Sourdough Stuffing
Sourdough stuffing is a simple twist on the holiday classic that will impart no flavor or texture change. However, it will provide beneficial bacteria and will ease the burden of digesting grains.
Sourdough bread is a great alternative to white or wheat bread for stuffing (and always). The fermentation process used to make sourdough bread lowers phytic acid levels, making it more digestible and nutritionally bio-available. The probiotics help to keep your gut bacteria happy, and bread in this form is less likely to negatively impact (or spike) your blood sugar levels. This recipe is a go-to for contributing to holiday gatherings. And since I don’t have a good photo handy, I’ve opted to add photos from a sourdough workshop I attended last spring at Barton Springs Mill in Dripping Springs, TX.
Health Tip — use BSM flour if you opt to make your own sourdough bread!
What to source:
1.5 pounds sourdough bread (find a local baker or make your own)
½ cup grass-fed butter or ghee (divided)
2 yellow onions, coarsely chopped)
1/2 pound mushrooms of choice
6 celery ribs, coarsely chopped)
¼ cup finely chopped fresh sage
2 tablespoons fresh thyme leaves
2 teaspoons chopped fresh rosemary
3 cups homemade bone broth (bare bones if using store-bought)
2 teaspoons sea salt
1 teaspoon coarsely ground black pepper
What to do:
Heat the oven to 225F.
Line a rimmed baking sheet with parchment paper or better yet, use a silicon baking mat.
Use a bread knife to carve away the crust and cube the bread into 1-inch pieces.
Arrange the cubed bread on the baking sheet and lightly drizzle with ghee/butter (may 2Ts or so). Bake for 60-90 minutes, stirring half-way through, until crisp. Remove the tray from the oven and allow it to rest.
Turn the oven up to 375 F.
Warm ¼ cup ghee/butter in a cast-iron skillet over medium heat. When it begins to froth, stir in the onions, mushrooms, and celery, allowing them to cook until fragrant. Stir them occasionally to prevent burning.
Put the bread, onions, celery, and fresh herbs into a large mixing bowl.
Whisk the broth, eggs, salt, and pepper together and then pour them over the toasted bread.
Transfer everything to a 3-quart baking dish. Dot the top of the stuffing with the remaining butter, and then, cover the baking dish with parchment or aluminum foil and bake for 30 minutes. Uncover the stuffing, and continue baking a further 10 to 15 minutes or until golden brown on top.
Serve warm :)
