Some people call it stuffing, others call it dressing. Whichever you use, this one is traditional with a sourdough twist.
This is an old family recipe that has been handed down for at least 4 generations – with little changes with each generation. I changed it to sourdough bread, but you can make it with any bread – I often mix half sourdough and half whole wheat bread.
This year Thanksgiving almost snuck up on me – I started the chicken carcass last night to make the broth. Can you make the broth using a can? Yes, but it will not have the depth of flavor that homemade will. The longer the stuffing sits before you bake it, the better the flavor it will have.
Requires a minimum of 3 days. Preferably 5 including day you are serving.
Ingredients
- 4+ loaves Sourdough Bread
4-5 stalks Celery
1 Med to large onion – white
1 can sliced Mushrooms
3 carrots – chopped
1 – 4 lb chicken
1½ sticks butter
100 oz broth (make your own from chicken)
2 bay leaves
Suggested Spices
- Savory
- Parsley
- Sage
- Rosemary
- Thyme
- White Pepper
- Garlic
- Oregano
- Italian Seasoning
- Poultry Seasoning
- Salt (if needed)
Day 1
Roast Chicken in oven. Strip most of meat and set aside. Cook carcass in pot on stove with herbs & seasonings overnight. Add Bay leaves.
Day 2
Check chicken on stove. If broth is forming well, remove all bones and bay leaves. Add celery. Caramelize onions and mushrooms, and add to broth. Add some of the chicken meat (dark works better). Let the broth cook for the rest of the day.
Cube and dry your bread. In a large bowl, mix bread and broth in small quantities until you get desired consistency. Press into a 2 or 3 qt. Baking dish. Cover with aluminum foil and refrigerate for at least 1½ days.
Day 4/5
Cook stuffing in oven at 325 for 30-60 minutes, depending on moistness. Remove foil after 30 minutes.
Makes 2 3qt pans.