Sausage Sourdough Stuffing Recipes

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SOURDOUGH AND SAUSAGE STUFFING



Sourdough and Sausage Stuffing image

Provided by Food Network

Categories     side-dish

Yield 10 Servings

Number Of Ingredients 12

8 cups stale Sourdough bread, cut into 1-inch cubes
1/2 pound bulk Italian sausage
2 apples, peeled and diced
1 small onion, minced
2 ribs of celery, diced
1/2 cup pecans, chopped and toasted
1 quart chicken broth
1 egg, beaten
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons fresh thyme leaves, chopped
Kosher salt and Pepper

Steps:

  • Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
  • Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
  • Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
  • Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.

SOURDOUGH-SAUSAGE STUFFING



Sourdough-Sausage Stuffing image

Make and share this Sourdough-Sausage Stuffing recipe from Food.com.

Provided by Sackville

Categories     European

Time 1h

Yield 9 serving(s)

Number Of Ingredients 13

3 Italian sausages
1 teaspoon olive oil
2 cups chopped onions
2 cups chopped celery
2 tablespoons chopped fresh parsley
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
12 cups cubed sourdough bread, 1/2 inch (about 1 pound)
1 (16 ounce) can reduced-sodium fat-free chicken broth
cooking spray

Steps:

  • Preheat oven to 350 degrees F.
  • Remove casings from sausage.
  • Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
  • Add onion and celery, and cook for a couple more minutes.
  • Stir in parsley and next 5 ingredients.
  • Place sausage mixture in a large bowl, stir in the bread and broth.
  • Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
  • Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.

Nutrition Facts : Calories 994.5, Fat 13.7, SaturatedFat 4.3, Cholesterol 15.8, Sodium 2037.2, Carbohydrate 176.5, Fiber 8.5, Sugar 9.9, Protein 41.5

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