Description
Savory sourdough stuffing with Italian sausage, aromatic vegetables, and a blend of herbs, perfect for Thanksgiving or any special occasion.
Ingredients
Scale
- 1 pound bulk Italian sausage (sweet or hot, your preference!)
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 1 large loaf (about 1 pound) sourdough bread, cut into 1-inch cubes and dried
- 1 cup chicken broth, plus more as needed
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
- Salt and freshly ground black pepper to taste
- Optional: 1/2 cup dried cranberries or cherries for sweetness
- Optional: 1/2 cup chopped pecans or walnuts for added texture
Instructions
- Cut the sourdough loaf into roughly 1-inch cubes.
- Preheat oven to 250°F (120°C). Spread bread cubes on a baking sheet in a single layer. Bake for 1 to 1.5 hours, flipping halfway through, until completely dry and crisp.
- Spread bread cubes on a baking sheet and leave uncovered at room temperature for 2-3 days, or until completely dry.
- Store dried bread cubes in an airtight container until ready to use.
- In a large skillet or Dutch oven over medium-high heat, crumble Italian sausage and cook until browned and cooked through. Drain off any excess grease.
- Add chopped onion and celery to the skillet. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in minced garlic, dried sage, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, until fragrant.
- Pour in dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes, until it has mostly evaporated.
- Remove from heat and set aside to cool slightly.
- In a very large bowl, combine the dried sourdough bread cubes, the cooked sausage and vegetable mixture, chopped fresh parsley, grated Parmesan cheese, dried cranberries/cherries (if using), and chopped pecans/walnuts (if using). Toss everything together gently to distribute the ingredients evenly.
- In a separate bowl, whisk together the melted butter, chicken broth, and lightly beaten eggs.
- Pour the wet ingredients over the bread mixture. Toss gently to coat the bread cubes evenly. Be careful not to overmix.
- Check for moisture. If it seems too dry, add a little more chicken broth, a few tablespoons at a time, until it reaches the desired consistency.
- Season the stuffing generously with salt and freshly ground black pepper to taste.
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Pour the stuffing mixture into the prepared baking dish and spread it out evenly.
- Cover with aluminum foil for the first 30 minutes of baking for a moister stuffing. Remove the foil for the last 15-20 minutes of baking for a crispier top.
- Bake for 45-60 minutes, or until the stuffing is golden brown and heated through. The internal temperature should reach 165°F (74°C).
- Let the stuffing rest for 10 minutes before serving.
- Prepare your turkey according to your preferred method. Make sure the turkey is completely thawed.
- Loosely stuff the cavity of the turkey with the stuffing mixture. Do not pack the stuffing too tightly.
- Bake the turkey according to your recipe, following the recommended cooking time and temperature.
- Use a meat thermometer to check the internal temperature of both the turkey and the stuffing. The turkey should reach 165°F (74°C) in the thickest part of the thigh, and the stuffing should also reach 165°F (74°C) in the center.
- Let the turkey rest for at least 20-30 minutes before carving.
- Remove the stuffing from the turkey before carving and serving.
Notes
- Bread Drying: Properly dried bread is key. Stale bread won’t work; it needs to be completely dry to absorb flavors.
- Sausage & Aromatics: Don’t rush sautéing the vegetables and sausage. This builds the flavor base.
- Moisture: The stuffing should be moist but not soggy. Add broth gradually.
- Seasoning: Don’t be afraid to be bold with seasoning, as the bread will absorb a lot of it.
- Safety: When stuffing a turkey, ensure the stuffing reaches 165°F (74°C) to prevent foodborne illness.
- Vegetarian Option: Substitute Italian sausage with a plant-based sausage alternative or omit it altogether. Add more vegetables.
- Gluten-Free Option: Use gluten-free sourdough bread.
- Add-Ins: Customize with apples, pears, dried apricots, chestnuts, or different herbs.
- Make Ahead: Assemble a day or two in advance and store in the refrigerator. Add extra broth before baking.
- Broth Variations: Use vegetable broth or turkey broth.
- Herb Variations: Experiment with different herbs.
- Prep Time: 30 minutes
- Cook Time: 45 minutes