Fall Sourdough Stuffing
Our take on a classic fall stuffing: pinenuts, cranberries, mushrooms, and fresh herbs make for the quintessential side dish on the holiday table.
Prep
Dice the Sourdough and Mix the Base
Dice the sourdough into 3/4"-1" pieces and divide into two portions: 3 cups and 4 cups. Reserve the 3 cups aside and add the remaining ingredients listed below to the bowl with the 4 cups and mix to combine.
- Sourdough(to toast)3 cups
- Sourdough(untoasted)4 cups
- Rosemary(finely chopped)1 tsp.
- Parsley Leaves(finely chopped)2 Tbsps.
- Thyme(finely chopped)1 tsp.
- Sage(finely chopped)1 tsp.
- Dried Cranberries½ cup
- Unsalted Butter(diced)2 Tbsps.
Cooking Steps
1. Toast the Pinenuts
Add the pinenuts and preheat the pan to 350°F/ 175°C (medium), and toast the nuts for about 2 minutes or until golden brown.
- Pinenuts3 Tbsps.
2. Remove the Pinenuts
Turn the heat off and transfer the pinenuts to the bowl with the untoasted bread and herbs mixture then wipe off the pot.
3. Add the Oil While Preheating the Pot and Preheat the Oven
Add the oil and preheat the pot to 435°F/ 225°C (high). While the oil comes up to temperature, preheat the oven to 400°F/ 205°C bake (no-convection) and adjust the rack to the middle.
- Extra Virgin Olive Oil2 Tbsps.
4. Add and Toast the Sourdough
Add the unseasoned sourdough to the pot and toast for 8 minutes or until the bread turns golden brown.
- Sourdough(to toast)3 cups
5. Remove the Toasted Sourdough
Turn off the heat, stir the toasted sourdough into the bowl with the untoasted bread and the other ingredients and set aside. Wipe the pot before continuing.
6. Add the Oil While Preheating the Pot
Add the oil and preheat the pot to 300°F/ 150°C (medium).
- Extra Virgin Olive Oil2 Tbsps.
7. Add and Cook the Onion and Celery
Cook the vegetables for 5 minutes or until they begin to soften.
- Yellow Onion(diced small)1 cup
- Celery Stalk(diced small)1 ¼ cups
8. Stir in the Seasoning
Stir to combine.
- Kosher Salt2 tsps.
- Black Pepper(freshly cracked)20 turns
9. Add and Cook the Mushrooms
Cook the mushrooms for 5 minutes or until they begin to brown.
- Button Mushrooms(thinly sliced)2 cups
10. Add and Cook the Garlic
Cook the garlic for 2 minutes or until it begins to toast slightly.
- Garlic Clove(finely chopped)1 tsp.
11. Add the Stock and Bring to a Simmer
Stir in the stock and cook until the liquid comes up to a gentle simmer, then turn the heat off.
- Vegetable Stock2 cups
12. Add the Stuffing Mixture
Add the stuffing mixture and stir to combine. Make sure the burner has been turned off.
13. Transfer to the Casserole Dish
14. Bake the Stuffing
Bake the stuffing for 30 minutes or until the top looks golden brown.
15. Serve as Desired
Turn off the oven and transfer the stuffing to a heat proof surface. Serve hot or save it for post turkey day sandwiches.
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