In a liquid measuring cup, mix together the three cups of broth with two eggs. Add the sausage and mushroom mixture to the bowl. When the bread is hard and a little toasted, add the bread to a large bowl. Saute the sausage Add the vegetables Add the chopped herbs Add the chopped herbs and mix everything until just combined. Cook for another 5 minutes until the vegetables are soft and translucent. Add the chopped onion, chopped celery, and sliced mushrooms. Cook until the sausage is no longer pink, about 5 minutes. Take the sausage out of the casing and place it in a saute pan with the butter. toast the sourdough cubes butter the baking dish Bake the baking sheet for 10-15 minutes until the bread is "stale" or hardened. Cut or tear the sourdough bread into cubes and place the bread on a baking sheet. Grease a 9x13 inch baking dish with butter. Let's Make Sourdough Stuffing with Sausage and Mushrooms! Toasting the bread gets the "stale" texture quicker. When you are making this recipe, if you aren't using sourdough bread, you can make you bread go stale by leaving it on the counter until it gets hard.
I find that homemade sourdough bread doesn't really go stale, it tends to just go bad. Any artisan bread loaf will work in this recipe. Classic sliced white bread would fall apart in the stuffing. Yes! Stick with a chewy, more dense type of bread. Low sodium is best so you can control the amount of sodium in the stuffing. Chicken broth- Homemade is best, but if you don't have homemade, store bought is great as well.Mushrooms- Cremini add more meaty flavor, but you can use button mushrooms if you prefer.Herbs- Sage, rosemary, and parsley are classic in Thanksgiving stuffing.Celery and onions- a classic combination for stuffing.Eggs- the eggs hold the stuffing together and make for a more bread pudding like stuffing instead of a stuffing that easily falls apart.Sourdough Bread- one large loaf, or 8 cups.Most of these ingredients are things that you would use for your typical Thanksgiving stuffing. The stuffing will take a long time to cook in the cavity of the turkey, and it won't get those crisp edges we all love! Ingredients You'll Need That's because the turkey will cook faster than the stuffing. If you do, you'll likely end up with an overcooked turkey. You can stuff this into the cavity of the turkey, but I don't recommend it. Drizzle with a little more chicken broth to ensure the stuffing doesn't dry out.ĭressing is a little different than your typical stuffing, that's because we aren't stuffing it in the turkey, you're baking it in a baking dish instead. You can also freeze this stuffing and bake it on the morning of Thanksgiving. It can be made in advance! Make this stuffing a day before and keep it in the refrigerator.It's a twist on a classic! Adding mushrooms and sausage to a stuffing takes it to the next level!.
#MAKING STUFFING THE DAY BEFORE PLUS#
Plus the tang from the bread is a flavor you can't get from a classic loaf of bread. That's because the bread is naturally very chewy and perfect to soak up all those delicious juices from the ingredients. Sourdough is best! Sourdough makes a delicious stuffing.Let's Make Sourdough Stuffing with Sausage and Mushrooms!.This sourdough stuffing has all the classic flavors of a Thanksgiving stuffing, like rosemary and sage, but has the addition of sausage and mushrooms to take this stuffing to the next level! Jump to: Or you just love sourdough bread! Either way, this stuffing is a great way to put all that delicious sourdough bread to use! If you're like me, you probably always bake a little to much sourdough bread and have a lot left over.
#MAKING STUFFING THE DAY BEFORE FULL#
Sausage, mushrooms, and herbs bring this sourdough stuffing to life! A twist on the classic stuffing at everyone's Thanksgiving dinner, this stuffing is filling and full of sausage and mushrooms as well as herbs like sage and rosemary!ĭisclosure: As an Amazon Associate I earn a small commission from qualifying purchases, however this is at no cost to you.
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