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.

Recipe by Cooking Light November 2014


Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

25 mins
1 hr 40 mins
Serves 12 (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.