Sourdough Bread Stuffing
"Recipe courtesy Dave Lieberman of Food Network."
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 lb loaf sourdough bread
- 8 tablespoons butter
- 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions (optional)
- salt & freshly ground black pepper
- 2 -4 stalks celery & leaves, halved lengthwise and sliced
- 1 medium onion, chopped
- 10 sprigs fresh thyme, leaves stripped from the stems
- 10 -12 fresh sage leaves, chopped
- 3 1⁄2 cups low sodium chicken broth
- 3 tablespoons chopped Italian parsley
directions
- 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 optional 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.
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Reviews
-
Made by my niece for Thanksgiving 2012. She added some carrots and ripe bell pepper to it and all the the veggies made it a more healthful side dish, which is good because I couldn't stop eating it!
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
