November 29, 2013 - 1:31pm
Sourdough Stuffing
I have never done this before, but this Thanksgiving I made home made stuffing with days old whole wheat and classic sourdough I made earlier. It was quite good. I ran across a stuffing recipe that called for days old bread to be diced and baked, and I just happened to have some sourdough leftovers. I cubed the leftover bread---I actually got a blister as the bread was really crusty--and then baked it before adding it to the vegetables--spinach, onions, celery, wild mushrooms and herbs from the garden--sage, thyme and parsley. Has anyone else used their days old bread to make stuffing? I plan to do this again.
Share
I freeze "bread heels" that are two days old since I am usually baking more bread. I use them for crumbs or bread cubes in stuffings, meatballs, meatloaves, strata, breading chicken, etc. Much better than buying bread bits in a cellophane bag. If the "heels" sit in the freezer past a few months, I leave them at the edge of the woods for squirrels, birds and deer. Always seems to be appreciated by the local wildlife. Nice work on the stuffing…..I am sure it was very tasty and well worth a few blisters. : ) embth
embth: Thanks for the tips. I did cut up too much of the bread bits and put some in the freezer....could be headed for the wildlife! CAphyl
some fine croutons for salads too! I'm like you. This year's stuffing was 40% rye Titizel, 30% whole grain SD with scald, 50% multigrain SD with seeds and and nuts a YW white bread all mixed 50 / 50 with cornbread. Left overs were killer in the bubbles and squeak, turkey sandwiches and the turkey and dumplings too! Stuffing is my favorite thing on the Thanksgiving plate.
Happy baking
dabrownman: Your stuffing sounds wonderful. I like all the different kinds of bread you used. I bet everyone at your Thanksgiving table ate it up! I do like stuffing the best, like you. I've got to remember in future not to throw any bread away and use it for stuffing, croutons and bread crumbs! Thanks for your comment. Phyllis
I