Hawks Sourdough Bread Stuffing Food

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
• Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes.
• Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
• Add the optional mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
• Add celery, onion, 2 tablespoons butter, and thyme.
• Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes.
• Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine.
• Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl.
• Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
• Pour the mixture into the greased baking dish, and sprinkle with parsley.
• Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
• Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

HAWKS SOURDOUGH BREAD STUFFING

Steps:

• Preheat oven to 400 degrees. Coat the bottom of a large sauté pan with about 2½ tablespoons of olive oil and place over medium heat. Add a single layer of bread cubes, one unpeeled garlic clove and two thyme sprigs. Season with salt and black pepper. Sauté the bread until golden brown. Place the cooked bread on a cookie sheet lined with paper towels and discard the garlic clove and thyme sprigs. Repeat this process with remaining oil, bread, herbs and spices, about 5 more times. For the the vegetables: Melt butter in a sauté pan over low heat. Add the onion and garlic, season with salt and pepper, and sauté until soft and translucent. Add the celery, sage and minced thyme leaves. Cook over medium-low heat until the celery becomes tender. To complete: Place the bread cubes in a large bowl. Add the sautéed vegetables, parsely and olives. Stir to combine. Slowly add chicken broth until bread becomes moist, but not soggy. Season with paprika, salt and black pepper. The stuffing can be stuffed into your bird or refrigerated until you are ready to heat and serve. To heat the stuffing: Preheat oven to 350 degrees. Place the stuffing in an ovenproof casserole and cover with aluminum foil. Place the stuffing in the oven for a total of 30 minutes. To ensure even heating, remove the stuffing to a large bowl after the first 15 minutes. Mix well and return stuffing to baking dish and continue to bake. Please note, heating times will vary depending on quantity. Larger quantities may require an additional 15 minutes. If you prefer a little crisp on your stuffing, leave the casserole uncovered for the last 15 minutes. For a creamier option, ladle warm chicken broth over the stuffing before heating. Per serving based on 10 servings using low-sodium chicken broth: 619 cal.; 10 g pro.; 54 g carb.; 41 g fat (13 sat., 23 monounsat., 5 polyunsat.); 39 mg chol.; 907 mg sod.; 4 g fiber; 4 g sugar; 59 percent calories from fat.

FESTIVE SOURDOUGH TURKEY STUFFING

Steps:

• Cut the loaf of sliced sour dough bread into 2 inch cubes and dry in 250 degree oven until stale (Crusts maybe removed but not essential).
• Heat a small skillet, add the butter, margarine, or olive oil and sauté the diced onion and celery until soft.
• Stir in 4 teaspoons Fuller's Sage Blend, ¼ cup chopped parsley, and the fresh sage leaves. Put dried bread into a large bowl. Add onion mixture and stir. Add the salt and pepper.
• Lightly beat the eggs and pour over bread.
• Add heated turkey or chicken broth and mix to thoroughly combine. More liquid may be added if the bread cubes appear to be dry inside. Add just enough to make the mixture moist but not soggy!
• Stuff the cavity of the turkey loosely just before roasting or butter a large casserole pan and bake the stuffing for about 45 minutes at 350 degrees. Roast the stuffed turkey according to roasting directions for a stuffed turkey.