Rough & Rustic Stuffing

(printable recipe) – Serves 6.


1 Loaf of Sourdough Bread, roughly chopped into 1” pieces.
1 C Onion, diced.
1 C Carrot, skin on & diced.
1 C Celery, sliced.
1 C Mushrooms, sliced.
2 C Apple, skin on, cored & diced.
2 C Chicken, Beef, or Veggie Stock.
1 Lb Chorizo Sausage (approx 3 large links), removed from casings.
Handful of Fresh Parsley, roughly chopped.
Handful of Fresh Sage, roughly chopped.
2 Tbsp Butter.
2 Pastured Eggs, lightly beaten.
Coarse Sea Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 300 degrees F. Place chopped bread on a couple of baking sheets. Place in oven and toast until golden, approx 30 minutes. Remove from heat and set aside.

Turn the heat up to 350 degrees F and grease a casserole dish with Tbsp of butter and/or non-stick spray. Set aside.

Place a large pan over medium heat with 1 Tbsp of butter. Once hot, add the sausage and break up into small pieces. Cook until almost all the pink is gone, stirring often.

Add the onion, celery, carrot, mushroom and a good helping of salt and pepper. Allow for the veggies to soften, stirring regularly, until just barely fork tender, approx 10 minutes.

Pour in the apples, stock and herbs. Bring to just a boil, scraping any bits off the bottom of the pan. Mmm flavor! Remove from heat.

Toss the bread into the casserole dish and pour eggs over top. Mix well. Add the sausage/veggie/stock mixture. Make sure everything is combined.

Cover and place in oven. Bake 45 minutes, remove the cover, and cook a further 10 minutes. Remove from the heat and allow to sit for 10 minutes.


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