Description
Savory sourdough stuffing with Italian sausage, aromatic vegetables, and a blend of herbs. Perfect for Thanksgiving or any special occasion!
Ingredients
Scale
- 1 pound bulk Italian sausage (sweet or hot, your preference!)
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 1/2 cup chopped fresh parsley
- 1 large loaf (about 1 pound) sourdough bread, cut into 1-inch cubes and dried
- 1 cup chicken broth (low sodium preferred)
- 1/2 cup dry white wine (optional, but adds great flavor)
- 1/2 cup melted unsalted butter
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper to taste
- Optional additions: 1/2 cup dried cranberries
- Optional additions: 1/2 cup chopped pecans or walnuts
- Optional additions: 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Bread: Cube the sourdough bread into 1-inch pieces. Dry the bread using one of the following methods:
- Oven Drying: Preheat oven to 250°F (120°C). Spread bread cubes on a baking sheet and bake for 1-1.5 hours, flipping halfway, until completely dry and crisp.
- Air Drying: Spread bread cubes on a baking sheet and let sit at room temperature for 2-3 days, until completely dry.
- Sauté Vegetables and Sausage: In a large skillet or Dutch oven, cook Italian sausage over medium-high heat, breaking it up, until browned. Drain excess grease.
- Add onion, celery, and carrots to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add minced garlic, dried sage, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Stir in chopped fresh parsley. Remove from heat and let cool slightly.
- Assemble the Stuffing: In a very large bowl, combine the dried sourdough bread cubes and the sausage-vegetable mixture. Toss gently to distribute evenly.
- In a separate bowl, whisk together chicken broth, white wine (if using), melted butter, and lightly beaten eggs.
- Pour the wet ingredients over the bread and sausage mixture. Toss gently but thoroughly to moisten all bread cubes. Don’t overmix.
- If using, add optional ingredients like dried cranberries, chopped pecans or walnuts, or grated Parmesan cheese. Toss gently to combine.
- Season with salt and freshly ground black pepper to taste.
- Bake the Stuffing: Preheat oven to 350°F (175°C).
- Baking in a Dish: Grease a 9×13 inch baking dish. Pour the stuffing mixture into the prepared dish and spread it out evenly.
- Baking in a Bird: If stuffing a turkey or chicken, loosely pack the stuffing into the cavity just before roasting. Don’t pack it too tightly. Ensure the internal temperature reaches 165°F (74°C).
- Bake for 30-40 minutes, or until golden brown on top and heated through. Cover loosely with foil if the top browns too quickly.
- Let the stuffing rest for 10 minutes before serving.
Notes
- Make Ahead: Assemble the stuffing a day ahead, cover tightly, and refrigerate. Add 15-20 minutes to baking time if baking from cold.
- Vegetarian Option: Substitute sausage with plant-based sausage crumbles or omit it. Add extra vegetables like mushrooms or zucchini.
- Add Apples: Add 1-2 diced apples to the vegetable mixture for sweetness.
- Use Different Herbs: Experiment with herbs like marjoram or savory.
- Spice it Up: Add a pinch of cayenne pepper for extra heat.
- Bread Variety: Use French bread or Italian bread instead of sourdough. Ensure it’s properly dried.
- Broth Options: Use vegetable broth or turkey broth instead of chicken broth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes