Simple Sourdough Stuffing
Celebrate the holiday season with this simple sourdough stuffing. Rustic tangy sourdough tossed with herbs. Gorgeous from oven to table.See blog notes on how to make ahead.
Servings: 8
Calories: 230kcal
Ingredients
- 1 lb Sourdough Bread cut into cubes & stale - see blog notes
- 1 TBSP Butter
- 1 cup Thinly Sliced Leek one small leek
- 1 cup Small Diced Celery about 3 stalks
- 1 tsp Salt
- 1 TBSP Fresh Chopped Sage
- 1 TBSP Fresh Chopped Rosemary
- 1 TBSP Fresh Chopped Thyme
- 2 ½ cups Chicken Stock
- 2 TBSP Butter
Instructions
- Preheat your oven to 400F.
- Over medium heat, melt the butter and your leek, celery, herbs and salt and sauté until they are almost soft and fragrant. About 3 minutes.1 TBSP Butter, 1 cup Thinly Sliced Leek , 1 cup Small Diced Celery, 1 tsp Salt, 1 TBSP Fresh Chopped Sage , 1 TBSP Fresh Chopped Rosemary , 1 TBSP Fresh Chopped Thyme , 2 ½ cups Chicken Stock , 2 TBSP Butter
- In a casserole dish, add your sourdough bread cubes. Add in the butter, leek, herb mixture. Toss to combine the ingredients. Add in the chicken stock and top the stuffing with small cubes of the remaining butter.1 lb Sourdough Bread
- Bake at 400F for 20 minutes. Stir, scooping up the bottom stuffing to bring it to the top. Bake again for another 5 minutes. Top with fresh thyme.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 786mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg