Best Sourdough Sausage Stuffing Recipes

SAUSAGE AND SOURDOUGH STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
• Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
• Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

SOURDOUGH BREAD, FENNEL AND SWEET SAUSAGE STUFFING

Steps:

• Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
• Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

SAUSAGE SOURDOUGH STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute., Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°.

SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS

Steps:

• Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

LAURA'S SAUSAGE, WILD MUSHROOM AND SOURDOUGH STUFFING

Steps:

• lace bread cubes on a large baking sheet -- toast at 400 degrees until lightly brown (about 12 min) Transfer the bread to an extra large bowl.
• In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.) Drain fat -- transfer to the large bowl with the bread.
• Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan. Add the onion and celery and saute' for 1.5 minutes. Add garlic at the very end until fragrant (about 1 min). Transfer to the bowl with the bread.
• In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered. Add to the bread. Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated. Dust with salt and petter and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend. Mixture should be very well blended and moist.
• Butter a large, deep baking dish (at least 13 x9). Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes. Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer).
• Happy Thanksgiving!

MUSHROOM AND SAUSAGE SOURDOUGH STUFFING

Steps:

• DIRECTIONS 1. Preheat the oven to 350°. Lightly grease a large baking dish with nonstick spray. 2. Cook the vegetables: Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5 to 6 minutes more. 3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage and sausage; cook, tossing occasionally, until heated through, 1 to 2 minutes. Transfer the mixture to a large bowl. 4. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper. 5. Pour the stuffing into the prepared baking dish and bake until the stuffing is heated through and the top is golden brown, 30 to 40 minutes. Let cool slightly; serve warm.

SOURDOUGH, ITALIAN SAUSAGE, AND CHESTNUT STUFFING

Steps:

• Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
• Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
• Heat remaining 1/4 cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with slotted spoon.
• Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
• Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
• Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
• Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter.
• Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
• Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

SOURDOUGH AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
• Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
• Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
• Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.

HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
• Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
• Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

SOURDOUGH STUFFING W/KALE DATES AND TURKEY SAUSAGE

Steps:

• Heat oven 400. cut crust off of bread and tear remaining loaf into 1" croutons Place on rimmed baking sheet and drizzle w/4T oil, squeezing and tossing bread Toast till golden brown crispy on outside and tender inside, 12-15 min. Cool Heat large Dutch oven over med-high heat add 2 t oil and crumble sausage into pan Saute until browned and just cooked thru, 5-7 min Transfer sausage to bowl w/croutons w/a slotted spoon Return pot to med heat and add 2 T oil, onions, rosemary, thyme and chile Season w/ 1/2 t salt and few grinds of pepper Cook 3-4 min until onion is soft and starts to color slightly Add half the kale and remaining 2 t of oil Use tongs to turn greens and to coat in oil When greens are wilted add rest of kale and season w 1/2 t salt and a few grinds of pepper When all kale is wilted add to bowl. Remove rosemary Add dates and stir well to combine Return pot to stove over high heat and carefully pour in sherry Boil unitl sherry is reduced by 3/4, then add stock Boil until mixture is reduced by half, then swirl in butter till melted Pour hot liquid over mixture Add almonds Use hands to integrate flavors and make sure bread has soaked in all of the liquid Transfer to a ceramic baking dish Cover and bake 15 min in 400d oven Uncover and bake 1-15 min until golden and crisp

SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE

Steps:

• The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before baking.
• Preheat the oven to 375°. Butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toss the sausage, onions and oil and season with salt and black pepper. Roast for about 20 minutes, until browned and softened. Scatter the kale on top of the sausage and onions and roast for about 5 minutes, until just wilted. Transfer one-fourth of the mixture to a plate and reserve. Let cool slightly.
• In a large bowl, beat the eggs with the chicken stock. Add the bread, the 1/2 stick of butter, the parsley, thyme, crushed red pepper, 1 1/2 teaspoons of salt and 1 teaspoon of black pepper; mix well. Fold in the three-fourths of sausage-kale mixture, then scrape into the prepared baking dish. Decoratively scatter the reserved sausage-kale mixture on top, gently pressing it into the stuffing. Cover the baking dish tightly with foil.
• Bake the stuffing for 30 minutes, until hot. Uncover and bake 30 minutes longer, until lightly browned. Let stand for 10 minutes before serving.

SOURDOUGH STUFFING WITH KALE, DATES AND TURKEY SAUSAGE

Steps:

• Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
• Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
• Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
• Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
• Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
• Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
• Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.

SOURDOUGH STUFFING WITH SAUSAGE AND ARTICHOKE HEARTS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
• Toast the bread in the oven until completely dry and beginning to crisp and brown, about 25 minutes.
• Transfer to a large mixing bowl.
• Saute sausage in large pan over medium high heat until browned.
• Add 2 tablespoons of the butter.
• Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
• Add celery, onion, and 2 more tablespoons butter.
• Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the artichoke hearts.
• Add sage and remaining 4 tablespoons butter.
• Add chicken broth to skillet and stir to combine.
• Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl.
• Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
• Pour the mixture into the greased baking dish, and sprinkle with parsley.
• Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
• Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SOURDOUGH STUFFING WITH SAUSAGE, APPLES AND GOLDEN RAISINS

Steps:

• Position rack in center of oven and preheat to 350°F Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

SAUSAGE AND SOURDOUGH STUFFING

Steps:

• 1. Preheat oven to 350°. 2. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp. 3. Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS

Steps:

• Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

SOURDOUGH-SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Remove casings from sausage.
• Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
• Add onion and celery, and cook for a couple more minutes.
• Stir in parsley and next 5 ingredients.
• Place sausage mixture in a large bowl, stir in the bread and broth.
• Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
• Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.