Avoid packaged stuffings and try this sausage and sourdough stuffing that can be baked immediately in the oven or refrigerated and baked in your turkey.
Preparation Time
25 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 40 mins
Calories
242 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
Step 2
Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
Step 3
Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
Step 4
Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
Step 5
Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Ingredients
salt and ground black pepper to taste
1 medium onion, diced
3 cloves garlic, diced
4 tablespoons sweet butter
8 stalks celery, diced
2 tablespoons chopped fresh parsley, or to taste
4 leaves fresh sage, leaves finely chopped
2 sprigs rosemary, leaves stripped and finely chopped
4 cups stale sourdough bread cubes
0.5 pound bulk breakfast sausage
1.5 cups low-sodium chicken broth, or more if needed
