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Sourdough Stuffing with Sausage
loaf of rustic sourdough bread
(removed from casings)
(cut into ¼" dice)
Granny Smith apples
(peeled, cored and diced)
dry white wine
chopped fresh thyme
chopped fresh sage
Preheat oven to 300° F.
Slice the sourdough loaf into 1” slices, then hand tear into bite-size pieces.
Place the bread on a parchment-lined baking sheet, then dry in the oven for about 20 minutes, until it starts to get crunchy on the outside.
Increase the oven temperature to 350° F.
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 a 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.
If the stuffing becomes dry after baking, you can always add more hot chicken stock to get your desired consistency.
Recipe from SaltPepperSkillet.com