Herb Sourdough Stuffing with Sausage, Mushrooms, and Goat Cheese
This homemade stuffing recipe combines toasted herb sourdough bread cubes, pork sausage, onions, celery, mushrooms, and goat cheese. Baked until golden brown, this sourdough stuffing is top crunchy, center creamy, and flavor rich with all the earthy, savory notes you want on your Thanksgiving table.
Equipment
- Baking Dish 9x13
Ingredients
Sourdough Toasted Bread Cubes:
- 20 oz Sourdough bread roughly torn into 1 ½ inch pieces
- 3 tbsp melted butter unsalted
- 1 tsp garlic powder
- ½ tsp kosher salt
- 3 tbsp fresh chopped herbs sage, rosemary, and thyme recommended
Sausage and Mushroom Stuffing
- 2 lbs sweet Italian pork sausage loose or casing removed if necessary
- 1 yellow onion chopped
- 3 ribs celery chopped
- 2 cloves garlic minced
- 12 oz crimini mushrooms chopped
- 4 oz goat cheese
- 4 tbsp butter unsalted
- ¼ cup white wine
- 3 cups chicken stock
- 3 eggs beaten
- ¼ cup of fresh chopped sage rosemary, thyme
- ¼ cup chopped parsley
- Kosher salt and black pepper to taste
Instructions
Herbed Sourdough Toasted Bread Cubes:
- Preheat oven to 425 degrees F
- Combine melted butter, herbs, salt, and garlic powder
- Toss with sourdough cubes. Use hands to really incorporate the herb butter into the bread.
- Bake for 10 minutes, tossing about mid way to make sure all piece are toasted. Be careful not to overbake, a, light golden brown is perfect. They should feel crispy but not be too brown; The texture of stale bread.
- Remove from oven and set aside to cool. *if making in advance, once cool store in airtight container at room temperature for up to 3 days
Sausage and Mushroom Stuffing
- Heat a large skillet over medium-high flame and brown the sausage. This will take about 10-12 minutes. While the sausage is cooking, use heat safe cooking utensil to break apart large sausage chunks to bite-sized pieces. Deglaze pan with white wine and scrape any brown bits from the bottom of the pan let wine simmer in pan for 1-2 minutes to evaporate the alcohol. Transfer sausage to a large mixing bowl and let cool.
- In the same skillet, melt butter. Add onions and celery. Cook until softened but not browned. Add garlic and cook an additional 1-2 minutes. Remove from heat and add goat cheese to the hot onion/celery mixture. Toss together while goat cheese melts and coats the vegetables. Transfer to a mixing bowl with the sausage.
- In the same skillet add the chopped mushrooms. Cook until browned and softened, about 5 minutes. If needed, pour a couple of tablespoons of chicken stock to deglaze the bottom of the pan (there may be bits from the goat cheese onion mixture previously cooked). Turn off the flame and add cooked mushrooms to the large mixing bowl with sausage, etc.
- Add the toasted bread to the large mixing bowl as well as chopped parsley, thyme, rosemary, sage, and chicken stock. Give a little taste, adding more salt and pepper if desired, then add beaten eggs.
- Toss together with a large spoon to combine, then use clean hands to really mix in the bread with all the other ingredients. You want to gently squeeze it together to make sure the bread is absorbing the juices.
- Transfer the stuffing to 9x13 baking pan, lightly pressing the stuffing down into the pan. Bake at 350 degrees for 45-55 minutes, uncovered, until the top of the stuffing is crispy & browned.
Notes
- Storage & Freezing:
- Storage & Reheating: Leftover stuffing will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat in the microwave or oven, until warmed through.
- Freezer Instructions: You can also freeze leftover stuffing. Transfer leftover stuffing to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven, until warmed through.
- Portions: This sausage stuffing recipe yields a large batch, serving 12-14 generously as a side dish. To serve a smaller crowd of up to 6, reduce the recipe by 1/3 and use 8×8 baking dish or 9-inch pie plate To serve a smaller crowd of up to 4 halve the recipe. Assemble in an 8×8 baking dish or a 9-inch pie plate and bake for 35-40 minutes or until the top of the stuffing is crispy & browned.
Nutrition
Calories: 129kcalCarbohydrates: 25gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 284mgPotassium: 55mgFiber: 1gSugar: 2gCalcium: 25mgIron: 2mg
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