Sunday, Aug 28, 2016
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Garlic Baste Sourdough Stuffing with Walnuts, Sage

1 day-old sourdough baguette (8 to 12 ounces)

1 medium white onion, diced

3 ribs celery, diced

2 garlic cloves, minced

10 fresh sage leaves, chopped

3/4 cup toasted chopped walnuts

2 cups chicken or turkey stock

2 sticks butter

Salt and pepper to taste

Cook's note: This is an easy stuffing that pairs with poultry or can be stuffed into double cut pork chops.

Dice the baguette into 1-inch cubes. Spread out on a sheet pan and toast in the oven for 5 to 7 minutes until golden brown. Saute onions, celery, and garlic in butter until onions are soft and translucent. Add walnuts, bread, sage, and coat with butter mixture. Add the stock a little at a time so the bread absorbs the liquid evenly. Season with salt and pepper. Bake in a greased baking dish for 30 minutes at 350 degrees.

Yield: 6 servings

Source: The Inn at Tres Pinos, Calif.

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