Sourdough bread. It's own distinct thing and should not be lumped with "white bread."
With oysters. And bacon!
Gayle 21 - 13 years ago
I only use sourdough bread for my stuffing/dressing. I buy fresh sourdough loaves and cube it myself, then bake it in the oven to dry it out. To prepare the bread I soak it in 1/2 cup of heavy cream or more if I make a large amount of stuffing. I cook my onions and celery in 1/2 cube of unstalted butter
for about 15 minutes on a medium flame until they're fairly softened. Let it cool. To the sourdough bread, I add 3 eggs, fresh sage and thyme (no poultry seasoning, too strong) and the onions and celery mixture. I cook it in a heavy stock pan on the stove top...we like a moist stuffing! I don't add any sausage, apple or anything else but the bread mixture. I've done it this way for 40 years, and we all enjoy it this way.
Nancy - 13 years ago
I use the Pepperidge Farms seasoned stuffing as a base with celery, onions, butter, lots of turkey drippings and Gulden's brown mustard. It was my grandmother's recipe handed down through my mother to me. It's a HUGE hit in my family. If they're not at my house for Thanksgiving, the phone call always includes, "I really missed having your stuffing."
Sourdough bread. It's own distinct thing and should not be lumped with "white bread."
With oysters. And bacon!
I only use sourdough bread for my stuffing/dressing. I buy fresh sourdough loaves and cube it myself, then bake it in the oven to dry it out. To prepare the bread I soak it in 1/2 cup of heavy cream or more if I make a large amount of stuffing. I cook my onions and celery in 1/2 cube of unstalted butter
for about 15 minutes on a medium flame until they're fairly softened. Let it cool. To the sourdough bread, I add 3 eggs, fresh sage and thyme (no poultry seasoning, too strong) and the onions and celery mixture. I cook it in a heavy stock pan on the stove top...we like a moist stuffing! I don't add any sausage, apple or anything else but the bread mixture. I've done it this way for 40 years, and we all enjoy it this way.
I use the Pepperidge Farms seasoned stuffing as a base with celery, onions, butter, lots of turkey drippings and Gulden's brown mustard. It was my grandmother's recipe handed down through my mother to me. It's a HUGE hit in my family. If they're not at my house for Thanksgiving, the phone call always includes, "I really missed having your stuffing."