to 4 minutes, or until the sausage is cooked through. Using a slotted spoon, transfer to a large plate.
- To the same skillet, add another 2 tablespoons of oil and 2 tablespoons of ghee.
- Add the mushrooms and spread into an even layer. Cook, undisturbed for 4 minutes until one side of the mushrooms is a deep, golden brown.
- Stir the mushrooms and season with 1 teaspoon of kosher salt. Continue to cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are a rich brown, about 4 more minutes.
- Transfer to the same plate as the sausage and set aside.
- Turn the heat beneath the skillet down to medium and add the remaining tablespoon of olive oil and 4 tablespoons of ghee.
- Once the ghee has melted, add the onions and celery. Season with the remaining teaspoon of kosher salt, black pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are translucent and soft, about 7 minutes.
- Add in the garlic, sage, and thyme. Stir to combine and cook for 1 minute, or until the herbs and garlic are fragrant. Remove from the heat and stir in the lemon juice.
To Assemble:
- Add the toasted bread pieces to a large bowl. Then add in the warm veggies, sausage, and mushrooms. Stir to combine, ensuring the mixture is well combined.
- Add the beaten eggs, bone broth, and parsley, stirring to combine. If the mixture seems dry, add ¼ – ½ cup more broth.
- Transfer to a greased 9×13 baking dish, spreading into an even layer and pressing down a bit. Cover tightly with foil and transfer to the middle rack. Bake at 375 for 30 minutes.
- After 30 minutes, remove the foil and transfer to the higher rack. Bake for an additional 25 to 30 minutes, until golden and crisp on top. Allow to cool slightly before serving. Enjoy!
To Store:
- Leftovers can be stored in the refrigerator, in airtight containers, for up to 3-4 days. If you’d like to freeze the stuffing for later, let it cool completely before storing in airtight containers (portioned out, if preferred) and placing in the freezer for up to 2 months.
Made this last night and it was SO good. Honestly the best stuffing recipe I’ve ever had! Between the herbs and the breakfast sausage, it is so flavorful! It was the perfect texture – soft yet crispy on top. Will be saving this recipe for years to come!!