sourdough stuffing

<p><span style="color: #121416;font-family: Roboto">While I love roasting a turkey for the holidays, the highlight of the meal for me is always the sourdough stuffing. A heaping pile of stuffing, a few slices of turkey, mashed potatoes and a drizzle of gravy is a nostalgic meal that never gets old.</span></p>

The Ultimate Holiday Sourdough Stuffing.

bacon

pork sausage

onions,

celery, diced

medium sized carrots, diced

apricots

chicken stock

sage

parsley

butter

Olive oil

Salt and pepper

Heat a large dutch oven slowly over medium heat. Add a splash of olive oil to the pan followed by the bacon and cook for 3-4 minutes to render out some of the fat. Remove the sausage from its casing and add it to the pan. Stir the pot with a wooden spoon to break the sausage into smaller chunks. Cook, stirring occasionally for about 10 minutes. A little browning on the meat and in the pan is ok, but if it is taking on a lot of colour reduce the heat. At this point there should be a good amount of fat in the bottom of the pan. Do not remove the fat as this is going to absorb into the bread and help create a flavour story for your sourdough stuffing. 

Add in a knob of butter, the diced onion, celery, garlic and carrot to the pan and stir to combine. Add a pinch of salt but be careful not to over salt the sourdough stuffing as the sausage and the bacon contain a good amount of salt. Reduce the heat to medium low and cook stirring occasionally for about 5 minutes. The vegetables will begin to soften and turn translucent. A good test is to eat a small piece of carrot. It should not be crunchy at this point. 

Add in the diced apricot and walnuts and stir to combine. Continue cooking stirring occasionally for another 5 minutes. At this point the vegetables should be softened and well mixed with the chunks of bacon and sausage. Stir in the chopped herbs and taste the stuffing for seasoning. Add the chicken stock and the stale sourdough bread. Mix well to combine thoroughly. Remove the sourdough stuffing from the heat. 

A this point you can cool and refrigerate the stuffing for later. It will hold in the fridge for 2 days without and sacrifice of flavour. This works great to plan your meal in stages as holiday menu planning can be taxing and the more prepared you are the easier it will be to pull off an epic holiday feast. 

If you are stuffing the turkey you can fill the turkey with the stuffing now. My personal preference is to cook the turkey unstuffed and cook the stuffing in a separate baking dish. If using a baking dish, fill the baking dish. Cut up the remaining butter cubes and place them on top of the sourdough stuffing. Cover with a piece or parchment paper then wrap the entire dish in aluminum foil. 

Bake the sourdough stuffing for 30 minutes at 325°F/162°C. Remove the cover and cook for another 20 minutes. The bread will take on some colour and start to crisp around the edges. If you like the stuffing a bit crispy you can leave it otherwise you can stir it half way through cooking to make sure it gets an even browning. My favourite part is the crispy edges so I like to leave it at this point. 

Once the stuffing is cooked through you can serve it immediately or reserve it to be warmed up right before serving.

Stirring sourdough stuffing

This stuffing recipe is a winner for your turkey dinner! It’s a sourdough stuffing with crunchy apples, cranberries, and juicy sausage.

Sausage Apple Cranberry Sourdough Stuffing + Video

sourdough bread cubes ((1 large loaf))

cranberries

apple

shallots (finely diced)

pecans

flat leaf parsley

sage (divided)

rosemary

thyme

chardonnay wine (See Notes)

unsalted butter

chicken stock (or vegetable broth)

eggs (lightly beaten)

Preheat the oven to 350°F.  Butter a 9×13-inch casserole dish; set aside.

Place sourdough cubes in single layers across 2 baking sheets. Bake for 10-15 minutes, stirring bread occasionally, until toasted, but not browned.

Transfer toasted bread cubes into an extra-large bowl. Add cranberries and apples; set aside.

Cook sausage in a large skillet over medium heat, using a spatula to break up the meat as it cooks. Add 1 ½ tablespoons sage, and cook for another minute.

Use a large slotted spoon to transfer sausage from skillet to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra).

Add shallots to the pan. Cook until translucent, about 3 minutes. Add pecans, herbs and remaining sage, and cook for 2 minutes, stirring frequently. Pour shallot herb mixture into the bowl with bread cubes.

Add wine to the skillet and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pan. Add butter and chicken stock and bring mixture to a boil for 3 minutes, then remove from heat and pour over bread cubes in the bowl.

Add beaten eggs to the bowl. Toss gently to combine, then transfer sourdough stuffing into the prepared baking dish.

Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1510523172/evkvcjwo0pr82bwtjqhf.mp4

This stuffing recipe is a winner for your turkey dinner! It’s a sourdough stuffing with apples, cranberries, and juicy sausage.

Sausage Cranberry Apple Stuffing Recipe

My Sourdough Stuffing is a sweet and savory masterpiece! Cranberry sausage stuffing with apples will be the best thing on the table!

Take homemade stuffing to the next level with sourdough and fresh herbs! This recipe is the perfect addition to your Thanksgiving table and is vegetarian as-is.

Herby Sourdough Stuffing

bread

extra virgin olive oil

yellow onion (about 1/2 small onion)

celery (finely chopped)

carrot (finely chopped)

salt

garlic (minced)

each fresh chopped rosemary, parsley, thyme (see note

vegetable broth

black pepper

unsalted butter (melted)

Parmesan

Tear the stale sourdough bread into 1-inch cubes. Aim for 9 to 10 cups of torn bread cubes. Set aside. See note #1 is your sourdough loaf is not stale.

Preheat the oven to 350F. Lightly grease a 7x11 or similarly sized baking dish.

Heat a large skillet over medium heat. Add olive oil. Once hot, add onion, carrot, celery, and salt. Sauté until softened, about 6 to 8 minutes. Add garlic and sauté an additional 2 to 3 minutes, or until golden and aromatic.

Stir in the rosemary, parsley, thyme, and sage. Cook for another minute to bloom the herbs, stirring frequently.

Stir in the vegetable broth and pepper. Bring to a gentle simmer over medium-high heat.

Meanwhile, add stale bread to the baking dish. Drizzle with melted butter. Pour in the simmering vegetable broth mixture, stirring to combine. Sprinkle Parmesan evenly over the stuffing.

Cover with foil and bake for 30 minutes at 350F. Remove the foil and bake another 10 to 15 minutes, until the cheese is golden and bubbling. Enjoy!

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Top 4 sourdough stuffing recipes from across the web

The most viewed sourdough stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Holiday Sourdough Stuf...

Sausage Apple Cranberry Sourdough S...

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The most viewed sourdough stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine