Mushroom Sausage Sourdough Stuffing

This Mushroom Sausage Sourdough Stuffing is a savory, flavorful side dish that can shine on its own at any meal. With sausage, mushrooms, and crispy sourdough, it’s perfect for Thanksgiving or year-round enjoyment!

This Mushroom Sausage Sourdough Stuffing is packed with so much flavor, it might just steal the show! It’s got the perfect balance of savory sausage, earthy mushrooms, and crisp sourdough bread, all cooked to golden perfection in a cast iron skillet. And the best part? You get way more of it to enjoy compared to stuffing cooked inside the turkey—who’s complaining about that?

I’m a big fan of making stuffing (or dressing, whatever you like to call it) on the side instead of inside the bird. Let’s face it, dressing is often the unsung hero of Thanksgiving dinners, always playing second fiddle to the turkey and mashed potatoes. But if you’re anything like me, you’re secretly craving that delicious, comforting stuffing even more than the main event! Honestly, carbs are just too good to be ignored, and this recipe proves that dressing is so much more than just a side dish. It’s a dish worth making year-round, not just for holidays.

When you think about it, dressing is such a clever meal. Who would’ve thought that something as humble as bread could be transformed into a flavor-packed masterpiece? If you’re like me, you probably end up with a few stale slices of bread at the end of the week. Instead of tossing them out, why not stash them in the freezer and save them for a batch of stuffing? It’s a great way to reduce waste, stretch your groceries, and create an inexpensive yet delicious meal.

For this version, I used sausage, mushrooms, fennel, onion, celery, garlic, and fresh herbs—a combination that’s as satisfying as it is flavorful. Serve it with the juiciest Brined Roast Turkey, the best turkey gravy, some roasted brussels sprouts and you’ve got the best Thanksgiving dinner.

Ingredients for Mushroom Sausage Stuffing

(Scroll to the bottom of the page for the printable recipe card with all the measurements.)

• sourdough bread
  • Sourdough bread is the base of this stuffing, and it’s what gives it that satisfying, hearty texture. It holds its shape really well, so it doesn’t get as mushy or fall apart like softer, fluffier breads might. This means you get those lovely crisp edges and a satisfying bite, while the bread still soaks up all the flavorful broth and seasonings.
  • If you don’t have sourdough, any sturdy bread will do. Just make sure the bread isn’t too soft, so it doesn’t get soggy in the cooking process.
• sausage
  • You can use whatever sausage you like. I usually go with a mild Italian pork sausage, but honestly, the options are endless. You could try spicy Italian sausage for a bit of a kick, or even go for chicken sausage if you want something lighter.
• butter (to saute the veggies)
• onion
• celery
• garlic
  • In my opinion, onion, celery, and garlic are must-haves for any stuffing. They’re the classic trio that brings so much flavor to the dish. Together, they create that comforting, aromatic base that just feels like home.
• fennel
  • Fennel is like a little secret weapon in this stuffing! It has a subtle, sweet, licorice-like flavor that adds an extra layer of complexity without stealing the spotlight. While it’s totally optional, fennel pairs wonderfully with the sausage, bringing out its savory notes and making the dish even more interesting.
• mushrooms
  • Mushrooms are fantastic in stuffing and complement the sausage so well. They also add a nice meaty texture, so even if you’re not a fan of sausage, mushrooms will still make the stuffing hearty and satisfying. I usually go for cremini or button mushrooms, but shiitakes or portobellos would work wonderfully too.
• salt, pepper
• eggs
  • Eggs help bind the stuffing together, ensuring it holds its shape and doesn’t fall apart. They also add a rich, tender texture, giving the dish that perfect balance of crispy edges and soft, flavorful center.
• chicken broth
  • Chicken broth adds a savory, rich flavor to stuffing, helping to moisten the bread and bring all the ingredients together.
  • Vegetable broth can also be used.
• fresh herbs – parsley, sage, thyme

Stuffing Outside the Turkey? Here’s Why This Recipe Works!

