Sourdough Herb Stuffing Recipe

Ingredients

• 6 cups sourdough bread, pieces
• 6 cups rye bread, pieces
• 3 cups red onions
• 1 cup frozen Brussels sprouts
• 1 cup celery
• 3 cups portabella mushrooms
• 1 minced garlic clove
• 1/2 cup olive oil or 1/2 cup butter
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 12 ounces sausage (any flavor, spicy is better)
• 1 teaspoon fresh cracked pepper
• 1 1/2 cups water

Instructions

1. Separate 12 ounces of sausage into bite-size pieces and sauté until golden brown in a skillet.
2. In a large skillet, add 1/2 cup olive oil (or 1/2 cup butter), 2 tablespoons honey, 3 cups red onions, 1 minced garlic clove, 3 cups portabella mushrooms, 1 cup celery, and 1 cup thawed Brussels sprouts over medium heat until everything is evenly mixed and cooked through.
3. Transfer all of the sautéed veggies to a large bowl, and add 6 cups of sourdough bread pieces, 6 cups of rye bread pieces, 1 teaspoon fresh cracked pepper, and 1 1/2 cups water.
4. Using your hands or spoons, mix everything evenly until combined.
5. Do a taste test and adjust the seasoning; sprinkle in more pepper if it suits your taste buds.
6. Ensure that the stuffing is evenly moist, avoiding any dry areas. If needed, sprinkle some water to moisten it, but do not over-water as it shouldn’t be drenched.
7. Transfer the mixture to a large coverable baking dish.
8. Bake at 375°F for 15 minutes covered, then uncover and bake for an additional 10 minutes until the top gets slightly crunchy.