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Lightened-Up Sourdough Stuffing with Sage Sausage

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A healthier take on classic stuffing, featuring tangy sourdough, savory sage sausage, and fresh herbs. This easy recipe delivers all the comfort of traditional stuffing with less butter and a lighter feel, perfect for Thanksgiving or any gathering.

Ingredients

Scale
  • 1 loaf sourdough bread (about 12 ounces), cut into 1-inch cubes
  • 8 ounces sage pork sausage (or turkey sausage for a lighter option)
  • 2 tablespoons unsalted butter (use olive oil for dairy-free)
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1½ cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • ½ teaspoon salt (adjust based on sausage saltiness)
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F. Spread the sourdough cubes on a baking sheet in a single layer. Toast for 8-10 minutes, stirring halfway, until lightly golden and dry to the touch. Set aside to cool slightly.
  2. Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Let it brown for 5-7 minutes, until no longer pink and slightly crispy in spots. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Reduce heat to medium. Add the butter to the pan with the drippings. Once melted, add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until softened and translucent. Add the garlic, sage, and thyme, and cook for another minute until fragrant.
  4. In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, and the sautéed vegetable mixture. Toss gently to distribute everything evenly.
  5. In a separate bowl or measuring cup, whisk together the chicken broth, beaten eggs, salt, and pepper until well combined.
  6. Pour the broth mixture evenly over the bread mixture. Toss gently to coat. Let it sit for 5-10 minutes so the bread can absorb the liquid.
  7. Grease a 9×13-inch baking dish with butter or nonstick spray. Spoon the stuffing mixture into the dish and spread it into an even layer.
  8. Cover the dish with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. If you like extra crispy top, broil for 1-2 minutes at the end.
  10. Let the stuffing rest for 5-10 minutes before serving. Sprinkle with fresh parsley right before serving.

Notes

Don’t skip toasting the bread—it prevents a gluey texture. Watch your salt as sausage can vary in saltiness. Let the mixture rest before baking for even absorption. For extra crispy edges, use a wider dish or cast iron skillet. Can be assembled up to 24 hours in advance.

Nutrition

Keywords: sourdough stuffing, sage sausage stuffing, healthy stuffing, lightened-up stuffing, Thanksgiving stuffing, easy stuffing recipe

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