News & Politics

Sourdough Stuffing with Balsamic-Roasted Red Onions and Sweet Italian Sausage

Anthony Chittum, Vermilion

1 15 ounce loaf of sourdough bread, diced
3 tablespoons extra virgin olive oil
2 red onions, peeled and quartered 
2 tablespoons balsamic vinegar
1/2 teaspoon canola oil
1 pound Italian sausage, sweet
10 sage leaves
1/2 cup chicken stock
Salt and pepper, as needed

Preheat oven to 400 degrees.

In a mixing bowl, toss the onions with the vinegar and season with salt and pepper. Spread the coated onions on a sheet pan and roast in the oven until tender, about 15-20 minutes.  In a large, oven-safe mixing bowl, toss the diced bread with 1 tablespoon of the olive oil and season with salt and pepper. Place the bread in the oven and toast until crispy, about 7 to 8 minutes.

While the bread and onions are cooking, set a large sauté pan over high heat and heat the canola oil until it begins to smoke. Add the sausage and cook while crumbling it up with a spoon. When the sausage is completely cooked, remove it from the pan and drain on a paper towel. Discard half of the grease in the pan and save the rest.

Turn the oven to 375 degrees. Once the onions are cooled, roughly chop them to about a half-inch in size. Take the toasted bread, roasted onions, cooked sausage, remaining 2 tablespoons of olive oil and the remaining  ingredients and mix together in a large bowl. If cooking inside of a turkey, place the stuffing inside the chest cavity and cook until the turkey is done. If cooking the stuffing separately, place the mix in a large casserole dish, cover with tin foil, and bake for 20 to 25 minutes. Remove the tin foil and bake for another 5 to 10 minutes so that it is slightly crispy on top. Serve hot.


Don’t Miss Another Big Story—Get Our Weekend Newsletter

Our most popular stories of the week, sent every Saturday.

Or, see all of our newsletters. By signing up, you agree to our terms.