Sourdough and Sausage Stuffing

10 Servings
  • 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
  • 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.

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    This recipe is featured in:

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