Sourdough Herb Stuffing/Dressing
Submitted By: Barbra M.
Ingredients:
1 lb Good Quality Sourdough Bread
4 Cups Low-sodium Chicken Broth - can substitute low-sodium vegetable stock if desired
8 Tbs (1 Stick) Unsalted Butter
1 Large Onion - diced
4 Stalks Celery - thin sliced
2 Large cloves Fresh Garlic - minced
½ Cup Flat Leaf Parsley - small chopped
1 Tbs Fresh Sage - minced
1 Tbs Fresh Thyme Leaves - minced
½ Tbs Fresh Rosemary - minced
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL-
2 Eggs - beaten
Preparation:
- THE DAY BEFORE MAKING: tear or slice the bread into ¼ inch 'cubes' and spread on a baking sheet - Leave overnight (minimum 10 hours) to dry out*
- Once the bread has dried out and you are ready to make the stuffing/dressing, preheat oven to 350ºF and butter a large casserole or baking dish
- Melt butter in a large skillet over medium heat - Once melted, add onion and celery and sauté until soft and fragrant (apx 8 minutes)
- Add garlic, parsley, sage, thyme, and rosemary to the skillet and thoroughly combine - Continue to sauté for 1 minute - Season with salt and pepper to taste
- Transfer the mixture to a large mixing bowl - Add the bread 'cubes' and toss to combine
- Whisk together the eggs (if using) and chicken broth until thoroughly combined - Pour over the bread/skillet mixture - Season generously with salt and pepper - Toss until thoroughly combined and all of the bread is 'coated'
- Transfer to the buttered casserole or baking pan and cover tightly with aluminum foil
- Place in the top third of the oven and allow to bake for 45 minutes
- After the 45 minutes, remove the foil and continue to bake until the bread is golden brown (apx 15 minutes more)
- Serve hot
*
As an alternative, you can bake the bread 'cubes' at 200ºF for 20 minutes to dry them out
