Cheesy Sourdough Mushroom, Bacon, and Brussel Sprout Stuffing

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This Cheesy Sourdough Mushroom, Bacon, and Brussel Sprout Stuffing is the perfect side to make this Thanksgiving! Sourdough bread, thyme, baby portobello mushrooms, and Brussel sprouts sautéed in bacon fat, gruyere, mozzarella, and parmesan all baked together to bring you the best EVER Thanksgiving stuffing. The best part? This casserole is not only good as a side during the holiday’s, but as stand-alone meal as well! Every bite is full of flavor and will always leave you wanting more. This is a must-have dish this holiday season!

stuffing with slice on white plate beside on marble surface with flowers, thyme sprigs, bowl of grated parmesan and glass of wine around.

About The Recipe

We’re starting the week off with something a little different…stuffing! Though, don’t go running. This is no ordinary, bland, boring stuffing that everyone thinks of. This might just be our best-ever holiday side dish to-date. Bold, I know, but it really is that good!

Admittedly, my family has never really made stuffing. It’s not really something we did come Thanksgiving. I know it’s a classic and cherished dish around most tables, but instead of stuffing, we had our Cornbread Dressing.

Though, after starting this food blog, we knew we needed to start branching out and making new things. Food for everyone, you know? So, with Thanksgiving being next week, my mom and I started talking. Stuffing is something we’ve gotten a few requests for, but we couldn’t quite figure out the flavor profile we wanted.

Not being well-versed in stuffing, we just kind of turned this recipe into a Crossland Kitchen Staple type recipe. My mom makes the best-ever Sourdough Bread and it’s something we always have in our freezer.

Then, come Fall, Brussel sprouts, mushrooms, and some fancier cheeses (like gruyere) make their way into our fridge all season long. Oh, and bacon, of course. That’s always in our fridge no matter what time of year it is.

So, that was our inspiration! We just kind of dumped it all together and hoped.

stuffing on marble surface with fork and knife beside, white flowers around, glass of white wine, and white napkin.

While this might not be traditional stuffing, it is really freaking good! It’s cheesy without being TOO much, earthy, homely, full of flavor, NOT dry, and just melt in your mouth delicious. Honestly, every bite tastes like Fall!

Your Thanksgiving (or even Christmas!) table wouldn’t be complete without this sourdough stuffing, I promise! So. Good.

What is Stuffing?

Stuffing is a mixture typically made from bread, vegetables, and herbs. It’s used to, as the name suggests, stuff things like poultry! Though, our recipe is meant to be eaten as a side-dish, rather than stuffed into something.

Reasons You Will Love This Sourdough Stuffing

  • It’s SUPER simple to make!
  • Can be made in advance for stress-free holiday entertaining.
  • Full of flavor.
  • A serious crowd pleaser.
  • Freezes and reheats well.
  • Perfect for Thanksgiving or Christmas.
  • Can easily be made vegetarian, vegan, or gluten-free, if desired.
cropped close up of stuffing with slice missing and thyme sprigs on top.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Large Eggs
  • Vegetable Broth
  • Sourdough Bread
  • Applewood Smoked Bacon
  • Yellow Onion
  • Brussel Sprouts
  • Baby Bella Mushrooms
  • Garlic
  • Fresh Thyme
  • Parmesan Cheese
  • Mozzarella Cheese
  • Gruyere Cheese
thyme sprigs, chopped brussel sprouts, cubed bread, minced garlic, grated cheeses, broth, chopped onion, bacon, eggs, and sliced mushrooms on marble surface.

How To Make Sourdough Stuffing

Step 1: Soak bread

In a large bowl, whisk together eggs and broth.

Add bread, stirring to coat. Set aside.

Step 2: Sauté

In a large skillet, sauté bacon until crisp. Remove bacon with a slotted spoon and drain on a lined pan, reserving grease. Set the bacon aside.

To the hot grease, add onions, Brussels sprouts, mushrooms, and garlic. Sauté until tender, 5-6 minutes.

Step 3: Mix together

Add the cooked vegetables, bacon, and thyme to bread mixture. Mix.

Stir in parmesan, mozzarella, and gruyere.

Step 4: Bake

Spoon into prepared casserole and bake 80-90 minutes, or until puffy and browned, covering with foil after 35 minutes.

Can I Make Stuffing Ahead of Time?

Definitely! This recipe can easily be prepped the day before (sauté the vegetables, cube the bread, grate the cheese). Then, the next day, whisk the broth and egg and let the bread soak. After the bread has absorbed the broth, mixed everything together, dump into the casserole, and bake!

