As promised, here is my recipe for Sourdough Cracker Crumb dressing/stuffing. You can try this with any of your favorite bread crumb dressing recipes. Why would you do this? Because sourdough makes the best breadcrumbs with extra flavor, and crackers don't have to be cut up and toasted, they already are! I made this recipe by simply crushing the crackers by hand.
I hope you use this as a starting point to experiment with your favorite type of stuffing. In fact, I did a second batch that is much closer to my grandmother's Portuguese stuffing with linguica and spicy red pepper with the Flaxseed Rye Sourdough Crackers. Please keep me posted about your experiments!
- 2 Tablespoon butter, melted
- 2 bags Whole Grain Sourdough Crackers
- ½ lb sausage
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 4 mushrooms, sliced
- ¼ cup dry white wine
- ¾ cup stock
- 3 Tablespoons parsley
- 1 cup dried cranberries
- 1 teaspoon thyme
- 1 teaspoon sage
Preheat oven to 375°F.
Brown the sausage in a skillet. Remove to paper towel-lined plate. Add onions to the fat left in the skillet, cook until translucent. Add mushrooms, cranberries, celery, thyme and sage. Deglaze the skillet with the wine, cook for 2 minutes. Salt and pepper to taste.
Spoon the skillet mixture over the crumbs in a large mixing bowl. Stir in the stock. Add the parsley, Crumble the sausage and stir in.
Transfer to 9-inch baking dish. Drizzle with melted butter. Bake 35-45 minutes at 375°F.