SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
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
Make and share this Sourdough Bread Stuffing recipe from Food.com.
Provided by Galley Wench
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 387.2, Fat 17.6, SaturatedFat 10.4, Cholesterol 40.7, Sodium 578.2, Carbohydrate 46.7, Fiber 2.4, Sugar 3.2, Protein 12.2
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.
Nutrition Facts : Calories 685 kcal, Carbohydrate 89 g, Cholesterol 66 mg, Fiber 6 g, Protein 25 g, SaturatedFat 13 g, Sodium 1481 mg, Fat 28 g, ServingSize 4 Servings, UnsaturatedFat 13 g
STUFFED SOURDOUGH BREAD
This is a recipe I've been making for years. The original recipe came from Taste of Home magazine in '98. It is awesome! *I add garlic and swiss to mine, though.
Provided by Wildflour
Categories High In...
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 639.1, Fat 40.3, SaturatedFat 24.2, Cholesterol 109.2, Sodium 846.9, Carbohydrate 42.7, Fiber 2.6, Sugar 1.3, Protein 26.7
FAMILY-FAVORITE SOURDOUGH STUFFING
Unlike most stuffing recipes, the base for this recipe is a loaf of sourdough French bread. This recipe has been a family favorite for years. Even people who never liked stuffing (like myself) will love it!
Provided by LTOPOIAN
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 517 calories, Carbohydrate 37.6 g, Cholesterol 91.5 mg, Fat 38 g, Fiber 2.3 g, Protein 8.9 g, SaturatedFat 22.7 g, Sodium 871.3 mg, Sugar 3.5 g
CREAMY SOURDOUGH SNACK
This bread bowl dip was a big hit at my mom's 50th birthday party! -Darelyn Payes, Hayward, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes.
Nutrition Facts :
STUFFED SOURDOUGH SANDWICHES
"These delicious stuffed sandwiches are easy to put together," assures Shannon Hansen from Oxnard, California. "Some can be baked as soon as they're assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 336 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 811mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
STUFFED SOURDOUGH LOAF
This loaf stuffed with four cheeses and artichoke hearts will be popular at any party!
Provided by Rebecca Swift
Categories Canapes and Crostini
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Cut the sourdough loaf in half and scoop out the bread.
- In a medium saucepan over medium heat, melt the butter and mix together the scooped out bread pieces and garlic. Slowly cook and stir 10 minutes, or until the bread is browned. Transfer to a large bowl.
- In the bowl with the bread mixture, mix the Monterey Jack cheese, cream cheese, Parmesan cheese and artichoke hearts. Spoon the mixture into the hollowed bread shell. Top with Cheddar cheese.
- Broil 5 minutes, or until the bread is lightly brown and the cheeses are melted. Remove from oven and sprinkle with green onions. Slice and serve.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 14.1 g, Cholesterol 45.1 mg, Fat 15.7 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 9.8 g, Sodium 502 mg, Sugar 0.7 g
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