Sausage and Sourdough Stuffing

Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 242 Calories

Ingredients

• salt and ground black pepper to taste
• 1 medium onion, diced
• 3 cloves garlic, diced
• ½ pound bulk breakfast sausage
• 4 tablespoons sweet butter
• 8 stalks celery, diced
• 1 ½ cups low-sodium chicken broth, or more if needed
• 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

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.