SOURDOUGH AND SAUSAGE STUFFING RECIPES

SAUSAGE AND SOURDOUGH STUFFING | ALLRECIPES

Sausage and Sourdough Stuffing | Allrecipes image

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.

Provided by CookieMonkey

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

½ pound bulk breakfast sausage
4 tablespoons sweet butter
1 medium onion, diced
8 stalks celery, diced
3 cloves garlic, 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
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
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.
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.
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.
Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

Nutrition Facts : Calories 242.2 calories, CarbohydrateContent 23.1 g, CholesterolContent 32.2 mg, FatContent 12.7 g, FiberContent 1.7 g, ProteinContent 9.2 g, SaturatedFatContent 6 g, SodiumContent 575.2 mg, SugarContent 2.3 g

SOURDOUGH-SAUSAGE STUFFING RECIPE | MYRECIPES

Sourdough-Sausage Stuffing Recipe | MyRecipes image

If you have only one oven, make the stuffing first, and keep it warm; then pop it back into the oven for a quick reheat before serving.

Provided by MyRecipes

Yield 9 servings (serving size: 1 cup)

Number Of Ingredients 13

Ingredients

3 turkey Italian sausage links (about 11 ounces)
1 teaspoon olive oil
2 cups chopped onion
2 cups chopped celery
2 tablespoons chopped fresh parsley
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon dried marjoram
½ teaspoon black pepper
12 cups (1/2-inch) cubed sourdough bread (about 1 pound)
1 (16-ounce) can fat-free, less-sodium chicken broth
Cooking spray

Steps:

Preheat oven to 350°.
Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage, and sauté 5 minutes until browned, stirring to crumble. Add onion and celery, and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper). Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown.

Nutrition Facts : Calories 208 calories, CarbohydrateContent 28.9 g, CholesterolContent 30 mg, FatContent 5 g, FiberContent 2.1 g, ProteinContent 11.9 g, SaturatedFatContent 1.7 g, SodiumContent 699 mg

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