Why did it take so long to make the sourdough filling? The tangy skin and chewy center are absolutely perfect. Absorb all the goodness of that buttery herb As if it was meant to be.
Sourdough lovers, this is for you
- Sourso Shine: Sourdough is key in my recipes. When toasted, it retains its tangy and chewy texture, allowing it to absorb all the flavor without becoming soggy.
- Flavorful and Fresh: Sage sausage adds a rich, savory depth, while fresh herbs and tender vegetables keep it light and full of flavor.
- Stress-free perfection: Use homemade products or store-bought products. Replace the onions with shallots and add mushrooms. Have fun and make it your own!
Sourdough filling ingredients
- Sourdough bread: Use homemade sourdough bread or buy it from the store. Day-old is best, but toasting helps the bread absorb the flavor without turning soggy.
- sausage: Use any type, but sage sausage takes it one step further.
- Hub: Fresh is best, but dried also works. Use only half.
- Vegetable variations:Replace the onions with shallots. Chopped mushrooms are a great addition for flavor and texture! Stir-fry it with the rest of the vegetables.
How to make sourdough filling
Stuffing is one of my favorite Thanksgiving sides! This sourdough filling with sausage is definitely my favorite right now! Easy to put together and delicious, this classic recipe is perfect for your holiday table!
- Dry bread: Preheat oven to 300°F. Add sourdough bread cubes to a large baking sheet. Bake for 10 minutes or until lightly toasted. Remove from the oven and set aside.
- Cook sausage: Place sausages in a medium skillet and cook over medium heat for 7 to 8 minutes. Drain off the excess oil and set it aside.
- Vegetable dishes: Melt unsalted butter in a large saucepan over medium heat. Add chopped onion, celery, and carrots. Cook for about 10 minutes or until tender. Add minced garlic and fry for 1 minute.
- Add broth and seasoning: Pour in the chicken broth, chopped parsley, fresh rosemary, sage, thyme, kosher salt, and freshly cracked pepper. Stir, then reduce heat to low and simmer.
- Combine: Stir the cooked sausage into the broth mixture, then add half the toasted bread slices and stir gently until coated. Stir until the rest of the bread is coated and the liquid is absorbed. Taste the filling and season with additional salt and pepper if needed.
- baking: Transfer filling to a 13 x 9 x 2 inch baking dish and bake until top is golden brown, 25 to 30 minutes. Enjoy your sourdough filling warm!
Alyssa’s Expert Tips
Stay ahead: Prepare ingredients as directed and place in baking dish. Wrap tightly with saran wrap and refrigerate for 1-2 days. Let the filling come to room temperature and bake as directed.
Sourdough filling
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ingredient
- 10 cup cube sourdough bread Cut into ½ inch pieces.
- 1 pound chopped sausage
- 12 tablespoon unsalted butter
- 1 small diced onion
- 1 ½ cup chopped celery
- 1 ½ cup finely chopped carrots
- 1 tablespoon Minced garlic
- 2 ½ cup chicken broth
- ¼ cup fresh chopped parsley
- 2 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
guideline
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Preheat oven to 300 degrees Fahrenheit. location 10 cups sourdough bread On a large baking sheet. Bake for 10 minutes or until lightly toasted. Remove from the oven and set aside.
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Cook in a medium sized skillet until golden brown. 1 pound chopped sausage Boil over medium heat for 7-8 minutes. Drain excess oil and set aside.
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fuze 12 tablespoons unsalted butter Place in a large pot over medium heat. add 1 small diced onion, 1 ½ cups chopped celeryand 1 ½ cups finely chopped carrots. Cook for about 10 minutes or until tender. Please stir 1 tablespoon minced garlic And cook for 1 minute.
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pour 2 ½ cups chicken broth, ¼ cup fresh chopped parsley, 2 tablespoons fresh rosemary, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, ½ teaspoon kosher saltand ½ teaspoon fresh cracked pepper. Stir, reduce heat to low and simmer.
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Stir cooked sausage into broth mixture. Add half of the toasted bread cubes and stir gently until all pieces are coated. Stir until the rest of the bread is coated and the liquid is absorbed. Taste the filling and season with additional salt and pepper if needed.
-
Transfer stuffing to a 13 X 9 X 2 inch baking dish. Bake for 25-30 minutes or until top is golden brown. Serve warm and enjoy!
memo
- refrigerator: Once cooled, store leftovers in an airtight container for up to 3 days!
- How to prepare in advance: Prepare ingredients as directed and place in baking dish. Wrap tightly with saran wrap and refrigerate 1-2 days in advance. Let the filling come to room temperature and bake as directed.
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