Sourdough Stuffing with Sausage and Sage
A delicious sourdough stuffing with layers of flavor. A wonderful Thanksgiving or holiday side dish.
Servings: 4 servings, plus leftovers
Ingredients
- 1 tbsp olive oil
- 1/3 lb sausage, removed from casings about 2 links
- 3 tbsp butter, divided
- 1 leek, white and light green parts sliced see note #1
- 1 large shallot, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1 sprig thyme, leaves removed
- 2 sprigs sage, leaves removed and finely chopped
- 1/2 cup golden raisins
- 1 1/2 cups stock, plus more if needed chicken, turkey or vegetable
- 2 eggs
- 1/2 lb sourdough bread, torn into 1 inch pieces dry, see note #2
- salt and pepper
Instructions
- Preheat oven to 375°
- In a medium frying pan, heat olive oil over medium heat. Add sausage, break up and sauté until lightly browned and cooked through. Remove from pan, leaving behind rendered fat.
- Add 1 tbsp of butter to the pan. Sauté shallots and leeks for 1-2 minutes before adding the celery. Season with salt and pepper and thyme leaves. Add sage leaves and garlic once aromatics are soft, sauté for a minute more.
- Add golden raisins, plus 1/2 cup of stock. Remove from heat and let sit. Mix together eggs and stock.
- In a large bowl, toss together bread pieces and sausage then add in the aromatic mix of vegetables. Mix in egg and stock mixture and let sit for 15 minutes, tossing occasionally. Add additional stock if needed.
- Place in a 9x9 baking dish or similar, dot the top with remaining butter, cut into pieces. Bake covered for 25 minutes, remove the foil and bake until crispy on top, about 20 minutes more.
Notes
#1 To wash the leek slice it in half almost all of the way down to the root, leave it attached at the bottom. Fan it out under running water to wash it. This is important as leeks tend to be sandy. Squeeze the water out as best you can. Slice the leeks across your cut so you get nice thin and small strips.
#2 Your sourdough bread should be somewhat dry before you add it to the stuffing. Prep it first by tearing it to small pieces and either leave it out the night before or dry it out in the oven day-of on the "warm" setting, or at 200 for about 30 minutes.