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Sourdough Sausage Stuffing
5 min
1 hour
6
Steps
- Preheat the oven to 350 F.
- Place the sourdough cubes in a single layer on a baking sheet. Bake for 10 minutes until crisp.
- Meanwhile, brown the sausage in a skillet over medium heat, crumbling as it cooks. Cook until it's no longer pink, then remove from skillet, and reserve.
- Melt 4 tablespoons of butter in the same skillet over medium heat. Add the celery, carrot, and onion, and cook until soft, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute.
- Pour the white wine into the skillet, and scrape any browned bits from the bottom of the pan. Bring to a simmer, and reduce by about half, about 5 minutes.
- Place the toasted sourdough cubes, cooked sausage, and cooked vegetable mixture, 1 tablespoon of chopped sage, thyme, egg, chicken broth, salt, and pepper into a large mixing bowl, and stir to combine.
- Transfer the bread mixture to a baking dish. Bake, uncovered, for 40 minutes, or until top is crispy and golden brown.
- While the stuffing is baking, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Continue to cook until butter begins to brown. As butter browns, add the remaining 2 tablespoons of chopped sage, and cook until crispy, about 1 minute. Remove from heat.
- Once stuffing is cooked, remove from the oven, pour the browned sage butter on top, and serve.
Originally published at tastingtable.com. Reproduced for personal collection.
