Sourdough Dressing
Herby and packed with fall veggies! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 8 servings
Calories: 387kcal
Ingredients
- ¾ cup unsalted butter (1½ sticks), plus more for baking dish
- 1 lb sourdough bread* day-old, torn into 1-inch pieces (about 10 cups)
- 2½ cups onions* chopped
- 1½ cups celery* 1/4 inch slices
- ½ cup parsley* fresh, chopped
- 2 tbsp sage* fresh, chopped
- 1 tsp rosemary dried
- 1 tbsp thyme* fresh
- 2 tsp salt
- 1 tsp black pepper
- 2½ cups chicken* stock divided
- 2 eggs*
Instructions
- Preheat oven to 250°. Butter a 13x9 baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions carrots, and celery. Stir until beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups the broth and toss gently. Set aside to cool.
- Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
- Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.
Nutrition
Calories: 387kcal | Carbohydrates: 41g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1017mg | Potassium: 330mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1039IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3mg