featured recipe
Sourdough Stuffing with Chicken Apple Sausage
DATE: November 18, 2024
- Time: 1 hour
- Servings: 8
Featured product
Seasoning Beneath My Wings
Paleo Poultry Rub
Seasoning Beneath My Wings Refill
Paleo Poultry Rub
Bohemian Rosemary
Rosemary Lemon Salt
Bohemian Rosemary Refill
Rosemary Lemon Salt
Sample The Mixes
- 1 large day old sourdough loaf
- 1 tbsp olive oil
- 2 tbsp Seasoning Beneath My Wings Seasoning
- 3 chicken apple sausages, diced (any sausage works)
- 3 large leeks; trimmed, thinly sliced, white and light green parts only
- 2 stalks celery diced
- 5 garlic cloves, diced
- 1 stick butter
- 2 eggs, beaten
- 1 cup vegetable broth
- 1 tsp Bohemian Rosemary Sea Salt
- ½ tsp black pepper
- fresh thyme leaves for garnish
Directions
- Preheat the oven to 350˚F and grease a 9x13 casserole dish
- In a skillet set over medium high heat, add 1 tbsp olive oil and add the sausage. Sauté for 5-7 minutes, stirring frequently until browned. Remove from the pan and set aside.
- Return the same pan to the stove. this time, turn down the heat to medium. Add all the butter except one tbsp. When melted, add the leeks, celery, garlic, Seasoning Beneath My Wings seasoning, Bohemian Rosemary Sea Salt and black pepper. Cook the vegetable mixture stirring gently for 8-10 minutes until the leeks are softened. Remove from the heat and set aside.
- In a large bowl, tear the sourdough bread into medium sized chunks. Add in the cooked sausage and the vegetable mixture. Stir well, working the ingredients together so the bread absorbs the juices from the pan.
- Add ½ of the vegetable broth and the beaten eggs. Combine and stir the mixture letting the bread soak up the liquid.
- Add the mixture to the casserole dish, melt the last tbsp of butter and spread over the mix, cover with foil and place in the oven for 30 minutes.
- If the stuffing looks dry, add some more of the reserved broth. Remove the cover and allow to cook for 5-10 minutes until the stuffing is no longer wet and it browns on top.
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