Best Sourdough Bread Stuffing Recipes

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.

PECAN AND APRICOT SOURDOUGH BREAD STUFFING

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
• Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
• Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
• Bake in the preheated oven until the top is browned, 30 to 35 minutes.

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, FENNEL AND SWEET SAUSAGE STUFFING

Steps:

• Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
• Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

SAVORY STUFFING SOURDOUGH BREAD

Steps:

• Sofrito
• Dice the onion, garlic and celery, and sauté with the sage, thyme and pepper in the olive oil until tender but not browned.
• Put HALF of the sofrito in the dough bowl. Reserve the other half in the refrigerator for after the bulk fermentation.
• Dough
• Mix together the flours, salt, cranberries and half the sofrito.
• Dissolve the starter in the water, and add the water/starter to the flour mix and stir until incorporated.
• Cover with plastic and let sit for 8-14 hours at room temperature. If you put the dough in the oven with the light on, 8 hours is probably sufficient. At a house temps below 67 F / 19 C, expect to wait closer to 14 hours. The dough is ready when it looks fluffy or bubbly and has doubled in size.
• Scrape the dough out of its bowl onto a well-floured countertop. Gently spread the dough into a rectangle. Fold one third of the dough inward, and lay the reserved sofrito onto the double-layer of dough. Fold in the other third and then fold in half. See the Breadtopia video for more details on folding and shaping.
• Let rest for 15 minutes. This is your chance to wash the dough bowl before any remnants dry into cement. Also, prep your proofing basket by dusting it with flour, or by flouring a tea towel to line your basket.
• Flour your hands and the dough, flip it and tuck the edges under while rotating it to create a boule or batard shape.
• Lay your dough in the basket, seam side down and cover the basket with plastic.
• Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
• Preheat the oven and baking vessel thirty minutes before the proofing time is up. I use the Breadtopia Clay Baker and a Lodge Cast Iron Dutch Oven, both of which can heat to 500 degrees and can take a cold dough. Please follow the temperature limits of your vessel.
• Flour your hand and flip the dough out of the basket and place it into the hot baking vessel. The seams will open up, but you can also score it with a razor.
• Bake until the internal temp is around 205 F / 96 C
• 20 minutes at 500 degrees, lid on
• 10 minutes at 450 degrees, lid on
• 10 minutes at 450 degrees, lid off

WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING

Steps:

• Two days ahead: Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight. One day ahead: In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet. In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish. Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely. In a large bowl, combine the rice, bread, and apple mixture. Refrigerate. On the day of serving: Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

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 optional 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.

HAWKS SOURDOUGH BREAD STUFFING

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.

SOURDOUGH STUFFING BREAD BOWLS

Steps:

• Using a sharp knife, carefully remove the center of the mini loaves to create a bowl. Remove additional bread from the inside by hand. Butter the inside of the loaves with the soft butter. Set aside.
• Using the tops of the loaves and bread removed from center, cut into small cubes.
• In a large mixing bowl, stir together onion, celery, parsley, melted butter, beaten egg, ground sage and red pepper flakes. Add cubed bread, salt and pepper then fold together to evenly distribute the mixture.
• Slowly drizzle milk over stuffing mixture while stirring until bread cubes are moist but not soggy. (May need a bit more or less milk).
• Spoon stuffing into individual bread bowls and set on a foil-lined baking sheet. Bake at 350 degrees F for about 45 minutes or until bread cubes on top are crispy.
• While the stuffing bakes, make crispy sage leaves. Heat oil in a small skillet over medium-high heat until hot. Fry 6 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
• Remove stuffing from oven and garnish with chopped parsley and crispy sage leaves.