Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Hands-on Time
25 Mins
Total Time
1 Hour 40 Mins
Serves 12 (serving size: about 3/4 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

Reduce oven temperature to 350°.

Step 4

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.

Step 5

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.

Step 6

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.

Ratings & Reviews

daneanp's Review

November 16, 2014
Was looking for a new Thanksgiving stuffing recipe but sadly, I don't think this is it. We used kielbasa, so maybe it would be better with the linguica. But we thought it was pretty bland and I won't make it again.

Good recipe for Kielbasa

September 21, 2015
We did a couple substitutions. We used 1 lb of Kielbasa (we package our Kielbasa in 1 lb increments) , added some bell peppers with the onions and celery, and used some leftover buns instead of sourdough (will try sour dough next time).The dish was really tasty. I will definitely be making this during the holidays. Our kielbasa wasn't cooked, so for the first step i put the kielbasa in a pan, added about 1/2" of water and drizzled with oil. I cooked on med-high heat and let the sausage cook for a few minutes after all the water evaporated to get a crisp skin.