I might be making a new tradition this year. I have to admit that every other year that I’ve made stuffing, it came from a bag of seasoned stuffing mix. While it really does come out tasting great, it was time to try something a little different. The result is a Thanksgiving stuffing that will be on the table every year, if I have anything to do with it.
It’s pretty obvious that sausage makes everything better, and adding it to the stuffing is pretty amazing. I’ve always been a big fan of having apples and raisins in the stuffing, which can add some sweetness. The rustic sourdough bread is such a perfect pairing to go with the sweetness of the fruit.
Sausage and Sourdough Thanksgiving StuffingPrint Pin Rate
- 1/2 lb Rustic Sourdough Bread Loaf
- 1 lb Pork Sausage , removed from casing
- 5 tbsp Butter , divided
- 1 Onion , diced
- 3 Celery Stalks , cut into 1/4" dice
- 2 Granny Smith Apples , peeled, cored and diced
- 1/2 cup Raisins
- 1 cup Dry White Wine
- 2 cups Chicken Stock
- 1 tsp Thyme , chopped
- 1 tbsp Fresh Sage , chopped
- Preheat oven to 300 degrees.
- Slice the sourdough loaf into 1” slices, then hand tear into bite size pieces.
- Place the bread pieces on a parchment-lined baking sheet, then dry in the oven for about 20 minutes, or it starts to get crunchy on the outside.
- Increase the oven temperature to 350 degrees.
- In a large skillet with a little oil, sauté the sausage over medium heat until it is cooked through.
- Remove the sausage from skillet and add 2 tablespoons butter. Sauté the onions, celery, apples and a pinch of salt until they are soft.
- Add the white wine, chicken stock, raisins and sausage back to the pan, plus the thyme and sage. Season with salt and freshly ground pepper.
- Transfer to large bowl with the bread cubes and the remaining 3 tablespoons butter and mix well.
- Place the stuffing in a greased 8x8" baking dish.
- Bake the stuffing uncovered for 40 to 50 minutes, or until it is golden on top.
Other Thanksgiving Recipes