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Sausage Sourdough Stuffing Recipe

Sausage Sourdough Stuffing Recipe

Sourdough’s tangy chewiness gives this stuffing texture, while sausage makes it hearty and mushrooms and cranberries lend an earthy sweetness. —Jennifer Brazell, Lewiston, Idaho
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:18 servings


  • 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 large egg
  • 1-1/2 cups reduced-sodium chicken broth


  • 1. Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute.
  • 2. Add 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 13x9-in. baking dish (dish will be full).
  • 3. 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: 224 calories, 12g fat (4g saturated fat), 25mg cholesterol, 539mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 8g protein.

Reviews for Sausage Sourdough Stuffing

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pairofducks User ID: 5655885 193897
Reviewed Nov. 30, 2011

"This was great! Pleased the whole family ;-)"

uut4690 User ID: 3515825 131291
Reviewed Dec. 5, 2010

"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."

Hates to Wash Dishes User ID: 5579097 212150
Reviewed Nov. 9, 2010

"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."

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