Day-old sourdough dried overnight, sautéed with celery, onion, sage, and thyme, bound with eggs and chicken stock. Baked in a buttered dish so the top is crispy and the inside is custardy.

Thanksgiving Stuffing

Stephanie Sharpe

@steph

3 months ago

Day-old sourdough dried overnight, sautéed with celery, onion, sage, and thyme, bound with eggs and chicken stock. Baked in a buttered dish so the top is crispy and the inside is custardy.

Recipe

Ingredients

·1 loaf sourdough bread dried overnight and cubed

·1 large onion diced, 5 celery stalks diced

·4 tbsp butter

·4 cloves garlic

·1/4 cup fresh sage chopped

·1/4 cup fresh thyme

·3 eggs beaten

·2-3 cups chicken broth

·Salt and pepper

Instructions

1.Sauté onion, celery, and garlic in butter until soft.

2.Add fresh herbs, cook 2 more minutes.

3.Combine vegetables with dried bread cubes.

4.Whisk eggs with broth and pour over bread.

5.Mix until bread is saturated but not soupy.

6.Bake at 375°F covered 30 minutes, uncovered 20-25 minutes until top is golden.

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