Herb Sourdough Stuffing

Stuffing is a holiday staple, but it can sometimes feel daunting. Thankfully, this is always a great dish to have little hands help with! It’s always fun to split up the bread loaf and have a competition to see who can tear their bread the fastest.

Typically, stuffing recipes we have made use a mix of white and wheat bread, but it’s really just about personal preference. This recipe features our Stone Ground Bakery Rustic Sourdough Pullman Bread (#1612), which adds the perfect chewy texture and authentic mild tangy flavor. Enjoy a simple Herb Sourdough Stuffing with torn sourdough tossed in a buttery onion, celery, garlic, and sage sauce and baked to crispy perfection.

Recipe Variations

1. Mix in cooked and crumbled Childer’s Country Style Pork Sausage (#2550).
2. use one loaf white and one loaf wheat bread
3. For an extra festive twist, add cranberries! You can use Wyman’s Fresh Frozen Cranberries (#1220) or AP Sweet Dried Cranberries (#9205).

Simple Herb Sourdough Stuffing with torn sourdough tossed in a buttery onion, celery, garlic, and sage sauce and baked to crispy perfection.

Herb Sourdough Stuffing

Ingredients:

• 1 loaf Stone Ground Bakery Rustic Sourdough Pullman Bread (#1612)
• 1 cup Kirkland Salted Sweet Cream Butter (#1723)
• 3 cups Flav-R-Pac Chopped Onion (#5772)
• 1 1/2 cup celery, sliced
• 2 tsp Kirkland Minced Garlic (#1289)
• 3-5 Tbsp fresh sage, roughly chopped
• 4-6 cups water + 4-6 tsp Custom Culinary Master’s Touch Chicken Base (#1038)
• Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste

Instructions:

1. First, preheat oven to 200F.
2. Then, break the bread into about 1 inch cubes. Spread on a Crestware Cookie Sheet (#4020) lined with a Crestware Silicone Baking Mat (#8436) and bake for 40-60 minutes, or until dried out.*
3. Meanwhile, melt the butter in a skillet over medium heat. Add the onion and celery, and saute until tender and golden. Add the garlic and sage, and cook a few minutes more or until fragrant.
4. Now, toss the bread and the onion mixture in a bowl. Add the broth, making sure all of the bread is coated, and season with salt and pepper as needed.
5. Next, pour the mixture onto the prepared cookie sheet (you may need to use two), and bake for 35-40 minutes or until the top is crispy and brown. Serve immediantely for best results.

*Alternately, use bread that has been on the counter for a few days and is slightly stale.

Complete your Thanksgiving meals with these recipes!

Comments