Breads, Side Dish

Sourdough & Carmalized Balsamic Onion Stuffing

Have you ever noticed that stuffing seems to taste better the next day? Maybe because the stress of pulling off the perfect Thanksgiving dinner has passed. Maybe it’s because you are so happy to be home with your family around you and not out shopping with the masses on Black Friday. Anyway, I just love a bowl of stuffing warmed up for lunch. Here is my stuffing twist for this year.

Sourdough & Caramelized Balsamic Onion Stuffing

The Day Before: Bread Prep and Caramelize Onion
2 Tbl olive oil
1 lg onion, chopped (size you want)
1 tsp sugar
2 Tbl balsamic vinegar
1 (approx. 1 lb) loaf of sourdough bread

In large pan, heat oil, onion, and sugar over medium low heat. Cook for about 30 minutes, stirring occasionally, keeping temperature between low and medium low. You want the onion to keep cooking, but never hot enough to burn. While onion is cooking, cut bread into cubes (about 1″x1″ or what you like). Don’t forget to stir your onions! Spread the bread cubes out on a baking sheet and leave to dry out. When onions are tender and caramelized, add balsamic vinegar, stir and cook another minute. Remove from heat, cool enough to put in airtight container and refrigerate until tomorrow.

The Day Of: Stir Together and Bake
3 celery stocks, diced
1/2 cup coarsely chopped walnuts
3 tsp poultry seasoning
1 tsp salt
1/2 cup butter, melted
1¼ cups chicken broth
1 egg, beaten

Preheat oven to 350°. In large bowl, stir together dried bread cubes, walnuts, poultry seasoning, and salt. Heat butter and add celery; cook until tender. Add caramelized balsamic onions and heat through. Pour celery, onion, and butter mixture over cube mixture and toss to coat. Whisk together chicken broth and egg, pour over cube mixture and toss until well combined. Turn out into 9″x13″ sprayed pan and bake 30-40 minutes.

Sourdough & Caramelized Balsamic Onion Stuffing 2

Sourdough & Caramelized Balsamic Onion Stuffing 3

One Year Ago: Butterfinger Crunch Cream Pie Butterfinger Crunch Cream Pie

Two Years Ago: Eggnog Chocolate Chip Cookies Eggnog Chocolate Chip Cookies

Side Dish

Sweet & Savory Sausage Stuffing

My favorite dish at Thanksgiving is the stuffing.  I like to add nuts and seeds, luckily the guys in my family are OK with that.  I think maybe they don’t complain about the nuts and seeds is because I add sausage.  Usually I use half corn bread and half white bread cubes.  This time instead of white bread cubes, I cut up a large round loaf of King’s Hawaiian bread.  A new favorite.

1 large round King’s Hawaiian Sweet Loaf
1 (9″x9″) recipe cornbread
16 oz turkey or chicken sausage (mild or spicy)
1 cup chopped onion
1 cup chopped celery
2 tsp sage
1 tsp salt
2 Tbl dried parsley
1 Tbl poppy seeds
1 Tbl sesame seeds
1 cup chopped walnuts or pecans
1-2 cups chicken broth

Cut the King Hawaiian loaf and corn bread into cubes, spread out on baking sheets and leave out overnight to dry out.  In large pan, brown sausage, add onion and celery and cook until tender.  Put all the bread cubes in a very large bowl.  Add sage, salt, parsley, poppy seeds, sesame seeds, and nuts; toss together.  Pour sausage mixture over bread mixture and toss all together.  Pour some of the chicken broth, gently toss.  Continue adding more broth and tossing until reach desired moistness, about when starts clumping together (not too wet).  Heat oven to 350°.  Put stuffing in sprayed 13″x9″ baking pan, and bake 30-40 minutes, or until nicely browned.

One Year Ago:  Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Side Dish

Favorite Stuffing for Thanksgiving

This is my favorite stuffing, Sausage Seed Cornbread Stuffing.  This is a big problem for me, every time I make this stuffing I have a control problem.  I try to limit myself but I know it’s there, haunting me from the refrigerator…warm me up, don’t you want some more?  Yes, but I have already had you for breakfast, lunch, dinner and numerous snacks.  Stuffing is my favorite dish at Thanksgiving followed closely by sweet potatoes, mashed potatoes, rolls and everything else!

Cornbread recipe (easy recipe below) for a 9×9 baked in a 13×9 and cubed, lay out on cookie sheet to dry out a bit
1 lb sausage, browned (in a pinch Jimmy Dean Fully Cooked turkey sausage crumbles, love shortcuts)
1/2 cup butter
1 cup chopped onion
4 stalks celery, chopped
1 pkg seasoned cubed bread stuffing (7.5-10 oz)
3 Tbl poppy seeds
3 Tbl sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup chopped walnuts
1 tsp sage
1 tsp poultry seasoning
1 Tbl parsley
2-3 cups chicken broth
season salt to taste

Preheat oven to 350°.  Melt butter in fry pan and saute onion and celery until soft.  In large bowl combine cornbread, seasoned bread stuffing, poppy seeds, sesame seeds, sunflower seeds, pumpkins seeds and walnuts.  Stir all together and then stir in browned sausage and celery/onion mixture.  Sprinkle with sage, poultry seasoning, and parsley, mix in.  Begin pouring chicken broth over stuffing, it will take at least 2 cups, then pour enough until starts to hold together as you turn in over with a spoon.  You want it to hold together but not turn to mush.  Sprinkle with season salt, gently stir in, and taste.  Repeat until desired taste.  Spoon into a 13×9 pan (I use a 15×10 to have more crisp surface area).  Bake for 40-55 minutes depending on your desired browning, check frequently.  Optional-add waterchestnuts, mushrooms, craisins…make it your favorite.

Easy Cornbread for 9×9 (13×9 for stuffing):
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375°.  Spray pan.  In microwave safe bowl, melt butter.  Stir in sugar.  Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture.  Stir in cornmeal, flour, and salt until well blended.  Pour batter into prepared pan.  Bake for 30 to 40 minutes (18-25 for 13×9) or until a toothpick inserted comes out clean.  For stuffing, cool in pan for 10 minutes then turn out on wire rack and cool.  Cut into cubes.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.