Stuffing Recipe

photo by Chieko Horn Photography

Anyone else thinking about Thanksgiving yet? I am and it involves testing out stuffing recipes! Here is my spin on a simple one I liked from Bon Appétit:

Ingredients:

•     1 loaf Country Sourdough (or any other STELLA bread)
•     2 tablespoons olive oil
•     2 medium onions, chopped
•     2 carrots, diced
•     4 celery stalks, chopped
•     2 tablespoons fresh sage, chopped
•     ½ teaspoon fresh thyme
•     Sea salt and freshly ground black pepper
•     ¾ cup unsalted butter, cut into pieces
•     ¼ teaspoon celery seeds
•     Pinch of cayenne pepper
•     2½ cups veggie (or chicken) broth
•     1/3 cup walnuts chopped
•     ¾ cup fresh parsley leaves, chopped

Tear bread into 1” pieces spread out on baking sheets and let sit overnight to dry out.
Preheat oven to 375°. In a large skillet heat oil then add onions, carrots, celery, thyme, sage, salt and pepper stirring occasionally, until vegetables are soft about 10 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted.
Transfer to a large bowl; add bread, walnuts and parsley. Toss, adding more broth as needed to moisten. Transfer to a 13x9” baking dish; cover with foil. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer.

Country Sourdough
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt. 

Polenta Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. 

Cinnamon Raisin Sandwich Loaf
Montana grown organic wheat flour, water, organic sourdough culture, (organic wheat flour and water), organic raisins, molasses, raw local honey, salt, organic cinnamon.