Sourdough Stuffing Recipe
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based on 1 vote
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Category: |
Category: |
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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
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Directions: |
Directions:Preheat the oven to 350º 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. Sauté 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. |
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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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