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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup chopped celery
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped onion
  • 2-1/2 cups cubed sourdough bread
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons beaten egg
  • 1/2 to 3/4 cup chicken broth

Directions

  • 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
1 serving: 228 calories, 10g fat (2g saturated fat), 58mg cholesterol, 806mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.

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