Thursday, May 24, 2018
One of America's Great Newspapers ~ Toledo, Ohio

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.

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…