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Stuffing


I’m here today to start a petition that stuffing should not only be reserved for Holiday meals, but should be eaten at every possible opportunity. It’s that good. The recipe I have here for you today is one I’ve adapted from my Mother-In-Law. She gave me this recipe years ago and let me tell ya- the people DEMAND it. Let’s dive right in.


Ingredients


  • Sourdough Loaf

  • Onions

  • Garlic

  • Apples

  • Parsley

  • Sage

  • Rosemary

  • Thyme

  • Butter

  • Olive Oil

  • Salt

  • Drippings


Directions


You'll notice I'm not including any amounts for the ingredients here because it's really all to taste and depends on how much you want. Know this- you cannot put too much or too little of anything in your stuffing- that's a fact.


The night before your dinner, rip your sourdough into small bite-sized pieces and leave it on the counter overnight, uncovered. You want your bread to be just a little stale the next morning. I also rip my bread instead of cut it because the uneven pieces will get nice and crispy in the oven. Yum!


Okay so it’s the next day and it’s time to get the rest of your stuffing together. Finely chop all of your fresh herbs, grate or finely chop your garlic, dice your onion and peel, core and dice your apple. Add them all to the bread and give it a mix with your hands.


Next, I like to melt some butter and then drizzle it all over your stuffing. Now is when you can add your olive oil and salt as well. Give another good mix so everything is evenly coated and distributed.


The last piece of any good stuffing puzzle is to add a small amount of drippings, if you’ve made a turkey or chicken. Not too much, you don’t want to soak your bread, you just want the flavours of your main attraction to also be in the stuffing. If you’re not making this as a holiday side, you can also add a small amount of stock or wine if you don’t have drippings. Give it another good mix and it’s ready for baking!


Add your stuffing to a baking dish and bake at 400℉ until nice and crispy! The timing will depend on how much stuffing you have so just keep an eye out. I like to give it a mix a few times so that all of the pieces of bread have a chance to get a little bit crispy.


That’s stuffing!


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