Makes 6 servings
1 sourdough boule or loaf
3 celery stalks, trimmed
1 carrot, peeled
1 yellow onion
2 Tablespoons olive oil
1 Tablespoon fresh sage, finely chopped
1 Tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
3 cups vegetable stock
A classic Thanksgiving dish, stuffing, also sometimes referred to as dressing, is a hearty bread-based side that compliments many of the flavors on the table. This recipe utilizes sourdough, an easier to digest bread, and plenty of herbs.
1. On a sheet pan, rip sourdough into small pieces and lay out to let dry, preferably overnight. Alternatively, let bake at 300℉ for 30 minutes or until each piece is dry and crusty to the touch. The goal is for the bread to be dry enough to soak up plenty of the vegetable stock.
2. Preheat the oven to 375ºF. Dice celery, carrots, and onion into fine, quarter-inch pieces. In a large saucepan, add olive oil and chopped veggies. Saute over medium heat for 8–10 minutes or until vegetables are lightly browned.
3. Add chopped herbs, salt, and pepper. Stir to combine and cook for 2 minutes, or until herbs are aromatic.
4. Add vegetable stock and turn heat up to bring to a simmer. Let simmer for 5 minutes before taking off the heat.
5. In an 11 x 7 inch baking dish, add dried bread and pour vegetable mixture over top. Stir, making sure to coak all pieces of the bread with liquid. There should be little to no standing liquid in the bottom of the baking dish.
6. Bake for 45 minutes, stirring once halfway through, until the tops of the bread pieces are browned. Serve with gravy or cranberry sauce and enjoy!
1 hour and 30 minutes