Sourdough Stuffing with Sausage, Onion & Kale

Sourdough Stuffing with Sausage, Onion & Kale: A Hearty, Flavorful Holiday Classic

There’s something deeply comforting about a well-made stuffing—especially when it’s built on the tangy foundation of sourdough, enriched with savory sausage, sweet caramelized onions, and nutrient-packed kale. This Sourdough Stuffing with Sausage, Onion & Kale is not just a side dish; it’s a centerpiece of flavor, texture, and nostalgia that brings warmth to any holiday table or cozy weeknight dinner. Whether you’re celebrating Thanksgiving, Christmas, or simply craving a rustic baked casserole that feels like home, this recipe delivers in every bite.

The History of Stuffing: From Practicality to Tradition

Stuffing, also known as dressing in some regions (particularly the Southern United States), has deep culinary roots that span continents and centuries. Originally, stuffing was born out of practicality—using available bread, herbs, and scraps to fill poultry cavities before roasting, thereby minimizing waste and enhancing flavor. In medieval Europe, stuffings often included breadcrumbs, dried fruits, nuts, and spices, reflecting the trade routes of the time. By the 18th century, American colonists adapted these traditions using local ingredients like cornbread and wild herbs.

The use of sourdough in stuffing is a more modern twist, gaining popularity with the artisanal bread revival of the late 20th and early 21st centuries. Sourdough’s natural tang cuts through rich meats and balances creamy textures, making it an ideal base for stuffing. When combined with sausage and leafy greens like kale, this dish evolves into a hearty, satisfying meal that honors tradition while embracing contemporary tastes and health-conscious choices.

Ingredients Breakdown: Why Each Component Matters

Every ingredient in this Sourdough Stuffing with Sausage, Onion & Kale plays a crucial role in building layers of flavor, texture, and nutrition:

Sourdough Bread: The star of the dish. Stale sourdough provides a chewy yet crisp texture when baked and imparts a subtle acidity that enhances other flavors. Its structure holds up better than softer breads during baking, preventing mushiness.
Sausage (Pork or Turkey): Adds richness, umami, and a satisfying meaty depth. Choose a flavorful variety like Italian sausage (mild or hot) for extra herbaceous notes. For a leaner version, turkey sausage works beautifully.
Onion: Yellow or sweet onions caramelize beautifully, offering a natural sweetness that balances the tang of sourdough and the saltiness of sausage.
Kale: A robust green that retains its texture during baking. Packed with vitamins A, C, and K, fiber, and antioxidants, kale adds color, earthiness, and nutritional value without overpowering the dish.
Butter and Olive Oil: A combination of both enriches the stuffing with a luxurious mouthfeel—butter for flavor, olive oil for heart-healthy fats and a slight fruitiness.
Garlic: Provides aromatic complexity and a gentle heat that complements the sausage and onions.
Chicken or Vegetable Broth: Keeps the stuffing moist and infuses it with savory depth. Homemade broth is ideal, but high-quality store-bought works well.
Eggs: Act as a binder, helping the stuffing hold its shape while adding richness and a custard-like interior.
Herbs (Sage, Thyme, Rosemary): Classic stuffing herbs. Sage is traditional and pairs exceptionally well with sausage and pork. Thyme adds woodsy notes, while rosemary gives a piney brightness.
Salt and Black Pepper: Essential for seasoning and balancing all components.
Optional Add-ins: Grated Parmesan, dried cranberries, toasted pecans, or apples can elevate the stuffing with sweet, nutty, or salty contrasts.

Step-by-Step Recipe: How to Make Sourdough Stuffing with Sausage, Onion & Kale

Follow this detailed guide to create a perfectly textured, deeply flavored stuffing every time.

Prepare the Bread: Use 1 loaf (about 12 oz) of stale sourdough bread, cut into ¾-inch cubes. If your bread isn’t stale, spread the cubes on a baking sheet and toast in a 300°F oven for 20–25 minutes until dry but not browned. Let cool completely. Staling helps the bread absorb liquid without turning soggy.
Cook the Sausage: In a large skillet over medium heat, cook 12 oz of bulk Italian sausage (casings removed if necessary) until browned and crumbled, about 6–8 minutes. Transfer to a plate lined with paper towels to drain excess fat. Reserve 2 tablespoons of sausage drippings in the skillet; discard the rest or save for another use.
Sauté the Aromatics: In the same skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 large diced yellow onion and cook until softened and lightly caramelized, about 8–10 minutes. Stir in 3 minced garlic cloves and cook for 1 minute more until fragrant.
Wilt the Kale: Remove the tough stems from 4 cups of chopped curly or Lacinato kale. Add to the skillet and sauté for 4–5 minutes until wilted and tender. Season with a pinch of salt and pepper. Remove from heat.
Combine Ingredients: In a very large mixing bowl, combine the toasted sourdough cubes, cooked sausage, onion-kale mixture, 1 tablespoon chopped fresh sage, 1½ teaspoons chopped fresh thyme, and ½ teaspoon chopped fresh rosemary.
Prepare the Wet Mixture: In a separate bowl, whisk together 2 large eggs, 2 cups of warm chicken or vegetable broth, ¼ cup grated Parmesan (optional), and ½ teaspoon black pepper.
Mix and Moisten: Pour the wet mixture over the bread mixture. Gently fold with a spatula until everything is evenly moistened. Let sit for 10 minutes so the bread absorbs the liquid.
Transfer and Bake: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture, spreading it evenly. Dot the top with 2 tablespoons of softened butter cut into small pieces for a golden, crispy crust.
Bake Until Golden: Cover with foil and bake for 25 minutes. Uncover and bake for another 20–25 minutes until the top is golden brown and crispy, and the center is heated through (165°F internal temperature).
Rest Before Serving: Let the stuffing rest for 10 minutes before serving. This allows it to set and makes scooping easier.

