This fluffy stuffing with sausage and cranberries is the perfect side dish for any gathering, bringing a delightful combination of flavors and textures to your table. The slightly stale sourdough provides a wonderful base, while the addition of crumbled Field Roast sausage adds a savory richness that’s hard to resist. Sautéed celery, onions, and mushrooms bring depth and aroma, while dried cranberries add a sweet pop that balances the savory elements. Enhanced with fresh herbs and spices, this stuffing is not only delicious but also customizable with your favorite ingredients. Whether you serve it during the holidays or as a comforting weeknight side, this stuffing is sure to impress your family and friends. Dive in and enjoy the warm, hearty goodness that brings everyone together!
Ingredients:
- 8 cups slightly stale sourdough bread, cubed
- 1 cup celery, diced
- 1 onion, diced
- 1 cup mushrooms, chopped (button or cremini work well)
- 1 cup dried cranberries
- 1 cup Field Roast sausage, crumbled or diced
- 4 cups vegetable or chicken broth
- 1/4 cup plant based butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C).
2. **Prepare the Bread**: In a large bowl, place the cubed sourdough bread and let it sit out to dry slightly while you prepare the other ingredients.
3. **Sauté Vegetables and Sausage**: In a large skillet, melt the butter over medium heat. Add the diced celery and onion, and sauté until softened, about 5-7 minutes. Add the chopped mushrooms and cook until they release their moisture and are tender, about 5 more minutes. Then, add the crumbled Field Roast sausage and spices and cook until it's browned and heated through, about 5-7 minutes. Adjust spices as desired.
4. **Mix Ingredients**: In the bowl with the cubed bread, add the sautéed vegetable and sausage mixture, and dried cranberries. Toss everything together to combine evenly.
5. **Add Broth**: Gradually pour in the broth while gently tossing the bread mixture until it is evenly moistened. You may not need all the broth, so add it until the bread is just moist but not soggy.
6. **Transfer to Baking Dish**: Transfer the stuffing mixture to a greased 9x13 inch baking dish, spreading it out evenly.
7. **Bake**: Cover the dish and bake in the preheated oven for 25 minutes. Then remove the lid/cover and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
8. **Garnish and Serve**: Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.
Enjoy your flavorful stuffing with sausage and cranberries!
Comments