Sourdough Stuffing

 

1 2 lb. Loaf Sourdough Bread (homemade from starter, otherwise this is only )

¼ C. diced Dried Onions

¼ C. dried diced Celery or Celery Flakes

1 T. dried Parsley

1 T. Vegetable Bouillon Granules

1 tsp. dried Thyme

1 tsp. Pepper

1 tsp. Sage

½ tsp. Salt

1 ½ C. Water

6 T. Oil (or butter)

 

Heat the oven to 350°. Cut the bread into small crouton shapes and put on a baking sheet. Bake for 30 to 50 minutes, checking every 10 minutes, stirring, till crispy dry. Once cooled, use a rolling pin to break them up even smaller. In a small bowl mix the seasoning blend together until well combined. Sprinkle over your sourdough pieces. Heat 1 ½ C. water and 6 T. Oil or Butter to near boiling. Remove from heat, stir in seasoned stuffing and cover. Allow to sit 15 minutes. Fluff with fork and serve.