Thanksgiving Recipe Leading Into Our Pop-Up: Apple & Sage Sourdough Stuffing

We are just days away from our Thanksgiving Pop-up at Christina's this Sunday, November 23 from 10-1 pm. We look forward to seeing many of our family, friends and members of the community this Sunday as we gather to prepare and celebrate Thanksgiving in the days ahead!

Stuffing is a staple at the Thanksgiving table, and there are many ways to prepare it.

This version uses sourdough bread from Wright’s Family Coop, sage and apples to create a complexity of flavors that range from tangy to earthy to slightly sweet. And because this recipe is so simple, the hardest part will be trying not to eat all the sourdough bread before you get to

Thanksgiving!

Ingredients:

• 2 tablespoons olive oil

• 3 ribs of celery, chopped

• 1 yellow onion, chopped

• 2 apples (available from Oakdale Farms)

• Approximately 1 tablespoon dried sage or 3 tablespoons fresh sage

• Salt and pepper

• 1 loaf of sourdough bread to make croutons (available from Wright’s Family Coop)

• Approximately 4 cups vegetable or chicken broth

Instructions:

• One day before making the stuffing:

  • Make the sourdough croutons: cut slices of sourdough bread into cubes (enough to make 8 cups.) Leave on a baking sheet somewhere they won’t be disturbed (or eaten!) until they become hard and stale, about 12-18 hours.

    
    

• To make the stuffing:

  • Preheat the oven to 400 degrees Fahrenheit.

  • Then heat a large skillet over medium-high heat.

  • Add the olive oil, and when the oil is hot add the celery, onion and apples to the pan.

  • Season with salt and pepper, then add the sage.

  • Cook, stirring, until everything is softened and the onions are translucent.

  • Add the prepared sourdough croutons to the skillet, and stir to combine.

  • Slowly add broth about a half cup at a time, and stir until the croutons are moist but not soggy (you might not need all the broth.)

  • Transfer stuffing to a greased casserole dish and bake until crispy on top, approximately 20 minutes.