Go Back

Crispy-Topped Sourdough Stuffing with Sausage and Mushrooms

A flavorful stuffing featuring crispy sourdough, savory sausage, and earthy mushrooms, perfect for or family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf loaf of sourdough bread, cut into 1-inch cubes Day-old sourdough works best
  • 1 pound sausage, crumbly texture
  • 2 cups mushrooms, sliced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • Salt and pepper to taste
  • 1/4 cup minced fresh parsley (optional)
  • Olive oil for sautéing

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and celery and sauté until softened, about 5 minutes.
  3. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally.
  4. Add the sausage to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 8 minutes. Season with thyme, sage, salt, and pepper.
  5. In a large mixing bowl, combine the sautéed mixture with the sourdough cubes and toss gently to mix.
  6. Pour the vegetable broth into the mixture, ensuring the bread is soaked but not soggy. Add more broth if needed.
  7. Transfer the stuffing mixture into a greased 9x13-inch baking dish. Spread it out evenly and sprinkle with parsley if using.
  8. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is crispy and golden brown.

Notes

For a crispier top, broil the stuffing for a minute or two at the end of baking, watching closely to avoid burning. Leftovers can be stored in an airtight container in the refrigerator for up to four days.