There's nothing like true sourdough and the way it offers up a rich and complex tartness that speaks of true, artisan-style old-world breads. And if you're an avid sourdough baker, you probably end up with extra bread. One of the best ways to make use of day-old sourdough bread is to cube it, toss it in broth, butter and herbs, and make sourdough stuffing.
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Like sourdough bread, sourdough stuffing has a richly complex acidity that balances beautifully well with fresh herbs, roasted meats, and well-salted gravy. Stuffings made with bakers yeast lack that acidity, that complexity, and the multi-leveled flavors that develop when you use real, artisan-style sourdough. A stuffing's only as good as its bread.
How to Make Sourdough Stuffing
To make sourdough stuffing, you'll need to start first with a large loaf or two of day-old bread. Because artisan-style sourdough bread tends to be crusty, you'll want to trim away the crust to reveal the tender crumb, and then chop the remaining crustless bread into cubes - just perfect for a mouthful. After toasting the cubed bread, you'll mix it with broth, sautéed onions and celery, and fresh herbs before layering it in a baking dish.
As the sourdough stuffing bakes, the cubed bread absorbs the broth forming a soft and tender texture. The baking dish you use to bake your stuffing will influence your results; and if you like a stuffing that has crunchy bits of savory bread, a shallower dish that allows more surface area to be exposed will result in a crisp top layer; however, if you prefer a sourdough stuffing that's wonderfully soft, a deeper dish will minimize the surface area of the stuffing as it bakes - giving you a softer stuffing.