Sourdough Stuffing With Walnuts and Sage |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I haven't tried this, I found it VERY randomly while trying to type an English draft due the NEXT day. I think I like this site too much!! Anyway it's from an old edition of the Cincinnati Post online (12/18/02), in an article about holiday food. It sounds AMAZING, and I have trouble finding yummy stuffing recipes that don't have fruit in them (can't stand the sweet/savory combo). Anyway here it is so I don't lose it, maybe someone will review it before the next holiday season when I'm likely to get to it! Ingredients:
1 day-old sourdough baguette |
1 medium onion, diced |
3 stalks celery, sliced |
2 cloves garlic, minced |
10 fresh sage leaves, chopped |
3/4 cup toasted chopped walnuts |
2 cups chicken stock or 2 cups turkey broth |
1 cup butter |
salt and pepper |
Directions:
1. Heat oven to 350 degrees.
2. Dice the baguette into 1-inch cubes.
3. Spread out on a sheet pan and toast in the oven for 5 to 7 minutes, until golden brown.
4. Saute onions, celery and garlic in butter until onions are soft and translucent.
5. Add walnuts, bread, sage and coat with the butter mixture.
6. Add the stock a little at a time so that the bread absorbs the liquid evenly.
7. Season with salt and pepper as desired.
8. Turn stuffing into a greased, shallow baking pan and bake at 350 for 30 minutes, uncovered.
9. Variation: To reduce fat, substitute more broth for some of the butter.
10. Have extra bread or commercially made plain stuffing cubes on hand to stretch the butter-rich recipe as desired.
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