Sausage Sourdough Stuffing Recipe

4.5 3 3
Sausage Sourdough Stuffing Recipe
Sausage Sourdough Stuffing Recipe photo by Taste of Home
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Sausage Sourdough Stuffing Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll 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).
Originally published as Sausage Sourdough Stuffing in Country Woman December/January 2011, p38

Nutritional Facts

3/4 cup: 224 calories, 12g fat (4g saturated fat), 25mg cholesterol, 539mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 8g protein.

  • 1 pound Jones No Sugar Pork Sausage Roll 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
  1. 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.
  2. 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).
  3. 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).
Originally published as Sausage Sourdough Stuffing in Country Woman December/January 2011, p38

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Reviews forSausage Sourdough Stuffing

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

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

MY REVIEW
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."

MY REVIEW
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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