San Francisco sourdough stuffing
7
Points®
Total Time
1 hr 33 min
Prep
30 min
Cook
1 hr 3 min
Serves
12
Difficulty
Easy
Looking for something new, yet traditional to serve this holiday season? This stuffing has it all: tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs. Get a head start on your Thanksgiving cooking by toasting the bread up to 3 days ahead and the sausage, onions and celery can be sautéed up to 2 days in advance. The short 30 minute prep time means your hands are free to work on the rest of the meal while the stuffing bakes. This stuffing also makes a great take-along dish for holiday potluck meals with friends and family. The baked stuffing will stay warm in an insulated casserole tote leaving the hosts oven free for other dishes.
Ingredients
Sourdough bread
1 pound(s), cut in 1/2-inch cubes (about 7 cups)
Uncooked turkey sausage
8 oz, Italian-style (removed from casings)
Light butter
2 Tbsp, divided
Onion
2½ cup(s), chopped, chopped
Celery
1½ cup(s), chopped, chopped
Sweetened dried figs
3 oz, finely chopped (about 3/4 cup)
Chopped pecans
½ cup(s), toasted
Dried cranberries
⅓ cup(s)
Fresh thyme
3 Tbsp, fresh, chopped
Fresh sage
3 Tbsp, chopped
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Reduced sodium chicken broth
1 cup(s)
Fresh parsley
⅓ cup(s), fresh, chopped
Cooking spray
1 spray(s)