The flavors in this dressing are traditional, but it makes use of both whole wheat sourdough and cornbread. Full of sausage, mushrooms and hazelnuts, it's as delicious on its own as it is inside your Thanksgiving bird.
Ingredients
Method
Break sausage into small chunks and place in a medium saucepan on medium heat; cook just until it's no longer pink.
Add onion and cook until soft. Add celery and cook until bright green and still slightly crisp.
Add garlic and mushrooms and cook until mushrooms are chocolate brown.
Add sage, thyme and hazelnuts. Remove from heat. (You can do this part one day ahead and refrigerate this mixture.)
In a large mixing bowl whisk together eggs, broth and salt.
Stir in above mixture.
Add sourdough bread crumbs and toss until most of the liquid is absorbed.
Gently fold in cornbread.
Use about 3/4 cup per pound of turkey as stuffing. To bake extra outside the bird, press the dressing into a greased pan and bake alongside turkey during its last hour in the oven.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.