SOURDOUGH STUFFING RECIPES

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SAUSAGE AND SOURDOUGH BREAD STUFFING RECIPE | MYRECIPES



Sausage and Sourdough Bread Stuffing Recipe | MyRecipes image

Provided by Maureen Callahan

Yield 14 servings (serving size: about 3/4 cup)

Number Of Ingredients 13

10 cups (1/2-inch) cubed sourdough bread (about 1 pound)
3 tablespoons unsalted butter
2 cups finely chopped onion
1 cup finely chopped celery
15 ounces hot turkey Italian sausage, casings removed
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
½ teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 large egg, lightly beaten
Cooking spray

Steps:

  • Preheat oven to 350°.
  • Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
  • Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

Nutrition Facts : Calories 149 calories, CarbohydrateContent 15.9 g, CholesterolContent 34 mg, FatContent 6.3 g, FiberContent 1.3 g, ProteinContent 7.2 g, SaturatedFatContent 1.8 g, SodiumContent 396 mg

SOURDOUGH BREAD STUFFING RECIPE - FOOD.COM



Sourdough Bread Stuffing Recipe - Food.com image

Make and share this Sourdough Bread Stuffing recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions (optional)
salt & freshly ground black pepper
2 -4 stalks celery & leaves, halved lengthwise and sliced
1 medium onion, chopped
10 sprigs fresh thyme, leaves stripped from the stems
10 -12 fresh sage leaves, chopped
3 1/2 cups low sodium chicken broth
3 tablespoons chopped Italian parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
  • Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes.
  • Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
  • Add the optional mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
  • Add celery, onion, 2 tablespoons butter, and thyme.
  • Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes.
  • Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine.
  • Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl.
  • Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
  • Pour the mixture into the greased baking dish, and sprinkle with parsley.
  • Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
  • Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Nutrition Facts : Calories 387.2, FatContent 17.6, SaturatedFatContent 10.4, CholesterolContent 40.7, SodiumContent 578.2, CarbohydrateContent 46.7, FiberContent 2.4, SugarContent 3.2, ProteinContent 12.2

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