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Sourdough Dressing

While we love our traditional Thanksgiving recipes, sometimes we want to change things up. This sourdough stuffing is a fun twist on an old favorite. Whenever we make it after the big feast, we like to add a cup or more of leftover cubed turkey. —Pat Dazis, Charlotte, North Carolina
  • Total Time
    Prep: 45 min. Bake: 55 min.
  • Makes
    16 servings

Ingredients

  • 16 cups cubed sourdough bread
  • 1/4 cup olive oil, divided
  • 4 garlic cloves, minced, divided
  • 2 medium red onions, chopped
  • 3/4 cup chopped roasted sweet red peppers
  • 1 teaspoon dried oregano
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 cup cubed cooked turkey, optional
  • 4 ounces Asiago cheese, cut into 1/2-inch cubes
  • 2 large eggs, lightly beaten
  • 4 green onions, chopped
  • 2 tablespoons butter

Directions

  • Preheat oven to 350°. Place bread cubes in a large bowl. Drizzle with 2 tablespoons oil; toss lightly. Sprinkle with half the garlic; toss to combine. Transfer to 2 ungreased 15x10x1-in. baking pans. Bake 20-25 minutes or until lightly browned, turning occasionally. Let cool.
  • Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add red onions; cook and stir 5-7 minutes or until softened. Add the red peppers, oregano and remaining garlic; cook 1 minute longer. Stir in broth; bring to a boil. Remove from heat.
  • Place toasted bread in large bowl. Stir in broth mixture, turkey if desired, cheese, eggs and green onions. Transfer to a greased 13x9-in. baking dish; dot with butter. Cover and bake 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown.
Nutrition Facts
3/4 cup: 207 calories, 8g fat (3g saturated fat), 34mg cholesterol, 475mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 8g protein. Diabetic exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

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