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SOURDOUGH HERB STUFFING
Active Time : 15 Minutes Total Time : 1 Hour 0 Minutes Serves : 6INGREDIENTS
- 1/4 cup extra-virgin olive oil
- 1 medium onion , chopped
- 2 stalks celery , thinly sliced
- 2 cloves garlic , finely chopped
- 3 tablespoon fresh sage , finely chopped
- 1 tablespoon fresh thyme , finely chopped
- 1 teaspoon salt
- 1/2 teaspoon Pepper
- 1 lb loaf of day-old crusty sourdough bread , cut into 1-inch cubes (about 6 cups)
- 2 1/2 to 3 1/2 cups vegetable broth
DIRECTIONS
Heat the oven to 425 degree F Spray a 2-quart baking dish with cooking spray.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and celery and cook, stirring, until softened, about 4 to 5 minutes. Add the garlic, sage, thyme, salt and pepper. Continue to cook, stirring, for 2 minutes
Place the bread in a large bowl. Add the onion mixture and 2 1/2 cups of broth. Stir to combine. Let sit for 5 minutes and stir again. Add more broth, a 1/4 cup at a time, until the bread is thoroughly moistened. Pour into the baking dish and bake, covered with foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes, until the top is browned. Let stand 10 minutes before serving
Tip: Look for a sourdough that has some heft and density. A fluffy, lightweight bread will get too soggy and will not hold up as well in the cooking process.