Lindsey Hargett shares her recipe for sourdough stuffing that will elevate your feast in a sophisticated way.
● 10 cups sourdough bread, chopped and dried **
● ¾ cup (1 ½ sticks) unsalted butter
● 2 large yellow onions, chopped
● 5 celery stalks, chopped
● ½ cup flat leaf (Italian) parsley, chopped
● 2 tablespoons fresh sage, chopped
● 1 tablespoon fresh rosemary, chopped
● 1 tablespoon fresh thyme, chopped
● 2 teaspoons kosher salt
● 1 teaspoon freshly ground black pepper
● 2½ cups chicken broth
● 2 eggs
1. Preheat the oven to 350 degrees. Spray a 9×13” pan with cooking spray.
2. Place bread into a large mixing bowl.
3. Melt butter in a large skillet, then add in the onions and celery. Sprinkle with salt, then saute over medium heat until soft and translucent, about 10-15 minutes. Add to the bowl with the bread. Add the fresh herbs and black pepper then toss gently. Let this mixture cool slightly.
4. Whisk together the broth and eggs and add to the bread mixture, tossing gently to combine.
5. Pour into the prepared pan, cover with foil and bake for 40-45 minutes.
6. Remove foil and bake until golden and crispy on top, 5-10 additional minutes.
**To dry bread, chop into 1” pieces, then bake at 275 degrees for 40-45 minutes, stirring halfway through, until bread is dry and crunchy.