Best Stuffed Sourdough Loaf Recipes

Stuffed Sourdough Bread image

Provided by Wildflour

Categories High In...

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (1 lb) unsliced round loaf sourdough bread
1/2 lb monterey jack cheese, shredded
1/2 lb swiss cheese, shredded
1/2 cup real butter, melted
1/2 cup chopped green onion
1 -2 minced garlic clove
1 tablespoon poppy seed

Steps:

Cut the bread lengthwise and crosswise without cutting through the bottom crust into about 1" squares.
Insert cheese between cuts.
Combine butter, onions, garlic and poppy seeds, drizzle over the bread and cheese evenly.
Wrap in foil, place on cookie sheet.
Bake in 350º oven for 15 minutes.
Uncover and bake 10 minutes longer or til cheese has melted.
Serve warm, pull apart to eat!

Nutrition Facts : Calories 639.1, Fat 40.3, SaturatedFat 24.2, Cholesterol 109.2, Sodium 846.9, Carbohydrate 42.7, Fiber 2.6, Sugar 1.3, Protein 26.7

Sourdough Bread Stuffing image

Provided by Dave Lieberman

Categories side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

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 Bread Stuffing image

Provided by Galley Wench

Categories < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions (optional)
salt & freshly ground black pepper
2 -4 stalks celery & leaves, halved lengthwise and sliced
1 medium onion, chopped
10 sprigs fresh thyme, leaves stripped from the stems
10 -12 fresh sage leaves, chopped
3 1/2 cups low sodium chicken broth
3 tablespoons chopped Italian parsley

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.