Nothing says "holiday season" like stuffing! This special stuffing recipe, shared with us by Glen Ellen Star's Chef Ari Weiswasser, distinguishes itself by the use of sourdough bread, which imparts a wonderful tanginess to an otherwise rich dish. Whether you serve it with your Thanksgiving turkey or Christmas goose, you can't go wrong. Serves 8 as a side dish.
INGREDIENTS
- 2 large (crust removed) sourdough loaves, cubed
- 3 quarts rich turkey or chicken broth
- 2 eggs, beaten
- 1 cup mushroom duxelle
- 1 cup diced yellow onion
- 1 cup diced celery
- 1/4 cup thyme
- 1/4 cup sage
INSTRUCTIONS
- In large bowl, moisten bread cubes with seasoned broth and eggs.
- Sweat onions and celery in butter; add to large bowl.
- Add mushroom duxelle and herbs and toss all together.
- Lightly place in an 8x10 inch casserole pan and dot with butter.
- Bake uncovered for 30 minutes.
- Serve and enjoy!