CORNBREAD AND SOURDOUGH STUFFING

Cornbread and Sourdough Stuffing image

This recipe can be used to stuff a 20-pound turkey and then with a few ingredients added can be baked into a delicious dressing as well. Fresh herbs make this recipe aromatic and delicious.

Provided by Michelle Blum

Categories Stuffing and Dressing

Time 9h55m

Yield 15

Number Of Ingredients 16

Previous Next

Ingredients

20 ounces sourdough bread, cubed
1 (9 x 13 inch) pan cornbread, cut into small cubes
1 pound sage flavored bulk sausage
1 tablespoon olive oil
3 large carrots, peeled and diced
1 bulb fennel, diced
1 large onion, diced
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
4 ½ cups low-sodium chicken stock
½ cup butter, melted, divided
salt and ground black pepper to taste
8 ounces button mushrooms, chopped
3 large eggs

Steps:

Set sourdough and cornbread out to dry, 8 hours or overnight.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
Heat oil in a large skillet over medium-high heat. Saute carrots in the hot oil for 3 minutes. Add fennel, followed by onion and garlic; saute until softened and onions and garlic are glistening, about 5 minutes. Add to dried bread mixture.
Stir thyme, rosemary, and sage into the bread mixture. Pour in 1 to 1 1/2 cups chicken stock and 2 teaspoons melted butter. Bread mixture should be moist, but not mushy. Season with salt and pepper. Stir in browned sausage.
Saute mushrooms in the same skillet over medium-high heat until liquid is released, about 10 minutes; add to bread mixture. Melt remainder of butter and pour into bread mixture. Mix in eggs and remainder of chicken stock. Add additional salt and pepper to taste.
Preheat the oven to 325 degrees F (165 degrees C). Butter a 4- to 5-quart casserole dish; transfer in stuffing mixture.
Bake in the preheated oven until dressing is browned on top and set up in the middle, about 1 hour.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 50.2 g, Cholesterol 88 mg, Fat 19.6 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 978.5 mg, Sugar 6.1 g