How to make a Sourdough Stuffing for thanksgiving
Thanksgiving is by the way, and it is time we begin to prepare for it. Its some very lovely recipe my grandmother gave me for thanksgiving. Always at home, it has formed our yearly tradition. You can try it out. You will need to get some few things from the grocery store before making it for thanksgiving.
You will need the below items
1 lb mushroom (sliced)
1 tablespoon butter
2 tablespoons olive oil
2 onions (chopped-about 1/4 lb.)
1 cup celery (chopped)
2 tablespoons garlic (minced)
2 cups chicken broth
1 lb sourdough bread (cut in 1/2-inch cubes)
2 (6 ounce) jars marinated artichoke hearts (drained and chopped)
1 cup parmesan cheese (freshly ground for best taste)
1 1⁄2 teaspoons poultry seasoning
3⁄4 teaspoon dried rosemary or 1 1⁄2 tablespoons fresh rosemary
salt and pepper
1 egg
After getting the above items, try and follow the bellow steps.
Step 1: In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
Step 2: Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
Step 3: Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
Step 4: Make a well in stuffing, add beaten egg, stir to combine.
Step 5: Spoon stuffing into a shallow 9×13 pan bake at 325-350 degrees about 50 minute until lightly browned.
Step 6: For moist stuffing cover, for crudsty stuffing do not cover.