Sourdough Stuffing with Kielbasa and Bacon
Servings: 8
Equipment
- 9x13 ceramic or glass baking dish
Ingredients
- 24 oz (1 ½ lb) sourdough bread, cut into small cubes
- 5 strips bacon, chopped
- 8 tablespoon butter (reserve 4 tablespoon for topping)
- 1 lb smoked beef or pork kielbasa sausage, cut into small cubes
- 1 rib celery with leaves, finely chopped
- 1 medium shallot, finely chopped
- 1 8 oz package baby bella mushrooms, finely chopped
- 4 cloves garlic, chopped
- 2 ½ cups chicken or turkey stock
- 3 beaten eggs
- 2 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 2 tablespoon fresh chopped parsley
Instructions
- Preheat oven to 425 degrees. 2. Spread cubed sourdough onto 2-3 large sheet pans for 8-10 minutes, until bread is well toasted, crunchy and dry. Once bread in toasted, transfer to a jumbo mixing bowl. 3. While the bread toasts, cook the bacon over medium heat in a deep non stick skillet until crisp, about 8 minutes. Remove to paper towels to drain. 4. When bread is toasted, reduce oven temperature to 350 degrees. 5. Add 4 tablespoon butter to the pan with the bacon fat, and melt. Add the Kielbasa, celery, shallot, mushrooms. 6. Season with salt and pepper, and cook 10-12 minutes, until liquid is mostly evaporated. 7. Add the garlic, and cook 1 minutes until just fragrant. 8. Our off the heat, and transfer the mixture to the mixing bowl with the toasted bread cubes. 9. Add cooked bacon, chicken stock, beaten eggs, poultry seasoning, and parsley and toss to combine until all bread is well coated. If mixture seems a bit dry, add more stock as needed. 10. Transfer the mixture to a greased 9x13 baking dish, and cover with reserved butter, in slices over top. Cover dish with foil and bake at 350° for 20 minutes. 11. Uncover; and bake 30-35 minutes more, until brown and crisp on top, but most in the center.