Crispy-Topped Sourdough Stuffing with Sausage & Mushrooms

Ingredients

For the Homemade Bread Cubes:

• 24 ounces sourdough bread, sliced 1-inch thick and torn into ½-inch pieces
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons finely chopped fresh herbs (e.g., sage, thyme)
• ¾ teaspoon kosher salt

For the Sausage Stuffing:

• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 ribs celery, finely diced
• 3 cloves garlic, finely chopped or grated
• 1½ pounds sage pork sausage, casings removed if needed
• 12 ounces cremini (baby bella) mushrooms, thinly sliced
• 8 ounces sharp white cheddar, freshly grated (about 2 cups packed)
• 3 tablespoons finely chopped fresh sage leaves
• 3 tablespoons fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary
• 3 large eggs, whisked
• 2–3 cups chicken stock or broth, divided
• Kosher salt and ground black pepper, to taste

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Instructions

Prepare the Bread Cubes:

1. Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper or foil for easy cleanup. Lightly grease a 9×13-inch baking dish.
2. Arrange the torn sourdough bread pieces on the baking sheets.
3. In a small bowl, whisk together melted butter, garlic, herbs, and kosher salt.
4. Drizzle the garlic herb butter over the bread pieces and toss to coat evenly.
5. Spread the bread in an even layer and bake for 10-12 minutes until the bread is lightly golden brown. Remove from the oven and set aside to cool. Once cooled, store in an airtight container at room temperature for up to 5 days.

Brown the Sausage:

1. While the bread toasts, melt butter in a large pan over medium heat. Add the diced onion and celery, and season with ½ teaspoon kosher salt. Cook for 5-7 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 1-2 more minutes until fragrant.
3. Add the sausage to the pan and cook, breaking it into bite-sized pieces as it browns. Cook for about 5-6 minutes, until fully cooked through. Remove from the heat.

Assemble the Stuffing:

1. Decrease the oven temperature to 350°F. In a large mixing bowl, combine the toasted sourdough and browned sausage mixture.
2. Add the sliced mushrooms, grated cheddar, chopped sage, thyme, rosemary, and ½ teaspoon kosher salt. Toss to combine.
3. Pour the whisked eggs over the mixture and toss well to combine.
4. Add 1 cup of chicken stock and mix well. If the mixture seems too dry, add more stock (up to 3 cups total) until you reach the desired consistency.

Bake the Stuffing:

1. Transfer the stuffing mixture into the prepared baking dish and bake at 350°F for 45-55 minutes, uncovered, until the top is crispy and golden brown.
2. Serve immediately and enjoy!

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Notes:

• Portions: This recipe serves 12-14 generously. For a smaller crowd, reduce the recipe by ⅓ and bake in a smaller dish (8×8 or 9-inch pie plate), adjusting the baking time as needed.
• Make-Ahead Tips:
  • Prepare the herbed sourdough cubes, chop the veggies, and shred the cheese up to 5 days ahead.
  • Brown the sausage up to 3 days ahead.
  • All ingredients can be prepped ahead, then assembled and baked on the day.
• Storage:
  • Store leftover stuffing in an airtight container in the refrigerator for 3-4 days.
  • To freeze, transfer the stuffing to a freezer-safe container and freeze for up to 1 month. Thaw overnight and reheat.

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This stuffing is a delicious and comforting side dish, perfect for holiday meals or any occasion where you want a rich, flavorful dish!