Traditional Sour Dough Stuffing

Note/Suggestion: This recipe serves a crowd, you can reduce it down to the size you need. Also, at your local grocer this time of year, they have the onions, carrots and celery already chopped and ready to go. Just add the garlic and herbs of your choice and stuffing is a snap. That is what I will be doing.

Ingredients:

  • 3 Tbsp. butter
  • 3 large white onions, chopped
  • 6 carrots, peeled and chopped
  • 6 stalks of celery, chopped
  • 3 cloves of garlic, minced
  • 6 large sage leaves, minced
  • 2 loaves of sliced sourdough bread, cut into cubes, crust on.
  • Turkey stock, about 2 cups

Directions:

  1. In a large sauté pan, melt the butter and sauté the vegetables and herbs until softened and fragrant. Put into a bowl with the cubed bread and mix well. Season with salt and pepper to taste.
  2. Put the stuffing mixture into a baking/serving dish and moisten with the turkey stock. It should be a bit soggy, but not soupy. Bake in an oven set to 400 degrees for about 30-45 minutes. Watch for burning, depending on the depth of your baking dish.
  3. If you are planning on stuffing your turkey, combine he bread and vegetables in a bowl, them put the bowl in the refrigerator to cool. The trick with stuffing the turkey is that the turkey and the stuffing should be the same temperature before stuffing the bird. Never put hot stuffing in a cold bird or a cold stuffing in a hot bird.