Why You’ll Love This Sourdough Stuffing With Apples and Bacon Recipe
If you’re looking for a stuffing recipe that’s both flavorful and comforting, you’ll absolutely love this Sourdough Stuffing with Apples and Bacon.
The combination of tangy sourdough, sweet apples, and crispy bacon creates a delightful harmony of flavors. Each bite bursts with savory goodness, making it perfect for any gathering.
I’ve always found that the addition of fresh herbs like sage and thyme elevates the dish, adding depth and aroma. Plus, it’s versatile enough to complement any main course, from turkey to roasted vegetables.
Trust me, this stuffing will quickly become a cherished favorite at your table!
Ingredients of Sourdough Stuffing With Apples and Bacon
When it comes to whipping up a delicious Sourdough Stuffing with Apples and Bacon, the ingredient list is a delightful mix of savory and sweet. You’ll find everything from hearty sourdough bread to the rich, smoky flavor of bacon. It’s like a party in your mouth just waiting to happen. Plus, the fresh herbs like sage and thyme add a lovely fragrant touch that makes your kitchen smell divine.
So, let’s dive right into what you’ll need to gather for this scrumptious dish.
Here’s your ingredient list:
- 1 loaf sourdough bread, cubed
- 1/2 cup butter
- 2 cups onions, chopped
- 2 cups celery, chopped
- 2 leeks, cleaned and thinly sliced (white and light green part only)
- 2 large Granny Smith apples, peeled and chopped
- 3 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
- 2 teaspoons poultry seasoning
- 1 lb bacon, cooked and chopped into small pieces
- 3-4 cups chicken broth or stock
- Salt, to taste
Now, while these ingredients are pretty straightforward, there are a couple of things to keep in mind. First, the bread is the star of the show here, so don’t skip on using good sourdough. Its tangy flavor is what makes the stuffing extra special.
If you can, day-old bread works wonders, as it’s drier and absorbs the broth better. And about those apples—Granny Smith adds a nice tartness, but feel free to play around with other varieties if you’re feeling adventurous. Just know that the balance of sweet and savory is key.
Finally, if you’re not a bacon person, you can always swap it out for a plant-based alternative, though I can’t guarantee it’ll be as heavenly. Happy cooking!
How to Make Sourdough Stuffing With Apples and Bacon
Alright, let’s talk about how to whip up this delightful Sourdough Stuffing with Apples and Bacon. First things first, preheat your oven to 350 degrees. While it’s warming up, get your hands on that 1 loaf of sourdough bread and cube it into bite-sized pieces. Spread those cubes across two rimmed baking sheets and pop them in the oven for about 10 to 15 minutes. You want them dried out and slightly crisp, not burnt to a crisp—trust me, no one wants that.
Once they’re ready, set them aside and take a moment to admire your handiwork.
Now, grab a large skillet and melt 1/2 cup of butter over medium heat. The smell of melting butter is like a warm hug, isn’t it? Toss in 2 cups of chopped onions and 2 cups of chopped celery. Stir these around for about 7 minutes until they’re soft but not browned.
Add in those 2 large Granny Smith apples, peeled and chopped, along with 2 cleaned and thinly sliced leeks. Cook this mix for a few minutes until the apples are just crisp-tender. It’s starting to smell heavenly, right? Now, sprinkle in 3 tablespoons of chopped fresh sage, 2 tablespoons of fresh thyme, and 2 teaspoons of poultry seasoning. Give it a good stir and let it cook for one more minute before removing it from the heat.
Next, grab a very large mixing bowl (because trust me, you’ll need the space) and transfer that glorious onion and apple mixture into it. Add in your 1 pound of cooked and chopped bacon—because let’s be real, bacon makes everything better. Toss in those toasted bread cubes and mix everything together like you’re trying to win a cooking competition.
Now, here’s the fun part: pour in 2 cups of chicken broth. Mix well, and then add more broth a little at a time until everything is nicely moistened but not soggy. You want that perfect balance. Go ahead and taste it—maybe add a pinch of salt if it needs a little extra zing.
Finally, pour your stuffing into greased casserole dishes and cover them with foil. Bake at 375 degrees for about 30 minutes, then uncover and bake for an additional 20 minutes until the top is golden brown. You’ve just created a masterpiece that’s sure to impress!
Sourdough Stuffing With Apples and Bacon Substitutions & Variations
Creating the perfect Sourdough Stuffing with Apples and Bacon is just the beginning; there are plenty of ways to customize this dish to suit your taste or dietary needs.
For a vegetarian option, swap out the bacon for mushrooms or smoked tempeh. You can also use different bread, like challah or whole grain, for a unique twist.
If you’re looking to reduce sugar, try using pears instead of apples. Fresh herbs work wonders too; feel free to experiment with rosemary or parsley.
Finally, adjust the seasoning to your liking, ensuring it reflects your personal flavor preferences. Happy cooking!
Additional Tips & Notes
While making Sourdough Stuffing with Apples and Bacon, it’s helpful to keep a few tips in mind to elevate your dish.
First, use day-old sourdough for better texture; it absorbs flavors without becoming mushy.
Don’t rush the toasting process—ensure the bread is crispy for ideal crunch.
When adding broth, start with less and gradually increase; you want it moist but not soggy.
For a flavor boost, consider incorporating nuts or dried fruit.
Finally, let the stuffing rest for a few minutes after baking; this helps the flavors meld beautifully.
Enjoy your delicious creation!