Sourdough Sausage Stuffing With Sage

"This baked sourdough stuffing is crispy on top and soft, not mushy, underneath, with Italian sausage running through every bite. It skips the classic problem of stuffing cooked inside the turkey turning soggy, since this version bakes on its own in the oven. Toasted pecans add crunch, and you can assemble it the night before and bake it right before dinner. Most stuffing recipes fall into one of two camps: baked inside the turkey, where it picks up flavor but often turns mushy, or baked on its own, where it can end up dry and bland. This one solves both problems by baking covered at a lower temperature first, then uncovered at a higher temperature at the end, so the inside stays moist while the top turns deeply golden and crisp."

Preparation Time30 min

Cooking Time1 hr