Read more to learn how to make Stuffing with Sourdough Bread and added nutrition. This stuffing is a family favorite in our home for Thanksgiving, and absolutely one of my favorite side dishes.
There is nothing like a scoop of homemade stuffing topped with gravy at Thanksgiving. Okay, I may be biased because stuffing is my absolute favorite, but truly there is nothing like it. Am I right?
Turkey takes the stage at Thanksgiving as the main meal, but I believe you can’t do the Turkey without its trusty sidekick: Stuffing.
Today I am going to share with you my Healthy Sourdough Stuffing that’s the perfect recipe to add to your Thanksgiving table.
THE HISTORY OF STUFFING
So who came up with this delicious dish that contains soft, melt in your mouth bread with the perfect seasoning? No one is exactly sure who came up with stuffing, but it’s been around for a pretty long time! It started around the 1850s in the South where the term “stuffing” was juggled around. Southerns used cornbread and pork was added for taste, but then turned to using biscuits. Many southerners had stale biscuits that they would use to make the biscuit-based stuffing.
In the west, people would use their leftover sourdough instead of biscuits to make a bread-based stuffing for the turkey. It has since then evolved from that to what it is today!
WHY SOURDOUGH?
Sourdough has been made for hundreds of years and there is a reason. It contains naturally occurring bacteria which is very beneficial for our guts.
Sourdough takes on a process called fermentation where it ferments the grains making them more digestible. The grains that are fermented in the sourdough are more bio-available for your body to absorb.
There are many people who suffer from gluten issues since our bodies don’t digest phytic acid very well. Sourdough bread ceases the phytic acid making it easier to digest. Therefore, many people that suffer from gluten issues can more than likely consume sourdough bread (as long as it is signed off by a doctor).
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HOW CAN YOU MAKE STUFFING NUTRITIOUS?
I believe stuffing gets a bad rap. It’s believed that stuffing is a lot of bread and salt with some flavoring, and is not the most nutritious side dish of Thanksgiving.
Well, it mat not be the most healthy side of the entire meal, but that doesn’t mean it is awful for you.
If I’m going to make stuffing, I prefer to have some added nutrition to it. Adding in the celery, onions, bone broth, and sourdough bread provides it with some great nutrition.
Sourdough Bread – contains the fermentation of the grains that is super beneficial for our guts.
Bone Broth – healing properties that are beneficial for our gut flora and bones. Find out how to make homemade bone broth here.
Celery/Onions – added vegetables are always great to have for some extra nutrition with the vitamins and minerals it contains.
Raw Milk Butter – You may be thinking “how can butter be nutritious?” Wellm raw milk has a lot of life bacteria in it that is super beneficial for our guts. If you want to learn how to make Raw Milk Butter or understand more of the benefits, you can access my recipe for that here.
SUPPLIES YOU WILL NEED
INGREDIENTS YOU WILL NEED
Sourdough Bread
Butter
Celery
Onions
Poultry Seasoning
Bone Broth
Pepper
HOW TO MAKE SOURDOUGH STUFFING
- Make your sourdough bread as you normally would. Once sourdough bread is made, cut into slices about one inch thick.
2. You will need to toast your bread. You can do one of two things: You can leave it out overnight to let the bread harden a bit or if you are crunched for time you can put it in the oven for 5-10 minutes at 350 degrees.
3. While bread is toasting, heat up a cast iron pan. Once pan is heated, add butter into pan to melt.
4. While butter is melting, chop up celery and onions.m Place celery and onions in the pan once the butter is melted. Sauté for about 10 minutes.
5. Pull bread out of the oven but leave the oven on. Once it has cooled down, pull apart into bite size pieces and place it into a large bowl.
6. Pour poultry seasoning and pepper over bread and use your hands to really work the seasoning into the bread. Your hands are your greatest tool!
7. Pour in the onion, celery, and butter mixture into the bowl of bread. Stir around with a wooden spoon until fully mixed.
8. Pour in the Bone Broth slowly. Mix with a wooden spoon (or your hands) until all the bone broth is absorbed and all the bread is damp.
9. Place back into the cast iron skillet. Place into the oven for about 25-30 minutes.
10. Serve as a side with a scoop of gravy on top of it!
Healthy Sourdough Stuffing
Ingredients
- 2 Loaves Sourdough Bread
- 1/2 Cup Butter
- 1 Cup Onion chopped
- 1 Cup Celery Chopped
- 1-2 tbsp Poultry Seasoning
- 1 pinch Pepper
- 3 Cups Bone Broth
Instructions
- Make your sourdough bread as you normally would. Once sourdough bread is made, cut into slices about one inch thick.
- You will need to toast your bread. You can do one of two things: You can leave it out overnight to let the bread harden a bit or if you are crunched for time you can put it in the oven for 5-10 minutes at 350 degrees.
- While bread is toasting, heat up a cast iron pan. Once pan is heated, add butter into pan to melt.
- While butter is melting, chop up celery and onions.m Place celery and onions in the pan once the butter is melted. Sauté for about 10 minutes.
- Pull bread out of the oven but leave the oven on. Once it has cooled down, pull apart into bite size pieces and place it into a large bowl.
- Pour poultry seasoning and pepper over bread and use your hands to really work the seasoning into the bread. Your hands are your greatest tool!
- Pour in the onion, celery, and butter mixture into the bowl of bread. Stir around with a wooden spoon until fully mixed.
- Pour in the Bone Broth slowly. Mix with a wooden spoon (or your hands) until all the bone broth is absorbed and all the bread is damp.
- Place back into the cast iron skillet. Place into the oven for about 25-30 minutes.
- Serve as a side with a scoop of gravy on top of it!
PIN IT FOR LATER
