10 cup (1/2-inch) cubed sourdough bread (about 1 pound)
3 tablespoons unsalted butter
2 cups finely chopped onion
1 cup finely chopped celery
15 ounces hot turkey Italian sausage, casings removed
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 large egg, lightly beaten
How to Make It
Preheat oven to 350°.
Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.
Have you friends with blood sugar issues? Sourdough bread often has zero sugar. Certainly the carbs in it will matter BUT it certainly helps. A tweak I prefer is to half the celery and add red cabbage for both color and depth of flavor. My only other added quip is to NOT use turkey sausage as it will both dry out your stuffing and effect it's mouth feel; Re richness / depth of flavor aka "porkiness".
I made this for my first Thanksgiving attempt, since Im married now I figured that takeout is now a no no. My Iltalian husband loved the sausage even though it was the healthier verison! I will remove the foil earlier next time, didnt get brown enough. This is going to be a holiday staple in our household!
Only change to recipe I made was to use dry herbs, but I searched online to find out how to substitute for fresh herbs and per the instructions use 1 tsp dried herbs for 1 Tbsp fresh. Was a little too much sage and thyme, I would cut back on that next time. Otherwise was delicious.
I have made this now 3 years a row at Thanksgiving. I do add a little diced carrot and a little extra broth - can be dry if you don't. I also use Polish sausage instead of Italian. Andouille would also work nicely!
I loved the flavors in this dish. The spicy sausage was a nice addition to the recipe. I grew up on cornbread stuffing and much more prefer the firmer texture. I have decided i am going to make this recipe for Thanksgiving but replace the sourdough bread with cornbread stuffing because this recipe has just the right amount of herbed spices!
I made this for dinner and my whole family loved it. I don't usually like stuffing but I saw this recipe and thought it'd be interesting. I'm glad I tried it. I'm definitely making this next Thanksgiving.
I made this as a seaparate dish--not as a stuffing per se--and I'm glad I did because I think it retained the lightness that the croutons brings to the dish. REALLY, really good flavor. Excellent blend of spices made each bite interesting and flavorful. Honestly, this would be a great side dish to a meal anytime, not just TDay. I followed the recipe exactly and will do so next time.
Great! I made this for an early Thanksgiving dinner and my husband said it was his favorite dish of the meal! I pretty much just followed the recipe except used dry herbs and used sweet italian turkey sausage. Will definitely make this again!
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