Sourdough Stuffing with White Beans and Breakfast Sausage
This hearty stuffing transforms classic bread stuffing with the tangy depth of sourdough and protein-rich white beans. Maple or sage breakfast sausage adds savory richness, while dried cranberries and apricots provide sweet bursts of flavor. Fresh herbs and toasted pecans create layers of texture and taste. Perfect for Thanksgiving or any holiday gathering, this stuffing can stand alone as a satisfying side dish or complement traditional turkey and gravy.
Ingredients
- 1 loaf sourdough bread, cut into 1-inch cubes
- 1 ½ pounds breakfast sausage, maple or sage flavoredItalian sausage1:1carnivore
similar flavor profile
- 4 stalks celery, diced
- ½ yellow onion, diced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- ½ cup pecans, chopped
- ¼ cup dried cranberries
- ¼ cup dried apricots
- 1 ½ cups cooked Great Northern beans
- 3 cups chicken broth
- 3 large eggs
- ½ cup salted butter, melted
- salt
- pepper
- olive oil
Instructions
- 1
Preheat oven to 350°
- 2
Place bread cubes on rimmed baking sheet and drizzle with olive oil, salt, and pepper
- 3
Toss to coat and toast on top rack for 10-15 minutes until hardened and golden
- 4
Increase oven temperature to 400°
- 5
Heat olive oil in large skillet over medium heat
- 6
Add sausage, celery, and onion to skillet and sauté until sausage is cooked and vegetables soften
- 7
Season with salt and pepper
- 8
Add thyme and rosemary and cook until fragrant for 3-4 minutes
- 9
Remove from heat
- 10
Fold together toasted bread, sausage mixture, pecans, dried fruit, and beans in large bowl
- 11
Season generously with salt and pepper
- 12
Whisk together broth and eggs in separate bowl
- 13
Pour liquid mixture over stuffing one cup at a time, tossing after each addition
- 14
Pour melted butter over all and toss to coat
- 15
Spray casserole dish with olive oil or rub with butter
- 16
Add stuffing mixture to dish and cover with foil
- 17
Bake for 30 minutes
- 18
Remove foil and bake uncovered for additional 15-20 minutes
Tips
Toast the bread cubes until they're properly hardened to prevent soggy stuffing
Add the broth mixture gradually to achieve the right moisture level without making it wet
Let the herbs cook until fragrant to release their full flavor into the sausage mixture
Good to Know
Refrigerate covered for up to 3 days
Can be assembled day before and refrigerated, add 10-15 minutes to covered baking time
Serve hot alongside roasted meats or as vegetarian main with gravy
Common Mistakes
Don't skip toasting bread cubes to avoid mushy texture
Add liquid gradually to prevent oversaturated stuffing
Substitutions
FAQ
Can I make this stuffing vegetarian?
Yes, substitute vegetable broth for chicken broth and use vegetarian sausage or omit sausage entirely, adding extra mushrooms for umami.
What if I don't have fresh herbs?
Use 2 teaspoons dried thyme and 1 teaspoon dried rosemary instead, but add them earlier with the vegetables to bloom the flavors.
How long will leftover stuffing keep?
Properly stored in the refrigerator, this stuffing will keep for 3-4 days and can be reheated in the oven or microwave.