Sourdough Stuffing

Ingredients:

• 1 boule sourdough bread, cut into 1-inch cubes (about 8 cups)

• 1/2 cup milk

• 1/2 cup of butter

• 1 pound Italian sausage

• 1 large onion, diced

• 3 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups kale, stems removed and roughly chopped

• 1 bunch fresh sage

• 1 bunch thyme

• 1 bunch rosemary

• 1/2 tsp salt, or to taste

• 1/4 tsp black pepper, or to taste

• 1/4 cup fresh parsley, chopped

• 2 1/2 cups chicken broth

• 3 eggs

  
  

Directions:

1. Toast your bread: Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast in the oven for 10–15 minutes, until lightly golden and dry. Set aside to cool. Better yet, just cut your bread up the night before and leave it out to dry up.

2. Soak your bread: Pour your milk over your bread. Stir every few minutes to make sure all of the bread gets soaked.

3. Cook the Sausage Vegetables: In a large skillet, cook the sausage and pull out and place on paper towel on a plate. Melt butter over medium heat. Add the onion and celery, cooking until softened, about 5–7 minutes. Stir in the garlic, kale, sage, thyme, rosemary, salt, and pepper. Cook until the kale is wilted, about 2–3 minutes. Remove from heat and stir in the parsley.

4. Drain bread: Pour the milk off of your bread. Add in the cooked sausage and veggies. Whisk eggs and broth together and pour over bread mixture stirring carefully just to coat everything.

   
   
   
   

5. Bake the Stuffing: Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crisp.