Sausage and Sourdough Bread Stuffing

Recipe by Our Cookbook Collection

Sausage Sourdough Bread Stuffing recipe from Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light.

Like your stuffing soft and creamy, or crunchy? No need to choose with a simple two-step baking process—covered first to allow the stuffing to steam, then uncovered to make the top a toasted, crispy brown.

Ingredients

10cups (1/2-inch) cubed sourdough bread (about 1 pound)

3tablespoons unsalted butter

2cups finely chopped onion

1cup finely chopped celery

15ounces hot turkey Italian sausage, casings removed

3tablespoons chopped fresh thyme

3tablespoons chopped fresh sage

3tablespoons chopped fresh flat-leaf parsley

1/2teaspoon black pepper

2cups fat-free, lower-sodium chicken broth

1cup water

1large egg, lightly beaten

cooking spray

Instructions

Preheat oven to 350.
Arrange bread in single layers on 2 jelly-roll pans. Bake at 350Åã for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven 30 minutes or until bread is crisp.
Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350 for 25 minutes. Uncover and cook 20 minutes or until browned. Serves 14 (serving size: about 3/4 cup).

Reprinted with permission from Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light. Purchase here.