Sourdough Bread Stuffing with Fresh Herbs
This homemade stuffing may take a little more time to prepare, but the flavors that you get in exchange are worth every minute of preparation. The fresh thyme, sage and parsley give this stuffing a homemade taste like nothing that comes from a box.
Ingredients
- 10 cups cubed sourdough bread (1/2 inch), about 1 pound
- 3 tablespoons butter
- 2 cups finely chopped onion
- 1 cup finely chopped celery
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh Italian parsley
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup water
- 1 large egg, lightly beaten
- cooking spray
Instructions
- Preheat oven to 350 degrees.
- Arrange bread in single layers on 2 cookie sheets. Bake for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
- Melt butter in a large skillet over medium heat. Add onion and celery and cook for 11 minutes or until tender, stirring occasionally. Transfer to a large bowl.
- Add fresh herbs, pepper and bread to the vegetable mixture and toss until well combined.
- In a separate bowl, combine broth, 1 cut water and egg, stirring well. Drizzle broth mixture over bread mixture, toss.
- Spoon mixture into a 13×9 baking dish coated with cooking spray. Cover with foil. Bake at 350 degrees for 20 minutes. Uncover and cook 20 minutes or until browned.
Cooking time (duration): 1 hour
Number of servings (yield): 12
*Adopted from Cooking Light, November 2010
