Today’s Sourdough Stuffing recipe was long coming and I am really pleased to finally share it with you. In my stuffing sweet, savoury and earthy ingredients mingle nicely together making it an excellent, stand alone side dish, suitable to accompany any meaty main event. The recipe includes sourdough, black garlic, nuts and cranberries. It has rich flavour and lovely texture, and also thanks to the antioxidant rich black garlic addition, fantastic health benefits!
Sourdough Stuffing recipe was brought to you by Balsajo Black Garlic
Turkey stuffing was the only part of the traditional roast I have never had or heard about before moving abroad in my early twenties. Yup! It is not a part of tradition where I’m from. It was such a fantastic discovery and I just couldn’t help my natural culinary curiosity about this peculiar looking and rather pleasantly tasting bread mash. As soon as I tried traditional stuffing I felt in love with it and now my holiday roast just can’t do without it!
I couldn’t find anything about the history and origins of stuffing in the UK’s history, but I came across an interesting article listing some Stuffing Fun Facts, if you’re interested.
Traditional stuffing for turkey is made with either corn or white bread. You might know by now that I like to put my own spin on things and my version is made with homemade sourdough bread. Using sourdough bread came to me quite naturally as this is pretty much the only bread we eat at our house.
BTW. Just so I don’t confuse anyone here: you don’t have to make your own sourdough to make this delicious stuffing. By all means, buy a loaf instead, but if you’re curious about artisan bread making you might want to bookmark link to my homemade sourdough bread for later!
Slightly stale sourdough bread is very good for our tummies (it promotes a healthy gut) and it has a really beautiful flavour, much nicer than any white bread I’ve tried. I make my own sourdough bread and it takes time and effort, therefore I hate wasting it, even the ends. Even if it is not so fresh anymore I like to dice it up and use as croutons. Recently I made some sourdough stuffing with it and it turned out so delicious that I am sure I will be making much more of it in the future!
Complex and balanced flavour of Sourdough Stuffing
Sourdough stuffing is thicker in texture from the traditional corn or white bread based based stuffing. To retain some of its natural texture I diced it and then toasted it in an oven, which gave it a bit more crust all around before mixing with other ingredients.
Sourdough bread’s tang and black garlic’s sweet and gently balsamic taste make the stuffing work really well delivering somewhat familiar but elevated, full and fine flavour. With the addition of some toasted pecans or walnuts for a more earthy experience and some dried cranberries for a traditional touch sourdough stuffing is a great, stand alone side dish in its own right.
I’d encourage you to give this combination a go even for the sake of trying something new for a change! It will give your traditional, roast dinner an interesting spin and be a great talking point at the table!
Stuffing is on my list of roast dinner favourites, right next to brussel sprouts. I must confess I’m not a fan of meaty versions like sausage or bacon, but in my opinion the veggie versions really benefit from turkey or chicken stock instead of the 100% vegetarian one. My sourdough stuffing recipe takes advantage of a mixture of both chicken and turkey based stock, but it will do just fine with either turkey or chicken only instead.
So here we have it! Juicy Turkey Breast, Caramelized Onion and Black Garlic Gravy, One Pan Turkey Roast Dinner for Two, today’s delicious Sourdough Stuffing… what’s next? Best Brussels Sprouts Salad ever! Stay tuned! It’s going to be delicious this Christmas!!!
- 150g/5oz celery sticks (about 2-3 sticks), diced
- 2 lbs yellow onions, chopped
- 1 splash of olive oil
- 1½ teaspoons (3/4 teaspoon dry) fresh thyme, finely chopped
- 1 tablespoon (1 teaspoon dry) fresh sage
- 500g sourdough bread (about 6 cups when diced), diced
- 200g + 2 tablespoons butter
- 2 - 2.5 cups (400 - 500ml) turkey or chicken stock, or mixture
- 100g pecans or walnuts
- ⅓ cup (50g) dried cranberries
- 75g Balsajo Black Garlic cloves
- Chopped mushrooms &/or apples
- Preheat oven to 180C.
- In a deep and wide saucepan, slowly caramelize onions and celery in a splash of olive oil and 2 tablespoons of butter, until soft and slightly browned - about 15 minutes. When done turn the heat off and reserve.
- Meanwhile, spread nuts in a small baking tray in a single layer. In a second, large baking tray spread diced sourdough in a single layer if possible. Place both trays in oven and bake for 8 minutes.
- Remove both trays out of the oven. Nuts are now toasted and you can reserve them for later.
- Stir sourdough croutons and return the tray back to the oven for further 10 minutes.
- When done mix sourdough croutons with onions and celery, herbs and pour the stock in.
- Chop nuts, cranberries and black garlic cloves and add them to the mix above.
- Season to taste with salt & pepper.
- Butter large baking tray and pour your sourdough stuffing mix in. Spread slices of butter all over and bake for 40 min.