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Sourdough Thanksgiving Stuffing

Louisa Clements
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Servings 8 -10

Ingredients

  • 500 g sourdough bread cut into 1/2" pieces, about 10 cups
  • 250 g about 9oz sausage meat
  • 1/4 cup butter
  • 2 stalks celery, finely chopped
  • 1 leek, white and light green parts only, thinly sliced
  • 1 Granny Smith apple, finely chopped
  • 227 g 8oz cremini mushrooms, chopped
  • 1/2 tsp salt
  • 2 tbsp finely chopped sage
  • 1 tbsp finely chopped rosemary
  • 2 cups low-sodium chicken broth

Instructions

  • Preheat oven to 375F. Arrange cubed bread in a single layer on a large baking sheet, toast in the center of the oven for 20 minutes, stirring halfway through. Reserve.
  • Set a large frying pan over medium-high heat, add sausage meat and crumble until no pink remiains, about 5-7 minutes. Reserve,
  • Reduce heat to medium-low, melt butter, add celery, leek, apple and mushrooms, season with salt. Cook for 6-8 minutes or until softened.
  • Combine toasted bread with celery mixture, sausage and herbs in a large bowl. Add 1 cup of broth and stir to combine.
  • Dump into a 9x13" baking dish, pour remaining 1 cup of broth overtop. Bake in the centre of the oven for 35-45 minutes.
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