Recipes
Sourdough-Sausage Stuffing
You won’t be surprised to discover that much was lost during the industrialization of bread-making, including taste, texture, appearance, and the use of numerous grains. These ancient grains, most of which contain more flavor and nutritional value, are being re-cultivated and becoming available to bakers. As Lovejoy Bakers looks back to the traditions of bread-making for inspiration, we also continue to seek inventive, healthful recipes. It is for this reason we introduce the Ancient Grain Bread Series.
Ingredients:
12 cups Lovejoy herb seasoned sourdough stuffing cubes
1 pound mild Italian sausage
6 Tablespoons butter
1 large onion, diced
3 stalks celery, diced
2 large cloves garlic, sliced
1 Tablespoon fresh thyme, minced
1 Tablespoon fresh rosemary, minced
1 Tablespoon fresh sage, minced
2 Tablespoon fresh parsley, minced
3 large eggs
3 cups chicken or turkey stock
1 cup dried cranberries
Directions:
In a saute pan, brown sausage until cooked all the way through. Remove the sausage from the pan and any excess fat. Melt butter in sauté pan and cook onion, celery, and garlic until translucent. Set aside and allow to cool. In a big mixing bowl combine, cooled sausage, vegetable mixture, stuffing cubes, fresh herb, and dried cranberries. Mix together with eggs and chicken stock and pour over stuffing mixture. Mix until combined and then pour into a baking dish. Bake at 350 degrees for 25-30 minutes and serve warm.
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