Simple Sourdough Stuffing

Ingredients

• 454 grams (1 pound, 16 ounces) sourdough bread, homemade or store-bought
• 130 grams (1 cup) yellow onion, finely diced
• 230 grams (4-5 stalks) celery, finely diced
• 80 grams (1 medium) carrots, grated
• 15 grams (4-5 cloves) garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup fresh sage, chopped
• 170 grams (3/4 cup) unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 360-480 grams (1 1/2 -2 cups) chicken broth or chicken stock

Instructions

1. 1

   With a sharp serrated knife cut the sourdough...: With a sharp serrated knife cut the sourdough bread (454 grams) in ½ inch (1 ¼ cm) cubes. Try not to smash the bread too much as you cut.

2. 2

   Spread the cubes onto a baking sheet to...: Spread the cubes onto a baking sheet to dry out. You can leave them on your counter for 2-3 days or bake them in your oven at 200°F/ 93°C for 1-2 hours to dry out. Toss them about halfway through.

3. 3

   Preheat the oven to 350°F/ 175°C.

4. 4

   P?repare a 9 x 13 inch (23 x...: P?repare a 9 x 13 inch (23 x 33 cm) baking dish by spraying with non-stick oil.

5. 5

   Finely dice the onion (130 grams/ 1 cup)...: Finely dice the onion (130 grams/ 1 cup) and celery (230 grams/ 4-5 stalks). Grate the carrot (70 grams/ 1 medium) and squeeze it out tightly using a paper towel. Mince the garlic (15 grams/ 4-5 cloves). Chop the parsley (¼ cup), rosemary (1 tablespoon), and sage (¼ cup).

6. 6

   In a large saute pan on medium heat,...: In a large saute pan on medium heat, melt the butter (170 grams). Add the onions and celery and cook for 2-3 minutes until translucent. Add the carrot and garlic and cook for 2 more minutes. Add the sage and rosemary and stir just until it starts to wilt and releases its flavor and scent. Turn off the heat and set the pan aside.

7. 7

   Pour the dried bread cubes and entire saute...: Pour the dried bread cubes and entire saute pan of butter and vegetables into a large mixing bowl. Toss gently to combine. Sprinkle the fresh parsley, salt (1 teaspoon), and pepper (½ teaspoon) over the top and toss again.

8. 8

   A?dd in the beaten eggs (2 large) and...: A?dd in the beaten eggs (2 large) and then v?ery slowly pour in the chicken broth starting with 360 grams (1 ½ cups) and stir gently. Do not pour all the broth in at the same time to prevent soggy spots. Add more broth in as needed (a little bit at a time) to moisten every piece of bread but stopping before it gets too soggy. You may not need the entire 480 grams (2 cups).

9. 9

   P?our the bread mixture into the prepared baking...: P?our the bread mixture into the prepared baking pan and cover with aluminum foil.

10. 10

    OPTIONAL: Refrigerate the stuffing overnight (or up to...: OPTIONAL: Refrigerate the stuffing overnight (or up to 2 days) before baking.

11. 11

    W?hen ready to bake: Bake for 30 minutes...: W?hen ready to bake: Bake for 30 minutes with foil covering the top. And an additional 15-20 minutes uncovered.

12. 12

    S?tore leftover stuffing covered with plastic wrap in...: S?tore leftover stuffing covered with plastic wrap in the refrigerator for up to 4 days.