Tips for the Best Sourdough Stuffing

Use Stale Bread: Fresh bread turns mushy. Dry it out ahead of time for optimal texture.
Don’t Overmix: Fold gently to avoid breaking down the bread cubes.
Season in Layers: Taste as you go. Season the sausage, onions, and final mix appropriately.
Broth Temperature: Warm broth blends better and is absorbed more evenly.
Avoid Sogginess: If the stuffing seems too wet, add more toasted bread cubes. If too dry, sprinkle in extra warm broth by the ¼ cup.
Crispy Top Secret: For extra crunch, broil for 1–2 minutes at the end—watch closely!
Make Ahead: Assemble the stuffing (without baking) up to one day in advance. Cover and refrigerate. Add 10–15 minutes to baking time if starting cold.

Variations and Customizations

This recipe is highly adaptable to dietary needs and flavor preferences:

Vegan Option: Use plant-based sausage, replace eggs with ¼ cup unsweetened applesauce or flax eggs (2 tbsp ground flax + 5 tbsp water), and use vegetable broth and vegan butter.
Gluten-Free: Substitute sourdough with gluten-free artisan bread, cubed and dried. Ensure all other ingredients (like sausage) are certified GF.
Add Sweetness: Incorporate ½ cup dried cranberries, chopped apples, or pears for a sweet-tart contrast.
Nutty Crunch: Fold in ½ cup toasted pecans, walnuts, or hazelnuts before baking.
Extra Cheesy: Stir in ½ cup shredded Gruyère, sharp cheddar, or fontina before baking.
Seafood Twist: Replace sausage with lump crabmeat or cooked shrimp for an elegant variation.
Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes.
Herb Swap: Try marjoram, tarragon, or parsley for a different herbal profile.

Health Considerations and Nutritional Value

While stuffing is traditionally seen as indulgent, this version includes wholesome ingredients that boost its nutritional profile:

Kale: A superfood rich in vitamins, minerals, and fiber. It supports eye health, immunity, and digestion.
Sourdough: Naturally fermented, sourdough may be easier to digest than regular bread and has a lower glycemic index, meaning it causes a slower rise in blood sugar.
Olive Oil: Contains heart-healthy monounsaturated fats and antioxidants.
Lean Protein: Using turkey sausage or reducing the amount of pork sausage can lower saturated fat content.

Nutritional Estimate (per ¾-cup serving):

Calories: ~280–320
Protein: 10–12g
Fat: 14–18g (varies with sausage type)
Carbohydrates: 30–35g
Fiber: 3–4g
Sodium: 500–700mg (adjustable by using low-sodium broth)

To make it lighter: reduce butter, use less sausage, increase kale, and opt for low-fat broth. Serve alongside roasted vegetables or a crisp salad to balance the meal.

Ingredients

1 loaf (12 oz) sourdough bread, cubed and dried
12 oz Italian sausage (pork or turkey), casings removed
2 tbsp unsalted butter
1 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
4 cups chopped kale (stems removed)
2 large eggs, beaten
2 cups warm chicken or vegetable broth
1 tbsp fresh sage, finely chopped
1½ tsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
½ tsp black pepper
¼ cup grated Parmesan cheese (optional)
Salt to taste
2 tbsp additional butter, softened, for topping

Directions

Dry sourdough cubes by leaving them out overnight or baking at 300°F for 20–25 minutes. Set aside.
In a large skillet, cook sausage over medium heat until browned. Drain on paper towels, reserving 2 tbsp drippings.
Add butter and olive oil to drippings. Sauté onion until soft and golden (8–10 min). Add garlic; cook 1 min.
Stir in kale and cook until wilted (4–5 min). Remove from heat.
In a large bowl, combine bread cubes, sausage, onion-kale mixture, herbs, and Parmesan.
Whisk eggs, broth, and pepper in a separate bowl. Pour over bread mixture; fold gently until moistened. Let sit 10 min.
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Transfer mixture to dish. Dot top with 2 tbsp butter.
Cover with foil; bake 25 min. Uncover; bake 20–25 min more until golden and crisp on top.
Let rest 10 min before serving.

FAQ

Can I make this stuffing ahead of time?
Yes! Assemble the entire dish (including pouring in the broth mixture) and cover tightly. Refrigerate for up to 24 hours before baking. Add 10–15 minutes to baking time if starting cold.

Can I freeze sourdough stuffing?
Absolutely. Cool completely, then wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat at 350°F until warmed through (about 30–40 minutes).

What kind of kale should I use?
Curly kale or Lacinato (Tuscan) kale both work well. Lacinato is slightly more tender and less fibrous, making it ideal for cooking.

Can I use chicken instead of sausage?
Yes. Use 1½ cups diced cooked chicken and add 1 tsp poultry seasoning to compensate for lost flavor.

Is stuffing safe to cook inside the turkey?
The USDA recommends cooking stuffing outside the bird to prevent foodborne illness. Baking it separately ensures even cooking and eliminates risk from undercooked poultry juices.

Why is my stuffing soggy?
Too much broth, fresh bread, or underbaking. Always use stale bread and measure broth carefully. If too wet, spread on a baking sheet and bake uncovered longer.

Can I make it without eggs?
Yes, though the texture will be looser. Use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) or ¼ cup unsweetened applesauce as a binder.

Summary

Sourdough Stuffing with Sausage, Onion & Kale is a rich, aromatic side dish that combines tangy bread, savory meat, sweet onions, and hearty greens into a comforting casserole perfect for holidays or everyday meals.

Baked to golden perfection, this stuffing delivers complex flavors and a satisfying texture, making it a standout addition to any table—crowd-pleasing, customizable, and deeply delicious.

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