This recipe can be used to stuff a 20-pound turkey and then with a few ingredients added can be baked into a delicious dressing as well. Fresh herbs make this recipe aromatic and delicious.
Preparation Time
30 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 55 mins
Calories
439 Calories
Recipe Instructions
Step 1
Set sourdough and cornbread out to dry, 8 hours or overnight.
Step 2
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
Step 3
Heat oil in a large skillet over medium-high heat. Saute carrots in the hot oil for 3 minutes. Add fennel, followed by onion and garlic; saute until softened and onions and garlic are glistening, about 5 minutes. Add to dried bread mixture.
Step 4
Stir thyme, rosemary, and sage into the bread mixture. Pour in 1 to 1 1/2 cups chicken stock and 2 teaspoons melted butter. Bread mixture should be moist, but not mushy. Season with salt and pepper. Stir in browned sausage.
Step 5
Saute mushrooms in the same skillet over medium-high heat until liquid is released, about 10 minutes; add to bread mixture. Melt remainder of butter and pour into bread mixture. Mix in eggs and remainder of chicken stock. Add additional salt and pepper to taste.
Step 6
Preheat the oven to 325 degrees F (165 degrees C). Butter a 4- to 5-quart casserole dish; transfer in stuffing mixture.
Step 7
Bake in the preheated oven until dressing is browned on top and set up in the middle, about 1 hour.
Ingredients
3 large eggs
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
salt and ground black pepper to taste
2 tablespoons chopped fresh sage
1 large onion, diced
1 bulb fennel, diced
20 ounces sourdough bread, cubed
1 (9 x 13 inch) pan cornbread, cut into small cubes
