Ingredients:

  • 1 lb sourdough bread, cut into 1-inch sourdough stuffing bread cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tbsp unsalted butter
  • 1 cup celery, finely diced
  • 1 cup sweet onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 lb lean ground pork sausage
  • 1 tbsp fresh sage, minced
  • 1 tbsp fresh rosemary, minced
  • 1 tsp fresh thyme leaves
  • 2.5 cups low-sodium chicken broth
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat oven to 300°F (150°C). Toss sourdough cubes with 2 tbsp olive oil and salt on a rimmed baking sheet. Bake for 15–20 minutes until cubes are firm and pale gold.
  2. Heat butter and 1 tbsp olive oil in a skillet over medium heat. Brown the sausage, breaking it apart. Stir in onion and celery, cooking for 6–8 minutes. Add garlic, sage, rosemary, and thyme, sautéing for 60 seconds.
  3. In a large mixing bowl, combine toasted sourdough cubes and the sautéed mixture. Gently drizzle in chicken broth and apple cider vinegar, tossing until moist but not swimming in liquid. Transfer to a 9x13 inch baking dish, press down lightly, and bake at 350°F (175°C) for 30–35 minutes until the top is mahogany-colored.