Ingredients:
- 1 loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
- 1 1/2 pounds breakfast sausage, (maple or sage flavored)
- 4 celery stalks, diced
- 1/2 yellow onion, diced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup pecans, chopped
- 1/4 cup dried cranberries
- 1/4 cup dried apricots
- 1 1/2 cups cooked Camellia Brand Great Northern Beans
- 3 cups chicken broth
- 3 large eggs
- 1/2 cup salted butter, melted
- Salt and pepper
- Olive oil
Directions:
- Preheat oven to 350°.
- Place bread cubes on a rimmed baking sheet. Drizzle with a little olive oil, kosher salt, and black pepper, and toss to coat. Toast on the top rack of the oven for 10-15 minutes, until hardened and slightly golden brown. Set aside.
- Increase oven temperature to 400°.
- Add a drizzle of olive oil to a large skillet over medium heat. Add sausage, celery, and onion to skillet. Sauté until sausage is thoroughly cooked and vegetables have softened. Season with salt and pepper. Add chopped thyme and rosemary, and cook until fragrant, about 3-4 minutes. Remove from heat and set aside.
- In a large bowl, gently fold together toasted bread, sausage mixture, pecans, dried fruit, and beans. Generously season all with salt and pepper.
- In a separate bowl, whisk together broth and eggs. Pour one cup of liquid mixture over the stuffing mixture at a time, tossing after each addition. The bread cubes should be moist, not wet. Pour melted butter over all, and toss to coat.
- Spray a large casserole dish with olive oil, or rub with butter. Add stuffing mixture to dish, cover with aluminum foil, and bake for 30 minutes.
- Remove foil and continue to bake for an additional 15-20 minutes, uncovered.