Not sure what to do with bread that’s less than fresh? We love this delicious Chicken Stuffing Bake idea using a day-old Volare San Francisco Sourdough. Loaded with fresh spices and butter, it’s the perfect side dish for any meal and helps to reduce food waste. A popular Thanksgiving dish in north America, stuffing (sometimes referred to as dressing) actually dates back to 1836 in an old Roman Cookbook. Traditionally made by stuffing the cavity of an animal, we love this option because it can be adapted to be Vegetarian too!
Keep reading for the full recipe, perfect as a side to your Chicken Roast Dinner when feeding large numbers.
1 day-old San Francisco Sourdough Loaf
1½ cups sliced celery
2 cups chopped onions
Handful of fresh parsley
1 sprig fresh rosemary, woody stem removed
1 tbsp fresh thyme leaves
8 small fresh sage leaves
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground pepper
2½ cups chicken stock (low-salt)
- Tear sourdough into 3cm chunks. Put pieces onto two baking trays in a single layer. Bake in oven until bread pieces are dried out. Approximately 40 mins. Let cool. Place in a large bowl.
- Melt butter in a large saucepan on a medium heat. Add onions and celery. Stir to combine. Let simmer on a medium-low heat, stirring occasionally for 15 mins. Take off heat and pour into bowl of bread. Fold through and mix to coat bread.
- Combine all herbs on a chopping board. (Parsley, rosemary, thyme, sage, oregano). Roughly chop up. Add to bread bowl, stir through with salt and pepper. Add half of the chicken stock to the bread mix. Fold through.
- Preheat oven to 180 degrees C.
- Add eggs to a small bowl. Whisk. Add other half of stock. Mix together. Careful not to scramble eggs. Add to bread mixture. Fold thorough.
- Transfer to greased oven dish, cover with foil, and bake for 35 minutes.
- Remove foil and bake for a further 35 minutes until golden brown.
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Photos & Recipe: Jessica Bicknell