Sausage Sourdough Stuffing Recipe
- 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).
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
"This was great! Pleased the whole family ;-)"
"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."