Easy Homemade Sourdough Stuffing

  • 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
  1. Preheat oven to 180C.
  2. 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.
  3. 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.
  4. Remove both trays out of the oven. Nuts are now toasted and you can reserve them for later.
  5. Stir sourdough croutons and return the tray back to the oven for further 10 minutes.
  6. When done mix sourdough croutons with onions and celery, herbs and pour the stock in.
  7. Chop nuts, cranberries and black garlic cloves and add them to the mix above.
  8. Season to taste with salt & pepper.
  9. Butter large baking tray and pour your sourdough stuffing mix in. Spread slices of butter all over and bake for 40 min.
Store refrigerated for up to 5 days.