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Sourdough Stuffing with Sage and Bacon

Want to try something new for your holiday meals this year? Try this savory stuffing made with sourdough bread, smoky bacon, walnuts, and a whiff of sage. It may become a new family tradition.

Ingredients

Serves
8-10
  • 1 14- to 16-ounce loaf sourdough bread
  • 3/4 pound bacon, diced
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 cup sliced mushrooms
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/3 cup chopped fresh parsley
  • 4 tablespoons chopped fresh sage
  • Salt and ground black pepper
  • 1 1/2 ounces Glace de Volaille Gold® dissolved in 4 cups hot water
  • 1/4 cup melted unsalted butter
  • 2 large eggs, lightly beaten
  • Unsalted butter for casserole dish

Methods/steps

  1. Preheat the oven to 275 degrees. Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. Spread the bread out on a baking sheet and bake, stirring every 10 minutes or so, until it is crisp and mostly dry, about 30 minutes.  Set aside to cool.
  2. Increase the oven temperature to 375 degrees.  In a large skillet, cook the bacon over medium heat, stirring occasionally, until it is browned. Add the onions, celery, and mushrooms and cook, stirring occasionally, until they're slightly softened, about 5 minutes. Transfer this mixture to a large mixing bowl and stir in walnuts.
  3. Add the bread to the mixing bowl, along with the parsley and sage, and toss well. Season to taste with salt and pepper.
  4. Pour 2 cups of the dissolved Glace de Volaille Gold® over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you should have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. If the bread immediately absorbs the 2 cups of stock, add another 1/2 cup and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of stock if necessary and reserve the rest of the stock for another use.
  5. Taste the mixture and season again if necessary.  Stir in the melted butter and beaten eggs.
  6. Butter a 9- by 13-inch casserole dish and spread the stuffing in the dish. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.
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Classic French Stocks and Sauces