Sourdough Stuffing with Venison Sausage
User Reviews
5.0
3 reviews
Excellent
Sourdough Stuffing with Venison Sausage
Report
Homemade sourdough and venison sausage soaked in a butter and homemade stock mixture, tossed with fresh herbs and garden veggies make this side dish the perfect addition to any holiday meal.
Share:
Ingredients
- 9 cups sourdough bread cubes, dried (¾"-1")
- 1 lb venison breakfast sausage
- ¾ cup salted butter
- 2 cup yellow onion, ¼" diced
- 1 ½ cup celery, ¼" diced
- 1 tablespoon garlic, minced
- ¼ teaspoon salt (adjust depending on saltiness of stock)
- ¼ teaspoon black pepper
- 2 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cup stock, divided (pheasant, chicken, or vegetable)
- 1 egg
Add to Shopping List
Instructions
- Drying Bread Cubes: To dry bread cubes, you can spread the bread cubes in a single layer on a sheet pan and leave the pan of bread cubes on the kitchen counter for a day or 2 to let them dry out fully. This only works if you live in a dry climate. Alternatively, you can bake the bread cubes in a 200°F oven for 1-2 hours.
- Preheat oven to 350°F. Grease a 9x13 baking dish or 2 8x8 baking dishes with butter.
- Place dried bread cubes in a large bowl or into the greased 9x13 baking dish. If you're making 2 smaller pans, it is easier to mix all the ingredients in a large bowl and then divide the stuffing between the 2 pans.
- Heat a cast iron pan over medium-high heat. Add in breakfast sausage. Break up the meat until it makes a layer on the bottom of the pan. Let it cook for a while (3-5 minutes) before stirring or flipping it.
- Once the bottom layer of meat has a nice crisp to it, flip the meat and redistribute in the pan. Continue cooking until all meat is browned, about 3-5 minutes longer. Add the cooked sausage to the bowl or baking dish with the bread cubes.
- Reduce the heat to medium-low. Add the butter and let it melt. Add in onions, celery, and garlic. Season with salt and pepper. Stir to coat the vegetables and cook for 8-10 minutes, or until softened.
- Add chopped sage and thyme to the pan. Stir to combine. Cook for 1-2 minutes, or until fragrant.
- Add 1 cup of stock to the pan and bring to a simmer. Simmer for 2-3 minutes.
- Add the vegetable and stock mixture to the bowl or baking dish with the bread cubes and sausage.
- Combine the remaining 1 cup of stock with the egg. I like to use a jar and shake up the stock and egg but you can also use a bowl and a whisk.
- Add the stock and egg mixture to the bowl with the other ingredients. Stir to coat the bread cubes in the stock mixture and make sure all ingredients are evenly distributed in the stuffing.
- Transfer the stuffing to the greased pan(s) if necessary. Cover with foil.
- Bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes or until the internal temperature reaches 165°F and the top is golden brown and crispy.
- Serve hot and enjoy!
Notes
- This recipe is a great way to use stale sourdough bread or day-old bread. If your loaf of bread is fresh, it will need to be dried out before you use it in stuffing. See the instructions below for how to prepare fresh bread for stuffing. Other sturdy breads like French bread, artisan bread, or hearty white sandwich bread will work as a substitute.
- Homemade venison breakfast sausage is used in this recipe. You can substitute it with another type of breakfast sausage, pork sausage, classic country sausage, or your favorite kind of sausage.
- I used homemade pheasant stock for this stuffing because it's what I had on hand. But, you can use chicken stock, chicken broth, turkey broth, or vegetable broth instead.
- Fresh sage leaves and thyme sprigs give this stuffing its signature flavor. However, you can substitute other fresh herbs or dried herbs as well. Fresh rosemary, marjoram, or oregano would make nice additions.
- If you have a few slices of stale bread on hand, cut them into bite-sized pieces and freeze them in a ziploc bag. Add to it as you get more bread and once the bag is full, make this stuffing recipe!
- The stuffing mixture can be made up to 2 days in advance and baked on the day you want to serve it. If you store uncooked stuffing in a casserole dish in the fridge, make sure you preheat the oven with the dish in it so the abrupt temperature change doesn't break your pan! You will need to adjust the cooking time a bit if you're starting with a cold oven and casserole dish.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
27g
(9%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
115mg
(38%)
Sodium
782mg
(33%)
Potassium
444mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
750IU
(15%)
Vitamin C
8mg
(9%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 782mg | 33% |
| Potassium | 444mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
