Sourdough Bread Stuffing
Take your traditional bread stuffing to the next level by making it with your favourite sourdough bread. This little change adds such great flavour that you might want to double the recipe! Everyone is guaranteed to go back for seconds!
- 1 loaf sourdough bread
- 1 tablespoon olive oil
- 1/4 cup butter
- 3 stalks celery finely chopped
- 2 carrots peeled and finely chopped
- 1 yellow onion finely chopped
- 3 tablespoons fresh sage finely chopped
- 1/2 cup fresh parsley chopped finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups chicken stock
- Preheat the oven to 350 degrees F. Tear the bread into large 1-inch chunks and place it on a baking tray in a single layer. Bake the bread in the oven for 5 minutes to dry out the bread. You can also leave the bread out overnight to dry it out.
- While the bread is baking, preheat a large skillet over medium heat. Add the olive oil and butter. Once hot, add the celery, carrots, onion, salt and pepper and saute until the vegetables have softened, but have not browned. This should take 5-7 minutes.
- Next, add the sage, parsley, and thyme to the vegetables and mix everything together to combine. Cook for 1 minute, then remove from the heat.
- Lay 1/2 of the dried bread into the bottom of a 9×12 inch baking dish and top with 1/2 the vegetable mixture. Add the remaining bread on top in a single layer, followed by the remaining vegetables.
- Pour the chicken stock evenly over the bread stuffing, ensuring all the bread is coated.
- Cover the baking dish with aluminum foil and bake in the oven for 1 hour. Once the hour has elapsed, remove the aluminum foil from the baking dish and continue to bake for an additional 15 minutes so that the top gets nice and golden brown.
- Remove the stuffing from the oven and let cool for 10 minutes before serving. Enjoy!
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