Tangy sourdough, savory sausage, and onions and celery softened in duck fat. Duck fat gives this stuffing a deeper, richer flavor than butter and turns the top golden and crisp in the oven. It's usually the first dish on the table to disappear.
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Ingredients
- 1 pound sourdough bread, cut into 1-inch cubes
- 1 pound ground pork sausage
- 1/4 cup Aux Délices des Bois Duck Fat
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 3 garlic cloves, minced
- 2 teaspoons fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste
- 2–2 1/2 cups low-sodium chicken or turkey broth
- 2 large eggs, lightly beaten
Beef Tallow Variation: Substitute 1/4 cup Aux Délices des Bois Beef Tallow for the duck fat.
Instructions
- Preheat the oven to 350°F. Spread the sourdough cubes on a baking sheet and bake for 10–15 minutes, until dry but not deeply browned. Transfer to a large mixing bowl.
- In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and fully cooked. Transfer to a plate.
- Add the duck fat to the skillet. Stir in the onion and celery and cook for 8–10 minutes, until softened.
- Add the garlic, sage, and thyme. Cook for another minute, until fragrant.
- Add the cooked sausage and vegetable mixture to the sourdough cubes. Stir in the parsley and black pepper. Season with salt to taste.
- In a separate bowl, whisk together 2 cups of broth and the beaten eggs. Pour over the bread mixture and gently toss until evenly moistened. Add more broth as needed. The bread should be moist but not soggy.
- Grease a 9-by-13-inch baking dish and spread the stuffing evenly inside.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 20–25 minutes, until golden and crisp on top and the center reaches 165°F.
- Garnish with fresh parsley and serve warm.
