Sourdough Stuffing
A dish that will delight everyone around your holiday table! Rich and moist with lots of crispy edges, it's irresistible.
Servings: 8 people
Ingredients
- 1 pound loaf sourdough bread crust removed, torn into 1-inch pieces
- 1 teaspoon olive oil
- 1/2 pound pork breakfast sausage
- 8 ounces button mushrooms coarsely chopped
- 2 large leeks trimmed, halved and thinly sliced (~3 cups)
- 3 ribs celery diced small
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh sage or 1 1/2 teaspoons rubbed sage
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 cups chicken broth or turkey stock, or more
- 4 tablespoons melted butter
Instructions
- Preheat oven to 300 °F (149 °C).
- Butter a 13x9x2-inch baking dish (3-quart) and set aside.
- Spread torn bread pieces in an even layer on a rimmed baking sheet; toast in oven, tossing occasionally, until very dry and beginning to brown, 20 to 25 minutes. Transfer to large bowl and let cool. Increase oven temperature to 375 °F (191 °C).
- Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage; cook and stir, breaking up with a wooden spoon, until browned and just cooked through, 7 to 8 minutes. With a slotted spoon, transfer sausage to a clean bowl, leaving the fat in the pan. Add mushrooms, salt and pepper to pan; cook and stir until mushrooms are tender and their juices have mostly evaporated, 7 to 8 minutes. Add leeks and celery; cook and stir until softened, about 5 minutes. Stir in sage and thyme; check for seasoning and add more salt and pepper to taste. Remove from heat.
- Add sausage with accumulated juices and mushroom mixture to toasted sourdough in bowl; drizzle chicken broth over and gently toss to combine. (recipe note #2)
- Transfer bread mixture to prepared baking dish and spread into an even layer; drizzle evenly with melted butter. (recipe note #2) Bake uncovered until golden brown, 35 to 40 minutes. Serve.
Video
Notes
- If you prefer very moist stuffing, add 1 to 1 1/2 cups more broth, but not so much that the mixture looks soupy.
- At this point you can tightly cover and freeze if desired for up to 1 month and bake from frozen, making sure it reaches an internal temperature of 165˚F before serving. You can also refrigerate after cooking for 3 to 4 days and reheat or freeze for up to 1 month. To reheat refrigerated stuffing, remove from refrigerator and let stand 30 minutes at room temperature. Reheat in a 350˚F oven, covered with foil for the first 25 to 30 minutes, and then uncovered until hot all the way through with crispy edges, 10 to 15 minutes more.
Nutrition
Calories: 334kcal | Carbohydrates: 35g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 948mg | Potassium: 328mg | Fiber: 2g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 3mg
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