Sourdough Sausage Stuffing
This stuffing gets rave reviews year after year. Studded with flavorful pork sausage, fresh herbs, sourdough bread and a variety of soft and crunchy textures.
05 mins
Ingredients
| 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 |
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Directions
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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.)
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Preheat oven to 350 degrees F.
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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.
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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.
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Meanwhile, in a large glass measuring cup (at least 2 cups), whisk together the chicken broth, heavy cream, and egg. Set aside.
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Add fresh herbs to bread cubes and sausage mixture.
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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
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Bake for 45-55 minutes, until golden brown.
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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.
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Ratings and Reviews
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