Sourdough Herb Stuffing Recipe

Name: Sourdough Herb Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups sourdough bread, pieces; 6 cups rye bread, pieces; 3 cups red onions; 1 cup frozen Brussels sprouts; 1 cup celery; 3 cups portabella mushrooms; 1 minced garlic clove; ½ cup olive oil or ½ cup butter; 2 tablespoons soy sauce; 2 tablespoons honey; 12 ounces sausage (any flavor, spicy is better); 1 teaspoon fresh cracked pepper; 1 ½ cups water

Servings: persons

6 cups sourdough bread, pieces
6 cups rye bread, pieces
3 cups red onions
1 cup frozen Brussels sprouts
1 cup celery
3 cups portabella mushrooms
1 minced garlic clove
½ cup olive oil or ½ cup butter
2 tablespoons soy sauce
2 tablespoons honey
12 ounces sausage (any flavor, spicy is better)
1 teaspoon fresh cracked pepper
1 ½ cups water

1
Separate raw sausage into bite size pieces, saute until golden brown.
2
In large skillet, add olive oil(or butter), honey, onion, garlic, portabello mushrooms,celery,thawed brussell sprouts under medium heat until evenly mixed and cooked.
3
Transfer all of the sauteed veggies to a large bowl, add both breads, pepper and any desired herbs as well as water water.
4
With hands or spoons, mix everything evenly.
5
Do a taste test, add more pepper, etc to your taste buds desire.
6
Stuffing should be evenly moist, no dry areas.
7
Sprinkle water where needed, do not over-water, shouldn't be drenched.
8
Transfer to large coverable baking dish, bake at 375F for 15 minutes covered and 10 minutes uncovered, until top gets slightly crunchy.

451

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 13 ingredients. The key ingredients include: 6 cups sourdough bread, pieces, 6 cups rye bread, pieces, 3 cups red onions, 1 cup frozen Brussels sprouts, and more.

Yes, Sourdough Herb 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.

Sourdough Herb Stuffing

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