Best The Best Sourdough Stuffing Recipes

The Best Sourdough Stuffing image

Provided by Melissa Johnson

Categories Recipes

Time 1h35m

Yield 8-12

Number Of Ingredients 16

1 cup unsalted butter (227 grams / 16 Tbsp) You can use half butter and half olive oil if you prefer.
2 large onions, diced
3-4 celery stalks, diced
8-10 mushrooms, chopped (227 grams / 8 oz)
6 garlic cloves, minced
1/2-1 tsp salt
1/2-1 tsp pepper
1/4 cup chopped fresh sage
1/4 cup chopped fresh tarragon or parsley
2 tablespoons chopped fresh rosemary
12-14 cups of cubed sourdough bread, stale or toasted (about 1½ loaves' worth)
3 cups vegetable, chicken, or turkey stock, divided
2-3 large eggs
Additional fresh herbs for sprinkling
Optional 3/4 cup finely chopped walnuts or roasted chestnuts
1-2 cups water as needed.

Steps:

Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
After removing from the oven, sprinkle with additional fresh herbs if you want.

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.