This delicious sausage and mushroom sourdough dressing is packed with flavor, gets so crisp in the cast iron skillet and you get a lot more of it to enjoy.
- 8 cups cubed sourdough bread
- 1/2 lb sausage (I like mild Italian sausage)
- 4 Tablespoons butter, divided
- 8 oz. fresh mushrooms, sliced (cremini, bella, button, etc)
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 small fennel bulb, thinly sliced
- 2 garlic cloves, minced
- 2 Tablespoons fresh herbs (thyme, parsley, sage, etc.) or 1 Tablespoon dry herbs
- 2 eggs
- 2 cups chicken broth
- Preheat the oven to 300 degrees Fahrenheit.
- Cut the bread into 1/2 inch cubes. Place on a large rimmed baking sheet and bake for about 15 minutes, until the bread is dry, tossing halfway through.
- Take the bread out and place it into a large mixing bowl.
- Increase the heat to 350 degrees Fahrenheit.
- In a large skillet over medium high heat, brown the sausage until it is no longer pink. Of course, feel free to use whatever kind of sausage that you like. If you are using lean sausage, you may need to add a bit of oil to keep it from sticking to the skillet. Place the sausage into the same bowl with the bread cubes.
- In the same skillet that you used to brown the sausage, melt 1 Tablespoon of butter and add the mushrooms, onion, celery, fennel and garlic. Season with salt and pepper. Cook for about 10 minutes on medium heat, until everything is tender.
- Add it to the dressing. Add the fresh herbs.
- Mix to combine. Beat the eggs slightly and add to the dressing along with the chicken broth.
- Add more or less broth depending on how it looks. You don’t want the bread to become soggy, but you do want to have enough moisture so that it doesn’t end up too dry when it bakes. Add some of the turkey drippings to the dressings too. It will give lots of flavor to the dressing.
- Butter a 12 inch cast iron skillet with another Tablespoon of butter. You can use a deep casserole dish or another baking dish. Place the dressing into the buttered skillet. Melt the remaining 2 Tablespoons of butter and brush the top of the dressing with butter.
- Bake the dressing in the preheated oven for about 30 minutes.
You can start saving slices of bread way in advance and store it in the freezer. You can use a combination of many different kinds of bread, not just sourdough. You can also toast the bread in the oven a few days in advance, to make it easier on yourself for Thanksgiving.
If you’re making this dressing on Thanksgiving day in addition to the turkey, get everything prepped in advance – dry the bread, sauté the sausage, mushrooms and vegetables and store both separately. Right before baking the dressing, mix it all together, add the rest of the ingredients and bake when you take the turkey out of the oven and set it aside to rest. Since it’s crucial to rest the meat before carving it, you will have plenty of time to bake the stuffing, since it only takes 30 minutes in the oven. Perfect timing.
If you’re prepping the dressing in advance, store the dry bread cubes separately at room temperature in a sealed bag or bowl, and store the sautéed sausage, mushrooms and vegetables in the refrigerator.