SOURDOUGH STUFFING WITH SAUSAGE (DAIRY-FREE)

5 from 1 vote

SOURDOUGH STUFFING WITH SAUSAGE (DAIRY-FREE)

The ultimate Thanksgiving stuffing is made with sourdough bread and sweet Italian sausage. Make this once and your family or Friendsgiving crew will be asking for it by name year after year!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Dairy-free stuffing, Sausage recipes, Thanksgiving recipes, Thanksgiving sides

Servings:

Author: Olivia Adriance

Ingredients

1 loaf (about 2 pounds) sourdough bread, sliced into small cubes
1 pound ground sweet Italian pork sausage
3 tablespoons dairy-free butter
1 onion, small diced
3 celery stalks, small diced
3 tablespoons poultry seasoning
2 cups turkey stock + more as needed
Salt and pepper, to season

Instructions

To prepare the sourdough, allow the bread cubes to dry out overnight on a large cookie sheet. I like to use an older loaf of sourdough for this. (Alternatively, you can bake the cubes in a 350°F oven for 15 minutes, tossing halfway).
Preheat the oven to 350°F.
To a large non-stick pan, add the sausage and cook over medium heat for 5 to 7 minutes, breaking it up as you go, until browned and cooked through. Use a slotted spoon to remove it from the skillet.
Add the dairy-free butter and allow it to melt down before adding the onions and celery. Season with about 1 teaspoon of salt and 1/4 teaspoon pepper. Stir to coat.
Cook for 5 to 7 minutes, allowing the onions to become translucent but not brown (adjust the temperature down if needed).
Add the poultry seasoning, stirring to combine, and cook for another minute to allow the seasoning to bloom. Add the turkey stock and cook for another 2 minutes to warm the stock through.
Pour the onion and celery mixture over the bread cubes. Add the sausage. Thoroughly mix with a spatula to distribute evenly. You want to make sure the bread has absorbed enough stock to look and feel quite moist but not soggy. Add more stock if necessary. Taste and season with salt and pepper, if needed.
Transfer to a 9x13 baking pan. Cover with a lid or foil. Bake covered for 30 minutes then remove foil and bake another 15 to 20 minutes until golden brown on top.
Remove from the oven and allow to cool slightly before serving. Personally, I think it’s better after it’s had some time to sit so feel free to make it early and reheat. Enjoy!

Notes

If you’re scrambling for time or oven space on Thanksgiving, feel free to make this ahead of time. You can bake it off, cool it, and reheat it on Thanksgiving day while the turkey is resting. I actually find it’s more flavorful when made a few days in advance!

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