What’s your favorite dish on your Thanksgiving menu? For my husband, it would be the stuffing! And he would say this Sourdough Stuffing is THE BEST! If you’ve never made stuffing before, we will walk you through the process. We hope you will try it and will savor the flavor of freshly made stuffing!
Begin by cutting the bread into small cubes.
Toast cubes in the oven.
Saute celery and onions in butter. Now the aroma in your kitchen is beginning to smell wonderful!
Pour broth mixture over toasted cubes. Stir and place in buttered baking dish ready for the oven.
2-1 lb. loaves sourdough bread, cubed
1-1 lb. loaf rye bread, cubed
1/4 cup butter
2 cups chopped celery, with leaves
3 cups chopped onions
2 tablespoons plus 1 teaspoon poultry seasoning (page 127)
2-1/2 teaspoons salt
4 cups broth
1 cup melted butter, divided
1 teaspoon parsley
Preheat oven to 350o F. Place bread cubes on baking sheets and toast in oven 10 minutes until crisp and brown. Transfer to a large mixing bowl.
In a large skillet, sauté vegetables in 1/4 cup butter 5 to 10 minutes until soft. Add seasonings, chicken broth and remaining butter.
Pour the chicken broth mixture over the bread cubes and toss to combine. Pour mixture into a greased baking dish and sprinkle with parsley. Cover and bake 30 minutes. Remove cover and continue baking 10 to 20 minutes or until the top is golden brown.
Makes 12 to 14 servings