Sourdough
Dressing Recipe
While we love
our traditional Thanksgiving recipes, sometimes we want to change things up.
This sourdough stuffing is a fun twist on an old favorite. Whenever we make it
after the big feast, we like to add a cup or more of leftover cubed turkey.
Ingredients :
16 cups cubed
sourdough bread
1/4 cup olive
oil, divided
4 garlic
cloves, minced, divided
2 medium red
onions, chopped
3/4 cup chopped
roasted sweet red peppers
1 teaspoon
dried oregano
1 carton (32
ounces) reduced-sodium chicken broth
1 cup cubed
cooked turkey, optional
4 ounces Asiago
cheese, cut into 1/2-inch cubes
2 large eggs,
lightly beaten
4 green onions,
chopped
2 tablespoons
butter
Preheat oven to
350°. Place bread cubes in a large bowl. Drizzle with 2 tablespoons oil; toss
lightly. Sprinkle with half the garlic; toss to combine. Transfer to 2
ungreased 15x10x1-in. baking pans. Bake 20-25 minutes or until lightly browned,
turning occasionally. Let cool.
Meanwhile, in a
large skillet, heat remaining oil over medium-high heat. Add red onions; cook
and stir 5-7 minutes or until softened. Add the red peppers, oregano and
remaining garlic; cook 1 minute longer. Stir in broth; bring to a boil. Remove
from heat.
Place toasted
bread in large bowl. Stir in broth mixture, eggs, turkey if desired, cheese and
green onions. Transfer to a greased 13x9-in. baking dish; dot with butter.
Cover and bake 30 minutes. Uncover; bake 25-30 minutes longer or until golden
brown.
Nutrition Facts
:
3/4 cup: 207
calories, 8g fat (3g saturated fat), 34mg cholesterol, 475mg sodium, 24g
carbohydrate (4g sugars, 1g fiber), 8g protein. Diabetic exchanges: 1-1/2
starch, 1-1/2 fat, 1 lean meat.
