View cart background image
Free Shipping Over $49

Sourdough Sage Stuffing

Source: Saveur Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe

  12 servings
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes.
16 tablespoons butter
3 medium yellow onions, peeled and finely chopped
1 head celery, trimmed and finely chopped
1 large bunch parsley, stems trimmed and leaves finely chopped
1/2 cup finely chopped fresh sage leaves (about 6 large sprigs)
salt and freshly ground black pepper
10 cups fine fresh sourdough bread crumbs
1/2 cup chicken stock
Sourdough Sage Stuffing Recipe at
Preheat oven to 350 degrees F. Melt butter in a large, heavy bottomed skillet over medium low heat. Add onions, and cook without browning, stirring often, until very soft, about 20 minutes. Add celery, parsley, and sage. Generously season with salt and pepper, and cook, stirring often, for 5 minutes more. Remove from heat, and transfer to a large mixing bowl.

Add bread crumbs to onion celery mixture, and toss until well combined. Add chicken stock, and mix until stuffing is just moist but not packed together. Adjust seasonings to taste.

Spoon warm stuffing into turkey, truss, and bake. Or put stuffing in a buttered baking pan, and bake until hot and golden on top, 30 to 45 minutes.

Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.

Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.