Sourdough Stuffing with Sage

It was Thanksgiving for dinner tonight. I roasted a turkey breast and made gravy (subbed sage for the thyme here), threw together some simple roasted brussels sprouts and served it all with this nice bread stuffing. I prepped the stuffing earlier in the day, so it was one of those nice dinners were I could just read and chill while everything cooked in the oven.

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1/2 a loaf of sourdough bread (I used Trader Joe’s sliced Tuscan sourdough), cut into small cubes

1 onion, chopped

about 2 carrots, chopped

2-3 ribs celery, chopped

3 tbsp butter

3 cloves garlic, minced

2 eggs, beaten

chicken broth

1 tbsp chopped fresh sage

1 tbsp chopped parsley

salt and pepper

Adobo seasoning (optional)

1 tbsp olive oil

Heat oil and 2 tbsp butter in pan. Cook onions, garlic, carrots and celery until soft (season with salt and pepper). Remove from pan and put in a baking dish. Melt remaining butter in pan. Toss bread cubes until slightly toasted. Season bread with salt, pepper and Adobo. Add to baking dish.

Toss bread and vegetables with herbs and egg in baking dish. Soften with chicken broth.

Preheat oven to 400. Bake, covered with tin foil, for 30 minutes. Remove foil; bake another 15 minutes or until crispy. Add chicken broth to stuffing as needed to moisten.

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