Sourdough Stuffing with Kielbasa and Bacon
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If you’re looking for an impressive, unique stuffing to add to your holiday table, look no further than this Sourdough Stuffing with Kielbasa and Bacon! With loads of smoky flavor and crispy sourdough, this stuffing is a surefire hit!JUMP TO RECIPE
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While I love a good, classic stuffing or dressing, there’s something extra special about my Sourdough Stuffing with Kielbasa and Bacon.
With loads of tender-crisp sourdough, and smoky bacon and kielbasa flavor- this stuffing has certainly got it going on. If you were to ask my in-house Gordon Ramsay (AKA, MR. Bingo), he’d tell you this stuffing “will take you to flavor country.” And he’d not only be telling the truth, he’s also quoting Guy Fieri, which is something we do often- but I digress.
Prepping the stuffing ingredients
This stuffing is loaded with flavor, but not with extra steps and tricky directions.
You’ll start by toasting the cubed sourdough. This helps give the bread that “stale” texture, and gets it ready to receive all the moisture from the stock and beaten eggs.
While the bread toasts, you’ll cook up some chopped bacon, drain it, and cook up a bunch of kielbasa and aromatics in the same pan. Once everything is cooked down and homogenous, you’ll add the cooked bacon, kielbasa and veggies to a large bowl with the toasted bread cubes.
Next up- add in a few spices, the beaten eggs, and stock, and mix everything together. You want the bread moist, but not saturated.
Baking the stuffing
Once the stuffing mixture is ready to go, you’ll spread it out into a greased baking dish, and top it off with some butter. The butter not only adds more flavor, it also helps the stuffing to get nice and crispy on top.
Once the top is studded with butter pats, cover the whole dish in foil, and bake it covered for 20 minutes.
After 20 minutes, uncover the stuffing and bake it for an additional 30-35 minutes. This is where the crispy magic happens.
Once the stuffing is cooked through, crisp, and golden brown- it’s ready to eat!
Want to give this recipe a try?
If you make my Sourdough Stuffing with Kielbasa and Bacon, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Sourdough Stuffing with Kielbasa and Bacon
- 9×13 ceramic or glass baking dish
- 24 oz (1 1/2 lb) sourdough bread, cut into small cubes
- 5 strips bacon, chopped
- 8 tbsp butter (reserve 4 tbsp for topping)
- 1 lb smoked beef or pork kielbasa sausage, cut into small cubes
- 1 rib celery with leaves, finely chopped
- 1 medium shallot, finely chopped
- 1 8 oz package baby bella mushrooms, finely chopped
- 4 cloves garlic, chopped
- 2 1/2 cups chicken or turkey stock
- 3 beaten eggs
- 2 tsp poultry seasoning
- 1 tsp garlic powder
- 2 tbsp fresh chopped parsley
- Preheat oven to 425 degrees. 2. Spread cubed sourdough onto 2-3 large sheet pans for 8-10 minutes, until bread is well toasted, crunchy and dry. Once bread in toasted, transfer to a jumbo mixing bowl. 3. While the bread toasts, cook the bacon over medium heat in a deep non stick skillet until crisp, about 8 minutes. Remove to paper towels to drain. 4. When bread is toasted, reduce oven temperature to 350 degrees. 5. Add 4 tbsp butter to the pan with the bacon fat, and melt. Add the Kielbasa, celery, shallot, mushrooms. 6. Season with salt and pepper, and cook 10-12 minutes, until liquid is mostly evaporated. 7. Add the garlic, and cook 1 minutes until just fragrant. 8. Our off the heat, and transfer the mixture to the mixing bowl with the toasted bread cubes. 9. Add cooked bacon, chicken stock, beaten eggs, poultry seasoning, and parsley and toss to combine until all bread is well coated. If mixture seems a bit dry, add more stock as needed. 10. Transfer the mixture to a greased 9×13 baking dish, and cover with reserved butter, in slices over top. Cover dish with foil and bake at 350° for 20 minutes. 11. Uncover; and bake 30-35 minutes more, until brown and crisp on top, but most in the center.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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