Description
Savory sourdough sausage stuffing with aromatic herbs and Parmesan cheese, 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
- 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 (1-pound) loaf sourdough bread, cut into 1-inch cubes and dried
- 1 cup chicken broth, plus more as needed
- 1/2 cup dry white wine (optional, but adds great flavor)
- 1/2 cup grated Parmesan cheese
- 4 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
- Salt and freshly ground black pepper to taste
Instructions
- Cut the sourdough loaf into roughly 1-inch cubes.
- Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet in a single layer. Bake for 45-60 minutes, flipping halfway through, until completely dry and crisp.
- Spread bread cubes on a baking sheet and leave uncovered at room temperature for 2-3 days, or until completely dry.
- Let the bread cool completely. You can store it in an airtight container at room temperature for up to a week.
- In a large skillet or Dutch oven, cook the sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Add the chopped onion and celery to the skillet and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, dried sage, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, until fragrant.
- If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
- Stir in the chopped fresh parsley.
- Season the sausage and vegetable mixture with salt and freshly ground black pepper to taste.
- In a very large bowl, combine the dried sourdough bread cubes, the cooked sausage and vegetable mixture, and the grated Parmesan cheese. Toss everything together gently to distribute the ingredients evenly.
- In a separate bowl, whisk together the chicken broth, melted butter, and lightly beaten eggs.
- Pour the wet ingredients over the bread mixture and toss gently to coat. Be careful not to overmix.
- Check for Moisture: The stuffing should be moist but not soggy. If it seems too dry, add a little more chicken broth, a tablespoon at a time, until it reaches the desired consistency. If it seems too wet, let it sit for a few minutes to allow the bread to absorb more liquid.
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Pour the stuffing mixture into the prepared baking dish and spread it out evenly.
- Bake for 30-40 minutes, or until the stuffing is golden brown on top and heated through. The internal temperature should reach 165°F (74°C). If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil for the last 15 minutes of baking.
- Let the stuffing rest for 10 minutes before serving.
Notes
- Variations:
Add dried cranberries, apples, or pears for sweetness.
Use fresh sage, thyme, or rosemary for a more intense flavor.
Add toasted pecans or walnuts for crunch.
Substitute sausage with mushrooms or other vegetables for a vegetarian option.
Use gluten-free sourdough bread for a gluten-free version.
Assemble the stuffing a day ahead and store in the refrigerator. Add wet ingredients just before baking.
This recipe works great as a casserole or to stuff a turkey or chicken. If stuffing a bird, be sure to cook the stuffing to 165°F (74°C) to ensure it is safe to eat. - Tips for Success:
Don’t overmix the stuffing.
Don’t overbake the stuffing.
Taste and adjust seasonings before baking.
Use good quality ingredients.
- Prep Time: 30 minutes
- Cook Time: 50 minutes