Amber’s Sourdough Stuffing

Total Time Prep: 20 min. Bake: 20 min.
Yield 2 servings
Test Kitchen Approved
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

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 large egg
  • 1/2 to 3/4 cup chicken broth

Directions

  1. 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.
  2. Transfer to a large bowl. Add bread cubes and seasonings; toss to combine. Stir in egg and enough broth to reach desired moistness.
  3. Transfer to 2 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.

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
Recipe Creator

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