Recipe courtesy of Kelly Liken
Sourdough and Sausage Stuffing
- Yield: 10 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 42
- Sodium
- 498
Ingredients
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
Directions
- 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.