SOURDOUGH SAUSAGE STUFFING

8-10

Servings

Amount / Quantity	Ingredients
16 oz.	Loaf sourdough bread (about 9 cups cubes)
1/4 cup	Unsalted butter
1 medium	Yellow onion, diced (about 1 1/2 cups)
3	Stalks celery, diced (about 1 cup)
3	cloves garlic, minced
1/2 tsp.	Sea Salt
1/4 tsp.	Black pepper
1 lb.	Jones Dairy Farm pork sausage, thawed if frozen
1 cup	Chicken broth
1 cup	Heavy cream
1	Large egg
1 Tbsp.	Minced fresh sage
1 Tbsp.	Minced fresh rosemary
1 Tbsp.	Minced fresh thyme

The day or night before cooking, tear or cut bread into small cubes (about 1-inch) and place into an extra-large mixing bowl. (We do this ahead so they can get a little stale and dried out.)
Preheat oven to 350 degrees F.
Melt butter in a large skillet over medium heat. When it foams, add onion and celery to skillet. Cook for 4-5 minutes, until soft. (Turn down heat to low or medium-low if they are browning.) Add garlic to skillet and cook 30-60 seconds, until fragrant. Season with sea salt and black pepper.
Add pork sausage to skillet, breaking up with a spatula, and cooking for 6-8 minutes stirring occasionally, until cooked through. Add to bowl with bread cubes.
Meanwhile, in a large glass measuring cup (at least 2 cups), whisk together the chicken broth, heavy cream, and egg. Set aside.
Add fresh herbs to bread cubes and sausage mixture.
Pour chicken broth mixture over the top of the bread and sausage mixture. Gently fold mixture together so that all of the bread is coated in liquid and transfer to a greased 9×13-inch baking dish
Bake for 45-55 minutes, until golden brown.
MAKE AHEAD: Tear bread and let it get stale a bit, cook the onions, celery, and pork sausage. Reheat the sausage mixture and assemble the stuffing.