San Francisco Sourdough Stuffing

This stuffing has it all: tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs. Feel free to substitute any dried fruit for the dried figs and cranberries.

  • 1 pound(s) sourdough bread, cut in ½-inch cubes (about 7 cups)

  • 8 oz raw turkey sausage, Italian-style (removed from casings)

  • 2 tbsp light butter, divided

  • 2½ cup(s) onion(s), chopped

  • 1½ cup(s) celery, chopped

  • 3 oz dried fig(s), finely chopped (about ¾ cup)

  • ½ cup(s) chopped pecans, toasted

  • ⅓ cup(s) dried cranberries

  • 3 tbsp thyme, fresh, chopped

  • 3 tbsp fresh sage, chopped

  • ½ tsp table salt

  • ½ tsp black pepper, freshly ground

  • 1 cup(s) reduced-sodium chicken broth

  • ⅓ cup(s) parsley, fresh, chopped

  • 1 spray(s) cooking spray

  • Preheat oven to 350°F. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes.

  • Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl.

  • Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well.

  • Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2½-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about ¾ cup per serving.

San Francisco Sourdough Stuffing photo

PREP TIME: 30 min

TOTAL TIME: 63 min

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