Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This twist on a classic sausage and sourdough stuffing uses smoky Portuguese linguiça in place of crumbled pork sausage. Kielbasa or any smoked sausage would also work.

Diane Morgan
Recipe by Cooking Light November 2014

Gallery

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
25 mins
total:
1 hr 40 mins
Yield:
Serves 12 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Arrange bread in a single layer on a baking sheet. Bake at 400° for 20 minutes or until toasted, stirring after 10 minutes. Place bread in a large bowl.

  • Reduce oven temperature to 350°.

  • Heat a large nonstick skillet over medium heat. Add sausage to pan; cook 2 minutes, turning to brown on all sides. Add sausage to bread. Return pan to medium-high heat. Add onion and celery to pan; sauté 5 minutes or until golden. Stir in thyme, sage, and 1/4 teaspoon salt; sauté 1 minute. Add onion mixture and parsley to bread mixture; toss to combine.

  • Return pan to medium-high heat. Add oil; swirl to coat. Add mushrooms; sauté 5 minutes or until browned. Stir in remaining 1/4 teaspoon salt and pepper. Add mushroom mixture to bread mixture; toss to combine.

  • Combine stock and eggs in a bowl, stirring with a whisk. Add egg mixture to bread mixture; toss gently to combine. Let stand 5 minutes. Spoon bread mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until browned.

Nutrition Facts

167 calories; fat 6.2g; saturated fat 1.9g; mono fat 3g; poly fat 0.9g; protein 8g; carbohydrates 20g; fiber 1g; cholesterol 39mg; iron 2mg; sodium 386mg; calcium 38mg.
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