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Sausage and Sourdough Stuffing

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I can’t believe that it is almost Thanksgiving. It just happens to be my favorite holiday of the year. I’m sharing a sausage and sourdough stuffing recipe.

I think part of the reason I love it so much is because of the food it involves. I love all the Thanksgiving food, and that includes stuffing. Usually, I always just make my mom’s stuffing recipe, but decided to give my staple comfort-food a change by trying a sausage swap.

I wanted to make a tasty stuffing recipe that incorporated sausage. There are recipes I have seen out there, but never used sausage in my stuffing recipe before. It gives just about any recipe I nice flavor boost! I used Johnsonville’s mild Italian sausage. The great thing is, there’s no need to decase a sausage link since Johnsonville features a ground Italian sausage product. You can find it in Sweet and Hot flavors too.

Johnsonville Mild Italian Sausage | realmomkitchen.com

I wanted to take the flavors from my mom’s dressing, add in some sausage, and some additional seasonal flavors. I added in apples and cranberries. Also, I used sourdough bread in place of regular bread for more flavor and texture.

The dish turned out great! The sausage, along with the fresh herbs, really made it flavorful.  The sourdough bread was also a great choice. I loved the added flavor and texture that it provided.

Sausage and Sourdough Stuffing | realmomkitchen.com

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Sausage and Sourdough Stuffing


Units Scale
  • 1/2 lb. Johnsonville ground Italian sausage (any variety, I used mild)
  • 4 Tbsp butter
  • 1 onion, diced
  • 2 small Granny Smith Apples, peeled and diced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped parsley
  • 2 Tbsp fresh thyme leaves
  • 1/4 cup chopped fresh sage
  • 2 tsp salt
  • 1/2 tsp pepper
  • 3/4 lb. sourdough bread, cut into 1 inch cubes
  • 1/2 cup turkey or chicken broth


  1. In a skillet, brown sausage until fully cooked. Drain and place in a large bowl.
  2. Wipe out the skillet used for the sausage. Add butter and melt over medium heat. Add in onions and cook until tender.
  3. In in apple, cranberries, parsley, thyme, sage, salt and pepper. Cook for 2 minutes. Add mixture to the bowl with the sausage.
  4. Then add in the bread to the mixture. Drizzle in the broth to the mixture while gently tossing.
  5. Place mixture into a greased 3 qt baking dish. Cover with foil and bake for 40 minutes at 350 degrees. Uncover and bake for an additional 15 minutes. Serves 12.


This can be made up to 2 days a head of time. If so follow recipe as is, the allow stuffing to cool and refrigerate. To reheat, cover with foil and bake at 375 degrees for 25-30 minutes.

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Recipe adapted from Woman’s Day.

This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.

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