Sourdough Stuffing

Nutrition

Per serving: 224.69 calories, 6.91g protein, 7.8g fat, 32.26g carb, 1.93g dietary fiber, 2.58g saturated fat, 3.55g total sugar, 0.0g added sugar

Significant source for: Fluoride, Selenium, Thiamin, Folate.

ingredients

8 Servings

1 (1 lb) loaf sourdough bread, cut into ½-inch cubes

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large carrot, diced

1 small yellow onion, diced

1 large celery stalk, diced

2 tablespoons minced garlic

1 teaspoon salt

2 tablespoons minced fresh rosemary

2 teaspoons red pepper flakes

1/2 teaspoon ground black pepper

1 cup chicken stock

preparation

step 1.

Preheat oven to 400°F. Toss cubed sourdough with olive oil. Lay in single layer on rimmed baking sheet. Cook, until toasted and golden brown, 10 to 15 minutes.

step 2.

In a medium skillet, melt butter, over medium-high heat. Add onions, carrots, celery, garlic, rosemary, red pepper, salt and pepper. Cook, stirring frequently, until fragrant and reduced by half. Add stock and stir to combine.

step 3.

Add toasted sourdough to butter mixture. Stir well to combine and set aside.