No-frills Thanksgiving Stuffing with Sourdough, Sage and Shallots
Introducing my Three “S” Thanksgiving Stuffing. This no-frills dish comes together quickly, with subtle sweetness from shallots, tang from sourdough, and traditional herby flavor from fresh sage leaves. Homemade stock and grass-fed butter are a must.
This is my go-to stuffing. Try it and it will become yours.
15 minutes
1 hour
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 123 |
| Fat: | 10 g |
| Carbohydrates: | 7 g |
| Protein: | 7 g |
| Cholesterol: | 46 g |
| Sodium: | 215 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Calculated per serving. | |
by kiowafoodie
Serves: 8
Ingredients
- 1 whole1 whole1 whole Sourdough Boule, hand torn
- 0.5 cup0.5 cup0.5 cup Sage, freshly chopped
- 1.25 cups1.25 cups1.25 cups Shallot, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter, melted
- 4 Tbsp4 Tbsp4 Tbsp Unsalted Butter, room temp, 1 reserved for baking dish
- 2 cups2 cups2 cups free range, organic Chicken Stock, homemade
- 1 tsp1 tsp1 tsp Ground Sage
- 222 Eggs
- 111 Egg Yolk
- 1 tsp1 tsp1 tsp Kosher Salt, as needed for taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Dry sourdough pieces on a sheet pan in a 350ºF oven for 10-15 minutes.
- Sauté shallots until translucent and add sage leaves. Cook for a few minutes until fragrant and set aside.
- Warm homemade stock, whisking in bouillon and sage powder.
- In a mixing bowl, combine bread, melted butter, shallots, sage, and stock.
- Taste for salt and season as needed.
- Whisk eggs and yolk. Then, gently combine into stuffing with a spatula until fully incorporated. Your bread should be saturated but not falling apart.
- Butter an 8x8 baking dish and add stuffing. Leave the top chunky. Optionally, dot with small pea-size pieces of butter.
- Cover tightly with foil and bake in a preheated oven at 350 F for 35-40 minutes on the middle rack.
- Remove the foil and turn the heat up to 375°F. Bake for another 20 minutes until the top is crisped. Turn on the broiler for a few minutes at the end if needed.
- Optional: Serve with crisped sage leaves and more shallots fried in butter sprinkled over the top.
- Serve warm and enjoy.
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