HAWKS SOURDOUGH BREAD STUFFING

HAWKS SOURDOUGH BREAD STUFFING image

Number Of Ingredients 15

Ingredients

1 cup olive oil
2 loaves sourdough bread, crust removed, cut into 1-inch cubes
6 cloves garlic unpeeled
12 sprigs thyme
Salt and black pepper, to taste
12 teaspoons butter
2 cups yellow onion, diced small
3 garlic cloves, minced
1 1/2 cups celery, diced small
1 1/2 teaspoon sage leaves, minced
1 1/2 tablespoons thyme leaves, minced
2 teaspoons parsley, minced
1 1/2 cups assorted olives, seeds removed and quartered
4 cups chicken broth
2 teaspoons paprika

Steps:

Preheat oven to 400 degrees. Coat the bottom of a large sauté pan with about 2½ tablespoons of olive oil and place over medium heat. Add a single layer of bread cubes, one unpeeled garlic clove and two thyme sprigs. Season with salt and black pepper. Sauté the bread until golden brown. Place the cooked bread on a cookie sheet lined with paper towels and discard the garlic clove and thyme sprigs. Repeat this process with remaining oil, bread, herbs and spices, about 5 more times. For the the vegetables: Melt butter in a sauté pan over low heat. Add the onion and garlic, season with salt and pepper, and sauté until soft and translucent. Add the celery, sage and minced thyme leaves. Cook over medium-low heat until the celery becomes tender. To complete: Place the bread cubes in a large bowl. Add the sautéed vegetables, parsely and olives. Stir to combine. Slowly add chicken broth until bread becomes moist, but not soggy. Season with paprika, salt and black pepper. The stuffing can be stuffed into your bird or refrigerated until you are ready to heat and serve. To heat the stuffing: Preheat oven to 350 degrees. Place the stuffing in an ovenproof casserole and cover with aluminum foil. Place the stuffing in the oven for a total of 30 minutes. To ensure even heating, remove the stuffing to a large bowl after the first 15 minutes. Mix well and return stuffing to baking dish and continue to bake. Please note, heating times will vary depending on quantity. Larger quantities may require an additional 15 minutes. If you prefer a little crisp on your stuffing, leave the casserole uncovered for the last 15 minutes. For a creamier option, ladle warm chicken broth over the stuffing before heating. Per serving based on 10 servings using low-sodium chicken broth: 619 cal.; 10 g pro.; 54 g carb.; 41 g fat (13 sat., 23 monounsat., 5 polyunsat.); 39 mg chol.; 907 mg sod.; 4 g fiber; 4 g sugar; 59 percent calories from fat.