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Sausage Sourdough Stuffing Recipe

Sausage Sourdough Stuffing Recipe photo by Taste of Home

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Sourdough’s tangy chewiness gives this stuffing texture, while sausage adds heartiness and mushrooms and cranberries lend an earthy sweetness.—Jennifer Brazell, Lewiston, Idaho

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Sausage Sourdough Stuffing Recipe

Prep: 30 min. Bake: 30 min.

Yield: 18 Servings

30 30 60

Ingredients

1 pound bulk pork sausage
1 pound sliced baby portobello mushrooms
1 large sweet onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1 loaf (1 pound) day-old sourdough bread, cubed
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1-1/2 teaspoons poultry seasoning
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1-1/2 cups reduced-sodium chicken broth

Directions

In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute the mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute longer.
Add the bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full).
Bake, uncovered, at 350° for 30-35 minutes until top is lightly browned and a thermometer reads at least 160°. Yield: 18 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 224 calories, 12 g fat (4 g saturated fat), 25 mg cholesterol, 539 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Sausage Sourdough Stuffing in Country Woman December/January 2011, p38

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Sausage Sourdough Stuffing

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Reviewed on Nov. 30, 2011 by pairofducks

This was great! Pleased the whole family ;-)

Reviewed on Dec. 05, 2010 by uut4690

I served this on Thanksgiving to a large group and they loved it as did I. Great flavor. It kept very well and was tasty heated up days later. I made as directed but for adding more oil to saute the vegetables. I did not drain the grease from the pork sausage but used to saute.

Reviewed on Nov. 09, 2010 by Hates to Wash Dishes

I've never made a sausage stuffing, but the artichokes made it sound so tasty I just had to try it. Due to family preferences, dietary restrictions, and ingredient availability I had to make substitutions, but I still ended up with a tasty dish. I used 2 small cans of portobellos instead of fresh ones, I substituted an extra celery rib for the cranberries, and I skipped the garlic and pepper (the sausage already had plenty of pepper). Due to food allergies in my family, I used 2 egg whites in place of the whole egg; I'll skip the egg entirely the next time. The marinated artichoke hearts and the Parmesan cheese give this stuffing a unique and wonderful flavor. Baking time was about 45 minutes for me.