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Sourdough Stuffing With Sage, Thyme, And Marjoram
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Turkey may be the star of the Thanksgiving spread, but when was the last time you saw someone go for seconds and pass on extra stuffing? A good herb-packed stuffing is a huge part of the supporting cast, and this sage and sourdough mixture puts on a great performance every time.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 tablespoons butter
3 medium onions, finely diced
3 cloves garlic, minced
2 red bell peppers, finely diced
3 tablespoons minced fresh sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
2/3 cup chopped fresh parsley
salt and pepper, to taste
1 pound cubed sourdough bread, let the cubes dry if using fresh bread
1 1/2 cup vegetable broth, or chicken broth
directions
Preheat the oven to 400 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the onions, garlic, and bell pepper. Cook, stirring frequently, for 6-8 minutes or until tender. Add the sage, thyme, marjoram, parsley, salt, and pepper and cook for 1 more minute, stirring constantly. Remove the pan from the heat.
Place the sourdough bread cubes in a large bowl. Stir in the onion mixture, mixing until evenly distributed. While stirring, slowly pour the broth over the sourdough mixture and mix well.
Transfer the sourdough stuffing to a greased baking dish. Cover the dish and place in the oven. Bake the stuffing at 400 degrees F for 25 minutes. Remove the cover and bake the stuffing for another 25 minutes.
Remove the sourdough stuffing from the oven and let stand, uncovered, for 5 minutes before serving.
recipe tips
Don't have fresh sage?
While fresh is usually best, you can easily substitute dried sage in this recipe in place of the fresh. For every 1 tablespoon of fresh sage you can substitute 1/2 teaspoon of dried sage. For the standard serving size of this recipe that would be 1 1/2 teaspoons of dried sage in place of the 3 tablespoons called for in the recipe.
nutrition data
Nutritional data has not been calculated yet.
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