Best Sourdough Stuffing Bread Bowls Recipes

AMBER'S SOURDOUGH STUFFING

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms, celery, carrot and onion; cook and stir until tender., Transfer to a large bowl. Add bread cubes and seasonings; toss to combine. Stir in egg and enough broth to reach desired moistness., Transfer to two greased 10-oz. ramekins or a 1-qt. baking dish. Bake 20-25 minutes or until top is lightly browned and a thermometer reads 160°.

SOURDOUGH BREAD BOWLS

Steps:

• For the sourdough starter:.
• In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
• For the bread bowls:.
• Combine the flour and salt in a large mixing bowl. Make a well in the center.
• Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
• On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
• Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
• Remove the dough from the bowl and punch it down to knock most of the volume out of it.
• Then knead the bread briefly, just to get it back into a nice ball shape.
• Cut the dough in half, then cut each piece in half again.
• Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
• Place the dough balls on an ungreased baking sheet as far apart as you can.
• Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
• Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
• Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!

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.

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.