Sourdough Stuffing Recipe

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Stale sourdough bread Yellow onion & celery Fresh parsley Thyme Rosemary Sage Ground pepper Butter and olive oil Chicken broth

Ingredients

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Use a large pot to sauté the onion and celery in olive oil. When the onion and celery are close to soft, add the fresh herbs and stir til soft.

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Add the black pepper and any dried herbs. Add the stick of butter. Stir gently until the butter is melted.

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Add the chicken broth and stir until warm. Remove the pot from heat and add your bread cubes to the stock mixture. Stir well.

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Transfer the stuffing to a casserole dish. Spread the sourdough stuffing mixture evenly in the dish. Bake uncovered for 25 minutes at 350 F.

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Remove from the oven and stir to bring the wet bread pieces on the bottom, up to the top. Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour.

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