Herb-Infused Savory Sausage Stuffing
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Why I Love This Recipe
Sourdough bread, often thought of as a contemporary choice, dates back to Ancient Egypt! Its natural fermentation process provides a unique flavor and texture that elevates the taste of stuffing beyond the ordinary.
Ingredients You'll Need
1 loaf of sourdough bread, cut into 1-inch cubes (about 10 cups) and toasted
1 pound mild Italian sausage, casings removed
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, finely chopped
3 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/2 cup chicken stock
1/2 cup fresh parsley, chopped
2 large eggs, beaten
1/2 cup grated Parmesan cheese (optional)
Directions
Preheat your oven to 350°F (175°C). Spread the cubed sourdough bread on a baking sheet and toast in the oven until lightly golden and crisp, about 10-15 minutes. Allow to cool.
In a large skillet over medium heat, crumble the sausage and cook until browned, about 8 minutes. Break up any large pieces with a wooden spoon. Transfer the sausage to a bowl, leaving the fat in the pan.
Add olive oil and butter to the same skillet. Once melted, add onions and celery, cooking until they’re soft and translucent, about 5 minutes. Stir in the minced garlic, thyme, sage, black pepper, and sea salt, cooking for an additional minute until fragrant.
In a large mixing bowl, combine toasted bread cubes, cooked sausage, and the onion-celery mixture. Pour the chicken stock over them and toss gently to combine so that the bread absorbs the moisture evenly.
Stir in the beaten eggs, fresh parsley, and Parmesan cheese if using. Mix gently until well combined, ensuring the bread cubes are well distributed in the mixture.
Spoon the stuffing into a greased baking dish. Cover with foil and bake in the preheated oven for 20 minutes. Remove foil and bake for another 15 minutes, or until the top is crispy and golden.
Serve hot from the oven. Refrigerate any leftovers in an airtight container for up to 3 days.
Pairs Well With
Pairs wonderfully with a glass of Viognier wine for an aromatic experience, or a refreshing glass of chamomile iced tea for a non-alcoholic option
Questions, Comments & Reviews
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