- LS
Sourdough Bread Stuffing
Make a wonderful Sourdough Bread Stuffing, perfect as a side dish for a holiday meal and is made with a rustic sourdough bread loaf.
Ingredients
Instructions
- Step 1
Preheat the oven to 350°F.
- Step 2
Spray a 2-quart baking dish with nonstick cooking spray or rub with softened butter.
- Step 3
Cut the sourdough loaf into 3/4" chunks. Toss the bread onto 1 or 2 large sheet pans in a single layer and toast in the oven for 15 minutes.
- Step 4
While the bread toasts, add the butter and olive oil to a large 12" skillet and melt over medium heat.
- Step 5
Add the onion and celery along with a pinch of salt and cook until the onions are translucent and tender for about 6 minutes.
- Step 6
Add in the garlic and fresh herbs and cook another minute, then remove from heat.
- Step 7
In a medium bowl, whisk together the chicken stock and egg.
- Step 8
Put the toasted bread in a large mixing bowl.
- Step 9
Add in the onion and herb mixture, chicken stock mixture, salt, and pepper.
- Step 10
Mix well until all the liquid is absorbed in the bread.
- Step 11
Transfer to a prepared baking dish, press the bread FIRMLY into the pan.
- Step 12
Sprinkle with additional herbs if desired.
- Step 13
Bake for 45-50 minutes, if it is browning too quickly, you can tent it loosely with foil.
- Step 14
Serve.
Tips & Tricks
Per serving
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