Homemade or store bought left over sourdough bread can become the most delicious stuffing. This episode is a visual tutorial on how to build a flavor profile while utilizing from the harvest Italian herb seasoning and fresh sage.
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Sourdough Stuffing Recipe
INGREDIENTS
PRODUCE
2 Shallots Chopped Fine
1 8oz Portabella Mushrooms Sliced
2-4 Celery Sticks Chopped Fine
2 Sprigs Fresh Sage Chopped Fine
DRYGOODS
1 Carton Turkey Stock
French Fried Onions-Optional
SEASONING & SPICE
2-3 tbsp Italian Herb Seasoning
1/2 tsp Whole Fennel Seeds
MEAT
1/2 Tube Ground Turkey Sausage
BREAD
2 cups Cubed Sourdough Left Over Bread
OIL
Olive Oil In A Mister
INSTRUCTIONS
1-Preheat the oven to 375’F, Line a rimmed sheet pan with parchment paper. Place the sourdough cubes in the sheet pan and lightly mist with olive oil. Sprinkle on the Italian herb seasoning on to the bread cubes. Mix well till well combined repeat olive oil and seasoning if needed. Place the sheet pan on the bottom rack of the oven. Every 5-10 minutes remove the sourdough cubes and use a spatula to evenly toast. The ideal texture is a light to medium toast with a soft center.
2- Spray a pre heated sauté pan with olive oil and place in the chopped shallots. Cook shallots till the edges are lightly golden brown then toss in the celery. Add in a light pinch of Italian herb seasoning after the celery has released liquids. De glaze the pan with turkey stock. Sift the vegetables over a bowl to collect the broth.
3-Spray the sauté pan with olive oil and add in the sliced mushrooms. Sprinkle on celtic salt to help release the liquids from the mushrooms. Sauté the mushrooms a few more minutes and place in the fresh sage. De glaze the pan and sift out the vegetables over the bowl that has the broth.
4-Brown the ground turkey sausage just before the meat is fully cooked add in the fennel seeds. Sift the ground meat over the bowl that has the broth. Mix the broth and set aside.
5- Place the toasted sourdough cubes into the sauté pan along with separated cooked vegetables and cooked sausage. Pour the broth over the stuffing and mix till well combined. Cook for 2-5 minutes to re warm. Top stuffing with French fried onions to add flavor and texture this is optional but I highly suggest it.
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