Sourdough Sausage Stuffing with Leeks and Sage

Name: Sourdough Sausage Stuffing with Leeks and Sage
Prep time: 25
Cook time: 45 - 55
Total time: 65 - 75
Yield: 8 - 10

Prep time

25 minutes

Cook time

45 - 55 minutes

Total time

65 - 75 minutes

Serves

8 - 10 servings

This sourdough sausage stuffing is a classic Thanksgiving side with extra flavour and texture. Cubes of ACE® Sourdough Bistro Bread are oven-dried until lightly toasted, then tossed with browned Italian sausage, tender leeks, onion, celery, garlic and fresh sage, thyme and parsley. Moistened with chicken stock and eggs, it bakes covered until set, then uncovered until the top turns lightly golden. The tangy sourdough holds its shape instead of turning mushy, so every spoonful is hearty and savoury. Serving 8 to 10, it's a crowd-pleasing side for Thanksgiving dinner, Friendsgiving, Christmas and holiday gatherings.

1 loaf ACE® Sourdough Bistro Bread (about 16 oz.), torn into 1-inch cubes
1 lb. Italian sausage, casings removed
1/2 cup unsalted butter (1 stick)
1 large yellow onion, diced
3 celery stalks, diced
2 medium leeks, white and light green parts only, thinly sliced and washed well
3 garlic cloves, minced
2 tbsp. chopped fresh sage
1 tbsp. fresh thyme leaves
2 tbsp. chopped fresh flat-leaf parsley
2 1/2 cups chicken stock, plus more as needed
2 large eggs, lightly beaten
1 tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper

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Dry the bread: Preheat the oven to 300°F. Spread the sourdough cubes in a single layer on a baking sheet and bake for 20–25 minutes, stirring once, until dry and lightly toasted. Transfer to a large mixing bowl. Increase the oven temperature to 350°F.
Brown the sausage: In a large skillet over medium-high heat, cook the Italian sausage, breaking it into small crumbles, until browned and cooked through.
Cook the vegetables: Add the butter to the skillet. Once melted, add the onion, celery and leeks. Cook over medium heat for 10–12 minutes, stirring occasionally, until softened. Add the garlic, sage and thyme and cook for another minute. Season with salt and pepper.
Combine the stuffing: Add the vegetable mixture and parsley to the bowl with the bread and sausage. Toss gently to distribute everything evenly.
Add the stock and eggs: In a separate bowl, whisk together the chicken stock and beaten eggs. Pour over the bread mixture gradually, tossing gently until the bread is evenly moistened but not soggy. Add more stock as needed. Taste and adjust the seasoning, keeping in mind that the sausage and stock may already be salty.
Transfer to the baking dish: Butter a 9 × 13-inch baking dish. Spoon in the stuffing and spread it evenly without packing it down too tightly.
Cover and bake: Cover the dish tightly with foil and bake at 350°F for 30 minutes, until heated through and set. Remove the foil and bake for another 15–20 minutes, until the top is lightly golden and the center reaches 165°F. Let the stuffing rest for 5–10 minutes before serving. Garnish with additional fresh parsley, if desired.

Make this recipe with

Sourdough Bistro Loaf

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