Sausage Sourdough Stuffing

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  • 1 pound bulk pork sausage
  • 1 pound sliced baby portobello mushrooms
  • 1 large sweet onion, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1 loaf (1 pound) day-old sourdough bread, cubed
  • 2 jars (7 1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 1/2 cup dried cranberries
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 1/2 cups reduced-sodium chicken broth


  1. Preheat oven to 350°.
  2. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
  3. Transfer to a large bowl.
  4. In same pan, sauté mushrooms, onion and celery in oil until tender.
  5. Add garlic; cook 1 minute.
  6. Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage.
  7. Whisk egg and broth; pour over bread mixture and toss to coat.
  8. Transfer to a greased 13 by 9-inch baking dish (dish will be full).
  9. Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°.
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