Sourdough Stuffing<\/p>\n
<\/p>\n
1 2 lb. Loaf Sourdough Bread (homemade from starter, otherwise this is only )<\/p>\n
\u00bc C. diced Dried Onions<\/p>\n
\u00bc C. dried diced Celery or Celery Flakes<\/p>\n
1 T. dried Parsley<\/p>\n
1 T. Vegetable Bouillon Granules<\/p>\n
1 tsp. dried Thyme<\/p>\n
1 tsp. Pepper<\/p>\n
1 tsp. Sage<\/p>\n
\u00bd tsp. Salt<\/p>\n
1 \u00bd C. Water<\/p>\n
6 T. Oil (or butter)<\/p>\n
<\/p>\n
Heat the oven to 350\u00b0. 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 \u00bd 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sourdough Stuffing 1 2 lb. Loaf Sourdough Bread (homemade from starter, otherwise this is only ) \u00bc C. diced Dried Onions \u00bc 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 \u00bd tsp. Salt 1 \u00bd C. Water 6 T. Oil (or butter) Heat the oven to 350\u00b0. Cut the bread into small crouton shapes and put on a baking sheet….<\/p>\n