Crisp-Top Sourdough Stuffing With Sausage And Green

Name: Crisp-Top Sourdough Stuffing With Sausage And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-lb. crusty loaf of sourdough, at least 1 day old; 8 ounces crumbled Italian sausage; 1/4 cup salted butter, melted; 2 cups chopped onion (1 large); 1 cup chopped celery (2 or 3 stalks); 1/4 cup chopped flat-leaf parsley; 1 tablespoon finely chopped fresh sage; About 1/2 tsp. kosher salt; About 1/2 tsp. pepper; 1 pound baby spinach leaves; About 3 cups turkey broth, reduced-sodium chicken broth, or mushroom or other vegetable broth

Servings: persons

1 1-lb. crusty loaf of sourdough, at least 1 day old
8 ounces crumbled Italian sausage
1/4 cup salted butter, melted
2 cups chopped onion (1 large)
1 cup chopped celery (2 or 3 stalks)
1/4 cup chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
1 pound baby spinach leaves
About 3 cups turkey broth, reduced-sodium chicken broth, or mushroom or other vegetable broth

1
Slice bread into 1 1/2-in.-thick slices and tear into irregular 1- to 2-in. pieces. Spread on a rimmed baking sheet and leave to dry at room temperature until needed (up to 2 days). For the best stuffing, the bread should be very dry.
2
Preheat oven to 350u00b0. Cook Italian sausage in a large frying pan over medium heat until lightly browned. Transfer to a large bowl with a slotted spoon. Add enough melted butter to fat in pan to yield about 2 tbsp. total fat.
3
Add onion, celery, herbs, and 1/2 tsp. each salt and pepper to hot pan. Cook until onions are translucent and celery is tender-crisp, about 15 minutes. Stir in spinach and cook until just wilted (add in batches if necessary). Transfer to a large bowl.
4
Add torn bread and broth to vegetables and mix in until bread is soaked. Add salt and pepper to taste. Stir gently to combine.
5
Generously coat a 9- by 13-in. glass baking pan with 1 tsp. reserved melted butter. Pour stuffing into pan and drizzle with remaining melted butter.
6
Cover with foil; bake 25 minutes. Remove foil and bake until starting to brown on top, about 30 minutes more.
7
Make ahead: Up to 2 days, chilled. Reheat at 350u00b0, covered, until hot (about 30 minutes). Remove foil and cook 10 more minutes for a crunchy top layer.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1-lb. crusty loaf of sourdough, at least 1 day old, 8 ounces crumbled Italian sausage, 1/4 cup salted butter, melted, 2 cups chopped onion (1 large), and more.

Yes, Crisp-Top Sourdough Stuffing With Sausage And Greens falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp-Top Sourdough Stuffing With Sausage And Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions