AMBER'S SOURDOUGH STUFFING
All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. -Kathy Katz, Ocala, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms, celery, carrot and onion; cook and stir until tender., Transfer to a large bowl. Add bread cubes and seasonings; toss to combine. Stir in egg and enough broth to reach desired moistness., Transfer to two greased 10-oz. ramekins or a 1-qt. baking dish. Bake 20-25 minutes or until top is lightly browned and a thermometer reads 160°.
Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SOURDOUGH BREAD BOWLS
From http://cooklikeyourgrandmother.com/2008/09/how-to-make-sourdough-bread-bowls/ This takes some work, so if you're not used to making bread from scratch check out the blog this recipe came from. He shows pics guiding you through every step! The more you do it, the easier and tastier it gets! I use 1 1/2 c whole wheat flour and 1 1/2 c unbleached white flour (to make the 3 cups of flour the bread bowls call for) to make this a little healthier. Also, I've found Zaar Recipe #174621 is a great filler for these bread bowls! Prep time includes rising time but not included is the 2-3 days for the sourdough starter.
Provided by allona519
Categories Sourdough Breads
Time 4h45m
Yield 4 bread bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- For the sourdough starter:.
- In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
- For the bread bowls:.
- Combine the flour and salt in a large mixing bowl. Make a well in the center.
- Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
- On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
- Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
- Remove the dough from the bowl and punch it down to knock most of the volume out of it.
- Then knead the bread briefly, just to get it back into a nice ball shape.
- Cut the dough in half, then cut each piece in half again.
- Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
- Place the dough balls on an ungreased baking sheet as far apart as you can.
- Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
- Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
- Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!
Nutrition Facts : Calories 518.5, Fat 1.5, SaturatedFat 0.2, Sodium 1751.6, Carbohydrate 108.2, Fiber 4.3, Sugar 0.4, Protein 15.4
SOURDOUGH STUFFING BREAD BOWLS
Make and share this Sourdough Stuffing Bread Bowls recipe from Food.com.
Provided by Food.com
Categories Breads
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Using a sharp knife, carefully remove the center of the mini loaves to create a bowl. Remove additional bread from the inside by hand. Butter the inside of the loaves with the soft butter. Set aside.
- Using the tops of the loaves and bread removed from center, cut into small cubes.
- In a large mixing bowl, stir together onion, celery, parsley, melted butter, beaten egg, ground sage and red pepper flakes. Add cubed bread, salt and pepper then fold together to evenly distribute the mixture.
- Slowly drizzle milk over stuffing mixture while stirring until bread cubes are moist but not soggy. (May need a bit more or less milk).
- Spoon stuffing into individual bread bowls and set on a foil-lined baking sheet. Bake at 350 degrees F for about 45 minutes or until bread cubes on top are crispy.
- While the stuffing bakes, make crispy sage leaves. Heat oil in a small skillet over medium-high heat until hot. Fry 6 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
- Remove stuffing from oven and garnish with chopped parsley and crispy sage leaves.
Nutrition Facts : Calories 1026.2, Fat 18.6, SaturatedFat 9.6, Cholesterol 52.5, Sodium 1824.3, Carbohydrate 177.6, Fiber 8, Sugar 8.8, Protein 38.1
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.
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