Rustic Sourdough Stuffing with Venison

Servings: 8 Prep Time: 10 minutes Cook Time: 50 minutes

Homemade ingredients come together beautifully in this rustic sourdough stuffing recipe. Homemade sourdough and venison sausage soaked in a butter and homemade stock mixture, tossed with fresh herbs and garden veggies make this side dish the perfect addition to any holiday meal.

Ingredients: – sourdough bread cubes – venison breakfast sausage – salted butter – yellow onion – celery – garlic – salt – black pepper – fresh sage – fresh thyme – stock (pheasant, chicken, or vegetable) – egg

Dry bread cubes at room temperature or in a low-temperature oven until they are completely dry.

Cook sausage in a cast iron pan.

Add the browned sausage to a bowl or baking dish with the bread cubes.

Melt butter in the pan. Add in onions, celery, and garlic. Season with salt and black pepper. Stir to coat the vegetables and cook for 8-10 minutes, or until softened.

Add chopped sage and thyme to the vegetable mixture in the pan. Stir to combine. Cook for 1-2 minutes, or until fragrant.

Add 1 cup of stock to the pan and bring to a simmer. Simmer for 2-3 minutes. Add the vegetable mixture to the bread and sausage mixture.

Combine the remaining 1 cup of stock with the egg. I like to use a jar and shake up the stock and egg but you can also use a bowl and a whisk.

Add the stock and egg mixture to the bowl with the stuffing mixture. Stir to coat the bread cubes in the stock mixture and make sure all ingredients are evenly distributed in the stuffing.

Transfer the stuffing mix to the prepared baking dish(es) if necessary. Cover with aluminum foil. Bake stuffing in a preheated oven for 30 minutes.

Remove the foil and bake for an additional 20-30 minutes or until the internal temperature reaches 165°F and the top is golden brown and crispy. 

Serve hot and enjoy!