Randa nutrition
Learn how to make this easy sourdough stuffing recipe — a favorite for Thanksgiving and Christmas. This stuffing recipe uses sourdough bread as the base, and then adds some herbs and spices to create a moist and flavorful turkey dinner side dish.
Preheat to 300ºF. Chop the sourdough into cubes. On a sheet pan, lay out the bread cubes and drizzle the olive oil over top. Sprinkle the seasongs over and stir. Bake for 30-40 minutes. Shake and stir often.
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Preheat oven to 350ºF. Spray a 9×13 with cooking spray. Over medium heat, cook the sausage until almost done. Remove and add to the bowl.
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Add butter to the pan, melt, and add the onion and celery. Stir until translucent starting to brown. Add the garlic, some of the fresh rosemary, fresh thyme, fresh sage, and stir for another 2-3 minutes.
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Add the onions and celery to the sausage and the sourdough, melted butter, ground sage, the sprigs of rosemary, sage, and thyme. Stir.
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Slowly add the 2 cups of chicken broth. Assess the stuffing mix. Add more broth if needed. You don't want it swimming with a pool of liquid, or have it too soggy.
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Wrap the dish with aluminum foil and bake for 30 minutes. Remove the foil, stir it, and bake uncovered for another 15-20. If it looks a little dry at the 30-minute mark, add a bit more broth and stir.
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