Monday, December 7, 2009

Sourdough Sausage Stuffing

Hands down, one of the best "dressings" I've ever had. The sourdough bread gave it a rich flavor while the sausage and herbs gave it a kick and bite. This was inspired by a Cooking Light Recipe but I modified it and made it truly southern and full of fat and Thanksgiving. It's a holiday, who needs light?

1 lb sage sausage
1 medium onion chopped
4 ribs of celery cleaned and chopped
3 tbs dried parsley
2 tsps rubbed sage
1 tsp dried thyme
1/2 tsp salt
1/2 tsp dried marjoram
1/2 tsp black pepper
1 loaf cubed sourdough bread (little over 1 pound)
1 (16 ounce) can chicken broth

Preheat oven to 350 and spray coat 9 x 13 casserole dish. Brown sausage in skillet over medium heat. Remove sausage and in drippings saute onion and celery about 3-4 minutes. Stir in parsley, sage, thyme, salt, marjoram and pepper. Add sausage back in to pan and heat all ingredients. Place cubed bread into casserole dish, add sausage mixture and mix gently. Pour Chicken broth over mixture and toss until coated. Cover and bake for 15 miutes. Uncover and bake an additional 20 minutes or until golden brown.

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