This is the most delicious stuffing! It's such a better addition to your thanksgiving or holiday meal than stovetop stuffing, and with much healthier, delicious ingredients!
- 1 sourdough loaf (preferably at least a day old)
- 1/2 cup butter (divided)
- 1 small onion
- 1 clove garlic
- 8-10 dried or fresh sage leave, chopped
- 1-2 Tbsp summer savoury *
- 2 1/2 - 3 cups chicken broth (use lower amount to start)
- Salt and pepper to taste
- Approx 3/4 cup chopped walnuts
-Preheat oven to 350. Cube up the sourdough loaf and spread it out on to a baking sheet. It is easier to cube up bread that is at least a day old! Fresh sourdough is a lot harder to slice up. Toast the bread in the oven until it is dried out. Usually 15-20 minutes.
In the meantime, dice up the onion and garlic and place it into a frying pan with about half the butter. Fry on the stove until onion is fully cooked through and fragrant. Remove from heat and add remaining butter, sage, summer savoury, salt and pepper. Place it back on the heat and pour in chicken stock. Stir just until heated and combined.
Add chopped walnuts to a new frying pan and heat on the stove at medium heat until they start to get fragrant (watch them closely as this does not take long). You want to gently toast the walnuts - this is what makes the entire dish!
Add toasted bread to large mixing bowl and pour onion mixture on top of it. Toss until the liquid is completely saturated but the bread. Add half the walnuts.
Pour into a casserole dish and add the remaining walnuts, tossing to incorporate and leaving some on top to further toast (this is such a lovely aromatic component!).Top with additional summer savoury and salt/pepper. Bake at 350 for about 40 minutes.