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Sausage and Sourdough Stuffing

Calories
Author Laura

Ingredients

  • ½ lb. Johnsonville ground Italian sausage any variety, I used mild
  • 4 Tbsp butter
  • 1 onion diced
  • 2 small Granny Smith Apples peeled and diced
  • ½ cup dried cranberries
  • ½ cup chopped parsley
  • 2 Tbsp fresh thyme leaves
  • ¼ cup chopped fresh sage
  • 2 tsp salt
  • ½ tsp pepper
  • ¾ lb. sourdough bread cut into 1 inch cubes
  • ½ cup turkey or chicken broth

Instructions

  • In a skillet, brown sausage until fully cooked. Drain and place in a large bowl.
  • Wipe out the skillet used for the sausage. Add butter and melt over medium heat. Add in onions and cook until tender.
  • In in apple, cranberries, parsley, thyme, sage, salt and pepper. Cook for 2 minutes. Add mixture to the bowl with the sausage.
  • Then add in the bread to the mixture. Drizzle in the broth to the mixture while gently tossing.
  • Place mixture into a greased 3 qt baking dish. Cover with foil and bake for 40 minutes at 350 degrees. Uncover and bake for an additional 15 minutes. Serves 12.

Notes

This can be made up to 2 days a head of time. If so follow recipe as is, the allow stuffing to cool and refrigerate. To reheat, cover with foil and bake at 375 degrees for 25-30 minutes.