Sourdough Stuffing

Tired of boxed stuffing? Give this sourdough stuffing a try next time. It’s delicious and so much healthier than anything from a box. It is sure to impress at your Thanksgiving dinner. Plus it’s a great way to use up any stale bread you may have forgotten in the pantry.

The Best Part!

On Thanksgiving each year, my mom would take us to the church to serve a meal to anybody without someplace to go whether they be elderly, homeless, or just lonely. The little kids always bussed tables and talked to the people eating. But once I got old enough, I was put on the dessert table with my mom. I was in charge of the whipped cream. After a couple hours of serving, it was our turn to eat. I went down the line and always asked for extra stuffing because it was the best part! The man working it eventually came to know that I liked the stuffing best. He would always give me a heaping spoonful.

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Why Sourdough?

Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet. 

Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.

Sourdough Stuffing Recipe

Ingredients

1 loaf of artisan sourdough bread

1 ¼  cup butter

2 cups chicken broth

2 eggs

1 tablespoon minced onion

½ teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon thyme

½ teaspoon sage

½ teaspoon parsley

½ teaspoon rosemary

Salt & pepper to taste (I added 1 ½ teaspoons of salt and a shake of pepper)

Instructions

1.  Before you begin, you will need to bake a loaf of sourdough bread. You can substitute it for a stale loaf of sourdough sandwich bread or even store bought sourdough bread if you wish. Then you need to cut the bread into 1 inch cubes. 
2. Next put ½  cup of butter in a 9×13 baking dish and let it melt in the oven at 350 degrees. 
3. Once the butter is melted, toss the bread cubes in the butter until they are fully coated. Then put the bread and butter back in the oven for 20 minutes. Pull it out to stir occasionally so it toasts instead of burns. 
4. While that bakes you are going to melt ¼ cup butter. Then you will mix it with 2 cups of chicken broth and 2 eggs. Whisk it together really well. Then add in the seasonings. Be sure to whisk it all together. 
5. Then pull the bread out of the oven and pour the herb mixture over the top. Let it sit for 10-15 minutes to soak up all of the eggs and broth. 
6. Finally, bake the sourdough stuffing for 25-30 minutes or until golden brown. 

Serving Sourdough Stuffing

Of course this sourdough stuffing goes well with turkey, mashed potatoes, green beans, and cranberry sauce on Thanksgiving Day.

You could serve it up again with the Christmas ham and sweet potatoes.

My favorite way to use the leftovers is for egg muffins! Take the leftovers and press them into a muffin tin. Then crack an egg and top with some cheese. They are the best breakfast in my opinion.

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