Sourdough Stuffing Recipe

Sourdough Stuffing Recipe

from amybakesbread.com
Side Dish
65 min
14 servings
252 kcal / serving

Rich, savory and delicious sourdough stuffing. A loaf of sourdough artisan bread makes the perfect stuffing because it's soft on the inside and crispy/chewy on the outside. This gives the stuffing a delicious texture that will keep you coming back for more.

Ingredients

  • 1loaf sourdough artisan bread (see recipe notes)
  • 1 cupunsalted butter
  • 2 mediumsweet onions (diced, about 2 cups)
  • 4stalks celery (diced, about 1 1/2 cups)
  • 4 clovesgarlic (minced or pressed)
  • 2 tablespoonsrosemary (roughly chopped)
  • 1 teaspoonpoultry seasoning
  • 1 teaspoonsalt
  • ½ teaspoonground pepper
  • 2 cupschicken stock (vegetable stock can be substituted )
  • 2 tablespoonsfresh sage (chopped (optional))
  • 2 tablespoonsfresh parsley (chopped (optional))
  • 2 tablespoonsunsalted butter (reserved for greasing the pan)

Directions

Preparing the bread

  1. 1

    Drying the Bread: A few days before making the stuffing, slice a loaf of sourdough artisan bread into pieces. Tear the bread, making sure to have a good assortment of middle of the bread and crusts. Layer the chunks of bread on a baking sheet and cover with a kitchen towel. Let air dry until completely hard and dry. Store in an airtight container for a few days until ready to use.

  2. 2

    Alternative Option: Bake the cubes of bread in the oven on your lowest setting, about 170-200 degrees F for about 45 minutes to an hour until cubes are completely dry. Let cool completely before using in the stuffing. If you want to prepare the bread cubes ahead of time, store in an airtight container for a few days until ready to use.

Traditional sourdough stuffing

  1. 1

    Preheat oven to 350ºF. Butter a 9 by 13 pan and set aside.

  2. 2

    Place a large skillet over medium-low heat. Melt the butter. Add diced onion, diced celery, minced garlic, chopped rosemary, poultry seasoning, salt and pepper. Cook for about 10 minutes until onions and celery are softened.

  3. 3

    Take the skillet off the heat and add the dried, sourdough bread cubes to the skillet. Toss the bread with the onion/celery mixture. Add 2 cups of chicken stock and fresh herbs on top of the bread and mix together. The bread should be moistened but not soft. If you want a softer stuffing, add another 1/2 cup to 1 cup of chicken broth.

  4. 4

    Pour the stuffing into the buttered baking dish. Cover with aluminium foil and bake for 35 minutes at 350 degrees. After 35 minutes remove the aluminium foil and bake for another 10 minutes. Serve warm. Enjoy!