Print Recipe

Thanksgiving Day Stuffing

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: Dressing, Fall, side dish, Stuffing, Thanksgiving
Servings: 6 people

Ingredients

  • 3/4 loaf sourdough bread cubed
  • 1/2 cup granola
  • 1/2 cup dried cranberries
  • 1/2 medium apple peeled and chopped
  • 1 12oz Pork sausage roll
  • 1 shallot finely diced
  • 1 celery stalk chopped
  • 1/4 cup pecans or walnuts roughly chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh sage chopped and divded
  • 1/2 tbsp fresh rosemary chopped
  • 1/2 tbsp fresh thyme chopped
  • 2/3 cup chardonnay wine
  • 2 tbsp unsalted butter
  • 1 - 1 1/4 cup chicken stock
  • 1 egg lightly beaten

Instructions

  • Preheat oven to 350 degrees F.
  • Place cubed bread on baking sheet and bake 10-15 minutes until toasted, but not browned. Place toasted bread cubes into an extra large bowl. Add cranberries, granola, and and chopped apples. Set aside.
  • Butter 9x13 baking dish and set aside.
  • Meanwhile in a large nonstick skillet, cook pork sausage over medium heat.
  • Add 1 tbsp chopped sage stirring until sage is cooked, but not brown.
  • Using a slotted spoon, remove the sausage from the skillet and add to bowl with bread cubes. Reserve sausage drippings in the pan and cook shallot and celery until translucent.
  • Add chopped nuts, herbs and remaining sage to skilley. Cook for 2-3 minutes stirring frequently so the nuts don't overcook. Pour shallot mixture into bowl with bread cubes.
  • Add wine to the skillet to remove any brown bits from the bottom of the skillet as it cookes. Add butter and 1 cup of chicken stock. Bring to a boil for 3 minutes. Remove from heat and pour over bread cube mixture. If mixture looks on the dry side, add 1/4 more of chicken stock directly to the bowl.
  • Add egg and toss gently until mixture is evenly combined. Pour into prepared baking dish.
  • Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes.
  • Garnish with freshly chopped herbs.

Notes

1. Sourdough bread could be substituted for a lower calorie bread or gluten-free bread.