Stuffing gets a gut-health edge simply by starting with sourdough instead of standard white bread. The natural fermentation in sourdough makes it easier to digest, and combined with sausage, celery, and a good amount of fresh herbs, this version holds up as a genuine side dish year-round, not just a holiday one-off.
Ingredients
- 500g day-old sourdough bread, cubed
- 300g sausage meat, casings removed
- 1 large onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp butter or olive oil
- 1.5 cups chicken or vegetable broth
- 2 eggs, beaten
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper
Instructions
- Preheat oven to 180C. Spread bread cubes on a baking sheet and toast for 10 minutes until slightly dry.
- Heat butter in a large skillet. Cook sausage, breaking it up, until browned, about 7 minutes. Remove and set aside.
- In the same skillet, cook onion and celery until softened, 6 minutes. Add garlic and cook 1 minute.
- Combine bread cubes, cooked sausage, onion mixture, sage, and thyme in a large bowl. Add broth and beaten eggs. Mix until evenly moistened. Season with salt and pepper.
- Transfer to a greased baking dish. Bake 30-35 minutes until golden on top and set through.
Nutrition Facts (per serving)
| Calories | 340 |
| Total fat | 18g |
| Total carbohydrates | 28g |
| Dietary fiber | 3g |
| Protein | 16g |
| Sodium | 620mg |
Why This Is Good for Your Gut
Sourdough's natural fermentation process makes it easier to digest and lower glycemic than standard bread. Garlic and onion contribute prebiotic inulin. Fresh herbs provide anti-inflammatory polyphenols that support beneficial bacteria.
Toast the bread cubes a little drier than you think you need. It keeps the final dish from turning to mush.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.