San Francisco sourdough stuffing
1 pound(s), cut in 1/2-inch cubes (about 7 cups)
Uncooked turkey sausage(s)
8 oz, Italian-style (removed from casings)
2 Tbsp, divided
2½ cup(s), chopped
1½ cup(s), chopped
Sweetened dried fig(s)
3 oz, finely chopped (about 3/4 cup)
½ cup(s), toasted
3 Tbsp, fresh, chopped
3 Tbsp, chopped
½ tsp, freshly ground
Reduced-sodium chicken broth
⅓ cup(s), fresh, chopped
- 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.
- 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.
- 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.
- 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.