Sourdough Stuffing With Walnuts and Sage

1. 1

   Heat oven to 350 degrees.

2. 2

   Dice the baguette into 1-inch cubes.

3. 3

   Spread out on a sheet pan and toast in the oven for 5 to 7 minutes, until golden brown.

4. 4

   Saute onions, celery and garlic in butter until onions are soft and translucent.

5. 5

   Add walnuts, bread, sage and coat with the butter mixture.

6. 6

   Add the stock a little at a time so that the bread absorbs the liquid evenly.

7. 7

   Season with salt and pepper as desired.

8. 8

   Turn stuffing into a greased, shallow baking pan and bake at 350 for 30 minutes, uncovered.

9. 9

   Variation: To reduce fat, substitute more broth for some of the butter.

10. 10

    Have extra bread or commercially made plain stuffing cubes on hand to stretch the butter-rich recipe as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.