Hey y'all! If you're looking for a savory, crowd-pleasing appetizer or side that's overflowing with rich, cozy flavors, these Sausage & Sourdough Stuffing Bundles are just what you need. Imagine golden, crisp edges hiding a moist, herby filling—each bundle is a little parcel of comfort, perfect for holidays, potlucks, or an easy weeknight treat. Let's get cooking!
Why You'll Love This Sausage & Sourdough Stuffing Bundles Recipe
- Each bundle delivers the perfect balance of crispy and tender textures.
- It's a creative twist on classic stuffing, great for Thanksgiving or any gathering.
- Easy to make ahead and reheat—ideal for busy hosts!
- Packed with savory sausage, tangy sourdough, and aromatic herbs.
- Perfect finger food that pairs well with a variety of mains and dips.
Ingredients for Sausage & Sourdough Stuffing Bundles
- 8 cups sourdough bread, cubed (about 1 loaf, preferably a day old)
- 1 pound Italian sausage (pork or turkey), casings removed
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ½ cup unsalted butter (1 stick)
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 large eggs
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Cooking spray or oil, for greasing
How to Make Sausage & Sourdough Stuffing Bundles
Step 1: Prep the Bread
Preheat your oven to 350°F (175°C). Spread the cubed sourdough bread on a baking sheet and toast for 10-12 minutes, stirring halfway, until lightly crisp and dry. Let cool.
Step 2: Cook the Sausage & Veggies
In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles, until browned (about 6-8 minutes). Transfer to a plate. Add butter to the same skillet, then sauté the onion, celery, and garlic until soft and fragrant, about 5-6 minutes.
Step 3: Mix the Stuffing
In a large mixing bowl, combine toasted bread, cooked sausage, sautéed veggies, parsley, sage, thyme, salt, and pepper. In a separate bowl, whisk eggs with chicken broth; pour over stuffing mixture and gently toss to combine. Let sit for 5 minutes so bread absorbs liquid.
Step 4: Assemble Bundles
Grease a muffin pan or line with parchment liners. Scoop about ½ cup of stuffing mixture into each well, pressing gently to form bundles.
Step 5: Bake
Bake at 350°F (175°C) for 25-30 minutes, until the bundles are golden on top and set in the center. Cool for 5 minutes before removing from the pan. Serve warm!
Notes for Perfect Sausage & Sourdough Stuffing Bundles
- Use day-old sourdough for best texture, or dry fresh bread in the oven as directed above.
- If sausage releases lots of fat, you may want to drain it before adding to the stuffing.
- Explore more stuffing techniques and variations for extra inspiration.
Variations on Sausage & Sourdough Stuffing Bundles
- Mushroom & Leek Bundles: Swap sausage for sautéed mushrooms and leeks for a veggie-forward option.
- Cheesy Jalapeño Bundles: Mix in shredded sharp cheddar and diced jalapeños for a spicy, melty treat.
- Apple & Cranberry Bundles: Add diced apples and dried cranberries for a fruity, tangy twist.
Required Equipment for Sausage & Sourdough Stuffing Bundles
- Oven
- Muffin pan (12 wells)
- Large skillet
- Mixing bowls
- Cutting board & knife
- Baking sheet
- Whisk
Storage Instructions for Sausage & Sourdough Stuffing Bundles
Store leftover bundles in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each bundle in foil and store in a freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through (about 10-15 minutes).
Pairings & Serving Suggestions
- Serve alongside roast turkey, chicken, or glazed ham at holiday dinners.
- Pair with a creamy gravy, herbed aioli, or spicy mustard dip.
- Enjoy with a crisp green salad or roasted veggies for a lighter meal.
Pro Tips for Sausage & Sourdough Stuffing Bundles Success
- Don't over-pack the muffin cups, or the bundles may turn out dense rather than fluffy (more tips via Bon Appétit's stuffing guide).
- Use a blend of fresh herbs for brighter flavor.
- If making ahead, assemble and refrigerate bundles unbaked, then bake just before serving for best texture.
FAQ: Sausage & Sourdough Stuffing Bundles
- Can I use gluten-free bread for this recipe?
- Absolutely! Just swap in your favorite gluten-free loaf—texture may vary slightly.
- What kind of sausage works best?
- Both pork and turkey sausage work great; you can use mild or spicy depending on your taste.
- How do I prevent the bundles from sticking?
- Be sure to grease your muffin pan well, or use parchment muffin liners for easy removal.
Ready to impress your friends and family with these flavorful bites? For more about sausage nutrition and selecting the best varieties, check out this helpful protein guide from EatRight.org.
Ingredients
- 8 oz sourdough bread, cut into 1-inch cubes
- 1 lb Italian sausage, casing removed
- ½ cup yellow onion, finely chopped
- ½ cup celery, finely chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup fresh parsley, chopped
- 2 tablespoon unsalted butter, melted
- ½ teaspoon dried sage
- Salt and black pepper to taste
- 6 large sheets phyllo dough or puff pastry
Instructions
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1Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a large skillet over medium heat, cook the sausage until browned and crumbly. Drain excess fat, then transfer sausage to a large bowl.
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3Add onion, celery, and garlic to the same skillet. Cook until softened, about 5 minutes, then add to the sausage.
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4Toss in sourdough bread cubes, chicken broth, parsley, melted butter, sage, salt, and pepper. Mix until bread is moistened and ingredients are well combined.
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5Lay out phyllo dough (or puff pastry), place a portion of stuffing mixture in the center of each sheet, and fold to enclose, creating bundles. Place seam side down on the prepared baking sheet.
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6Bake for 30-35 minutes or until bundles are golden brown and crisp. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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