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Sourdough Stuffing with Sausage and Gruyère

Williams Sonoma
  • 105 minutes
  • Serves 10 to 12

INGREDIENTS

5

slices Bacon

1 lb

Pork breakfast sausage

4

Celery stalks

4

Garlic cloves

1/4 cup

Sage, fresh

2 tbsp

Thyme, fresh leaves

1

Yellow onion, large

3

Eggs

3 cups

Turkey or chicken stock

1

Kosher salt and freshly ground pepper

4 tbsp

(2 oz./60 g) unsalted butter, unsalted

1 cup

(4 oz./125 g) grated gruyère cheese