Ham-and-Cheddar Sourdough Stuffing Recipe

Name: Ham-and-Cheddar Sourdough Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sourdough bread, sliced 3/4 inch thick; 4 tablespoons unsalted butter, plus more for greasing the pan; 1/4 cup extra-virgin olive oil; 1 onion, thinly sliced; 4 inner celery ribs, thinly sliced; 3 small leeks (1 pound), white and light green parts only, thinly sliced; Salt and freshly ground pepper; 1 1/4 pounds roasted ham, sliced 1/2 inch thick and cut into 1/2-inch cubes; 1 tablespoon chopped sage; 1 tablespoon chopped thyme; 1/2 pound extra-sharp cheddar cheese, coarsely shredded; 3 1/2 cups turkey stock

Servings: persons

1 1/2 pounds sourdough bread, sliced 3/4 inch thick
4 tablespoons unsalted butter, plus more for greasing the pan
1/4 cup extra-virgin olive oil
1 onion, thinly sliced
4 inner celery ribs, thinly sliced
3 small leeks (1 pound), white and light green parts only, thinly sliced
Salt and freshly ground pepper
1 1/4 pounds roasted ham, sliced 1/2 inch thick and cut into 1/2-inch cubes
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 pound extra-sharp cheddar cheese, coarsely shredded
3 1/2 cups turkey stock

1
Toast the bread in a toaster oven until golden.
2
Cut into 1 1/2-inch pieces and transfer to a large bowl.
3
In a large, deep skillet, melt the 4 tablespoons of butter in the olive oil.
4
Add the onion, celery and leeks and season with salt and pepper.
5
Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
6
Stir in the ham, sage and thyme.
7
Add the mixture to the pieces of toast along with the cheese and toss well.
8
Add the stock, season with salt and pepper and stir until the stock is absorbed.
9
Light a gas grill and set the burners to moderate (about 375).
10
Stack three 9-by-12-by-3-inch disposable foil pans and butter the inside of the top one.
11
Spoon the stuffing into the pan.
12
Cover with foil and grill with the lid closed for 30 minutes.
13
Remove the foil and continue to grill with the lid closed for 45 minutes, until the stuffing is sizzling around the edge and the top is very crisp.
14
Alternatively, bake the stuffing in the oven in a 9-by-13-inch glass or ceramic baking dish.
15
Serve hot.

1119

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds sourdough bread, sliced 3/4 inch thick, 4 tablespoons unsalted butter, plus more for greasing the pan, 1/4 cup extra-virgin olive oil, 1 onion, thinly sliced, and more.

Yes, Ham-and-Cheddar Sourdough Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham-and-Cheddar Sourdough Stuffing

How did you like this recipe?

Frequently Asked Questions