Pork-and-Sage Stuffing

Name: Pork-and-Sage Stuffing
Prep time: 30 min
Total time: 1 h 10 min
Yield: 8 - 10 serving(s)
Ingredients: 1/4 c. (1/2 stick) unsalted butter, cut into pieces, plus more for baking dish; 1 tbsp. olive oil; 3/4 lb. (3 links) mild Italian sausage, casings removed; 1 medium yellow onion, chopped; 1 c. sliced celery; Kosher salt and freshly ground black pepper; 2 tbsp. chopped fresh sage; 1/4 c. chopped fresh flat-leaf parsley; 1 large egg, lightly beaten; 1 (1-pound) loaf stale sourdough bread, torn into pieces (about 12 cups); 2 1/2 c. chicken stock

Make this rich, delicious stuffing a part of your next holiday feast!

By Paula SuttonPublished: Oct 19, 2023

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pork and sage stuffing in a silver serving dish

Becky Luigart-Stayner

Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 10 mins

This heavenly stuffing is best if you can find a local bakery to get your sourdough bread. It's just going to be much better than the grocery store stuff.

This recipe is courtesy Paula Sutton of Hill House Vintage.

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Ingredients

1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for baking dish
1 Tbsp. olive oil
3/4 lb. (3 links) mild Italian sausage, casings removed
1 medium yellow onion, chopped
1 cup sliced celery
Kosher salt and freshly ground black pepper
2 Tbsp. chopped fresh sage
1/4 cup chopped fresh flat-leaf parsley
1 large egg, lightly beaten
1 (1-pound) loaf stale sourdough bread, torn into pieces (about 12 cups)
2 1/2 cups chicken stock

Directions

1. Step 1Preheat oven to 350°F. Butter a 3-quart or 9- by 13-inch baking dish. Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until no longer pink. Transfer to a bowl with a slotted spoon. Reserve skillet.
2. Step 2Add onion and celery to reserved skillet. Season with salt and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Add sage and cook until fragrant, about 1 minute. Transfer to bowl with sausage, and let cool 5 minutes. Add parsley, egg, and bread, and stir to combine. Add stock, stirring until it is almost absorbed. Transfer to prepared pan. Dot with butter. Bake until warmed through and the top is crusty and brown, 40 to 45 minutes.

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