Description
A comforting and savory side dish perfect for holiday gatherings. This stuffing combines rustic sourdough bread with high-quality ground chicken sausage, fresh sage, rosemary, and thyme. By avoiding pork and alcohol, this recipe offers a rich, aromatic experience that highlights the quality of fresh garden herbs and moist poultry. The contrast between the golden, crispy exterior and the tender, flavorful interior makes this a crowd-pleasing addition to any festive table.
Ingredients
1 pound chicken sausage, mild or Italian-style
10 cups sourdough bread, cubed and dried overnight
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh rosemary, finely minced
1 tablespoon fresh thyme, leaves only
3 cups low-sodium chicken stock
1 large yellow onion, finely diced
3 stalks celery, thinly sliced
6 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Sauté the crumbled chicken sausage in a large skillet over medium-high heat until fully browned and cooked through.
Add the diced onion and celery to the skillet and sauté until softened.
Stir in the fresh sage, rosemary, and thyme, cooking for one minute until fragrant.
In a large mixing bowl, combine the dried bread cubes, the cooked sausage and vegetable mixture, and the melted butter.
Slowly pour the chicken stock over the mixture, tossing gently to ensure the bread is evenly moistened but not soggy.
Transfer the mixture to a greased baking dish.
Bake at 375 degrees Fahrenheit for 45 minutes until the top is golden brown and crispy.
Notes
Ensure the bread is thoroughly dried to prevent the stuffing from becoming mushy. You can dry bread cubes overnight on a baking sheet or toast them in a low-temperature oven. If the stuffing looks too dry before baking, add a splash more chicken stock.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg