WILD MUSHROOM-BACON SOURDOUGH DRESSING
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl.
- Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
- Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
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 DRESSING
While we love our traditional Thanksgiving recipes, sometimes we want to change things up. This sourdough stuffing is a fun twist on an old favorite. Whenever we make it after the big feast, we like to add a cup or more of leftover cubed turkey. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place bread cubes in a large bowl. Drizzle with 2 tablespoons oil; toss lightly. Sprinkle with half the garlic; toss to combine. Transfer to 2 ungreased 15x10x1-in. baking pans. Bake 20-25 minutes or until lightly browned, turning occasionally. Let cool., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add red onions; cook and stir 5-7 minutes or until softened. Add the red peppers, oregano and remaining garlic; cook 1 minute longer. Stir in broth; bring to a boil. Remove from heat., Place toasted bread in large bowl. Stir in broth mixture, turkey if desired, cheese, eggs and green onions. Transfer to a greased 13x9-in. baking dish; dot with butter. Cover and bake 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 475mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic exchanges
FAMILY-FAVORITE SOURDOUGH STUFFING
Unlike most stuffing recipes, the base for this recipe is a loaf of sourdough French bread. This recipe has been a family favorite for years. Even people who never liked stuffing (like myself) will love it!
Provided by LTOPOIAN
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large frying pan over medium-high heat. Saute mushrooms, onion, and celery until soft, 7 to 10 minutes. Add sourdough bread, soup, parsley, sage, and thyme; toss together in the pan. Season with salt and pepper. Let sit for about 10 minutes.
Nutrition Facts : Calories 517 calories, Carbohydrate 37.6 g, Cholesterol 91.5 mg, Fat 38 g, Fiber 2.3 g, Protein 8.9 g, SaturatedFat 22.7 g, Sodium 871.3 mg, Sugar 3.5 g
SOURDOUGH DRESSING WITH TRUFFLE BUTTER AND CANDIED CHESTNUTS
Provided by Kim Severson
Categories dinner, side dish
Time 2h
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- Spread cubed bread evenly on a baking sheet and bake for 10 minutes at 350 degrees or until slightly toasted. Keep oven on. Cool bread and place in a large bowl.
- Melt 1/2 stick butter in a wide, heavy skillet over medium heat and add leeks, shallots, celery root, sage and thyme, seasoning with pepper. Cook until celery root is tender, about 7 minutes. Add apples and cook until fork tender, then add mixture to bread.
- Wipe pan, turn heat to medium high. Add 2 tablespoons butter and mushrooms. Season with salt and pepper and cook 6 to 8 minutes, stirring occasionally, until mushrooms release their liquid and most of it has evaporated.
- Add Madeira and cook for 2 to 3 minutes, scraping up any browned bits in pan. Add mushrooms and chestnuts to bread mixture.
- In a saucepan, bring stock and currants to a boil; pour over bread mixture and mix thoroughly. Mix in 1/4 cup truffle butter, the parsley and chervil. Add a little more pepper, and more salt if necessary.
- Increase oven heat to 375 degrees. Place mixture into a greased 9-by-13-inch baking dish, dot with remaining truffle butter and bake for 30 minutes, or until top layer is slightly brown and crisp.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 28 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 867 milligrams, Sugar 19 grams, TransFat 1 gram
CORNBREAD AND SOURDOUGH STUFFING
This recipe can be used to stuff a 20-pound turkey and then with a few ingredients added can be baked into a delicious dressing as well. Fresh herbs make this recipe aromatic and delicious.
Provided by Michelle Blum
Categories Stuffing and Dressing
Time 9h55m
Yield 15
Number Of Ingredients 16
Steps:
- Set sourdough and cornbread out to dry, 8 hours or overnight.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Heat oil in a large skillet over medium-high heat. Saute carrots in the hot oil for 3 minutes. Add fennel, followed by onion and garlic; saute until softened and onions and garlic are glistening, about 5 minutes. Add to dried bread mixture.
- Stir thyme, rosemary, and sage into the bread mixture. Pour in 1 to 1 1/2 cups chicken stock and 2 teaspoons melted butter. Bread mixture should be moist, but not mushy. Season with salt and pepper. Stir in browned sausage.
- Saute mushrooms in the same skillet over medium-high heat until liquid is released, about 10 minutes; add to bread mixture. Melt remainder of butter and pour into bread mixture. Mix in eggs and remainder of chicken stock. Add additional salt and pepper to taste.
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 4- to 5-quart casserole dish; transfer in stuffing mixture.
- Bake in the preheated oven until dressing is browned on top and set up in the middle, about 1 hour.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 50.2 g, Cholesterol 88 mg, Fat 19.6 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 978.5 mg, Sugar 6.1 g
THE BEST SOURDOUGH STUFFING
This is the best Thanksgiving stuffing I've ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you'll want to make it year-round. Used bread from your freezer stash or bake one or two quick No Knead Sourdough Breads a few days or weeks ahead.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Yield 8-12
Number Of Ingredients 16
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
Make and share this Sourdough Bread Stuffing recipe from Food.com.
Provided by Galley Wench
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 387.2, Fat 17.6, SaturatedFat 10.4, Cholesterol 40.7, Sodium 578.2, Carbohydrate 46.7, Fiber 2.4, Sugar 3.2, Protein 12.2
AMBER'S SOURDOUGH STUFFING
All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. -Kathy Katz, Ocala, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 11
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°.
Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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