Description
This Italian Sausage Sourdough Stuffing is a cozy, flavorful twist on traditional dressing—made with sourdough bread, Italian sausage, veggies, chestnuts, and herbs baked in a buttery, cheesy broth. The ultimate non-traditional stuffing dish!
Ingredients
Units
Scale
- 1 loaf sourdough bread, cubed
- 8 oz Italian sausage
- 8 tbsp butter
- 1 large yellow onion, diced
- 2 large carrots, chopped
- 3 stalks celery, chopped
- 2 eggs
- 5 garlic cloves, minced
- 1 tbsp thyme
- 2 tsp rosemary
- 2 tbsp parsley, chopped
- 1 cup chicken broth
- 1/2 cup parmesan cheese
- 1/2 cup chestnuts, chopped
Instructions
- Preheat oven to 350ºF. Butter 9×13 inch baking dish. Set aside.
- In a skillet over medium heat, cook sausage, breaking up ground pork sausage as it cooks. Once cooked though, our the sausage in a paper towel-lined bowl to catch any excess grease. Set to the side for now.
- In the same skillet melt butter over medium heat. Add chopped onion, carrots, celery and garlic. Stir and cook until soft.
- Add herbs to the vegetable mixture and stir. Let them simmer in the mixture for a 1-2 minutes, until fragrant. Remove from heat.
- Cube sourdough loaf into 3/4” cubes. Add bread to a large bowl. Pour cooked veggie mixture, chestnuts, and cooked sausage into the bowl with the bread. Fold in the sausage and vegetables into the bread.
- In a medium bowl, gently whisk eggs, broth and cheese together. Pour into the bowl with the stuffing mixture and fold into until incorporated.
- Pour the completed stuffing mixture into a buttered baking dish. Bake for 45-50 minutes until internal temperature is 165ºF.
- Remove from oven and let it cool for 10 minutes before serving.