Sourdough Herb Stuffing

One of my favorite things about Thanksgiving dinner is the stuffing. I've tamed down the amount that I eat now that I've gotten a little older. (It may not be appropriate or very classy for a grown adult to be picky and heap their plate with only stuffing and skipping the veggies during dinner like a child.) However, I still feel like I get my fair share. :)

Ingredients

12 oz. sourdough bread

1/2 c. butter

1 large onion, diced

3/4 c. celery, diced

1/2 tsp. black pepper

1/2 tsp. salt

1/4 tsp. red pepper

1 tsp. ground thyme

1 tsp. ground rosemary

1/2 tsp. garlic powder

2 (14.5 oz.) cans low sodium chicken broth

Directions

Cut bread into 1/2 inch chunks. Spread evenly onto a large baking sheet.

Bake at 325 degrees for approximately 50 minutes, or until dry. Let cool completely, then transfer to a large bowl.

In a large skillet or pot, melt butter and cook until it begins to turn brown.

Remove about 3 tablespoons of the browned butter and set aside. 

Add onion and celery to the butter in the pot and cook until softened. (Veggies will begin to look translucent.)

Transfer vegetables to a small bowl and mix the seasonings in.

Using the now empty pot, pour in the chicken broth and bring it to a boil.

Continue boiling the broth until it reduces to about half the amount.

Add onion & celery mixture to the dried bread and pour in the reduced broth.

Stir once and let sit 10 minutes.

Stir once more and transfer to an 8x8 inch baking dish.

Drizzle the top with remaining browned butter that had been set aside earlier.

Bake in preheated 425 degree oven for 35-45 minutes until top is golden brown and crisp.

***********************

(Directions with Photos)

Cut bread into 1/2 inch chunks. {You could also use a hearty white bread if you don't want to use sourdough.} Spread evenly onto a large baking sheet.

Bake at 325 degrees for approximately 50 minutes, or until dry. 

Let cool completely, then transfer to a large bowl.

In a large skillet or pot, melt butter and cook until it begins to turn brown.

Remove about 3 tablespoons of the browned butter and set aside. 

Add onion and celery to the butter in the pot and cook until softened. (Veggies will begin to look transluscent.)

Transfer vegetables to a small bowl and mix the seasonings in.

Using the now empty pot, pour in the chicken broth and bring it to a boil.

Continue boiling the broth until it reduces to about half the amount.

Add onion & celery mixture to the dried bread and pour in the reduced broth.

Stir once and let sit 10 minutes.

Stir once more and transfer to a baking dish (about 8x8 inch). 

Drizzle the top with remaining browned butter that had been set aside earlier.

Bake in preheated 425 degree oven for 35-45 minutes until top is golden brown and crisp.

Happy Thanksgiving! :)