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Sourdough Stuffing

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A hearty sourdough bread stuffing combined with chicken or turkey livers, ground beef, celery, onions, herbs, raisins, nuts, and hard-boiled eggs, offering a rich, savory, and slightly sweet flavor perfect for stuffing or as a baked dressing.

Ingredients

Scale
  • 10 ounces sourdough bread
  • ½ pound chicken or turkey livers or hearts
  • ½ pound ground round or other beef
  • 1 tablespoon cooking oil
  • 4 stalks celery, chopped
  • 1 large onion, chopped
  • 2 cups chopped curly parsley
  • 2 eggs, hard boiled and chopped
  • 1½ cups raisins
  • 1 cup grated Parmesan cheese
  • 1¼ cups chopped walnuts, pine nuts or roasted chestnuts (or a combination)
  • 2 teaspoons dried crushed rosemary
  • 2 teaspoons dried crushed oregano
  • 2 teaspoons dried crushed thyme
  • 3 bay leaves
  • 1 teaspoon poultry seasoning
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine sourdough bread, livers, ground beef, celery, onion, parsley, hard-boiled eggs, raisins, Parmesan cheese, and nuts; toss gently with your hands to combine.
  2. Whisk together rosemary, oregano, thyme, bay leaves, poultry seasoning, salt, and pepper in a separate bowl.
  3. Sprinkle the seasoning mixture over the stuffing and toss again gently to incorporate all the flavors.
  4. Taste and adjust seasoning with salt if necessary.
  5. Refrigerate the mixture covered until ready to use.
  6. To use as stuffing, fill the cavity of the bird with the mixture before roasting.
  7. To make dressing, place about two quarts of the mixture into a 9-inch square baking dish.
  8. Bake dressing uncovered at 350°F (175°C) until the top is evenly browned, about 1 hour.

Notes

This stuffing can be served as a traditional bird stuffing or baked separately as a dressing. The addition of raisins adds a subtle sweetness that balances the savory herbs and meats. Refrigerate the mixture before baking to meld flavors well.

Nutrition

Find it online: https://www.receipster.com/sourdough-stuffing/

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