Sausage and Sourdough Bread Stuffing

Sausage and Sourdough Bread Stuffing Recipe
Photo: Jonny Valiant; Styling: Deborah Williams


14 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Fat 6.3 g
Satfat 1.8 g
Monofat 1 g
Polyfat 0.5 g
Protein 7.2 g
Carbohydrate 15.9 g
Fiber 1.3 g
Cholesterol 34 mg
Iron 1.6 mg
Sodium 396 mg
Calcium 61 mg


10 cup (1/2-inch) cubed sourdough bread (about 1 pound)
3 tablespoons unsalted butter
2 cups finely chopped onion
1 cup finely chopped celery
15 ounces hot turkey Italian sausage, casings removed
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 large egg, lightly beaten
Cooking spray


1. Preheat oven to 350°.

2. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.

3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.


Maureen Callahan,

Cooking Light

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note