Sausage and Sourdough Stuffing

This sausage-bread stuffing has wonderful flavor and is so easy to make--try it for your next holiday meal.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 loaf sourdough bread cut into 1 inch cubes (about 4 cups)
• 1 lb sage flavored breakfast sausage
• 2 Tablespoons butter or margarine
• 1 1/4 cups minced leeks (about 1 leek)
• 2 Tablespoons parsley
• 2 teaspoons thyme
• 2 cups chicken broth

Method

Preheat oven to 350 degrees F. Place bread cubes on a baking sheet and bake for 10 minutes. Remove from the oven and flip cubes with a spatula. Return to the oven and cook for another 10 minutes or until cubes are lightly toasted. In the meantime, cook sausage in a frying pan over medium heat until no longer pink, breaking up into pieces with a spatula. Remove sausage from pan and let drain on paper towels. Melt butter in pan. Add leaks and saute until soft. In a large bowl, mix together bread cubes, sausage, leeks, parsley and thyme. Transfer to a large greased casserole dish. At this point you can cover the dish and store in the refrigerator for up to two days. Pour chicken broth over stuffing just before putting into the oven. Cover with tin foil and cook at 350 degrees F for 20-30 minutes or until heated through.

Notes: The first time I made this recipe, I was delighted with the results. If you can't find leeks, you can substitute green onions, but the leeks give it a subtle onion flavor like no other.

Number of servings: 6-8

Submitted By: Lisa L. Bynum
View all recipes by this user