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Sausage Sourdough Stuffing Recipe

Sausage Sourdough Stuffing Recipe

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

Ingredients

  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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

  • 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 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 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.