Homemade Sourdough Stuffing, Thanksgiving 2022, and a Long Run Friday too

Who is up for learning how to make delicious Sourdough Stuffing from Scratch?

Homemade bread is toasted with butter, then combined with sautéed vegetables, herbs, farm fresh eggs, and homemade bone broth to create this comforting, good-for-you, side dish for your holiday table.

This is my favorite dish at our Thanksgiving table…in fact it’s so yummy this sourdough stuffing makes me want to eat Thanksgiving and holiday food all year round.

Why keep certain foods just for the holidays?

There really isn’t much better than sourdough bread toasted with butter, fresh herbs, and veggies, is there?

It’s also a great way to use up day-old bread. You can also use fresh bread or purchase a good quality sourdough loaf from your local artisan bakery.

Why sourdough?

Sourdough is a way to ferment grains to make them more digestible and more nutritious. Many people who can’t tolerate gluten, do fine with sourdough, especially when it’s fermented for 24-48 hours. 

Fermentation makes the nutrients naturally found in grains more bio-available for your body to absorb. Many people who can’t tolerate gluten can tolerate sourdough, especially if it is long fermented for 24-48 hours.

Ingredients you’ll need:

• Homemade sourdough or store bought – you could also use store-bought.
• Grass fed Butter or Ghee – butter adds so much flavor to this dish. There is nothing like vegetables sautéed in butter, or crusty bread with butter. Use butter from grass-fed cows whenever possible.
• Celery and onion – adds a delicious, savory flavor and a little crunch.
• Fresh herbs – sage and thyme are the classic herbs used for stuffing. You could also used dried herbs if fresh isn’t available.
• Salt and pepper
• Bone Broth is simple and super healthy. Substitute vegetable broth if you’re looking to make this recipe vegetarian.
• Eggs – use farm fresh eggs whenever possible.

Even the little ones enjoyed the stuffing…but if I am being honest, my mom’s pumpkin pie was a bigger hit😍

Thankfully the weather cooperated so my niece and her family could make the long drive down from Langdon, ND. It was truly a fun filled weekend! I could not get enough of my adorable nieces and nephew…make that Great nieces and nephew❤️

And you’re never too young to be Viking fans. They all love watching football apparently 😄

My mom was so happy and I absolutely love this photo with her and granddaughter, my niece.

We even got out for a walk…

And the weather was perfect for an early long run Friday. In fact, I may have dressed too warm but I’d rather sweat than be cold.

My brother is one lucky “papa” and I am blessed to be his sister and have such an incredible extended family.

I hope your holiday was full of good food, conversation, and laughter.

Now if you have left over bread and are still hungry for stuffing, I got ya covered. Or maybe you’re making stuffing for Christmas? And like I said above, it’s ok to make this other than on the holidays.

SOURDOUGH STUFFING

INGREDIENTS:

• 1 small round sourdough bread (1 pound) 
• 1 stick grass fed butter or ghee
• 2 to 3 stalks celery, chopped 
• 1 large onion, chopped 
• 1 Tbsp chopped fresh sage or 1 tsp dried 
• 3 cups homemade chicken broth 
• 1 Tbsp chopped fresh thyme or 1 tsp dried 
• 2 large farm fresh eggs 
• 2 tsp salt 
• 1/2 teaspoon pepper 

DIRECTIONS:

1. Prepare and bake bread if making bread from scratch.
2. Preheat oven to 350F
3. Melt butter in a cast iron skillet or pan.
4. Cut bread into 1 inch slices and then into 1 inch chunks.
5. Spread out onto a parchment lined baking sheet and pour about half of the melted butter over the bread pieces and toss together.
6. Bake for 20 minutes stirring half way in between so it doesn’t get burnt, but it does get nice and toasty. Like croutons 😍
7. Roughly chop celery and onions place into pan with the melted butter over medium low heat.
8. Sauté until they are a little soft, around 5-10 minutes.
9. Chop fresh thyme and sage, about a couple tablespoons each, and add to veggies. You could also use dried herbs, just use about a teaspoon each.
10. Add salt and pepper.
11. Pull the toasted bread out of the oven.
12. In a large bowl, add bone broth and eggs and whisk together.
13. Add toasted bread and the sautéed vegetables to the bowl, mix, and allow the liquid to be absorbed by the bread. I love using my hands 🙌🏻 
14. Pour the stuffing back into the cast iron skillet (or baking dish) and bake for 20-30 minutes until it starts to turn golden brown. I needed my cast iron skillet so opted to use two baking dishes. 

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Did you make stuffing this year?

Are you a sourdough fan?

Did you host Thanksgiving?