This recipe is a classic Thanksgiving and Friendsgiving side for the Challenger Family. Made with sourdough and sage flavored sausage this stuffing is a hearty addition to any fall meal.Print
1000–1200 grams sourdough bread
8 tablespoons butter
2 pounds sage flavored sausage
1 large onion, finely chopped (about 2 cups)
4 stalks celery, finely chopped (about 2 cups)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage)
32 ounces turkey broth
3 whole eggs
1/4 cup minced parsley leaves
Prepare the bread
Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F.
Cut your bread into 10-15mm cubes. Spread bread evenly onto the base of your Challenger or over two rimmed baking sheets. Place one pan on each oven rack. Bake until completely dried, about 50 minutes total. Rotate the trays and stir the bread cubes several times during baking. Remove from oven and cool.
Prepare the stuffing
Adjust oven to 375°F.
Remove the casings from sausage. In a large Dutch oven, melt butter over medium high heat until foaming subsides (don’t allow butter to brown), about 2 minutes. Add sausage and mash with a potato masher to break up into fine pieces (largest pieces should be no greater than 1/4 inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage. Continue stirring frequently until vegetables are softened, about 10 minutes. Add half of the stock stirring to ensure any browned sausage from bottom is incorporated and remove from heat.
Whisk remaining stock, eggs, and 3/4 of your parsley in a medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add the first amount of bread cubes and fold gently until evenly mixed. The bread cubes should be moist and soft. If they’re too moist, add some more bread cubes. If you like your stuffing super moist, add additional stock or even water if you don’t have more stock on hand.
Transfer to buttered 9 x 13″ baking dish. Don’t pack it down as it’ll bake better. Dot the top with 4 tablespoons butter especially the corners where it can get too crispy. Cover tightly with aluminum foil, and bake, about 30 minutes.
Turn oven up to 425°F. Remove foil and continue baking until golden brown and crisp on top, about 20-25 minutes longer. Remove from oven. Let cool for 5 minutes.
Sprinkle with the remaining parsley and serve.
The inspiration for this recipe can be found at seriouseats.com.
Bread cubes can be prepared a few days in advance and stored in an air tight container.
Keywords: Stuffing, Thanksgiving, Friendsgiving