Tuscan Sourdough Stuffing Recipe
Recipe Description:
My stuffing is a labor of love. I love making the sourdough bread mixed with Tuscan and sage seasonings. Then taking that bread and making it into stuffing. I feel as though I am walking in the footsteps of cooks from years gone by. I start a few days before Thanksgiving and make my delicious rosemary bread for the stuffing. Then I cut it in to cubes and let it sit out to dry and become crusty.
Recipe
Instructions:
Tuscan Rosemary Bread
8 ounces sourdough starter
1 cup water
3-4 cups whole wheat flour
1 tbsp dried rosemary
1 tsp Celtic sea salt
1 tbsp basil olive oil or if not available regular olive oil
Add starter and water to bowl. Slowly add other ingredients and mix until dough no longer sticks to bowl or hand about for 8 minutes. Then transfer to a greased bowl and cover. Then let rise in a draft free place till double in size for about 4 to 5 hours. Turn out dough and knead a few times to deflate. Then form into loaf and place in greased bread pan. Cover and let rise for an hour or two or until puffy and close to desired size. Then slash top of loaf and place in a preheated oven at 425º for 20 minutes then turn down heat to 400º and bake 20 minutes more or until brown and firm.Thoroughly cool bread on a rack before slicing.
Directions for stuffing:
Preheat the oven to 350 degrees F.
Cut the sourdough into 3/4-inch squares and place in large bowl. Melt half the butter add sage.
Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl.
Meanwhile, place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain fruit once plumped.
Raise the oven temperature to 375 degrees F.
Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried fruit and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.
Bake uncovered until golden brown on top, about 40 minutes.
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