Sourdough Stuffing With Apples And Ham Recipe

Name: Sourdough Stuffing With Apples And Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) loaf sourdough bread, cut into 1/2-inch cubes (about ½ cups); 2 tablespoons butter; 2 cups vertically sliced red onion; 2 cups thinly sliced celery; 2 cups chopped 33%-less-sodium ham (about 10 ounces); 2 cups diced peeled Braeburn apple; 1/2 teaspoon dried thyme; 1/2 teaspoon poultry seasoning; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth; Cooking spray

Servings: persons

1 (1-pound) loaf sourdough bread, cut into 1/2-inch cubes (about ½ cups)
2 tablespoons butter
2 cups vertically sliced red onion
2 cups thinly sliced celery
2 cups chopped 33%-less-sodium ham (about 10 ounces)
2 cups diced peeled Braeburn apple
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
Cooking spray

1
Preheat oven to 350u00b0.
2
Arrange the bread cubes in single layers on 2 baking sheets. Bake at 350u00b0 for 18 minutes or until toasted. Remove from oven.
3
Increase oven temperature to 375u00b0.
4
Melt butter in a large nonstick skillet over medium-high heat. Add onion and celery; saute 4 minutes or until tender. Add ham and next 5 ingredients (ham through salt); saute 2 minutes.
5
Combine onion mixture and bread, tossing gently to combine. Add broth; toss gently to coat. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6
Cover and bake at 375u00b0 for 10 minutes. Uncover and bake an additional 35 minutes or until golden brown.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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-pound) loaf sourdough bread, cut into 1/2-inch cubes (about ½ cups), 2 tablespoons butter, 2 cups vertically sliced red onion, 2 cups thinly sliced celery, and more.

Yes, Sourdough Stuffing With Apples And Ham 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.

That's it — enjoy your meal!

Sourdough Stuffing With Apples And Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions