Sourdough Bread Stuffing with Ground Sage Pork

Ingredients

• 1 loaf (about 454 g)sourdough bread, cut or torn into chunks and dried
• 30 ml, divided, plus more for drizzlingolive oil
• 454 gground pork
• 15 mlground sage
• 5 mlground marjoram
• to tastekosher salt and freshly ground black pepper
• 4 stalkscelery hearts, finely chopped
• 1 mediumyellow onion, chopped
• 1green bell pepper, chopped
• 227 gbaby bella mushrooms, chopped
• 15 mlgarlic paste
• 15 mlfresh thyme leaves, stems removed
• 15 mlpoultry seasoning
• 532 ml (2¼ cups)chicken stock
• 113 g (½ cup; 1 stick)unsalted butter, melted
• 2 largeeggs, lightly beaten
• 15 mlmaple syrup

Instructions

1. 1

   Dry the bread

   Spread the sourdough chunks on a baking tray and leave them to dry on the worktop overnight, for at least 8 hours and up to 1 day. For a quicker option, dry them in an oven preheated to 120°C (250°F) for about 30–35 minutes.

2. 2

   Prepare the dish

   Heat the oven to 175°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) baking dish with non-stick spray and set it aside.

3. 3

   Brown the pork

   Heat 15 ml of the oil in a large, deep frying pan over medium-high heat, swirling to coat the base once hot. Add the pork and break it up with a wooden utensil; cook until browned and lightly crisp, about 3–5 minutes. Stir in the sage, marjoram, salt and pepper to taste, then cook for about 1 minute, until the spices smell fragrant. Transfer the pork to a large mixing bowl.

4. 4

   Cook the vegetables

   Add the remaining 15 ml of oil to the same pan over medium heat and swirl to coat the base. Add the celery, onion, bell pepper and mushrooms, and sauté for about 15–20 minutes, until tender, lightly caramelised and fragrant. Season with salt and pepper to taste, add the garlic paste and thyme, and cook for about 1 minute, until fragrant. Take the pan off the heat and transfer the vegetables to the bowl with the pork.

5. 5

   Combine the stuffing

   Add the dried sourdough, poultry seasoning, chicken stock, melted butter, eggs and maple syrup to the bowl. Toss or stir until everything is evenly combined, then leave for 5–7 minutes so the bread absorbs some of the stock.

6. 6

   Bake it covered

   Transfer the mixture to the prepared baking dish without packing it down. Cover the dish tightly with foil and bake at 175°C (350°F) for 30 minutes.

7. 7

   Brown the top

   Remove the dish from the oven and raise the temperature to 220°C (425°F). Take off the foil, drizzle the top with olive oil and bake for another 15–20 minutes, until golden and lightly crisp.

8. 8

   Serve hot

   Serve the stuffing hot. Garnish with fresh herbs if desired.

What is sourdough stuffing?

Stuffing is a seasoned bread dish served with American holiday meals, often made with vegetables, herbs and stock. This version uses sourdough and ground pork for a tangy, savoury take on the familiar side.

Sourdough’s sturdy texture helps it hold its shape as it absorbs stock. Baking it covered first keeps the middle tender, while a final uncovered bake browns the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 24g protein, 49g carbs, 39g fat.

The bread and maple syrup contribute most of the carbohydrates, while the pork and eggs provide protein. Butter, pork and olive oil account for much of the fat; serve a moderate scoop with plenty of green vegetables to balance the plate.

Why dry bread matters

Bread: Dry chunks absorb the stock without immediately falling apart, giving the finished stuffing structure. Leave them out overnight, or use the quicker oven-drying option in the method.

Size: Aim for roughly similar chunks so they soften at a similar rate. A mixture of torn edges and flatter pieces also gives the top a varied texture.

Building savoury flavour

Pork: Browning the ground pork before mixing it with the bread adds savoury depth. Sage and marjoram go into the pan with the meat so their aromas develop in the hot fat.

Vegetables: Give the celery, onion, pepper and mushrooms their full 15–20 minutes to soften and lightly caramelise. Add the garlic paste and thyme near the end so they become fragrant without cooking for the whole time.

Getting the texture right

Stock: Toss the ingredients thoroughly, then wait 5–7 minutes before baking. The bread should take up some liquid, but the mixture should not be compressed into the dish.

Top: Keep the dish covered for the first bake, then uncover it and raise the oven temperature. The second bake gives the surface time to turn golden and lightly crisp while the centre stays moist.

Timing the preparation

Ahead: Drying the bread overnight is useful if you are preparing the stuffing for a holiday meal. The drying stage takes at least 8 hours, but most of that time is hands-off.

On the day: Allow about 15–20 minutes for the vegetables to cook, followed by 30 minutes covered and 15–20 minutes uncovered in the oven. Check the top during the final bake, as browning can vary from oven to oven.

Serving ideas

Main: Serve alongside roast turkey, chicken or another festive main, with gravy if you like. The pork and herbs make the stuffing flavourful enough to stand out as a side in its own right.

Balance: Pair it with a simple green vegetable or a crisp salad to add freshness alongside the rich bread, butter and pork. Fresh herbs make a simple finishing garnish.

Recipe notes & tips

• Dry the bread overnight if you want to keep the cooking day less rushed.
• Use a large mixing bowl so you can toss the bread and wet ingredients evenly.
• Taste the pork and vegetables for seasoning before combining them with the bread.
• Let the mixture sit for the full 5–7 minutes so the bread can absorb some stock.
• Keep the stuffing loose in the baking dish rather than pressing it down.
• Add the fresh herb garnish just before serving for a fresh finish.

Variations

• Add apples: Fold in chopped apple for a sweet-tart note.
• Use other mushrooms: Substitute another variety of chopped mushrooms for the baby bellas.
• Add nuts: Stir in chopped toasted pecans for extra crunch.
• Make it spicier: Add a pinch of chilli flakes to the pork as it cooks.
• Change the herbs: Use fresh chopped sage in place of some of the thyme.

Common mistakes to avoid

• Using soft bread: Dry the sourdough first so it can absorb stock without collapsing.
• Skipping the vegetable browning: Cook them until tender and lightly caramelised to develop their flavour.
• Packing the dish: Leave the mixture loose so the stuffing does not bake up dense.
• Adding garlic too early: Stir it in near the end of the vegetable cooking time to avoid overcooking it.
• Leaving the foil on: Uncover the dish for the final bake so the top can brown.
• Baking only until the timer ends: Use the golden, lightly crisp top as the cue to finish the final bake.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in a covered ovenproof dish until hot throughout, uncovering near the end if you want to refresh the crisp top.

Frequently asked questions