Steal the Spotlight Sausage and Sage Stuffing
Ingredients
- 1 loaf sourdough, cubed (about 1 lb, 5 oz or 10 cups cubed bread)
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1 stick butter (or 1/2 cup butter)
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1 Tbsp olive oil
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2 tsp Diamond Crystal kosher salt, divided
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1 tsp fresh cracked black pepper
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3 shallots, diced
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3 stalks celery, sliced
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4 garlic cloves, minced
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1 lb ground breakfast sausage
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1 10.5 oz can Campbell’s Condensed Cream of Mushroom Soup (or my homemade mushroom soup)
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1 cup chicken stock
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1 Tbsp chopped fresh sage
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1 cup dried cranberries
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Juice from one orange
Instructions
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Preheat the oven to 400 degrees.
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In a large bowl add the cubed sourdough. Set aside.
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In a large sauté pan over medium high heat, add the butter. Once the butter melts, add the shallots and the celery. Sauté until softened, about 3 minutes. Add the garlic and 1 tsp kosher salt. Sauté until the garlic is fragrant, about 2 more minutes.
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Pour the butter and vegetables over the bread cubes.
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Return the sauté pan to the stove over medium high heat (do not clean out the pan). Add 1 tablespoon of olive oil. Once oil is heated add the ground sausage. Crumble the sausage and sauté until browned, about 5-8 minutes.
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Add the cream of mushroom soup along with 1 tsp kosher salt and 1 tsp freshly cracked black pepper. Slowly pour in the chicken stock, and scrap up the browned bits on the bottom of the pan to deglaze. Stir to combine. Allow to come to a boil and thicken on the stove, about 3-5 minutes.
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Pour the sausage mixture over the bread crumbs.
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In the bowl with the bread cubes add the fresh sage, dried cranberries and the juice from one orange. Mix to combine.
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Pour into a large, greased baking dish. Bake, uncovered for 60 minutes or until the top is deeply golden brown.
Serve warm!