Sourdough Poultry Stuffing
- 1 loaf sourdough bread
- poultry seasoning
- 1 pound ground pork
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- 1 Tablespoon parsley
- 1 cup celery, tops included, chopped
- 1 small onion, diced
- 1 stick butter
- ½- 2 cups chicken stock
- salt & pepper
- Overnight: Slice the bread and lay it out on the counter to “stale."
- Preheat the oven to 350 degrees.
- Mix the ground pork with the salt, pepper, and sage and then cook it in a skillet over medium-high heat. Spoon it into a large bowl.
- Deglaze the skillet with a splash of chicken stock and add the drippings to the bowl.
- Melt the butter in the skillet. Cook the chopped celery & onion until the onion is clear. Sprinkle it with salt & pepper to taste.
- Stir the vegetables into the sausage.
- Sprinkle the stale bread with the poultry seasoning and parsley. (It should look hazy, but not thick).
- Cut the bread into cubes and put them the large bowl. Scrape the excess poultry seasoning from the counter and add it to the bowl too. Stir it all together.
- Moisten the stuffing with chicken stock to your desired consistency. It's entirely up to you based on whether you like your stuffing dry or wet.
- Transfer the stuffing to a baking dish and bake it for an hour.
- Alternately, you can bake it in a slow cooker on low heat for about 4 hours.
Recipe by Reformation Acres at http://www.reformationacres.com/2015/11/sourdough-poultry-stuffing.html