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sourdough stuffing with sausage and sour cherries

sourdough stuffing with sour cherries and sausage

This is a hearty sourdough stuffing that’s filled with sour cherries, spicy Italian sausage, celery, onions, and the soft nutty crunch of pecans. I love the combination of tart cherries, crispy sourdough edges and the soft center, laced with chunks of vegetables and sausage.

Ingredients

  • 1 cup (4 ounces) pecans
  • 1 (1-pound) sourdough loaf, cut into 1-inch cubes (about 12 cups)
  • 1 tablespoon olive oil
  • 1 pound hot Italian sausage
  • 4 tbsp (1/2 stick) unsalted butter
  • 3 medium onions, chopped
  • 4 large celery ribs, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon allspice
  • kosher salt and freshly ground black pepper
  • 1 cup (4 ounces) dried sour cherries
  • 4 large eggs
  • 1 1/2 cups turkey stock or reduced-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup coarsely chopped flat-leaf parsley

Instructions

  1. Heat oven to 350°F with rack in middle. Generously butter a shallow glass or ceramic baking dish (3 1/2 to 4 quarts in size).
  2. Roast pecans on a baking sheet until fragrant, 8 to 10 minutes. Let cool, then coarsely chop.
  3. Divide bread between 2 large baking sheets and bake until golden, 15 to 25 minutes.
  4. Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
  5. Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until vegetables begin to brown, 12 to 15 minutes. Add vegetables to sausage along with toasted bread, cherries, and pecans. Toss to mix well.
  6. In a medium bowl, whisk together eggs, stock, cream, and parsley. Pour over stuffing, toss to combine and spread out in baking dish. Chill if turkey is more than 1 hour from being done.
  7. When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

Notes

  • makes 8- 10 servings | recipe adapted from Gourmet Magazine, November 2012
  • bread can be toasted up to 3 days ahead of time and stored in a ziplock bag at room temperature, and vegetables can be chopped the day before and stored in the refrigerator
  • stuffing can be prepared and stored in the refrigerator before baking for up to 4 hours

Nutrition

Keywords: sourdough stuffing