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.
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!
This dish did not come together for me. I made it ahead of time and when I got ready to cook it, it was just a mass of dry croutons and crumbled sausage--no cohesiveness. Who wants to eat a serving of dry bread spreading loosely across a plate? I made it exacty by the recipe and expected something more like bread pudding. I took it to the potluck anyway; what choice did I have... I was unimpressed and disappointed.
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 followed the recipe exactly, and the first time I made the breadcrumbs they burned, so I had to make them again with a much lower temperature. However despite that setback it was a huge hit at last year's Thanksgiving, and I will make it again this fall. I love stuffing, and I love turkey sausage.
This was really yummy; I made it for Thanksgiving, and mostly my family loved it. My husband thought it was too dry and would have preferred a moister stuffing. I made it as a side dish without stuffing the turkey. Not having any fresh herbs, I substituted dry (1 tsp. for 1 T.) but didn't put in quite the full amount of sage. Also, I couldn't find turkey sausage and I didn't want hot sausage, so I found a lean, mild Italian sausage and it was delish. I don't normally use unsalted butter and didn't for this recipe either. This dish turned out perfect; it'll definitely go into my recipe rotation.
this was the best thanksgiving stuffing that i've ever had, and all my guests raved about it. super good! i made some alterations including using rosemary bread and using a mixture of broth, butter and parmesean cheese instead of the cup of water (it's thanksgiving -- you gotta splurge!). next time, i would consider cutting the amount of sausage by 1/3 or so, but that's the only change i would make.
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.
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