Sausage & Sourdough Bread Stuffing

Sausage and sourdough bread stuffing is perfect for stuffing the bird or baking in a casserole dish. Serve with turkey, pork roast or even chicken.
Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Ingredients

  • 10

    cups cubed sourdough bread, about 1 pound

  • 3

    tablespoons unsalted butter

  • 2

    cups finely chopped onion

  • 1

    cup finely chopped celery

  • 15

    ounces hot turkey Italian sausage, casings removed

  • 3

    tablespoons chopped fresh thyme

  • 3

    tablespoons chopped fresh sage

  • 3

    tablespoons chopped flat-leaf parsley

  • 1/2

    teaspoon black pepper

  • 2

    cups fat-free, lower-sodium chicken broth

  • 1

    cup water

  • 1

    large egg, lightly beaten

  • Cooking spray

Directions

Preheat oven to 350°F. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350°F for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

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