Happy Thanksgiving weekend, everyone! This week we have a twist on a classic Thanksgiving staple, stuffing! You either love it or you hate it. As bread fanatics, we love any dish that allows us to eat soft and savoury cubes of bread. You may be adding a scoop to your plate this year if our stuffing is on the menu! It’s easy to put together and is full of herbs, garlic, and of course, fresh sourdough bread. We opted for our Classic Brown Hearth for this recipe but you could use seeded loaves like our Bird breads for additional texture and flavour. We use both dry and fresh herbs, but the choice is up to you!
Recipe:
+ one loaf of bread, approx. 400g (one Classic Brown Hearth)
+ 170g unsalted butter
+ 220g celery stalks
+ 200g white onion
+ 2 tsp fresh ground black pepper
+ 1 tbsp Brodflour Za’atar seasoning
+ 1/2 tbsp dried oregano
+ 1 1/2 tbsp fresh rosemary
+ 1 tbsp fresh sage
+ 1 tsp Aleppo flakes
+ 420g low sodium roasted garlic chicken stock (or stock of your choice)
+ 2 eggs
+ salt to taste throughout cooking
Method:
- Pre-heat your oven to 350F.
- Cut your loaf of bread into cubes or simply tear it into big bite-sized pieces. Toast the bread in the oven at 350F for 5-10 mins to dry it out if the loaf is fresh. Transfer cubed bread to a large bowl.
- Cut your celery stalks and white onion into bite-sized pieces. Melt butter in a medium sized pan and add in your chopped veggies.
- Stir veggies into the butter on medium-low heat. Slowly start to add in your herbs, stirring after each addition. Taste and add salt as needed, at least 2 pinches will be necessary at this point.
- Once the veggies have softened and are tender when pierced with a fork, remove the pan from the heat and transfer your veggies and butter to the bowl with the cubed bread.
- Add in 220g of your roasted garlic chicken stock to the bread/vegetable mixture and toss to combine. Taste a cube of bread and add salt as needed. We called for low sodium stock so you can control the salt level yourself. (You can buy flavoured stocks at the grocery story or you can make your own at home. If you have regular chicken stock, simply add in 3-6 cloves of roasted garlic to achieve that sweet and earthy garlic flavour).
- In a separate bowl, whisk together 2 eggs and the remaining 200g of your garlic stock.
- Prepare your baking pan by spraying it with a neutral cooking oil or greasing it with butter. We recommend a 9×9 for a deeper, pudding like stuffing, or a 9 x 13 for a crisper, lighter stuffing.
- Add your stock/egg mixture to your cubed bread bowl and toss well to combine. Allow the bread enough time to really soak up all the liquid.
- Transfer the mixture to your baking pan and cover the stuffing with foil.
- Bake the stuffing for 40 minutes. After baking, the internal temperature should be at least 71C on an instant read thermometer.
- After the first 40 minutes, remove the foil and bake for an additional 35-40 minutes to crisp up the top of the stuffing.
- Once the stuffing is done cooking, let it sit for 15 minutes before serving. We topped ours with our Sourdough Croutons for an extra crunch. Enjoy, and Happy Thanksgiving!
