Recipe Details
"This rustic sourdough stuffing combines the tangy crunch of toasted bread with savory pork sausage and the earthy aroma of fresh sage. It's the perfect balance of buttery, herbaceous, and hearty, making it the standout side dish for any festive gathering."
1 Ingredients
| Qty | Item |
|---|---|
| 1 lb | Sourdough bread, cubed |
| 1 lb | Ground pork sausage |
| 0.5 cup | Unsalted butter |
| 2 cups | Celery, diced |
| 1 large | Yellow onion, diced |
| 0.25 cup | Fresh sage, minced |
| 2 cups | Chicken broth |
| 2 large | Eggs |
| 1 tsp | Salt |
| 0.5 tsp | Black pepper |
2 Instructions
Preheat oven to 350°F (175°C). Spread sourdough cubes on a baking sheet and toast for 15-20 minutes until dry and slightly golden. Place in a large mixing bowl.
In a large skillet over medium heat, brown the sausage until cooked through, breaking it into small crumbles with a spatula. Remove sausage with a slotted spoon and add to the bowl with the bread cubes.
In the same skillet, melt the butter over medium heat. Add onions and celery, sautéing until softened and translucent, about 8-10 minutes. Stir in fresh sage and cook for 1 minute more until fragrant.
Pour the onion and celery mixture (including the butter) over the bread and sausage.
In a separate small bowl, whisk together chicken broth, eggs, salt, and pepper. Pour this liquid over the bread mixture.
Toss everything gently until the liquid is absorbed and the bread is evenly moistened. Transfer to a greased 9x13 inch baking dish.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is beautifully golden brown and crispy.
💡 Tips & Tricks
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·
Use day-old sourdough bread for a better texture that holds up to the broth.
-
·
Swap chicken broth for turkey stock to enhance the holiday flavor profile.
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·
For a vegetarian version, omit the sausage and use vegetable broth with chopped mushrooms.
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·
Don't overmix the stuffing; a light toss keeps the bread cubes from turning into a paste.
? Frequently Asked Questions
Can I make this stuffing ahead of time?
Can I use dried sage instead of fresh?
How do I store leftovers?
Can I freeze this sourdough stuffing?
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