How Do You Make Apple And Sourdough Bread Stuffing?
As a Californian, sourdough bread was a staple in our house even to the point of having sourdough starter in the back of the refrigerator for baking fresh biscuits. The fresh baked bread is a smell that I will never forget. This recipe is a tribute to great taste of sourdough and the Californian Thanksgivings of long ago. Preheat oven to 250F. Spread bread cubes on a baking sheet and dry for about 45 minutes. Remove and set aside. Increase oven temperate to 375F. In a large frying pan, melt 3 tbsp of butter. Add the onions, celery and apples, sauté until celery is soft and the apples are glazed. Transfer to a large bowl. Add the herbs and mix well. Add breadcrumbs and mix well again. In a smaller bowl, mix eggs, stock, and the remaining melted butter. Pour of bread mixture and toss well. Transfer stuffing to a lightly greased baking dish, cover tightly, and bake for about 35 minutes. Uncover and continue to bake until stuff is lightly browned on top. Makes about 8 – 10 servings.
