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.
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
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
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.
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
More about "the best sourdough stuffing recipes"
SOURDOUGH STUFFING - SAVOR THE BEST
From savorthebest.com
5/5 (1)Total Time 1 hr 5 minsCategory Side DishesCalories 455 per serving
- Heat the oven to 300°F. Coat a 3-quart casserole dish with oil spray and reserve. Line a sheet pan with parchment paper.
- Remove the crust from the bread and cut into 1-inch cubes. Scatter the bread cubes across the bottom of the lined sheet pan and place in the oven for 15-20 minutes to dry out. No need to toast them, just dry them crisp, then cool and place into a large bowl.
- Heat the olive oil in a skillet and add the onion and celery. Sauté until the onion is translucent then stir in the garlic and cook an additional 30 seconds.
CRISP-TOP SOURDOUGH STUFFING RECIPE | MYRECIPES
From myrecipes.com
THE BEST TRADITIONAL STUFFING RECIPE | FOODIECRUSH .COM
From foodiecrush.com
THE EASIEST SOURDOUGH STUFFING RECIPE! - THE FEATHERED …
From thefeatherednester.com
SOURDOUGH STUFFING RECIPE - FARMHOUSE ON BOONE
From farmhouseonboone.com
14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY SOURDOUGH STUFFING RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
SOURDOUGH STUFFING RECIPE WITH FRESH HERBS - MASTERCLASS
From masterclass.com
CLASSIC HERB SOURDOUGH STUFFING - WHAT MOLLY MADE
From whatmollymade.com
THE BEST SAUSAGE AND SOURDOUGH STUFFING RECIPE - SMART SAVVY …
From smartsavvyliving.com
MAKE YOUR OWN SOURDOUGH STUFFING - GIRLS WHO EAT
From girlswhoeat.com
THE BEST STUFFING RECIPE EVER | THANKSGIVING STUFFING RECIPE
From picky-palate.com
16 BEST STUFFING RECIPES - STUFFING RECIPES FOR THANKSGIVING | KITCHN
From thekitchn.com
SOURDOUGH STUFFING WITH SAUSAGE - BOOTS & HOOVES HOMESTEAD
From bootsandhooveshomestead.com
CLASSIC SOURDOUGH STUFFING - BAKED
From baked-theblog.com
HOMEMADE SOURDOUGH STUFFING - WICKED KITCHEN US
From wickedkitchen.com
SOURDOUGH BREAD STUFFING - MOMMY HATES COOKING
From mommyhatescooking.com
THE VERY BEST SOURDOUGH STUFFING - THE LATEST BREAD NEWS
From breadnews.net
SAUSAGE AND SOURDOUGH BREAD STUFFING RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE STUFFING RECIPE WITH SAGE, APPLE, AND SOURDOUGH BREAD
From coupleinthekitchen.com
SOURDOUGH STUFFING WITH CRANBERRIES AND APPLES - MISS ALLIE'S …
From missallieskitchen.com
HERB SOURDOUGH STUFFING WITH WILD MUSHROOMS - ABRA'S KITCHEN
From abraskitchen.com
SOURDOUGH BREAD STUFFING (EASY RECIPE) | HELLO LITTLE HOME
From hellolittlehome.com
HOW TO MAKE SOURDOUGH STUFFING (PERFECT FOR HOLIDAYS!) | RANDA …
From randaderkson.com
BEST SOURDOUGH STUFFING RECIPE - THERESCIPES.INFO
From therecipes.info
BOUDIN SOURDOUGH STUFFING MIX - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THE ULTIMATE HOLIDAY SOURDOUGH STUFFING. | MATTHEW JAMES DUFFY
From matthewjamesduffy.com
CROWD-PLEASING SOURDOUGH SAUSAGE STUFFING - THE EMERALD PALATE
From emeraldpalate.com
BEST BREAD STUFFING - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
SOURDOUGH STUFFING | PERFECT THANKSGIVING SIDE - COMFY GOAT
From comfygoat.com
GLUTEN-FREE SOURDOUGH STUFFING RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
EASY SOURDOUGH STUFFING | HEALTHY HOME ECONOMIST
From thehealthyhomeeconomist.com
HOMEMADE SOURDOUGH SAGE STUFFING RECIPE (VEGETARIAN, GLUTEN …
From theherbeevore.com
BEST-EVER SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS
From playswellwithbutter.com
THE BEST VEGAN SOURDOUGH STUFFING - MADISUN GRAY
From madisungray.com
SOURDOUGH STUFFING - FARM GIRL FRESH
From farmgirlfresh.com
BEST SOURDOUGH RECIPES FOR THANKSGIVING - THE PANTRY MAMA
From pantrymama.com
BEST STUFFING RECIPE - OUR FAVORITE BUTTERY HERB STUFFING
From howsweeteats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
DELICIOUS HERB SOURDOUGH STUFFING RECIPE - DEVOUR DINNER
From devourdinner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love