This recipe had Oryana staff sneaking bites straight from the bowl-no turkey needed. A perfect balance of sweet, savory, and herby goodness, this stuffing is hearty enough to stand on its own and flavorful enough to impress even the most seasoned grandmas and aunties at the table.
Ingredients:
- Field Day Extra-virgin olive oil
- 1 large onion, diced
- 3 ribs celery, diced
- Kosher salt
- 1 pound breakfast sausage (bulk), broken into bite-size chunks
- 3 cloves garlic, smashed and diced
- 10 sage leaves, chopped
- 3 sprigs rosemary, chopped
- 10 cups stale sourdough, cut into 1-inch cubes
- 4 Tbsp unsalted butter, melted
- 2 cups dried cranberries
- 3 to 4 cups Field Day chicken stock
Instructions:
- Preheat the oven to 350°F (175°C).
- Coat a large sauté pan with olive oil, add the onions and celery, and sauté over medium heat. Season with salt and cook until the vegetables start to soften and become aromatic. Add the sausage and cook until it begins to brown. Stir in the garlic and sauté for another 1–2 minutes. Add the sage and rosemary, cook for another minute, then remove from heat.
- Pour the sausage mixture over the bread cubes in a large bowl or pot. Add the cranberries and melted butter. Pour in the chicken stock and knead with your hands until the bread is very moist. Taste and season with additional salt if needed. Transfer to an ovenproof dish.
- Bake until hot all the way through and crusty on top, about 30–35 minutes.
