Sourdough Stuffing
Heather Palmer
From: Kathy Weber
ingredients
- 1 lb sourdough bread, cut into 1/2" cubes
- 8 oz raw Italian-style turkey sausage (removed from casings)
- 2 tbsp light butter, divided
- 2 1/2 cups chopped onions
- 1 1/2 cups chopped celery
- 1/2 cup chopped toasted pecans
- 1/3 cup dried cranberries
- 3 tbsp each chopped fresh thyme and sage
- 1/2 tsp each salt and pepper
- 1 cup chicken broth
- 1/3 cup chopped fresh parsley
directions
- 1
Spread bread cubes on baking sheet and bake for 16-18 mins at 350° until lightly toasted, stirring twice.
- 2
Cook sausage in skillet over med-high heat, breaking up chunks, for 3 mins until no longer pink. Transfer to mixing bowl.
- 3
Saute onions and celery in 1 tbsp butter for 10-12 mins until tender.
- 4
Add 1 tbsp butter, stir until melted. Transfer to sausage mixture.
- 5
Add toasted bread, pecans, cranberries and spices to bowl. Stir to mix well.
- 6
Gradually add broth and toss until evenly moistened.
- 7
Spoon stuffing into greased baking dish, cover and bake for 30 mins at 350°.
- 8
Uncover and bake 15 mins more, until top is slightly toasted.
- 9
Sprinkle with parsley and toss before serving.
Source: Heather Palmer
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