Go Back
–+ servings
Print

Sourdough Sausage & Mushroom Stuffing

This Sourdough Sausage & Mushroom Stuffing is the tastiest twist on a classic Thanksgiving side dish. Dairy-free and so delicious, it's bound to impress all your friends and fam!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Rachael DeVaux

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 9x13 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.