Sourdough Stuffing

Sourdough Stuffing

from countryroadssourdough.com
Side Dish
95 min
12 servings
368 kcal / serving

This Sourdough Stuffing is incredibly flavorful and the perfect balance of textures. The top is crispy with a soft, tender middle without being mushy. It will be a go-to Thanksgiving recipe year after year.

Ingredients

  • 860 grams stale sourdough bread (1 large loaf) (12-14 cups)
  • 200 gramsonion (1 large) (1 cup)
  • 200 gramscelery (4 large stalks) (1 cup)
  • 30 gramsgarlic (2 tablespoons )
  • 170 gramsbutter (¾ cup )
  • 2 gramsfresh sage (1 tablespoon (can replace with 1 teaspoon of dried))
  • 2 gramsfresh rosemary (1 tablespoon (can replace with 1 teaspoon of dried))
  • 2 gramsfresh thyme (1 tablespoon (can replace with 1 teaspoon of dried))
  • 5 gramssalt (1 teaspoon )
  • 1 grampepper (½ teaspoon )
  • 60 gramsdried cranberries, optional (½ cup )
  • 360 gramschicken broth (1 ½ cup (can replace with vegetable, bone, or beef))
  • 120 gramswhole milk (½ cup (can replace with more broth for a dairy free option))
  • 2eggs (100 grams)
  • 75 gramsparmesan cheese, freshly shredded (¾ cup)

Directions

Prep the bread

  1. 1

    Make Ahead: To make stale bread, the day before you make the stuffing, chop up a loaf of sourdough bread into 1-inch cubes.  Place the bread crumbs on a large pan uncovered to dry out overnight.

  2. 2

    Same Day: Alternatively, you can chop up a loaf and place it in the oven at 300℉ for 15-20 minutes or until dry. Let cool while prepping the stuffing mix.

Make the stuffing

  1. 1

    Preheat oven to 350℉.

  2. 2

    In a large skillet, melt ¾ cup butter over medium heat. Finely chop the onion and celery and add to the butter. Cook for 5-8 minutes until softened. 170 grams butter, 200 grams onion (1 large), 200 grams celery (4 large stalks)

  3. 3

    Mince garlic and fresh seasonings, if you are using them, and add it to the pan along with salt and pepper. Let it simmer for 1-2 minutes until fragrant. 30 grams garlic, 2 grams fresh sage , 2 grams fresh rosemary, 2 grams fresh thyme, 5 grams salt, 1 gram pepper

  4. 4

    In a bowl mix together chicken broth, whole milk, and eggs. Remove the pan from the heat and add the liquids to the pan to incorporate. 360 grams chicken broth , 120 grams whole milk, 2 eggs

  5. 5

    If the bread fits in the pan you can toss the bread and cranberries into the pan to incorporate. If not, add the bread and cranberries to an extra large bowl and pour the mixture over top, and stir until the bread is moistened. 60 grams dried cranberries, optional

  6. 6

    Spray a 9x13” pan and dump the bread mixture into the pan. Sprinkle with parmesan cheese if desired. Cover with aluminum foil and bake for 30 minutes covered followed by 20-25 minutes uncovered to crisp the top. Remove from the oven when the stuffing is golden brown and serve.75 grams parmesan cheese, freshly shredded