Description
This Sourdough Sausage Stuffing is a twist on the Thanksgiving classic. It’s packed with sourdough bread, pork sausage, carrots, celery, green apple and dried cranberries.
Ingredients
8 cups stale sourdough bread, cut into small cubes
4 tbsp olive oil, divided
1 1/2 tsp salt, divided
1 cup yellow onion, chopped small
1/4 cup shallot, finely diced
1 cup carrots, sliced thin
1 cup celery, chopped
1 pound ground pork sausage
2 cloves garlic, minced
3 tsp poultry seasoning, divided
1 cup green apple, skin on and cored, cut into small chunks
1/4 cup dried cranberries
2 large eggs
2 1/2 cups turkey stalk*
fresh sage
Instructions
Preheat oven to 300°F Toss the bread with 2 tbsp olive and 1/2 tsp salt
Spread the bread onto a large baking sheet
Bake for 30 minutes, tossing once after 15 minutes
Remove the bread from the oven and set aside
Turn the oven up to 400°F
Heat 2 tbsp olive oil inn a large skillet over medium heat
Add the onion and shallot, sauté for 2-3 minutes
Add the carrots and celery, sauté 1-2 minutes
Add the ground pork, 2 tsp poultry seasoning, 1 tsp salt and the garlic
Working with a wooden spatula, break up the sausage, mix everything together and allow the sausage to brown
When the sausage has browned remove the skillet from the heat
Mix the green apple and dried cranberries into the sausage mixture
Add the bread to a large bowl
Spoon the sausage mixture into the bowl and mix to combine with the bread
In a small bowl, whisk the eggs and then pour them into the large bowl
Pour in the turkey stalk and add 1 tsp poultry seasoning, mix until the sausage mixture is evenly moistened
Spoon the stuffing into a well greased 12X8″ baking dish
Cover the dish with aluminum foil
Bake for 20 minutes
Remove the cover, bake 10 more minutes to brown the top
Sprinkle with fresh sage right before serving
Notes
*chicken or vegetable broth work too