Sourdough Stuffing with Sausage

Ingredients

• 1/2 lb. loaf of rustic sourdough bread
• 1 lb. pork sausage ((removed from casings))
• 5 Tbsp. butter ((divided))
• 1 onion ((diced))
• 3 celery stalks ((cut into 1/4" dice))
• 2 Granny Smith apples ((peeled, cored and diced))
• 1 cup dry white wine
• 2 cups chicken stock
• 1/2 cup raisins
• 1 tsp. chopped fresh thyme
• 1 Tbsp. chopped fresh sage

Instructions

1. 1

   Preheat oven to 300° F.

2. 2

   Slice the sourdough loaf into 1” slices, then hand tear into bite-size pieces.

3. 3

   Place the bread on a parchment-lined baking sheet, then dry in the oven for about 20 minutes, until it starts to get crunchy on the outside.

4. 4

   Increase the oven temperature to 350° F.

5. 5

   In a large skillet with a little oil, sauté the sausage over medium heat until it is cooked through.

6. 6

   Remove the sausage from skillet and add 2 tablespoons butter. Sauté the onions, celery, apples and a pinch of salt until they are soft.

7. 7

   Add the white wine, chicken stock, raisins and sausage back to the pan, plus the thyme and sage. Season with salt and freshly ground pepper.

8. 8

   Transfer to a large bowl with the bread cubes and the remaining 3 tablespoons butter and mix well.

9. 9

   Place the stuffing in a greased 8x8" baking dish.

10. 10

    Bake the stuffing uncovered for 40 to 50 minutes, or until it is golden on top.