Sourdough and Sage Stuffing With Pine Nuts, Raisins, and Parsley

sourdough-sage-stuffing
Photo by Roland Bello
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 376 calories
    • Fat 19 g (9 g saturated fat)
    • Cholesterol 100 mg
    • Sodium 713 mg
    • Protein 12 g
    • Carbohydrate 42 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 61 mg

Heat oven to 300° F. Spread the bread in a single layer on 2 rimmed baking sheets. Bake, tossing once, until dry, 30 to 40 minutes; transfer to a large bowl. Increase oven temperature to 375° F.

Meanwhile, melt the butter in a large skillet over medium heat. Add the celery, onions, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Stir in the sage. Transfer to the bowl with the bread. Mix in pine nuts, raisins, and parsley.

Combine 2 1/2 cups of the broth and the eggs in a medium bowl. Add to the bowl with the bread and vegetables. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes. (Add up to 1/2 cup more broth if needed; the stuffing should feel moist but not have any standing liquid in the bottom of the bowl.)

Ingredients

  1. Check 1 small round sourdough bread (1 pound), torn into 1-inch pieces (12 cups)
  2. Check 1/2 cup (1 stick) unsalted butter, plus more for the pan
  3. Check 2 stalks celery, chopped
  4. Check 2 medium onions, chopped
  5. Check Kosher salt and black pepper
  6. Check 1 tablespoon chopped fresh sage
  7. Check 1/3 cup toasted pine nuts
  8. Check 1/3 cup raisins
  9. Check 1/4 cup chopped fresh flat-leaf parsley
  10. Check 2 1/2 to 3 cups low-sodium chicken broth
  11. Check 3 large eggs, lightly beaten

Directions

  1. Heat oven to 300° F. Spread the bread in a single layer on 2 rimmed baking sheets. Bake, tossing once, until dry, 30 to 40 minutes; transfer to a large bowl. Increase oven temperature to 375° F.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the celery, onions, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Stir in the sage. Transfer to the bowl with the bread. Mix in pine nuts, raisins, and parsley.
  3. Combine 2 1/2 cups of the broth and the eggs in a medium bowl. Add to the bowl with the bread and vegetables. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes. (Add up to 1/2 cup more broth if needed; the stuffing should feel moist but not have any standing liquid in the bottom of the bowl.)
  4. Transfer the stuffing to a buttered 8-inch square baking dish. Cover with foil. Bake until heated through, 30 to 35 minutes. Uncover and bake on the top rack until the top is browned and crisp, 30 to 40 minutes more.