Stuffed Sourdough Loaf 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.

STUFFED SOURDOUGH BREAD

Steps:

• Cut the bread lengthwise and crosswise without cutting through the bottom crust into about 1" squares.
• Insert cheese between cuts.
• Combine butter, onions, garlic and poppy seeds, drizzle over the bread and cheese evenly.
• Wrap in foil, place on cookie sheet.
• Bake in 350º oven for 15 minutes.
• Uncover and bake 10 minutes longer or til cheese has melted.
• Serve warm, pull apart to eat!

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.

STUFFED ITALIAN SOURDOUGH LOAF RECIPE

Steps:

• Carefully cut a large hole in the top of the boule; put the cut-out bread aside. Hollow out the boule (You can save the inside dough and make your own bread crumbs if desired).
• Layer all the other the sandwich ingredients inside, ending with oil and vinegar.
• Place the top bread back on and slice the sandwich into quarters.

STUFFED BREAKFAST LOAF

Steps:

• Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use. , In a large skillet, cook the sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender. Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat. , Place bread bottom on a large sheet of foil. Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400° for 25 minutes or until filling is heated through.

STUFFED SOURDOUGH SANDWICHES

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

FAMILY-FAVORITE SOURDOUGH STUFFING

Steps:

• Melt butter in a large frying pan over medium-high heat. Saute mushrooms, onion, and celery until soft, 7 to 10 minutes. Add sourdough bread, soup, parsley, sage, and thyme; toss together in the pan. Season with salt and pepper. Let sit for about 10 minutes.