Herby Sourdough Stuffing
Ingredients
The bread
-
1
loaf
stale sourdough bread
The vegetables
-
½
cup
finely chopped yellow onion
-
2
stalks
celery
-
1
large
carrot
-
3
cloves
garlic
The broth and seasonings
-
1½
cups
vegetable broth
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
The herbs
-
1
tablespoon
fresh chopped rosemary
-
1
tablespoon
fresh chopped parsley
-
1
tablespoon
fresh chopped thyme
-
2
teaspoons
fresh chopped sage
The fats and cheese
-
2
tablespoons
extra virgin olive oil
-
3
tablespoons
unsalted butter
-
½
cup
shredded Parmesan
Instructions
- Tear the stale sourdough bread into 1-inch cubes and set aside.
- Preheat the oven to 350°F and lightly grease a baking dish.
- In a skillet, heat olive oil and sauté onion, carrot, celery, and salt until softened.
- Add garlic and sauté until golden and aromatic.
- Stir in fresh herbs and cook for another minute.
- Add vegetable broth and pepper, bringing to a gentle simmer.
- Combine the torn bread with the vegetable mixture in the baking dish and drizzle with melted butter.
- Sprinkle Parmesan over the stuffing and cover with foil.
- Bake for 30 minutes, then remove foil and bake for another 10 to 15 minutes until golden.
Nutrition Facts (estimated)
Servings
8 servings
Calories
150
Total fat
6g
Total carbohydrates
19g
Total protein
6g
Sodium
580mg
Cholesterol
4mg
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