Description
Y’all, this sourdough bread dressing is the Southern side dish your Thanksgiving table’s been waitin’ for! We’re taking cubes of day-old stale sourdough bread and tossing them with Granny Smith apples, pecans, and a handful of simple spices that bring all the flavor. Add in a mix of eggs, chicken broth, onions, and celery to bind it all together, and let it bake at 350°F for a good 45-50 minutes until it’s golden on top and soft in the center. This dressing is cozy, crunchy, and just right for those holiday gatherings! Yields enough for 12.
Ingredients
- 4 Cups Chicken Broth
- 1 Cup Onion - diced
- 2 Cups Celery - diced
- 1 Stick Butter
- 9 Cups/1 Large Loaf of Sourdough Bread
- 2 Teaspoons Pepper
- 2 Teaspoons Sage
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Thyme
- 1/4 Teaspoon White Pepper
- 3 Eggs - whisked
- 3 Cups Granny Smith Apples - cored and cubed
- 1 Cup Pecans - chopped
Instructions
Before starting this recipe: Slice your loaf of sourdough and lay it out on a baking sheet or cutting board. Leave out in the open to dry out and become stale for at least 24 hours before. Do not skip this step - it is crucial to the recipe's success!
- Combine chicken broth, onions, celery, and butter. Cook on top of the stove on medium heat until the veggies become soft - for about 20 minutes. Remove and let cool.
- While the veggies are cooking, tear the slices of sourdough into smaller bite-size chunks. Add to a large bowl with the spices. Toss slightly.
- To the bowl add the whisked eggs and broth mix. Stir together until the bread has evenly soaked up the liquid.
- Pour in a greased 13x9" baking dish. Bake at 350 for 45-50 minutes or until just set but not hard.
- Prep Time: 30 minutes
- 24 hours:
- Cook Time: 50 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 385
- Sugar: 7.7 g
- Sodium: 1087.7 mg
- Fat: 17.5 g
- Carbohydrates: 46.8 g
- Fiber: 4 g
- Protein: 11.6 g
- Cholesterol: 68.4 mg
