Sourdough Bread, Mushroom and Sausage Stuffing Recipe (2024)

ThisSourdough Bread, Mushroom and Sausage Stuffing Recipe is moist, flavorful and delicious. A great stuffing recipe is one of the cornerstones of a Thanksgiving meal. This one will compliment all your other favorites perfectly.

Sourdough Bread, Mushroom and Sausage Stuffing Recipe – Ingredients Needed

• 1 loaf of sourdough bread (1 lb), cut into one inch cubes
• 3/4 pound sweet, sage, or Italian sausage, casings removed
• 6 Tbsp butter
• 2 stalks of celery, sliced thin
• 1 small yellow onion, chopped
• salt and pepper
• 12 ounces mixed mushrooms (oyster, cremini, shiitake), cut into bite sized pieces
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh sage, chopped
• 1/2 cup dry white wine
• 3 cups low-sodium chicken or turkey broth
• 2 eggs

How to Make Sourdough Bread, Mushroom and Sausage Stuffing Recipe

1. Preheat oven to 350.
2. Butter a 2-3 quart baking dish and set aside.
3. Spread the cubed bread on 2 baking dishes and toast in the oven until dry, about 20 minutes. Bread will be slightly browned.
4. In a large pan over medium-high heat, add sausage and cook until done, about 10 minutes. Set aside.
5. Drain grease from pan, but do not clean it out.
6. In the same pan over medium-high heat add 2 Tbsp butter, celery and onion andsauté for 6-8 minutes until vegetables are softened.
7. Add another 2 Tbsp of butter, mushrooms and season with salt and pepper to taste. Sauté, tossing frequently for 6-8 minutes or until golden brown.
8. Add the final 2 Tbsp of butter. Stir in thyme, sage and rosemary and cook for another minute.
9. Pour in white wine and cook until evaporated, about 2 minutes.
10. Whisk broth and eggs in a small bowl.
11. Add the broth mixture to the vegetable and herb mixture. Stir to combine.
12. Place the cubed bread, the sausage and the vegetable mixture in a large mixing bowl and stir to combine until the bread has soaked up the liquid.
13. Pour the stuffing mixture into your greased baking dish.
14. Bake on the center rack for 4o minutes.
15. Let rest for 15 minutes before serving.

The traditional flavors of celery, onion, bread, broth and fresh herbs are all there. I love the hearty addition of mushrooms and the savory flavors found in the sausage. The white wine and the cream add another depth of flavor that all contribute to the success of this recipe.

This year, I hosted Thanksgiving for the first time in my life. I cooked my first turkey. Thank you very much for the turkey recipe, Lee Drummond!

When it came to the stuffing recipe, however, I wanted to create my own. My desire was to incorporate all the components of the different stuffings I have tried over the years.

Everyone loved the results, so I knew it was a must share recipe. I hope your family enjoys it as much as we did.

Our Thanksgiving Day

It was a fabulous Thanksgiving Day. The morning was spent cleaning, decorating and prepping food.

My parents arrived first. I was busy in the kitchen. My mom helped a bit there and then played Yahtzee with the kids. The hubby and my dad sat talking in the living room.

Then, my sister and her family arrive. Time for full blown work in the kitchen to make the magic all come together. Timing is essential.

Much of the conversation in the kitchen happened around the bird. Did we baste it enough? Is it done yet? What else should we do to make it fabulous.

It was finally time to carve the turkey. Everyone got a good laugh at the bag of innards that were still stuck inside. I swear I pulled out the neck and another item. I reached my arm inside the cavity and found nothing else. The only conclusion to reach was that the store discarded the rest. Ooops – somehow my hands missed them.

I can handle the mocking. Well deserved.

Food was served. Everyone had contributed. All the traditional elements were there. We had a gorgeous turkey, creamy mashed potatoes, orange praline sweet potatoes, homemade rolls, green beans, and of course thisSourdough Bread, Mushroom and Sausage Stuffing Recipe.

Once we were sufficiently stuffed, it was game time. I love games! Everyone in my family loves games! It was time to teach my kids poker.

Have I ruined them for life? I don’t know, but we certainly had a lot of fun doing it. I think we all decided Thanksgiving poker might just need to be a new family tradition.

After our bellies had time to rest and our hearts were full from playing, it was time for dessert. My sister brought homemade ice cream, a mint chocolate dessert and a apple large apple hand pie.

I am forever blessed and grateful for my family. Thank you, Lord, for providing me with such great people to surround myself with over the holidays and every day we have a chance to be together.