So you’ve raised your own chicken or turkey and you need an amazingly flavorful stuffing to serve alongside it without the risk of undercooking the stuffing or overcooking the bird. Look no further, I’ve got your stuffing recipe right here!
Not only is the bread extra flavorful because it is sourdough, but it is sprinkled with a medley of herbs (that you can grow yourself), mixed with onions and celery that have been softened in butter and mixed with sausage, but then it’s all tossed with nutrient-dense and incredibly flavor-boosting rich chicken stock. Whether you like your stuffing wet or dry, it’s completely up to you how much stock you add to moisten the bread cubes. It’s just barely adapted from a recipe my aunt made one Thanksgiving and I knew at the first bite that it was going straight into my family cookbook.
Whether you are a homesteader or are a supporter of local agriculture, this stuffing is a great way to showcase your love of real good food! Try making it with my Whole Wheat Sourdough Sandwich Bread.
Are you wondering how to roast a beautiful bird? I’ve tried so many ways, with brines, marinades, etc… and the way I ended up with hasn’t failed me once to make beautiful and juicy meat with the most crispy & flavorful skin. A crowd gathers ’round when it’s time to carve the bird and the skin never ever makes it to the table! You can get the full instruction here, but the nutshell version is to drizzle the skin with olive oil, sprinkle it with sea salt, coarse black pepper, and paprika and rub that all over the skin. Roast it uncovered at 475 degrees until the skin is golden & crispy, add a glass of water to the bottom of the roasting pan, cover it with a lid, and then continue to roast it at 325 degrees until the meat reaches temperature, about 60-90 minutes. Rest it for 10 minutes before carving so the juices can settle back into the bird. It’s the perfect simple roasted chicken or turkey to go with Sourdough Poultry Stuffing!
Sourdough Poultry Stuffing
Sourdough Poultry Stuffing
- 1 loaf sourdough bread
- poultry seasoning
- 1 pound ground pork
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- 1 Tablespoon parsley
- 1 cup celery, tops included, chopped
- 1 small onion, diced
- 1 stick butter
- ½- 2 cups chicken stock
- salt & pepper
- Overnight: Slice the bread and lay it out on the counter to “stale."
- Preheat the oven to 350 degrees.
- Mix the ground pork with the salt, pepper, and sage and then cook it in a skillet over medium-high heat. Spoon it into a large bowl.
- Deglaze the skillet with a splash of chicken stock and add the drippings to the bowl.
- Melt the butter in the skillet. Cook the chopped celery & onion until the onion is clear. Sprinkle it with salt & pepper to taste.
- Stir the vegetables into the sausage.
- Sprinkle the stale bread with the poultry seasoning and parsley. (It should look hazy, but not thick).
- Cut the bread into cubes and put them the large bowl. Scrape the excess poultry seasoning from the counter and add it to the bowl too. Stir it all together.
- Moisten the stuffing with chicken stock to your desired consistency. It's entirely up to you based on whether you like your stuffing dry or wet.
- Transfer the stuffing to a baking dish and bake it for an hour.
- Alternately, you can bake it in a slow cooker on low heat for about 4 hours.