Classic Sourdough Stuffing
Why did it take me this long to make sourdough stuffing? The tangy crust and chewy middle are pure perfection, soaking up all that buttery, herby goodness like it was meant to be. Sourdough Lovers, This One’s for You Soursough Shines: In my recipe, sourdough is the star. Toasting it locks in that tangy, chewy texture, so it soaks up all flavor without getting soggy. Savory & Fresh: Sage sausage brings that rich, savory depth, while fresh herbs and tender veggies keep it light and full of flavor. No-Stress Perfection: Use homemade or store-bought; swap onions for shallots, and even toss in mushrooms. Have fun and make it your own! Sourdough Stuffing Ingredients Sourdough Bread: Use homemade sourdough bread or store-bought. Day-old is best, but toasting helps the bread soak up flavor without getting mushy. Sausage: Use any kind, but sage sausage makes it next-level good. Herbs: Fresh is best, but dried works too. Just use half as much. Veggie Variations...