This post is sponsored by Jennie-O. All opinions expressed are my own.
We have finally hit ‘holiday’ season and Thanksgiving is just around the corner! It is one of my favorite holidays because it is a good reminder of the blessings that are in my life and is a great time to spend with my family. I’m not hosting this year but have been tasked with bringing the stuffing to my family dinner so I decided to work up a somewhat classic but slightly more rustic sourdough stuffing this year for our feast.
Speaking of Thanksgiving, I took a poll the other day in Instagram asking if you preferred white or dark meat turkey. More than 75% of you answered that your preference was the white meat. It has long been my personal preference to have only white meat turkey and it seems like the dark meat often gets wasted in my family. My recommendation this year was to use an OVEN READY™ Boneless Turkey Breast from Jennie-O to please everyone and avoid the waste. This is seriously the easiest and most delicious way to enjoy fresh turkey breast because it goes straight from the freezer to the oven and comes out juicy every time. It’s also boneless so it makes slicing easy.
With the task of cooking the perfect turkey out of the way you can now focus on the stuffing! I guess this is technically ‘dressing’ since you don’t stuff it into the bird. I wouldn’t even recommend stuffing this into the bird given the ingredients. Whatever you call it, you’ll want to bake it in a 13×9 pan low and slow at first and then turn up the heat at the very end to toast it up! I used sourdough bread because it offers a very distinct flavor with a rustic finish. Allowing the bread to soak up the broth and egg mixture before baking you will allow the crust to soften perfectly for an easier crunch.
Make your Thanksgiving easier this year with an OVEN READY™ Boneless Turkey Breast from Jennie-O and spend more time on your sides like the stuffing/dressing. Your family will thank you!
- 12 tablespoons unsalted butter, plus more
- 1½ pounds loaf sourdough bread, sliced 1 inch thick, torn into ½–¾-inch pieces
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage
- 1 large onion, finely chopped
- 1 fennel bulb, finely chopped
- 4 celery stalks, finely chopped
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper, plus more
- ½ cup dry white wine
- ¼ cup finely chopped parsley
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped thyme
- 3 large eggs
- 4 cups low-sodium chicken broth, divided
- Place racks in middle and top of oven; preheat to 300°. Butter a 13x9 baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out, 25–35 minutes. Let cool.
- Heat oil in a large skillet over medium-high. Add sausage to the pan and cook until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
- Reduce heat to medium and melt 12 tablespoons of butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12–15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
- Increase oven temperature to 350°. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
- Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout, 35–40 minutes.
- Increase oven temperature to 425°. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25–30 minutes longer.