Ingredients:
1 pound Italian chicken sausage. Then fully cooked, broken into medium bite size pieces and browned.
2 loaves of sourdough bread. Crust removed, then cubed into bite size pieces. 10-11 cups total.
1/4 cup butter, plus extra for greasing Bundt pan
1/4 cup olive oil
1 cup finely chopped sweet onion
1 cup finely chopped celery
1 cup finely chopped mushroom
1 tablespoon garlic salt
1 1/2 tablespoons poultry seasoning
1 1/2 cups chicken stock
1/2 cup cooked turkey pan drippings or 1/2 cup additional chicken stock *see notes below recipe
Directions:
1. Drying the Sourdough bread out should be done the day before making this stuffing recipe to ensure it completely dries out. Preheat oven to 170 degrees F. Spread sourdough bread cubes evenly on 2 foil lined baking sheets. Bake for 3-4 hours. Turn oven off and just leave in oven overnight or remove and cover with a dish towels until the next day.
2. Melt butter and olive oil in a large frying pan on medium heat. Add onion, celery and mushrooms. Cook until soft, about 8 minutes. Stir in garlic salt and cook for an additional 2-3 minutes. Sprinkle poultry seasoning over the top and stir until combined.
3. Preheat oven to 360 degrees F. Heavily grease a 9 1/2 inch diameter Bundt pan with butter.
4. Add the dried cubed sourdough bread to an extra large bowl. Add sausage and vegetables to the bowl and gently stir until combined. Add chicken stock and turkey drippings to the bowl and stir until the bread soaks up the liquids, being careful not to squish the bread cubes.
5. Add the stuffing to the prepared Bundt pan. Bake for 1 hour or until the top is brown and crispy.
Notes: The 1/2 cup of cooked turkey pan drippings just adds that wonderful extra boost of flavor (you will have to fight the family members who want to make gravy out of it). If you don’t have turkey pan drippings you can just use an additional 1/2 cup of chicken stock plus 1 teaspoon of powdered chicken bouillon.