My homemade sourdough is fantastic to make into croutons, and I decided to use some for stuffing and it is delicious. You can certainly make this an egg-free recipe, but I enjoy the richness of a custard style stuffing with the tangy sourdough. Fennel and mushrooms cook separately to ensure a caramelized flavor that adds extra depth to this delicious stuffing. I don’t stuff my poultry, but I still call it stuffing…because dressing is something I put on salads. This is a recipe that will make you want stuffing more than just on Thanksgiving!
Ingredients
Method
- Preheat your grill to 350F.
- Place the cubed bread on a sheet pan and bake 30-40 minutes until dried out, but not golden brown.
- Remove from grill and allow to cool. This can be done in advance.
- On the stovetop, heat a cast iron skillet and add 3 T butter, onion and celery. Sauté for several minutes until translucent.
- Add the herbs, and season with salt and pepper. Stir well and cook for an additional minute or two to combine the flavors.
- In a small bowl, beat the two eggs with 1 cup of chicken broth.
- In a large mixing bowl, add the dried bread cubes and top with the celery and onion mixture. Mix well.
- Add the broth and egg mixture and stir to combine. Add additional broth until bread is spongy but not soggy.
- Place the stuffing mixture in the cast iron skillet and grill at 350F, 45-50 minutes.
- In another skillet, add the remaining 3 T butter, the mushrooms and the fennel. Place skillet with the mushrooms and fennel on the grill and cook until caramelized, stirring occasionally.
- Top the stuffing with the fennel and mushrooms and garnish with reserved fennel fronds.
- Enjoy warm.
