If you’ve never had sourdough stuffing, you’re in for a treat.
With this cold weather, we begin to look to warm, slow cooked comfort food for our evening meals – and what fits the description better than a beautiful family roast dinner? The only thing that can make a great roast even better, is to serve our beautiful sourdough stuffing alongside it!
If you have a few stale slices of any sourdough loaf left over, you can easily turn that bread into stuffing for a big, organic free range chicken, duck or turkey. Or, even roll a flat cut of pork around a lovely ‘sausage’ shaped portion of stuffing, tie with string and oil generously.
The first time I tried this sourdough stuffing recipe, it was using some Kalamata Olive & Basil sourdough I had leftover. It smelled sensational cooking, and tasted even better, so I thought I’d share it with you all – however, you can use any sourdough, it will just change the flavour slightly.
SOURDOUGH STUFFING RECIPE
- 3 slices of Shepherd’s Kalamata Olive & Basil (or other) sourdough, roughly torn
- Zest of 1/2 a lemon
- 2 rough tbspns chopped cold butter
- Small handful crumbled feta cheese
- Small handful of parsley, chopped
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- Salt and Pepper
Throw all ingredients into a blender and blitz until it comes together in a slightly sticky, loose blob. If it’s too sticky (like a dough) add more bread. If it’s too dry (like breadcrumbs) add more butter and blitz again.
When you achieve the right consistency, pat dry your chicken inside and out, rub with olive oil and fill with the stuffing, packing it as tightly as you can. Any excess stuffing can be rolled into balls, sprayed with olive oil and roasted alongside the chicken.