Stuffing to Dressing — Dressing to Stuffing. Do you know the difference? Well, one is stuffed (in a bird usually) and the other dresses the table. According to my favorite Epicurious Stuffing Article, what you call it is really dependent on whether you fall north or south of the Mason Dixon Line. I picked stuffing since I hail from the north–but whatever you call it, it’s delicious. This recipe chills in your fridge overnight, allowing you to prep and chill until you need it. It’s also a touch different as it’s made with chicken andouille sausage, and you can even omit the onions and it will still turn out beautifully! Make everyone happy this Thanksgiving 🙂
Sourdough Stuffing with Andouille
- 1 lb sourdough – a loaf, cubed and left out overnight
- 3 T butter
- 10 oz cremini mushrooms, chopped
- 4 stalks celery, chopped
- 3 carrots, chopped
- 1 medium onion, chopped
- 10 sprigs sage, chopped
- 4 c chicken broth
- 8-10 oz andouille chicken sausage, chopped
- 1 c romano cheese, finely grated
- 1/3 c Italian parsley, chopped
Spread the bread cubes in a pan and bake at 350° F for 25 minutes, until the bread starts to brown evenly. Remove and reserve. Warm butter in a dutch oven and add mushrooms and sauté for 8 minutes, then add celery, onion, and carrot–stir continuously for 8-10 minutes. Fold in bread, cheese, sausage, and broth and remove the dutch oven from heat. Mix thoroughly, cool, and refrigerate overnight.
Refrigerating overnight will allow the flavors to mingle much more thoroughly than throwing things together, although I leave this option open to you — remember, prepping and letting sit overnight will mean the next day your time will be freed up to prep other things.
Preheat the oven to 350° F and bake for 45 minutes or until golden brown. Serve immediately. Recipe serves 8.