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Driscoll's Sourdough and Sausage Stuffing


Driscoll's Sourdough & Sausage Stuffing




Forget the soggy side dish you remember—this is the stuffing that deserves a spot front and center at any holiday table.

Introducing Driscoll's Bake House Sourdough and Sausage Stuffing, a recipe built on deep flavor and perfect texture. We start with our signature Rustic White Sourdough crumbs, whose gentle tang cuts beautifully through the richness of savory, browned pork sausage. This foundation is lifted by a fragrant medley of buttery sautéed celery and onion, paired with earthy mushrooms that melt right into the mix.

The magic lies in the abundance of fresh herbs: bright sage, aromatic rosemary, and pungent thyme steep the entire dish in classic comfort. Every forkful offers the perfect balance: a crispy, golden top giving way to a moist, unbelievably flavorful center. This isn't just a side; it's a centerpiece that tastes exactly like home. Get ready to redefine your stuffing standards!
Ingredients

Main Components:

  • 24 ounces Driscoll’s Sourdough Bread Crumbs (dry)
  • 1 lb Bulk Pork Sausage
  • 8 ounces fresh mushrooms
  • 6 tbsp unsalted butter (divide)
  • 2 - 2 ½ cups Chicken broth
  • 2 large eggs
  • 1 tsp salt
  • ½ tsp black pepper


Aromatics & Herbs:

  • 1 large yellow onion, diced
  • 3 - 4 ribs celery, diced
  • 2-4 cloves garlic, minced
  • 1 tbsp fresh sage, chopped)
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • ½ cup fresh parsley, chopped

Step-by-Step Instructions
1. Sauté the Filling
  1. Brown the Sausage: In a large skillet or Dutch oven, cook the 1 lb of sausage over medium-high heat until fully browned. Drain the grease and transfer the sausage to a very large mixing bowl.
  2. Sauté the Veggies: Add 3 Tbsp of butter to the skillet. Add the onion and celery and cook for 5–7 minutes until softened.
  3. Cook Mushrooms & Garlic: Add the mushrooms and cook until they have released their moisture. Stir in the garlic and cook for 1 minute. Transfer all vegetables to the bowl with the sausage.
2. Mix & Moisten
  1. Season Dry Ingredients: Add the 24 oz of sourdough bread crumbs to the bowl along with all the fresh herbs, salt, and pepper. Toss gently to ensure the crumbs are evenly mixed with the filling.
  2. Prepare Liquid: Whisk together the 2 large eggs and 2 cups of broth in a separate bowl.
  3. Combine: Pour the liquid mixture over the crumbs and filling. Gently fold until all the crumbs are moistened. (Add the remaining 1/2 cup of broth only if the mixture still looks dry.)
  4. Rest: Let the mixture rest for 5–10 minutes to allow the crumbs to fully absorb the liquid.
3. Bake
  1. Prepare Pan: Use the remaining 3 Tbsp of butter to generously grease a 9x13 inch baking dish. Scoop the stuffing mixture into the pan.
  2. Bake: Bake at 350°F (175°C) for 45–55 minutes.

    Tip for Crispiness: Bake covered for the first 30 minutes, then remove the foil for the final 15–20 minutes to achieve golden, crispy edges.

Closing Notes & Make-Ahead Tips

This stuffing is truly best when it's still warm from the oven, filling your home with the unforgettable aroma of herbs and baking sourdough. We hope this recipe brings a little extra comfort and joy to your table, whether it’s for a holiday feast or a cozy Sunday dinner. Happy Thanksgiving baking from everyone at Driscoll's Bake House!

 Storage and Reheating Instructions
  • Make-Ahead (Unbaked): You can assemble the stuffing completely (steps 1–2) up to 1 day in advance. Cover the baking dish tightly with plastic wrap and refrigerate. Add 10-15 minutes to the total baking time if baking directly from the refrigerator.
  • Refrigerating Leftovers: Once baked, allow the stuffing to cool completely. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Freezing: Stuffing freezes well! Transfer cooled leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: To maintain moisture and texture, reheat cooled or thawed stuffing in a foil-covered dish at 350°F (175°C) until heated through (about 20–30 minutes). You can remove the foil for the last 5 minutes if you want to crisp the top again.