Amber's Sourdough Stuffing Recipe

5 3 3
Amber's Sourdough Stuffing Recipe
Amber's Sourdough Stuffing Recipe photo by Taste of Home
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Amber's Sourdough Stuffing Recipe

Read Reviews
5 3 3
Publisher Photo
All my kids and grandkids absolutely love this stuffing, but especially my daughter-in-law, Amber. I usually have to make a big batch at Thanksgiving so I will have leftovers for my husband. Otherwise, you can use this recipe to make it for two. —Kathy Katz, Ocala, Florida
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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 egg
  • 1/2 to 3/4 cup chicken broth

Directions

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.
Transfer to a large bowl. Add bread cubes and seasonings; toss to combine. Stir in egg and enough broth to reach desired moistness.
Transfer to two 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°. Yield: 2 servings.
Originally published as Amber's Sourdough Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p126

Nutritional Facts

1 serving: 228 calories, 10g fat (2g saturated fat), 58mg cholesterol, 806mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.

  • 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 egg
  • 1/2 to 3/4 cup chicken broth
  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 two 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°. Yield: 2 servings.
Originally published as Amber's Sourdough Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p126

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Reviews forAmber's Sourdough Stuffing

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MY REVIEW
nmaloy User ID: 8222371 237301
Reviewed Nov. 13, 2015

"This recipe is delicious! Thank you. I made just as written and will make this again."

MY REVIEW
WendyWeger User ID: 4945749 197882
Reviewed Nov. 15, 2014

"I'm with cindee4..looks like a super recipe, love the ingredients..thanks so much for sharing Kathy. May you and cindee4 and both your loved ones enjoy this Holiday Season..so welcome this year in our roller coaster world! Hugs to you both xox Wendy and cookie cat"

MY REVIEW
cindee4 User ID: 1178922 139028
Reviewed Nov. 6, 2014

"Sounds wonderful. I am going to have to try making it for Thanksgiving this year. Just by the ingredients alone I would give it 5 stars. Love sourdough bread!"

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