"Stuffing is by far my favorite part of the whole Thanksgiving Feast and evokes many fond memories for me. When I was in Sweden, I and my fellow exchange students in town cooked a Thanksgiving Feast for our host families and I quickly had dibs on stuffing duty, calling up my dad for the recipe. Growing up, my folks used white bread (we were from the MidWest and cornbread was unheard of), cutting off the crusts (can you even call that a crust?) and cubing it up the night before.
These days, I really love a mix of Easy Tiger’s Austin and Hill Country Sourdough breads. I cut thick slices, cut those slices into strips and then tear pieces off by hand (this method makes for wonderful, craggly-crunchy croutons as well). Do this a day or two before you want to make the stuffing, spread the cubes out on a baking sheet or two and let them sit out to dry."
David Norman, Head Doughpuncher
Doughpuncher's Bread Stuffing
Total Time: 45 minutes
Makes: 6-8 servings
Dry out your bread cubes a day or two before you want to make the stuffing— you can spread the cubes out on a baking sheet or two and let them sit out to dry.
- 1 large onion yellow onion, diced
- 2 cups celery, diced (about 4 stalks)
- 1 stick (8 tablespoons) unsalted butter
- ¼ cup fresh sage leaves, chopped
- 1 tablespoons fresh thyme
- ½ tsp celery seeds (optional)
- 1 pound (about 12 cups) Easy Tiger bread, crusts removed, torn into cubes.
- Salt and pepper to taste
- 1 - 1 ½ cups chicken broth
Preheat the oven to 350º.
Melt the butter in a heavy pan over medium heat and add the celery and onions. Sweat until translucent, do not brown. Add the herbs and seeds if using and a couple teaspoons of salt and stir on the heat for another minute or so.
Put the bread cubes in a large bowl and add the vegetables. Stir to combine and add broth to moisten. Butter a baking dish and press in the stuffing. Cover with foil and bake for 20 -25 minutes, then remove the foil and bake for another 10 minutes or so to brown the top.