Sausage Sourdough Stuffing Recipe

Name: Sausage Sourdough Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bulk pork sausage; 1 pound sliced baby portobello mushrooms; 1 large sweet onion, chopped; 2 celery ribs, chopped; 2 tablespoons canola oil; 3 garlic cloves, minced; 1 loaf (1 pound) day-old sourdough bread, cubed; 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped; 1 cup grated Parmesan cheese; 1/2 cup dried cranberries; 1-1/2 teaspoons poultry seasoning; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 large egg; 1-1/2 cups reduced-sodium chicken broth

Servings: persons

1 pound bulk pork sausage
1 pound sliced baby portobello mushrooms
1 large sweet onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1 loaf (1 pound) day-old sourdough bread, cubed
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1-1/2 teaspoons poultry seasoning
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg
1-1/2 cups reduced-sodium chicken broth

1
Preheat oven to 350u00b0. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute.
2
Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full).
3
Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160u00b0.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 pound bulk pork sausage, 1 pound sliced baby portobello mushrooms, 1 large sweet onion, chopped, 2 celery ribs, chopped, and more.

Yes, Sausage Sourdough Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage Sourdough Stuffing

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