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Sourdough Stuffing Recipe

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This recipe for Sourdough Stuffing, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Powell

Category:
Category:

Ingredients:  
Ingredients:  
loaf of sourdough or 1 big boule
8 tbsp butter
10 oz cremini mushrooms cut up (I left them out)
salt and pepper
3 celery stalks halved and chopped
I medium Vidalia chopped
1 tbsp fresh thyme leaves stripped from stem
10-12 sage leaves chopped
3 tbsp chopped Italian parsley
31/2 cups low sodium organic chicken broth

Directions:
Directions:
Preheat the oven to 350║ and grease a two quart baking dish

tear the bread up into roughly 1" pieces and toast until completely dry; about 15 min. Transfer to large bowl.

Melt two tbsp butter in a large skillet over med/high heat and add the mushrooms with a dash of salt and pepper. SautÚ about 6 min. Add celery, onion, two tbsp butter and thyme. Cook about 5 more minutes to let veggies soften. Add the sage, rest of the butter and melt. Add the chicken broth and stir to combine. Add salt and pepper to taste...maybe not to Robbie and Bill's taste!!!

Pour the mixture over the toasted bread and toss to let it absorb.

Transfer to greased dish and sprinkle with the parsley. Bake about 40 minutes until top is golden brown.

Number Of Servings:
Number Of Servings:
8?
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
I made this for Thanksgiving 2018. Mary Hills and John and kids were coming from Charlotte and Texas for the first time and wouldn't be bringing the stuffing for the first time in FOREVER. So it was my first time and I decided to try my own. It was a hit!

 

 

 

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