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Sourdough Bread Stuffing

November 25, 2013

I’ve eaten plenty of stuffing over the years, but I don’t think I’d ever made it before. When I was deciding on recipes for an early Thanksgiving dinner with my in-laws, I decided to wing it and try a new recipe rather than asking my mom or in-laws for their recipes.

Sourdough stuffing

And, sigh of relief, this recipe was a big hit. The sourdough bread adds a nice tang, the onions, celery, sage, and thyme add what I consider to be the classic stuffing flavors, and the mushrooms are a welcome addition to the other elements. And just like that, I have a go-to recipe the next time I need to make stuffing.

Recipe notes

  • The recipe for Sourdough Bread Stuffing is here on the Food Network’s website.
  • To get a jump on things, I cubed and toasted the bread and chopped the vegetables the night before. With the prep done, it was easy to finish and bake the stuffing after I put the turkey in the oven.
  • I cut way back on the butter. The recipe calls for 8 Tablespoons of butter, which sounded excessive to me. Instead, I sauteed the mushrooms in a little olive oil, then added 2 Tablespoons of butter with the onions and celery, and 1 Tablespoon of butter with the sage. I can’t compare my version to the full-butter version, but I thought it was plenty tasty with only 3 Tablespoons of butter.
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One comment

  1. I have no idea how the above comment ended up here and not in your email. I’m so clueless about things like that. Anyway, isn’t it funny that we both discovered the same stuffing recipe? It’s so good I always make extra for leftovers.



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