Tasty stuffing isn’t just for Thanksgiving anymore! Try my quick & easy recipe that features tangy sourdough bread, savory veggies, and zesty sage. It bakes tender on the inside and delightfully crunchy on the outside. You may never buy salty boxed stuffing mix again! Smart Recipes, American Recipes, Chicken,Vegetables,Other Recipes, Recipes Chicken,Vegetables,Other American Sourdough Stuffing Sourdough Stuffing Recipe | CHEFBear.net PT2H20M Serves 8 1 Pound Sourdough Bread 3/4 Cup Butter 2 Medium Celery Stalks 2 Medium Onions 1 1/2 Teaspoons Kosher Salt 1/2 Teaspoon Freshly Ground Black Pepper 1 Small Bunch Fresh Sage 3 Cups Chicken Stock 3 Large Eggs Preheat to 300 degrees. Coat a casserole dish with cooking spray and set aside. Arrange bread cubes on 2 sheet pans and bake until lightly toasted, about 30-40 minutes. Transfer to a large bowl and set aside. Increase oven to 375 degrees. Meanwhile, in a large skillet over medium-high heat, heat butter and saute celery, onions, salt & pepper until softened, about 10-12 minutes. Stir in sage. Add veggie mixture to bread and stir well to combine. In a medium bowl, beat eggs lightly and stir in stock. Pour egg mixture into bread mixture and toss well. Let mixture set until all liquid is absorbed, occasionally stirring, about 10 minutes. Transfer stuffing to prepared dish and cover with a sheet of aluminum foil. Bake until heated through, about 30-35 minutes. Remove foil, place dish on top rack, and bake until top of dressing is crisp and golden brown, about 30-40 minutes.

Sourdough Stuffing

Sourdough Stuffing Recipe


Tasty stuffing isn’t just for Thanksgiving anymore! Try my quick & easy recipe that features tangy sourdough bread, savory veggies, and zesty sage. It bakes tender on the inside and delightfully crunchy on the outside. You may never buy salty boxed stuffing mix again!

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Recipe Information

Flavor Profile

American

Protein

Chicken,Vegetables,Other

Category

Side Dishes

Serves

8

Total Time

2 Hours 20 Minutes

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Ingredients

      • 1 Pound Sourdough Bread (Cubed)
      • 3/4 Cup Butter
      • 2 Medium Celery Stalks
      • 2 Medium Onions (Chopped)
      • 1 1/2 Teaspoons Kosher Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper
      • 1 Small Bunch Fresh Sage (Chopped)
      • 3 Cups Chicken Stock
      • 3 Large Eggs (Lightly Beaten)

Directions

  1. Preheat to 300 degrees. Coat a casserole dish with cooking spray and set aside.
  2. Arrange bread cubes on 2 sheet pans and bake until lightly toasted, about 30-40 minutes. Transfer to a large bowl and set aside. Increase oven to 375 degrees.
  3. Meanwhile, in a large skillet over medium-high heat, heat butter and saute celery, onions, salt & pepper until softened, about 10-12 minutes. Stir in sage. Add veggie mixture to bread and stir well to combine.
  4. In a medium bowl, beat eggs lightly and stir in stock. Pour egg mixture into bread mixture and toss well. Let mixture set until all liquid is absorbed, occasionally stirring, about 10 minutes.
  5. Transfer stuffing to prepared dish and cover with a sheet of aluminum foil. Bake until heated through, about 30-35 minutes. Remove foil, place dish on top rack, and bake until top of dressing is crisp and golden brown, about 30-40 minutes.



Nutrition & Cost Facts

Calories

383 kcal

Carbs

37 g

Fat

20 g

Protein

11 g

Cost Per Serving

$1.20

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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