What To Serve With This Sourdough Stuffing

If you’re in need of a few more recipes for Thanksgiving, look no further! Here are a few of our favorites.

stuffing in white oval casserole on marble surface with utensils around, white flowers, thyme sprigs, and white napkin beside.

How To Store

If there are any leftovers, this stuffing can be kept in the fridge, covered or in a lidded container, for 2-3 days. You can also freeze this stuffing for up to 3 months!

Substitutions

  • Gluten-free sourdough bread can be used in this recipe.
  • To make this recipe vegan, omit the bacon (or use a vegan bacon) and use your favorite vegan cheeses. You can also simply omit the bacon to make this recipe vegetarian.
  • If desired, chicken or beef broth can be used instead of vegetable broth.
  • Any mushrooms will work in this recipe. You could also use a blend of your favorites!

Looking for more recipes like this? Here are a few you may like: Ham and Cheese Croissant Casserole, Southern Cornbread Dressing, Baked Mac and Cheese, Sweet Potato Stacks

overhead shot of mushroom and brussel sprout stuffing with serving spoon under slice of stuffing in oval casserole with white flowers and napkin beside.

Expert Tips

  • Be careful when mixing all of the ingredients together! You don’t want to tear the bread chunks.
  • This casserole needs to be covered after 35 minutes of bake time.
  • Let this casserole stand for at least 15 minutes before serving.
  • This recipe can be prepped a day in advance, then mixed and baked the next day.

When you make these Cheesy Sourdough Mushroom, Bacon, and Brussel Sprout Stuffing leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

stuffing with slice on white plate beside on marble surface with flowers, thyme sprigs, bowl of grated parmesan and glass of wine around.

Cheesy Sourdough Mushroom, Bacon, and Brussel Sprout Stuffing

Traci
The ultimate Thanksgiving side dish…Cheesy Sourdough Mushroom, Bacon, and Brussel Sprout Stuffing! Full of flavor, earthy, cheesy, and just melt in your mouth delicious. There is no better stuffing recipe to bake this holiday season!
5 from 1 vote
Prep Time 45 mins
Cook Time 1 hr 3 mins
Total Time 1 hr 48 mins
Course Side Dish
Cuisine American
Servings 12
Calories 275 kcal

Ingredients
 

  • 6 large eggs, room temperature
  • 4 cups vegetable broth
  • 16 ounces sourdough bread, cut into 1" cubes
  • 6 slices applewood smoked bacon, chopped
  • cups chopped yellow onion
  • 2⅔ cups quartered Brussels sprouts
  • cups sliced baby bella mushrooms
  • 8 cloves minced garlic
  • 1 Tablespoon fresh thyme
  • ½ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated gruyere cheese

Instructions

  • Heat oven to 350 °F.
  • Spray a 10"x13.75" casserole with cooking spray. Set aside.
  • In a large bowl, whisk together eggs and broth.
  • Add bread, stirring to coat. Set aside.
  • In a large skillet, sauté bacon until crisp.
  • Remove bacon with a slotted spoon and drain on a lined pan, reserving grease. Set bacon aside.
  • To the hot grease, add onions, Brussels sprouts, mushrooms, and garlic.
  • Sauté until tender, 5-6 minutes.
  • Add cooked vegetables, bacon, and thyme to bread mixture. Mix.
  • Stir in parmesan, mozzarella, and gruyere.
  • Spoon into prepared casserole.
  • Bake 80-90 minutes until puffy and browned, covering with foil after 35 minutes.
  • Let stand 15 minutes before serving.

Notes

Substitutions:
  • Gluten-free sourdough bread can be used in this recipe.
  • To make this recipe vegan, omit the bacon (or use a vegan bacon) and use your favorite vegan cheeses. You can also simply omit the bacon to make this recipe vegetarian.
  • If desired, chicken or beef broth can be used instead of vegetable broth.
  • Any mushrooms will work in this recipe. You could also use a blend of your favorites!
Expert Tips:
  • Be careful when mixing all of the ingredients together! You don’t want to tear the bread chunks.
  • This casserole needs to be covered after 35 minutes of bake time.
  • Let this casserole stand for at least 15 minutes before serving.
  • This recipe can be prepped a day in advance, then mixed and baked the next day.

Nutrition

Serving: 1cupCalories: 275kcalCarbohydrates: 26gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 117mgSodium: 778mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 633IUVitamin C: 20mgCalcium: 177mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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