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Sausage Sourdough Stuffing

 Sausage Sourdough Stuffing
Sourdough’s tangy chewiness gives this stuffing texture, while sausage adds heartiness and mushrooms and cranberries lend an earthy sweetness.—Jennifer Brazell, Lewiston, Idaho
18 ServingsPrep: 30 min. Bake: 30 min.

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

  • Preheat oven to 350°. In a Dutch oven, cook sausage over medium
  • heat until no longer pink; drain. Transfer to a large bowl. In same
  • pan, saute mushrooms, onion and celery in oil until tender. Add
  • garlic; cook 1 minute.
  • Add bread, artichokes, cheese, cranberries, poultry seasoning,
  • rosemary, salt, pepper and mushroom mixture to the sausage. Whisk

2 of 2

Sausage Sourdough Stuffing (continued)

Directions (continued)

  • egg and broth; pour over bread mixture and toss to coat. Transfer to
  • a greased 13x9-in. baking dish (dish will be full).
  • Bake, uncovered, 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.