Sourdough And Sage Stuffing Recipe

Name: Sourdough And Sage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 round sourdough bread small, 1 pound; 1/2 cup unsalted butter plus more for the pan; 2 stalks celery chopped; 2 onions medium, chopped; kosher salt; 1 tablespoon chopped fresh sage; 3 cups low sodium chicken broth; 3 large eggs lightly beaten; 4 slices thick-cut bacon cooked and chopped; 1/2 cup roasted pecans coarsely chopped; 1 tablespoon fresh thyme leaves

Servings: persons

1 round sourdough bread small, 1 pound
1/2 cup unsalted butter plus more for the pan
2 stalks celery chopped
2 onions medium, chopped
kosher salt
1 tablespoon chopped fresh sage
3 cups low sodium chicken broth
3 large eggs lightly beaten
4 slices thick-cut bacon cooked and chopped
1/2 cup roasted pecans coarsely chopped
1 tablespoon fresh thyme leaves

1
Heat oven to 300u00b0 F. Spread the bread in a single layer on 2 rimmed baking sheets. Bake, tossing once, until dry, 30 to 40 minutes; transfer to a large bowl. Increase oven temperature to 375u00b0 F.
2
Meanwhile, melt the butter in a large skillet over medium heat. Add the celery, onions, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Stir in the sage. Transfer to the bowl with the bread. Mix in bacon, pecans, and thyme.
3
Combine 2 1/2 cups of the broth and the eggs in a medium bowl. Add to the bowl with the bread and vegetables. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes. (Add up to 1/2 cup more broth if needed; the stuffing should feel moist but not have any standing liquid in the bottom of the bowl.)
4
Transfer the stuffing to a buttered 8-inch square baking dish. Cover with foil. Bake until heated through, 30 to 35 minutes. Uncover and bake on the top rack until the top is browned and crisp, 30 to 40 minutes more.

896

kcal

Calories

Fat

Carbs

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.

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

You need 11 ingredients. The key ingredients include: 1 round sourdough bread small, 1 pound, 1/2 cup unsalted butter plus more for the pan, 2 stalks celery chopped, 2 onions medium, chopped, and more.

Yes, Sourdough And Sage Stuffing falls under the Soups & Stews 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.

Sourdough And Sage Stuffing

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