Caramelized Onion And Sourdough StuffingRecipe By: Kristen Eppich
The aroma of the onions, carrots and celery cooking in butter takes me right back to times spent with my mom in her kitchen while she made stuffing. The best. Keep tasting the stuffing as you go, adding more seasonings as needed.
- 1 loaf (600-700 g) sourdough bread
- 1/3 cup unsalted butter, divided
- 1 large Spanish onion, sliced
- 1 cup diced carrots
- 1 cup diced celery
- 1/4 cup white wine
- 5 tsp poultry seasoning
- 1 cup chicken stock
- 1/4 cup chopped parsley
- Freshly ground pepper
- Salt to taste, if needed
Prep Bread Pieces
- Tear or cut bread into 1 1⁄2″ pieces and transfer to large bowl. You’ll have about 12 cups of pieces.
- Grease a 9″ x 13″ baking dish with 1 tbsp butter.
- Melt 2 tbsp butter in large skillet over medium heat.
- Add onions and cook until they begin to release liquid, 2 to 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are sweet and caramelized, 15 to 20 minutes. Spoon into bowl and reserve.
- Add 2 tbsp butter to same pan and increase heat to medium. Add carrots and celery, and cook until vegetables are very tender, about 10 minutes. Add white wine and cook 1 minute, scraping up any brown bits from bottom of pan.
- Add vegetable mixture into bowl with bread. Add half of caramelized onions to this bowl. Stir together.
- Sprinkle bread mixture with poultry seasoning, tossing continuously so spices are evenly distributed.
- Gradually add stock while stirring until it’s all absorbed.
- Stir in parsley. Season with pepper. Taste stuffing and season with salt only if needed (it depends on saltiness of bread and stock).
- Transfer to prepared baking dish, gently pressing down to fit if needed. Melt remaining 1 tbsp butter and drizzle over stuffing. Cover with foil.
- Preheat oven to 375°F.
- Bake 25 minutes. Remove foil and continue baking for 20 minutes or until top is golden and stuffing is hot throughout. Scatter remaining onions over top and bake 10 minutes.