Sourdough Sausage Stuffing Recipe

Ingredients

• 16 oz. loaf sourdough bread (about 9 cups cubes)
• 1/4 cup unsalted butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 stalks celery, diced (about 1 cup)
• 3 cloves garlic, minced
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1 lb. Jones Dairy Farm pork sausage, thawed if frozen
• 1 cup chicken broth
• 1 cup heavy cream
• 1 large egg
• 1 Tbsp. minced fresh sage
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. minced fresh thyme

Instructions

1. 1

   The day or night before cooking, tear or cut bread into small cubes (about 1-inch) and place into an extra-large mixing bowl. (We do this ahead so they can get a little stale and dried out.)

2. 2

   Preheat oven to 350 degrees F.

3. 3

   Melt butter in a large skillet over medium heat. When it foams, add onion and celery to the skillet. Cook for 4-5 minutes, until soft. (Turn down the heat to low or medium-low if they are browning.) Add garlic to the skillet and cook 30-60 seconds, until fragrant. Season with sea salt and black pepper.

4. 4

   Add pork sausage to the skillet, breaking up with a spatula, and cooking for 6-8 minutes, stirring occasionally, until cooked through. Add to bowl with bread cubes.

5. 5

   Meanwhile, in a large glass measuring cup (at least 2 cups), whisk together the chicken broth, heavy cream, and egg. Set aside.

6. 6

   Add fresh herbs to bread cubes and sausage mixture.

7. 7

   Pour the chicken broth mixture over the top of the bread and sausage mixture. Gently fold the mixture together so that all of the bread is coated in liquid and transfer to a greased 9×13-inch baking dish.

8. 8

   Bake for 45-55 minutes, until golden brown. Cover stuffing with aluminum foil if it’s getting too dark in the oven.