Butter and Herb Sourdough Stuffing
Stuffing is a Thanksgiving delicacy and I’ve totally outdone myself with this one! The sourdough bread sits out overnight making it able to absorb the moisture while baking so it doesn’t dry out. Crunchy on top, soft on the bottom. So much YES! One more thing, the mix of herbs makes the flavor out of bounds, BROTHER!
This can serve 8-10 people -- To serve 4, cut it in half. To serve 12-16, double it!
Butter and Herb Sourdough Stuffing
It is a great dish to add to your Thanksgiving menu because you can make it a day ahead of time and successfully reheat it. I almost think it tastes better on the second day but don’t get it twisted, the first day is divine as well. You can also stuff your turkey with this before you bake it. It is called STUFFING, right?!
Important note on the BREAD CUBES: I HIGHLY recommend using sourdough. You can also mix types of bread. Adding some rye or Italian can make for great taste and texture! Bread cubes should be stale or toasted in the oven. Cut 1 ½ pounds of sourdough bread (or any white bread) into cubes. Place them in a baking dish and loosely wrap them with foil overnight. You can also bake them at 350 degrees F until they are like croutons, about 15 minutes. You could also buy bread cubes from the store but I personally think using a great loaf of sourdough bread but the day before works best!
INGREDIENTS
· 24 ounces bread cubes, preferably toasted or stale
· 1 cup unsalted butter
· 3 cups diced yellow onion, roughly 2 large onions
· 2 cups diced celery
· 6 garlic cloves, minced
· 3 tablespoons chopped fresh sage
· 3 tablespoons chopped fresh parsley
· 3 tablespoons chopped fresh rosemary
· 2 1/2 cups chicken stock
· 2 large eggs
· Salt & Pepper to taste
· a mixture of fresh herbs for sprinkling
Butter and Herb Sourdough Stuffing
DIRECTIONS
1. IMPORTANT NOTE: Bread cubes should be stale or toasted in the oven. Cut 1 ½ pounds of sourdough bread (or any white bread) into cubes. Place them in a baking dish and loosely wrap them with foil overnight. You can also bake them at 350 degrees F until they are like croutons, about 15 minutes. You could also buy bread cubes from the store but I personally think using a great loaf of sourdough bread but the day before works best!
a. You can also mix types of bread. Adding some rye or Italian can make for great taste and texture!
2. Heat the butter in a large skillet over medium heat. Once melted, stir in the onion and celery with a big pinch of salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes.
3. Turn the stove heat to low. Stir in the garlic, cook for 1 minute.
4. Stir in the sage, parsley, and rosemary. Cook for another minute.
5. Stir in 1 cup of stock.
6. Pour the onion celery mixture over the bread crumbs and toss well to coat as well as possible.
7. In a separate bowl, whisk together the remaining 1 ½ cups of stock and the 2 eggs.
8. Pour that mixture into the bread crumbs. Stir and fold the cubes until thoroughly mixed.
9. Bake the stuffing for 35 minutes. For the last 10-15 minutes, tent it with foil if the top is getting too brown. Bake until the internal temp reaches 160 degrees F. This serves 8-10 people.