Ingredients
Scale
for the homemade bread cubes:
- 24 ounces sourdough bread, sliced 1-inch thick and torn into ½-inch pieces
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely chopped or grated
- 3 tablespoons finely chopped fresh herbs (e.g. sage, thyme)
- ¾ teaspoon kosher salt
for the sausage stuffing:
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 ribs celery, finely diced
- 3 cloves garlic, finely chopped or grated
- 1 and ½ pounds sage pork sausage, casings removed if needed
- 12 ounces cremini (baby bella) mushrooms, thinly sliced
- 8 ounces sharp white cheddar, freshly grated (about 2 cups packed)
- 3 tablespoons finely chopped fresh sage leaves
- 3 tablespoons fresh thyme leaves
- 1 tablespoon finely chopped fresh rosemary
- 3 large eggs, whisked
- 2–3 cups chicken stock or broth, divided
- kosher salt and ground black pepper, to season
Instructions
- Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy cleanup. Lightly grease a 9×13-inch baking dish. Set aside.Sourdough bread cubes, butter, herbs, eggs, garlic, sage pork sausage, mushrooms, onions, celery, chicken stock & cheese arranged on a light blue surface.
- Toast the bread: Divide the torn sourdough bread pieces across the 2 baking sheets. In a small bowl, whisk together the butter, garlic, herbs and kosher salt. Drizzle the garlic herb butter over the bread and use your hands to toss to coat. Arrange the bread in an even layer on the baking sheets. Bake 10-12 minutes, until the bread dries out slightly. Do not let the bread get too, too browned at this point – a nice, light golden brown is perfect. Remove from the oven and set aside to cool. Once cooled, you may transfer to an airtight container and store at room temperature for up to 5 days.Toasted sourdough bread pieces are arranged on a baking sheet lined with parchment paper. The baking sheet rests atop a light textured surface with a gray and white striped linen napkin and sprigs of fresh herbs surrounding the baking sheet.
- Brown the sausage: Meanwhile, as the bread toasts, brown the sausage. Add the butter to a large pan over medium heat. Once melted, add the onion and celery. Season with ½ teaspoon kosher salt and cook, stirring occasionally, for 5-7 minutes, until softened. Add in the garlic and cook 1-2 minutes more, until fragrant. Add in the sausage. Continue to cook, using a wooden spoon to break the sausage into bite-sized pieces as it cooks, until cooked through, 5-6 minutes. Remove from the heat.Browned sausage, onion, and celery mixture fills a large red Staub cast iron skillet. The skillet sits atop a light textured surface with a gray and white striped linen napkin resting alongside and a few fresh sage leaves and sprigs of thyme surround the skillet as well. A wooden spoon used to stir the sausage mixture while browning rests inside of the skillet.
- Assemble the sausage stuffing: Decrease the oven temperature to 350 degrees F. Place the toasted sourdough and the browned sausage mixture in a large mixing bowl. Add in the sliced mushrooms, grated cheddar, chopped sage, thyme and rosemary, and season with ½ teaspoon kosher salt. Pour the eggs over top. Toss well to combine. Pour in 1 cup of stock and toss well to combine. If the stuffing seems too dry, add in 1 more cup of stock and toss well to combine. Repeat once more if needed.Browned sausage, celery, and onion, toasted sourdough breadcrumbs, sliced cremini mushrooms, chopped sage, thyme, and rosemary, and grated sharp white cheddar cheese fill a glass mixing bowl and have been mixed together with a wooden mixing spoon along with melted butter and chicken stock. A liquid measuring cup filled with remaining chicken stock, a gray and white striped linen napkin, and fresh herbs surround the mixing bowl.
- Bake the sausage stuffing: Transfer the stuffing mixture to the prepared baking dish. Bake at 350 degrees, uncovered, for 45-55 minutes, until the top of the stuffing is crispy and browned.An assembled stuffing side dish fills a white baking dish. The baking dish rests atop a light textured surface surrounded by a gray and white striped linen napkin and fresh herbs.
- Serve immediately. Enjoy!