Print

Quick Herb Butter Sausage Stuffing: Easy Sourdough Recipe

herb butter sausage stuffing - featured image
Print Recipe

This quick herb butter sausage stuffing with sourdough comes together in about 35 minutes flat. It’s perfect for busy weeknights or holiday tables, using simple ingredients and a clever herb butter shortcut for deep flavor without the fuss.

Ingredients

Scale
  • ½ cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound breakfast sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 6 cups sourdough bread cubes, stale or lightly toasted (about half a large loaf)
  • 1½ cups low-sodium chicken broth
  • 1 large egg, lightly beaten
  • ¼ cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine the softened butter, minced garlic, chopped sage, thyme, rosemary, salt, and pepper. Mix until evenly distributed. Set aside.
  3. Place a large skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Leave about a tablespoon of fat in the pan. Transfer sausage to a plate using a slotted spoon.
  4. Reduce heat to medium. Add the herb butter to the same skillet. Once melted, add the diced onion and celery. Cook for 4-5 minutes, stirring occasionally, until onion is translucent and celery is softened.
  5. Remove skillet from heat. Add the cooked sausage back in along with the sourdough bread cubes. Toss gently until bread is evenly coated with the herb butter mixture.
  6. In a small bowl, whisk together the chicken broth and beaten egg. Pour evenly over the bread and sausage mixture. Fold together until bread cubes are moistened but not soggy. Add another ¼ cup broth if it looks dry.
  7. Pour the stuffing mixture into a 9×13-inch baking dish and spread into an even layer. Do not press down firmly.
  8. Bake for 20-25 minutes, until the top is golden brown and slightly crispy. For a crunchier top, broil for the last 2 minutes, watching carefully.
  9. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Make the herb butter up to 3 days ahead. Cube bread and leave out to stale overnight to save time. For a vegetarian version, skip sausage and add 8 oz sliced mushrooms and 1 cup roasted chestnuts or pecans. For a gluten-free option, use sturdy gluten-free bread. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: stuffing, sourdough stuffing, sausage stuffing, herb butter stuffing, quick stuffing, easy stuffing, Thanksgiving stuffing, weeknight dinner

Find it online: https://lolaspoon.com/quick-herb-butter-sausage-stuffing-easy-sourdough-recipe/