Best Festive Sourdough Turkey Stuffing Recipes

SOURDOUGH STUFFING RECIPE

Steps:

• Preheat the oven to 300ºF. Chop the sourdough into small cubes.
• On a sheet pan, lay out the bread cubes and drizzle the olive oil over top. Sprinkle the seasongs over and stir around with your hands so all the bread is evenly coated.
• Bake in the oven for 30-45 minutes, or until the cubes are dried out. Stir and shake the pan every 15 minutes to make sure it dries out evenly.
• Preheat the oven to 350ºF. Spray a 9x13 with cooking spray.
• Over medium heat, squeeze the sausage (if it's in the casings) and cook until almost done (you don't want it too dry). If the sausage is sticking to the pan, add some avocado or olive oil. Remove sausage and add to the bowl of 9x13 pan (whatever you're mixing the stuffing in).
• Add 2 tablespoons of butter to the pan, melt, and add the onion and celery. Stir until the onion is translucent (see-through) starting to brown. Add the garlic, 1/2 teaspoon of chopped fresh rosemary, 2 teaspoons of chopped fresh thyme, 1 teaspoon of chopped fresh sage, and stir for another 2-3 minutes. Your home is going to smell amazing right now.
• Add the onions and celery to the sausage and then add the sourdough, melted butter, ground sage, the sprigs of rosemary, sage, and thyme (chop them before you add). Stir it around well. Then slowly add the 2 cups of chicken broth. Assess the stuffing mix. Add more broth if needed. You don't want it swimming with a pool of liquid, or have it too soggy. If you over-pour, it's salvageable...it will just take longer to cook.
• Wrap your casserole dish with aluminum foil and bake for 30 minutes. Remove the foil, stir it, and bake uncovered for another 15-20 (depending on how liquid is in there). If it looks a little dry at the 30-minute mark, add a bit more broth and stir. At this point, you can taste and adjust seasonings as well. Does it need more salt? Pepper? Sage? Everyone likes their stuffing differently, so this is a great time to customize it.
• Top with some fresh parsley and serve. If you're waiting for turkey and all the fixin's to be done, cover with foil so it doesn't dry out.

SOURDOUGH STUFFING WITH KALE AND DATES

Steps:

• Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
• Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
• Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
• Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
• Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
• Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
• Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.

ROAST TURKEY WITH APPLE-SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.
• Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.
• Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SOURDOUGH DRESSING

Steps:

• Preheat oven to 350°. Place bread cubes in a large bowl. Drizzle with 2 tablespoons oil; toss lightly. Sprinkle with half the garlic; toss to combine. Transfer to 2 ungreased 15x10x1-in. baking pans. Bake 20-25 minutes or until lightly browned, turning occasionally. Let cool., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add red onions; cook and stir 5-7 minutes or until softened. Add the red peppers, oregano and remaining garlic; cook 1 minute longer. Stir in broth; bring to a boil. Remove from heat., Place toasted bread in large bowl. Stir in broth mixture, turkey if desired, cheese, eggs and green onions. Transfer to a greased 13x9-in. baking dish; dot with butter. Cover and bake 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown.