Sourdough Poultry Stuffing



  1. Overnight: Slice the bread and lay it out on the counter to “stale."
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. Deglaze the skillet with a splash of chicken stock and add the drippings to the bowl.
  5. Melt the butter in the skillet. Cook the chopped celery & onion until the onion is clear. Sprinkle it with salt & pepper to taste.
  6. Stir the vegetables into the sausage.
  7. Sprinkle the stale bread with the poultry seasoning and parsley. (It should look hazy, but not thick).
  8. 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.
  9. 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.
  10. Transfer the stuffing to a baking dish and bake it for an hour.
  11. Alternately, you can bake it in a slow cooker on low heat for about 4 hours.

Recipe by Reformation Acres at