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.
- Mix in cooked and crumbled Childer’s Country Style Pork Sausage (#2550).
- use one loaf white and one loaf wheat bread
- 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
- 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
- First, preheat oven to 200F.
- 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.*
- 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.
- 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.
- 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.
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