Crisp-Top Sourdough Stuffing with Sausage and Greens
Although it’s nearly as quick to make as boxed stuffing, this homemade version—soft in the middle and a little crunchy on the top—is prettier and certainly tastier. We’ve added some Italian flavors to make it even more appealing.
Portland caterer Mona Johnson’s Cantonese grandparents served this stuffing every Thanksgiving, and it graces her family’s table to this day. If you’re not a fan of oysters, leave them out and double the mushrooms. And if you can’t find the Chinese sausage, skip it and double the bacon.
The caraway from the rye bread is delicious with the roasted squash. If you like the flavor, use a darker rye. If you’re not a fan, you can easily use a good-quality sourdough. This makes a good main dish for vegans (use kosher rye, which excludes dairy). But it’s good with sausage too; add about 1 pound, casings removed, browned and crumbled.
Vegetarians and meat eaters love this stuffing loaded with dark earthy mushrooms. Mushrooms are lightly sautéed with garlic, leeks, and celery before baking for a stuffing that comes out of the oven cooked to tasty perfection.