Rustin's Sourdough Stuffing

By Jaymers

Ingredients

• 5 tbsp unsalted butter, softened
• 10 C unseasoned sour dough bread cubes (let bread get stale for a few days)*
• 1 tbsp olive oil
• 3/4 lb sage breakfast sausage
• 1 lb baby bells mushrooms, quartered
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 2 large ribs celery, chopped
• 1/2 C minced fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tbsp minced fresh sage
• 1 tsp salt
• freshly ground pepper
• 3 large eggs, lightly beaten
• 4 C chicken stock
• raisins or craisins or dried cherries
• * If you don't have time to let bread get stale itself...
• 1. Cut fresh bread into 1/2" cubes
• 2. Spread onto baking sheet
• 3. Toast the cubes in a 400 oven until just beginning to brown, about 10 minutes
• 4. Completely cool and store in a covered container until ready to use.

Details

Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

1. Preheat oven to 350.

2. Saute sausage until just done.

3. Remove sausage and saute mushrooms in 3 tbsp of the remaining sausage fat and 1 tbsp butter for about 4 minutes, until lightly browned.

4. Add mushrooms to a large bowl with the stale bread cubes.

5. Add remaining 4 tbsp butter to the pan. Add onions, carrots and celery. Saute, stirring frequently, until soft and lightly browned, about 5 minutes.

6. Add the parsley, thyme, sage, salt and a few grinds of pepper. Saute 1 minute longer.

7. Add mixture to the bread cubes and stir to combine.

8. Add the beaten eggs, reserved sausage and stock to the bread mixture. Mix well.

9. Place the stuffing in a prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.