Savory Sourdough Cranberry 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.

SAVORY SOURDOUGH-CRANBERRY STUFFING

Steps:

• Heat a medium skillet over medium heat.
• Add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender.
• Add chicken broth, sage and salt and pepper to taste.
• Use a serrated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes of FRANCISCO Sourdough Bread in a large bowl and pour vegetable/broth mixture over the bread.
• Add eggs and stir to combine.
• Spoon mixture into a 1 ½ quart shallow baking dish.
• Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.
• Toasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough, French or Sheepherders, trim crusts, cut into ½ inch cubes, spread on baking sheet. Toast at 400° until they just begin to brown, about 10 minutes. Cool completely and store in covered container until ready to use. You can prepare a day or 2 before Thanksgiving.

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

SAUSAGE AND SOURDOUGH STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
• Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
• Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

CRANBERRY FENNEL STUFFING

Steps:

• 1. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil, thyme, salt and pepper. Lay out on 2 baking sheets. Bake at 350°F for 15 minutes or until lightly toasted. Let cool, then return bread cubes to the bowl.
• 2. Cook the sausage in 2 tablespoons olive oil in a skillet over medium-high heat for 20 minutes, breaking up the meat with a spatula. (Pour off and discard excess fat.) With a slotted spoon, remove sausage meat to bread cubes.
• 3. Place the remaining olive oil and the butter in a heavy saucepan. Cook onions and fennel over medium-low heat for 10 minutes. Add the cranberries; cook 5 minutes more. Fold into the bread cubes with the walnuts, orange zest, sage and parsley. Drizzle in the broth, 1/2 cup at a time, to moisten the stuffing. Adjust seasonings. Let cool completely before stuffing the turkey. Cook stuffing inside the turkey or heat, covered, in an ovenproof dish at 350°F for 20 to 25 minutes before serving.