• Cooking stuffing inside the turkey can be tricky. First off, it takes much longer to cook the stuffing all the way through than it does for the turkey to be done. By the time the stuffing is fully cooked, your turkey will likely be dry and overcooked. Not ideal!
• Secondly, have you ever noticed what pools inside the cavity of a roasted bird? It’s not exactly appetizing. That liquid will get mixed right into the stuffing, and it’s not the flavorful goodness you’re hoping for.
• Finally, stuffing cooked inside the bird tends to end up mushy, especially if you’re using bread. Baking your stuffing separately gives it more surface area, so you get that perfect golden, crispy top with a moist and flavorful inside. The result? A stuffing that’s way better than anything cooked inside the turkey!

How To Make Mushroom Sourdough Stuffing

1. Preheat the oven to 300°Fahrenheit.
   • Start by preheating your oven to 300°F. This lower temperature helps dry out the bread cubes without browning them too much, which is exactly what we want for a perfect stuffing base.
2. Prep the bread.
   • Cut your bread into ½-inch cubes (don’t stress about them being perfect—rustic is just fine!). Spread them out in a single layer on a large, rimmed baking sheet. Pop them in the oven for about 15 minutes, tossing halfway through. The goal here is to dry out the bread so it can soak up all those delicious flavors later. You want it to be crispy on the outside but still a little soft in the center.
   • Once the bread cubes are nice and dry, take them out of the oven and transfer them to a large mixing bowl.
3. Increase the heat to 350 degrees Fahrenheit.
4. Brown the Sausage
   • In a large skillet over medium-high heat, cook the sausage until it’s browned and no longer pink. If you’re using lean sausage, you might want to add a little bit of oil to keep it from sticking. Once cooked, transfer the sausage to the same bowl with the bread cubes.
5. Sauté the Veggies
   • In the same skillet, melt the butter, then add the mushrooms, onion, celery, fennel, and garlic. Season with salt and pepper. Cook everything over medium heat for about 10 minutes, stirring occasionally, until the veggies are tender and the mushrooms have released their moisture. The smell at this point will be heavenly!
   • Add the sautéed veggies to the bread and sausage mixture, then toss in your fresh herbs.
6. Mix the Stuffing.
   • Now, give everything a good mix to combine. Beat the eggs slightly in a separate bowl, then stir them into the dressing mixture along with the chicken broth.
7. Adjust the Moisture
   • This is where you’ll want to make sure the stuffing is the right consistency. Add more or less broth depending on how the mixture looks. You don’t want it soggy, but you also don’t want it too dry, or it’ll bake into something that’s more like a crouton than a fluffy stuffing.
   • If you have turkey drippings from your roasted bird, add a little of that too—it’s like liquid gold and will make your dressing even more flavorful!
8. Bake the Stuffing
   • Butter a 12-inch cast iron skillet (or a similar-sized baking dish). Transfer the stuffing into the buttered skillet, pressing it down gently to make sure it’s evenly spread.
   • Melt the remaining 2 tablespoons of butter and brush it over the top of the dressing for that crispy, golden finish.
   • Bake the stuffing in your preheated 350°F oven for about 30 minutes. It should be golden on top and a little crisp around the edges. The inside will be moist and flavorful, making the perfect contrast to the crispy top. Let it cool for a few minutes before serving, then dig in and enjoy!

Prep Work You Can Do in Advance

If you’re making this Mushroom Sausage Stuffing on Thanksgiving Day alongside the turkey, doing a little prep ahead of time will make your life so much easier. Start by drying out the bread, then sauté the sausage, mushrooms, and veggies. Store everything separately—keep the bread cubes at room temperature in a sealed bag or bowl, and pop the cooked sausage and veggies in the fridge.

When it’s time to bake the dressing, all you have to do is mix everything together, add the final ingredients, and pop it in the oven while the turkey rests. Since it’s essential to let your turkey rest before carving (trust me, it’s worth it!), you’ll have plenty of time to get the stuffing baked—it only takes about 30 minutes in the oven. Talk about perfect timing!

Making a Large Batch of Stuffing for Thanksgiving

If you’re cooking for a crowd, simply double the recipe! The amounts here are perfect for serving 4-6 people, but you’ll want to increase it if you’re feeding a larger group.

Need More Thanksgiving Inspiration? Check Out These Recipes

• The Best Turkey Brine
• Easy, Fuss-Free Roast Turkey
• The Best Turkey Gravy
• How To Make Gravy Without Roasting a Whole Turkey
• Homemade Mashed Potatoes
• Roasted Brussels Sprouts
• Sauteed Carrots

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