Slow Cooker Sourdough Stuffing

Made with crusty sourdough bread, butter and herbs, this sourdough stuffing recipe might just be the side dish that steals the show on any holiday table. With a few simple steps, learn to make a classic stuffing recipe with an easy sourdough twist in the slow cooker to free up oven space.

– 8 cups sourdough ¾-1 inch cubes, about 1 loaf – 3 tablespoon dried, chopped onion – 2 teaspoon ground poultry seasoning or 2 tablespoon freshly chopped sage, rosemary and thyme – 1 teaspoon fine sea salt – ½ teaspoon black pepper – ½ cup unsalted butter – 1-2 cups water or broth

INGREDIENTS

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1.

For best results, you want the bread to be a bit stale and dry. Slice the bread into ¾-1 inch cubes. Lay the bread out in a single layer on a sheet pan and allow to dry overnight.

Prepare bread

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*If you don't have time to get the bread ready the day ahead, you can instead bake it on the sheet pan at 325 F for 10-15 minutes to dry it out.

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When ready to start preparing the dressing, move the day-old bread (or recently baked) cubes to a large bowl. Measure out the seasonings and herbs and toss to combine.

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2.

Prep Slow Cooker

Butter the bottom of a 3 Quart or larger slow cooker.

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3.

Add Bread.

Add the bread and spices to the slow cooker and stir to mix.

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Melt butter and pour over bread and spices. Toss to coat and then stir in 1 cup of the broth.

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4.

Cook.

Cook on low for 2 to 3hours, until tender and lightly crisp around the edges.

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5.

Serve.

MAKE IT YOUR OWN

– Cranberry and Pecan: Add dried cranberries and chopped pecans for a contrast of sweet and nutty flavors. Mix these ingredients into the stuffing at the same time as the bread cubes. – Mushroom and Spinach: Sauté mushrooms and spinach in 1 tablespoon of butter and add to the bowl with the bread cubes, then resume with the stuffing recipe, adding the original amount of butter called for.

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