Sourdough Country Pork Stuffing
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Sourdough Country Pork Stuffing
Ingredients:
| Category | Ingredient | Notes |
| Foundation | 1 large loaf Sourdough Bread | Cubed (1-inch), then dried out |
| Meat | 1 pound Waseda Farms Country Pork Sausage | Bulk sausage, cooked and crumbled |
| Aromatics | 1 stick (8 Tbsp) Unsalted Butter | Divided for sautéing and topping |
| 1 large Yellow Onion | Finely chopped | |
| 2-3 ribs Celery | Finely chopped | |
| Flavor | 1 Tbsp Dried Sage | Or 3 Tbsp fresh, chopped |
| 1 tsp Salt & 1/2 tsp Pepper | To taste | |
| Binder | 2 large Waseda Farms Eggs | Whisked |
| 3 cups Chicken/Turkey Broth | Adjust quantity for desired moisture |
1. Dry the Bread & Cook the Sausage
- Dry Bread: Preheat your oven to 350 degrees. Spread the sourdough cubes on a baking sheet. Bake for 15-20 minutes until dry and firm. Dump the dried cubes into a very large bowl.
- Cook Sausage: While the bread bakes, cook the Waseda Farms sausage in a large skillet until browned. Use a slotted spoon to transfer the cooked sausage into the bowl with the bread. Leave any drippings/fat in the skillet.
2. Sauté the Vegetables
- Add about 4 tablespoons (1/2 stick) of butter to the sausage drippings in the skillet.
- Add the chopped onion and celery. Cook over medium heat for 5-7 minutes until softened.
- Stir in the dried sage, salt, and pepper. Cook for 1 minute until fragrant.
- Scrape the entire vegetable mixture (and all skillet liquids) into the bowl with the bread and sausage.
3. Mix and Moisten
- In a separate bowl, whisk the 2 eggs and 3 cups of broth together.
- Pour the liquid binder over the bread mixture. Gently toss everything until the bread is moist. Let it sit for 5-10 minutes to absorb the liquid. Add a little more broth if it still looks too dry.
4. Bake
- Transfer the stuffing mixture to a greased 9x13-inch baking dish.
- Dot the top of the stuffing with the remaining 4 tablespoons of butter.
- Bake at 350 degrees for 30-40 minutes, or until the top is golden-brown and crispy.