Sourdough Dressing

My absolute favorite stuffing, in fact the only stuffing I like! I love the flavor it has and actually make it even when it’s not Thanksgiving. Adding in our homemade sourdough brings it to a whole new level of delicious. Personally, I cook the dressing outside of the turkey because it’s got great flavor on its own and doesn’t need the turkey juices. I also don’t like salmonella so this recipe does not have directions for cooking inside the turkey.

Ingredients:

-1 bag of sourdough stuffing
-2 Cups chicken broth
-1 pound ground sausage (Breakfast sausage preferred)
-3 Tablespoons of butter
-1/2 Cup finely chopped Italian parsley
-1/2 Cup finely chopped celery
-2 Cups chopped sweet onions
- 1 1/2 Cups peeled and chopped granny smith apple
-2 Chopped cloves of garlic
-1 Teaspoon dried thyme

2 Beaten eggs
1/2 Pint dairy sour cream
1/4 Cup red wine
Salt and pepper

—Into a 350-degree oven place a baking sheet with the cubes spread out and toast for 10 minutes

—Add the toasted stuffing cubes into a large bowl and cover with chicken broth. Set aside

-In a large pot, brown the sausage. Once cooked through add your veggies, apples, garlic, and thyme with the butter and cook until the onions become translucent.

-In a separate bowl whisk your eggs with sour cream and the red wine

—Combine your sausage and veg mixture with your liquids and pour into a casserole dish and cover with tin foil. Bake at 350 degrees for 45 minutes.