Description
The BEST sausage stuffing recipe! Made with sourdough, savory sausage, and fresh herbs, this side dish will steal the show.
Ingredients
Units
Scale
- 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
- 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.)
- Preheat oven to 350 degrees F.
- Melt butter in a large skillet over medium heat. When it foams, add onion and celery to skillet. Cook for 4-5 minutes, until soft. (Turn down heat to low or medium-low if they are browning.) Add garlic to skillet and cook 30-60 seconds, until fragrant. Season with sea salt and black pepper.
- Add pork sausage to skillet, breaking up with a spatula, and cooking for 6-8 minutes stirring occasionally, until cooked through. Add to bowl with bread cubes.
- Meanwhile, in a large glass measuring cup (at least 2 cups), whisk together the chicken broth, heavy cream, and egg. Set aside.
- Add fresh herbs to bread cubes and sausage mixture.
- Pour chicken broth mixture over the top of the bread and sausage mixture. Gently fold mixture together so that all of the bread is coated in liquid and transfer to a greased 9×13-inch baking dish.
- Bake for 45-55 minutes, until golden brown.
Notes
- Works best to plan ahead and tear into small pieces and sit out overnight to get stale but you can slightly toast in the oven. We don’t want crispy, crouton-level crispness but slightly dried out.
- Cover stuffing with aluminum foil if it’s getting too dark in the oven.