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Best Easy Sourdough Sausage Stuffing with Herb Butter

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This sourdough sausage stuffing with herb butter is a happy accident turned into a must-make recipe. It’s quick, easy, and delivers crispy edges, tender interior, and savory herb flavor in every bite.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried marjoram (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 clove garlic, minced (or ½ teaspoon garlic powder)
  • 1 large loaf (about 1 pound) sourdough bread, cut into 1-inch cubes (day-old is best)
  • 1 pound mild or spicy Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • ½ cup fresh parsley, chopped (for garnish)
  • Salt and pepper to taste

Instructions

  1. Make the herb butter: In a small bowl, combine the softened butter with sage, thyme, rosemary, marjoram, salt, pepper, and garlic. Mix until well combined. Set aside at room temperature.
  2. Toast the bread: Preheat your oven to 375°F (190°C). Spread the sourdough cubes on a large baking sheet in a single layer. Bake for 10-12 minutes, stirring halfway, until lightly golden and dry. Let cool.
  3. Cook the sausage: In a large skillet over medium-high heat, add the olive oil. Once hot, add the sausage, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pan.
  4. Sauté the vegetables: Reduce heat to medium. Add the diced onion and celery to the same skillet. Cook for 5-6 minutes until softened and starting to brown. Add the minced garlic and cook for 1 more minute, stirring constantly.
  5. Combine the base: Transfer the cooked vegetables to a large mixing bowl. Add the toasted sourdough cubes and cooked sausage. Toss gently to combine. In a separate small bowl, whisk together the broth and beaten eggs. Pour this mixture over the bread mixture, then add the herb butter in small dollops. Toss everything together until the bread is evenly moistened.
  6. Bake the stuffing: Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or cooking spray. Transfer the stuffing mixture to the dish and spread it into an even layer. Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
  7. Rest and serve: Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Don’t skip toasting the bread—it prevents mushiness. Use low-sodium broth to control salt. Let the stuffing rest before serving for best texture. Can be assembled a day ahead and refrigerated; add 10 minutes to covered baking time. Freezes well for up to 3 months.

Nutrition

Keywords: sourdough stuffing, sausage stuffing, herb butter stuffing, Thanksgiving stuffing, easy stuffing recipe

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