Sourdough Stuffing With Walnuts And Sage Recipes

SOURDOUGH AND HAZELNUT STUFFING

Steps:

• Preheat the oven to 325 degrees F. Butter a 2- to 3-quart glass or ceramic baking dish.
• Arrange the sourdough cubes in a large rimmed baking pan in a single layer. Bake until slightly dried out, about 30 minutes. Transfer to a large bowl.
• Increase the oven temperature to 400 degrees F.
• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring often, until nutty smelling and toasted, about 4 minutes. Spoon the nuts onto a clean dish towel and gently but firmly rub the hazelnuts to remove some of the brown skins (it's okay if some of the skins remain). Roughly chop the nuts.
• Add the remaining 5 tablespoons butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add the currants and cook, stirring, just until plump, about 1 minute. Remove from the heat and cool slightly.
• Add the hazelnuts and vegetables to the bowl with the bread and mix to combine. Whisk the chicken broth together with the egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add it to the stuffing mixture and stir until well mixed.
• Spoon the stuffing into the prepared baking dish and bake until hot and golden brown on top, 35 to 45 minutes. Garnish with the rosemary sprig and serve.

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.

FAMILY-FAVORITE SOURDOUGH STUFFING

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.

SOURDOUGH STUFFING WITH SAUSAGE, APPLES AND GOLDEN RAISINS

Steps:

• Position rack in center of oven and preheat to 350°F Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

THE BEST SOURDOUGH STUFFING

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.

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.