Savory Sausage and Sage Sourdough Stuffing

Savory Sausage and Sage Sourdough Stuffing ingredients

• 1 loaf (approx. 1.5 lbs) sourdough bread, day-old, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 lb bulk breakfast sausage (mild or spicy)
• 1 large yellow onion, finely diced
• 3 stalks celery stalks, finely diced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 2.5-3 cups chicken broth, low sodium
• 2 large large eggs, lightly beaten
• 1 tsp kosher salt
• 1/2 tsp black pepper

How to make Savory Sausage and Sage Sourdough Stuffing

1. Preheat oven to 300°F (150°C). Spread the 1-inch sourdough bread cubes in a single layer on two large baking sheets. Toast for 20-25 minutes, rotating half-way through, until dried out and lightly golden. Remove from oven and increase oven temperature to 375°F (190°C).
2. In a large skillet or Dutch oven, melt 1/4 cup of the unsalted butter over medium heat. Add the 1 lb bulk breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess grease and transfer the cooked sausage to a very large mixing bowl.
3. Add the remaining 1/4 cup unsalted butter to the same skillet. Once melted, add the 1 finely diced large yellow onion and 3 finely diced celery stalks. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
4. Stir in the 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh thyme, and 1/4 cup chopped fresh parsley into the vegetables and cook for another 1-2 minutes until fragrant.
5. Add the cooked vegetables and herbs to the mixing bowl with the sausage. Add the toasted sourdough bread cubes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss gently to combine all ingredients.
6. In a separate bowl, whisk together the 2.5-3 cups low-sodium chicken broth and 2 lightly beaten large eggs. Pour this liquid mixture evenly over the bread mixture in the large bowl.
7. Toss gently but thoroughly until all the bread cubes are moistened. If the mixture seems too dry, add a little more chicken broth, 1/4 cup at a time, until it reaches your desired moistness (it should be moist but not soggy).
8. Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it evenly. You can cover the dish with foil for a moister stuffing or bake uncovered for crispier edges.
9. Bake for 30 minutes covered (if desired), then uncover and bake for an additional 20-25 minutes, or until the top is golden brown and the stuffing is heated through. A thermometer inserted into the center should read 165°F (74°C).
10. Remove from oven and let rest for 5-10 minutes before serving, allowing the flavors to meld and the stuffing to set slightly.

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