Sausage Sourdough Stuffing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Sourdoughâs tangy chewiness gives this stuffing texture, while sausage adds heartiness and mushrooms and cranberries lend an earthy sweetness.Jennifer Brazell, Lewiston, Idaho Ingredients:
1 pound bulk pork sausage |
1 pound sliced baby portobello mushrooms |
1 large sweet onion, chopped |
2 celery ribs, chopped |
2 tablespoons canola oil |
3 garlic cloves, minced |
1 loaf (1 pound) day-old sourdough bread, cubed |
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped |
1 cup grated parmesan cheese |
1/2 cup dried cranberries |
1-1/2 teaspoons poultry seasoning |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 egg |
1-1/2 cups reduced-sodium chicken broth |
Directions:
1. Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute.
2. 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).
3. Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°. Yield: 18 servings (3/4 cup each).
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