Easy Sourdough Stuffing Recipe (2024)

FAQs

How to dry sourdough for stuffing? ›

Start by cutting the bread of your choice into half-inch cubes. Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry.

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

6. Just add water for softer sourdough. The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing. So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight.

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

You'll find I use honey in many of my recipes. I love to use it in my no-knead 100% whole wheat sourdough bread because it makes it much softer and less dense than it would be without it. Subbing it in recipes that call for sugar is not usually as simple as a one-to-one sub, though.

What is the best flour for sourdough bread? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation. After these experiments, they applied a technique called “unified flavor quantitation,” which was previously developed by Hofmann's team, to the sourdough bread.

Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes**, stirring several times during baking.

"If you're using stale bread and adding liquid, there will be nowhere for the liquid to go," says Seixas. "It's like when you're trying to cram more people into a fully booked flight. There's no space for extra moisture to fill." As a result, your stuffing will have a soggy texture.

Pita bread, also known as Arabic bread, Syrian bread, or pocket bread, is a round flatbread that is typically made from wheat flour, water, yeast, and salt. Its unique feature is the pocket that forms when baked, making it perfect for stuffing with all sorts of fillings.

Let them dry out at room temperature over the next couple days. If you don't have the time, you can speed up the drying-out process by using the oven. Spread the bread out on a baking sheet and bake in a low oven set at 225 degrees for 30 to 40 minutes until dry.

This Thanksgiving, skip the waiting and planning that staling demands, and pop open your oven instead. We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

Drying out sourdough starter is very simple, and a great way to provide yourself with some back up, but also the perfect way to share some with other people. Please note: before sending any of your lovely dried starter to new sourdough bakers, I highly suggest testing it to make sure it successfully fully revives.