Sourdough Stuffing Recipe with Roasted Red Onion, Kale, and Sausage

If you’re looking for a delicious sourdough stuffing recipe, I recommend this one! Made with flavorful sausage, red onion, and kale, this stuffing recipe has become a game changer on our Thanksgiving Day spread.

Delicious Sourdough Stuffing with Red Onion, Kale, and Sausage

Truth be told, stuffing has never been is not one of my favorite Thanksgiving recipes. Until THIS recipe that is. This stuffing made with fresh roasted vegetables, sausage, sourdough bread, and plenty of fresh herbs is really tasty and one I will happily make every year for our Thanksgiving spread.

Is it Dressing or Stuffing?

According to Food and Wine, this is a recipe for dressing. They say, stuffing is literally stuffed inside the turkey and cooked in its cavity. This recipe is baked in a 9×13 dish instead. Very rarely have I ever actually cooked stuffing inside a turkey. How about you?

A Note about the Sausage in this Stuffing Recipe

You can use whatever type os sausage you like in this recipe. The originally recipe called for sweet Italian sausage links cut out of their casings and crumbled. Personally, I’m not a fan of sweet Italian sausage, and I hate cutting meat out of casings and crumbling it. 

We quit buying pre-seasoned sausage some time ago and instead make our own. I prefer the control over ingredients and appreciate that I can tailor the spice mix to our tastes. I also appreciate the lack of preservatives and MSG in my own sausage blend. See how I make my homemade breakfast sausage here! It’s really quite simple.

It’s not difficult to mix a seasoning blend with one pound of ground pork for this recipe (have I told you recently how much I love these narrow, nesting measuring spoons for easily measuring dried spices?!) and we find the taste superior to sweet Italian sausage. If you would prefer to use the sweet Italian sausage, please do!

Ingredients for Sourdough Stuffing with Red Onion, Kale, and Sausage

• 1 pound sausage
• 1 1 /2 red onions cut into 1″ wedges
• 2 cups curly kale, torn into bite sized pieces
• 4 eggs
• 2 ½ cups chicken stock, homemade is best and oh so easy!
• 1/2 stick butter, melted (Rumiano Butter is our favorite!)
• 1 ¼ pounds sourdough bread, torn into bite sized pieces
• ½ cup fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1 tablespoon thyme leaves, finely chopped (or 1 teaspoon dried thyme)
• 1 1/2 teaspoons REAL salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper

How to Make this Thanksgiving Stuffing Recipe

• Preheat oven to 375. Grease a 9x 13 pan and set aside. I like to save my butter wrappers – they make great, and free, ways to grease pans! Do you use your butter wrappers too?

• On a sheet pan, toss the sausage and onions, salt, and pepper. Roast at 375 for 20 minutes, until browned and softened. These sheet pans are the bomb!

• Add the kale on top of the sausage and roast for five more minutes, until the kale is just wilted.

• In a large bowl, combine whisk eggs and combine with chicken broth, melted butter, and remaining herbs. Add bread and toss to combine. Finally, mix in 3/4 of the roasted veggie mix. By the way, if you don’t have these Duralex nesting bowls, put them on your list! They are amazing and durable! If they can survive my house without being destroyed, they must be something! 🙂

• Pour into the prepared pan, then decoratively scatter the remaining roasted veg on top. Cover tightly with foil, then bake, covered for 30 minutes. After 30 minutes, remove the foil. Bake for 30 more minutes until lightly browned. Let sit for 10 minutes before serving.