Sourdough stuffing
7
Points®
Total time: 1 hr 33 min • Prep: 30 min • Cook: 1 hr 3 min • Serves: 12 • Difficulty: Easy
Tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs. to Substitute any dried fruit for the dried figs and cranberries.
Ingredients
Sourdough bread
16 oz, cut in 1/2-inch cubes (about 7 cups)
Uncooked turkey sausage
8 oz, Italian-style (removed from casings)
Light butter
2 tbsp(s), divided
Onion
2½ cup(s), chopped
Celery
1½ cup(s), chopped
Dried figs
3 oz, finely chopped (about 3/4 cup)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
½ cup(s), toasted
Dried cranberries
⅓ cup(s), fresh, chopped
Fresh thyme
3 tbsp(s), chopped
Raw sage
½ oz, chopped
Table salt
½ tsp(s)
Black pepper
½ pinch(es), freshly ground
Reduced-sodium chicken broth
1 cup(s)
Fresh parsley
⅓ cup(s), fresh, chopped
Instructions
1
Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes.
2
Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl.
3
Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well.
4
Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about 3/4 cup per serving.
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