This recipe was a fun one! Stuffing has always been a little intimidating to me, but today it changed my mind.
I started prepping for this recipe last week! I was making sourdough bread and figured I would double the recipe and eat one loaf now and freeze the other for later. Glad I did, because I was able to throw together this sourdough Sausage Stuffing in nearly no time.
If you're not the homemade bread making type, Costco and local bakeries are great options to look for real sourdough! Make sure in the ingredients list it says that it contains "natural sourdough start" or "natural yeast". If it contains yeast, it is not the real deal.
I allowed the bread to dry out for 3 days before making the recipe. You can speed up the process by breaking the bread apart and turning your oven on to 350 degrees, baking for 30 minutes or until bread feels dry.
Due to the nature of finding a good quality sausage without all the preservatives and sugar, I decided to make my own sausage. I took 1 lb of ground wild game meat (what I had already in my freezer) and added sage, thyme, red pepper flakes, salt, and honey to create a breakfast sausage. In a small pan I browned the sausage until cooked through.
Once cooked, pull the sausage out and set aside. Add 4 Tablespoons of organic grass-fed butter to the pan and melt at a medium heat. While heating dice 4 celery stalks and 1/2 onion, then add vegetables to butter and saute for 2-3 minutes before adding sausage back into the pan. Saute for another minute than add 1 Tbls thyme, 1 Tbls sage, 1 tsp of salt, and 6 cups of broken apart sourdough bread. Combine mixture until evenly mixed. Transfer mixture into a 9x13 pan. Add 1/2 cup to 3/4 cup milk, until all bread is evenly moist but not soggy.
Allow bread mixture to sit while you preheat the oven to 350 degrees. Once oven is heated, place pan in the oven and bake for 30 minutes or until edges and top are toasted. Serve immediately with your favorite Thanksgiving dishes!
Sourdough Sausage Stuffing
1 lb breakfast sausage
6 cups dried broken apart
4 Tbls Butter
1/2 Onion diced
4 Celery stalks diced
1 Tbls Thyme
1 Tbls Sage
1 tsp Sea Salt
1/2-3/4 c Milk
Toast bread and break up into pieces. Brown sausage in pan and put aside. Saute onion and celery in butter. Combine sausage with onion and celery and add in bread. Combine thoroughly. Place bread mixture into 9x13 pan and pour milk over top, evenly coating bread. Allow to sit while preheating oven to 350 degrees. Once heated, place pan in the oven for 30 minutes until bread is slightly toasted. Serve immediately!
Happy Thanksgiving!!!
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