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Best Make-Ahead Sourdough Stuffing with Sausage & Sage Recipe

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This make-ahead sourdough stuffing with sausage and sage is the ultimate holiday side dish. Tangy sourdough, savory Italian sausage, and aromatic herbs come together in a perfectly crispy-on-the-outside, custardy-on-the-inside stuffing that can be assembled up to two days in advance.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 1 pound), cut into 1-inch cubes (10–12 cups)
  • 1 pound Italian sausage, casings removed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 ribs celery, diced (about 1 cup)
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 to 2 1/2 cups low-sodium chicken broth
  • 2 large eggs, room temperature
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Spread sourdough cubes in a single layer on a large baking sheet. Bake for 15-20 minutes, stirring halfway, until dry and lightly golden. Let cool completely. (Can be done up to 3 days ahead; store in an airtight container at room temperature.)
  2. While bread toasts, heat a large skillet over medium-high heat. Add Italian sausage (casings removed) and cook, breaking it up, until browned and cooked through, about 8-10 minutes. Transfer sausage to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add chopped sage and thyme; cook 1 minute more until fragrant. Season lightly with salt and pepper.
  4. In a large mixing bowl, combine toasted sourdough cubes, cooked sausage, and sautéed vegetables. Toss gently to distribute evenly. (At this point, you can cover and refrigerate for up to 2 days; bring to room temperature before proceeding.)
  5. In a small bowl, whisk together eggs and 2 cups chicken broth. Pour over the stuffing base and toss gently until all bread cubes are moistened. If mixture seems dry, add remaining 1/2 cup broth. Let sit for 10 minutes to allow bread to absorb the custard.
  6. Preheat oven to 375°F (190°C). Transfer stuffing to a greased 9×13-inch baking dish and spread evenly. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and crispy. For extra crispy edges, broil for 2-3 minutes, watching carefully.
  7. Let stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

For best texture, do not skip toasting the bread. Use low-sodium broth and go easy on added salt since sausage and broth already contain salt. Let stuffing rest before serving to allow custard to set. For a vegetarian version, use plant-based sausage and vegetable broth. For gluten-free, use gluten-free sourdough bread.

Nutrition

Keywords: sourdough stuffing, make-ahead stuffing, sausage stuffing, Thanksgiving stuffing, sage stuffing, holiday side dish

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