Casa M Sourdough Sausage Stuffing - Casa M Spice Co
★ Issue CMSC·21–012 · Published 21 Mar 2021
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Casa M Sourdough Sausage Stuffing.

Brown sausage and toast bread cubes first so vegetables do the seasoning heavy lifting in this sourdough stuffing

PREP 45 min
COOK 90 min
TOTAL 26:15 hours
SERVES 12 people
HEAT hot
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
Oven13 inch baking dishSkilletSaute panMixing bowlThermometerChef knifeCutting boardMixing spoon

Brown sausage and toast bread cubes first so vegetables do the seasoning heavy lifting in this sourdough stuffing

Ingredients

FOR THE BREAD CUBES

  • 1-1/2 pounds dried bread cubes (see headnotes above)

FOR THE MEAT

  • 1 pound Italian sweet sausage, cut or formed into 1/3" rounds
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Pecking Order®

FOR THE VEGETABLES

  • 1 cup butter
  • 3 cups sweet onion, diced
  • 3 cups celery, diced
  • 2 cups Hatch green chiles, roasted, peeled, seeded, diced
  • 1 pound mushrooms, sliced into bite-sized pieces
  • 8 cloves garlic, minced
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Cattle Drive®

PULLING IT ALL TOGETHER

  • 3 Tablespoons fresh sage, chopped
  • 3 Tablespoons fresh parsley, chopped
  • 3 Tablespoons fresh rosemary, chopped
  • 3 Tablespoons fresh thyme, chopped
  • 2-1/2 cups chicken or turkey stock
  • 2 large eggs, beaten

Method

  1. 01

    Prepare and dehydrate bread cubes

    2h m

    Recipe recommends starting 24 hours ahead; can be bagged and held.

  2. 02

    Preheat oven to 350°F

    15 min

    You want 350°F dead-center on the rack — use an oven thermometer to verify, because stuffing's a slow cook and an off oven ruins it.

  3. 03

    Brown sausage and add seasonings

    10 min

    Let cool in pan with juices.

  4. 04

    Sauté onions, garlic, celery until browning

    8 min

    Use butter over medium-high heat.

  5. 05

    Add mushrooms and cook until liquid evaporates

    12 min

    Stir occasionally until vegetables reduce.

  6. 06

    Add seasonings and chiles, simmer until cooked

    10 min

    Reduce heat to low, cook until moisture mostly gone.

  7. 07

    Combine bread, sausage, herbs, and vegetables in bowl

    5 min

    Toss everything together until the bread's evenly moistened and the sausage's fat coats the whole mixture, but don't compress it or you'll end up with a dense brick instead of something with some give.

  8. 08

    Gently fold in egg-stock mixture gradually

    8 min

    Add broth a little at a time, stop when bread stops absorbing.

  9. 09

    Transfer to greased baking dish

    3 min

    Use greased 13x9 inch deep baking dish.

  10. 10

    Bake uncovered until internal temp 160°F

    1h m

    Cover with foil if top browns too much before done.

From Mike's Notebook

01

Don't skip toasting the bread cubes dry — they'll turn to mush if you add broth to fresh bread.

02

Stop adding broth when the bread quits drinking it, not when the pan looks wet.

03

Let the sautéed vegetables cool slightly before folding in the egg mixture, or you'll scramble it.

Nutrition

435 Calories / serving
15 gProtein
24 gTotal Fat
10 gSat. Fat
38 gCarbs
3 gFiber
3 gSugars
820 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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