Sourdough Dressing

November 27, 2008 – 5:52 pm

This is a wet dressing that goes well with any poultry. It’s savory and easy to make. If you chose to use a vegetable stock instead of chicken or turkey stock, it’s even vegetarian, if that floats your boat. This is another must-have Thanksgiving side at our house. It’s dressing rather than stuffing as I bake it separately from the bird. If you want to use it as stuffing, feel free, but do microwave the mixture for about 10 minutes first to bring the heat up so it will cook at the same rate as the bird and not end up as a bacteria haven.

Sourdough Dressing
Makes 6 generous servings

2 tbsp butter
3 or 4 stocks celery washed and cubed
8 oz mushrooms
1 tsp each sage, thyme, salt, and pepper
One small loaf (1 lb) of sourdough bread cubed and dried in the oven on low heat or left out overnight
2 cups chicken broth

Sauté the celery and mushrooms in the butter with the sage, thyme, salt, and pepper until soft. Add the chicken broth and let simmer for a few minutes. Spread the cubed and dried bread in a buttered 9”x13” pan and pour the sautéed mixture over it. Bake uncovered at 350 degrees for 30-45 minutes. It can be baked with the poultry for the last 45 minutes if necessary for timing.

Nutritional Information Per Serving

Calories 147
Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 360 mg
Carbohydrates 23 g
Fiber 1 g
Protein 5 g
Vitamin A 4%
Vitamin C 3%
Calcium 2%
Iron 11%

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