Happy Thanksgiving everyone! I love this time of year where I get to eat as much as I want for one day. Well… more like a whole week afterwards as well! If you missed what Dani Jace had to say, just click and pop back.
Today we are asked: For the US Thanksgiving we’re doing a recipe swap. Give us your best, most favorite yummy. Share the love!
My family and I have so many recipes that we make. Many of them have been handed down from my great grandparents. This Thursday we are hosting Thanksgiving in our new house! There will be 15 of us, wow!
We are going to make:
butterflied turkey, brussel sprouts, sourdough stuffing, gravy, cranberries, garlic mashed potatoes, sweet potatoes, baked brie, green bean casserole, rolls, apple pie from scratch, pumpkin pie from scratch. YUMMMMM!!
I can’t wait! Today I will share with you the wonderful delicious sourdough stuffing recipe!
Ingredients:
1 loaf sourdough bread cut into 1/2 inch cubes with crust intact (about 10 cups)
3/4 cups unsalted butter
2 large yellow onions finely chopped
1 1/2 cups finely chopped celery including some leafy tops
2 large granny smith apples halved, cored and diced
2 Tablespoons chopped fresh sage or 1 tsp dried sage
1 teaspoon dried thyme
1/2 teaspoon freshly grated nutmeg
salt
1/2 teaspoon ground pepper
1/3 cup minced fresh flat leaf parsley
3 large eggs, lightly beaten
2 1/2 cups chicken stock or reduced sodium chicken broth
How To:
preheat the oven to 250F. Spread the bread cubes on 2 rimmed baking sheets and dry in the oven for 40 minutes. Remove from the oven and set aside. Raise the oven temp to 375F.
In large frying pan over medium heat, melt 3 tablespoons of butter. Add the onions and celery and saute until soft, about 10 minutes. Transfer to a large bowl. In the same frying pan, melt 2 Tablespoons of the butter, add the apples, and saute until glazed, about 5 minutes. Transfer to the bowl holding the onion-celery mixture. Add the sage, thyme, nutmeg, salt to taste, and the pepper and mix well. Again in the same frying pan, melt the remaining butter, add the bread cubes and parsely, and toss to coat. Transfer to the bowl. In another bowl, combine the eggs and stock and whisk until blended. Pour the stock mixture over the bread mixture and toss gently.
Transfer the stuffing to a lightly buttered 4qt baking dish, cover tightly with aluminum foil, and bake for 30 minutes. Uncover and continue to bake until the stuffing is hot throughout and lightly browned on top. 20-30 min longer. Serve hot! Serves 8-10.
This is such a yummy recipe and I am happy to share it with you all! I can’t wait to see what Leslie Hachtel has to share with us! Continue on the hop, until next time and gobble gobble!
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