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Fall Harvest Sourdough Stuffing
Submitted by Krista Kuchenbecker on Nov 10, 2017

I am not a stuffing fan at all, but I ate almost the entire batch of this during the week, and did not get sick of it! Let me know what you think! <br>

Servings: Group
Complexity:    Medium
Total Time: 60 minutes

5 cups sourdough bread
1 pound ground sage pork sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Granny Smith apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
2 cup turkey stock
4 tablespoons ghee

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley. Drizzle with turkey stock and ghee, and mix lightly.
4. Cover with foil and bake in over approx 30 minutes or so. Remove the foil in the last 10 minutes if you prefer a crisp top.

Cook's Notes:
If you choose to put this inside the turkey, cut the stock by 50%