Thanksgiving is right around the corner and its time to start preparing that infamous Turkey Dinner menu!! This year is the first year I am cooking the entire dinner by myself!
One of my favorite parts about Thanksgiving, besides eating an obscene amount of apple crisp, is eating lots and lots of stuffing. It wasn’t until last year that I ever tried anything besides the box stuffing. That box stuffing is kinda delicious – but this Sausage and Sourdough stuffing is to die for! Its packed full of flavor with mushrooms, onions, celery and turkey sausage – and o.m.g. its so delicious, not to mention really easy to whip up! Check out my video on how to make this fantastic Thanksgiving side dish!
Sourdough and Sausage Stuffing
- 1 loaf sourdough bread cut or ripped into ½ inch cubes
- 6 tbsp butter
- 2 cups mushrooms sliced
- 2 yellow onions roughly chopped
- 2 cups celery roughly chopped
- 5 sprigs Fresh Thyme
- 3 cups chicken broth
- 2 lbs sausage or turkey sausage
- Salt and pepper
- Preheat oven to 350 degrees. Butter a 9x13 baking dish and set aside.
- Place the torn or cut bread onto a baking sheet and toast in the oven for 15 minutes until its just turning golden brown.
- In a large pan, melt 4 tbsp of butter. Once melted add the slices mushrooms and sauté until cooked down. Add the onions, celery and fresh thyme. Once the onions are translucent, add the chicken broth to the pan, season with salt and pepper and transfer to a large bowl. In the same skillet, add 2 more tbsp of butter and sauté the sausage until cooked through. Remove from heat.
- Transfer the toasted bread cubes to the baking dish. Add the sausage. Cover with the chicken broth mixture and toss to combine. Season with salt and pepper.
- Bake for 45 minutes, until the top is golden brown. Remove from oven and serve.