Don't Toss That Loaf: Sourdough Stuffing for Thanksgiving

Every baker knows the feeling. The week gets busy, and a loaf of sourdough sits on the counter a day or two too long. It gets dry and firm, and it's not quite right for sandwiches anymore.

Please don't throw it out. That loaf is about to become the best part of your Thanksgiving table.

Sourdough makes amazing stuffing. Its sturdy crumb soaks up broth and butter without turning to mush, and its gentle tang balances all the rich holiday flavors. Day-old bread actually works better than fresh, because dry bread soaks up more flavor.

What you'll need

• 1 loaf sourdough (about 1 pound), cut into 1-inch cubes, about 10 to 12 cups

• 1/2 cup (1 stick) butter

• 1 large onion, chopped

• 3 celery stalks, chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

• 2 teaspoons fresh thyme (or 3/4 teaspoon dried)

• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)

• 2 to 3 cups chicken or vegetable broth

• 2 eggs

• 1 teaspoon salt and 1/2 teaspoon black pepper

• A handful of fresh parsley, chopped

How to make it

1. Dry the bread. Spread the cubes on a baking sheet and leave them out overnight. If you're short on time, toast them in a 300°F oven for 15 to 20 minutes, until they feel dry but not browned.

2. Cook the vegetables. Melt the butter in a large pan over medium heat. Add the onion and celery and cook for about 8 minutes, until soft. Stir in the garlic, sage, thyme and rosemary, and cook for 1 more minute until it smells wonderful.

3. Mix it all together. In a large bowl, toss the bread cubes with the butter and vegetable mixture. In a separate bowl, whisk the eggs with 2 cups of broth, the salt and the pepper. Pour this over the bread and gently mix. If it still looks dry, add more broth a little at a time. The bread should be moist but not soggy.

4. Bake. Spoon everything into a buttered 9x13 baking dish. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake another 15 to 20 minutes, until the top is golden and crispy. Because it has eggs, the middle should reach 165°F. Sprinkle with parsley and serve.

A few tips from my kitchen

• Make it ahead. You can dry the bread cubes up to 3 days early. Store them in a paper bag on the counter.

• Make it your own. Try adding cooked sausage, dried cranberries, chopped apple or toasted pecans.

• Crispy or soft? For extra-crispy edges, bake it in a shallow dish. For soft, cozy stuffing, use a deeper one.

From our farm to your table

This recipe is one of my favorite reminders that nothing good has to go to waste. A loaf baked with care can feed your family twice: first as bread, then as stuffing.

If you need a loaf for your holiday cooking, stop by the farm shed. Fresh baked goods are ready Friday through Sunday. Grab one a few days before Thanksgiving so it has time to dry out just right.

From our family to yours, happy Thanksgiving. 🍂

— Ruth, Deslo Farm