Sourdough And Sausage Stuffing

Serves 8
Thanksgiving isn’t complete without stuffing. Here, savory sausage combines with crusty sourdough bread for the yummiest stuffing you’ve ever had! To make prep time even faster, cube bread ahead of time and store in a Ziploc® brand bag. You can also use Ziploc® brand bags to store your fresh herbs with a damp paper towel tucked inside—this trick keeps herbs fresh and tasty. Avoid an extra grocery store run and cook up a storm with just a handful of ingredients.


  • 8
    cups sourdough bread, cubed
  • 1
    pound mild pork sausage, casings removed
  • 3
    tbsp fresh sage, chopped
  • 2
    cups chicken broth, low sodium
  • 1
    large egg, beaten


  • 1 Place sourdough cubes on a baking sheet and bake in a 400°F oven for 15 minutes or until lightly toasted. Remove and set aside until needed. Reduce heat to 350F°.
  • 2 In a large skillet over medium-high heat, cook sausage until browned; about 8 minutes. Slowly add chicken broth and stir to remove any browned bits off the bottom of the pan.
  • 3 In a large bowl, toss to combine toasted sourdough, sausage and broth, sage, egg, ½ teaspoon salt and ¼ teaspoon pepper.
  • 4 Pour into a buttered 9x13 casserole dish and bake for 30 minutes covered with foil. Remove foil and bake for an additional 15 minutes. Serve.