Sourdough Sunday – Stuffing Bread

OLYMPUS DIGITAL CAMERAAlthough Thanksgiving was only 10 days ago, it seems like it’s been weeks. I have moved on mentally from fallen leaves, pumpkins, and spiced apples to the hot cocoa and peppermints of the Christmas season.

But back when I was still planning the Thanksgiving menu, I came up with this stuffing bread recipe. And since stuffing often arrives again at the Christmas meal, I will be making it again soon. I have to admit, usually I buy toasted bread cubes for stuffing. Not sure why. Guess it’s always been easier and I personally don’t eat much stuffing.

When I decided to “shake up” my traditional Thanksgiving meal this year, and chose to make a vegetarian stuffing, I wanted nothing but the best.  So homemade bread it was. You don’t have to use this bread to make stuffing, it would also be good sliced with a hot bowl of soup. But it makes a great stuffing (I have included the stuffing recipe below – the combination of tangy sourdough, sweet apple, and fennel is a winner).


  • 2 cups sourdough starter (find out how to make your own starter here)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1 1/2 tsp salt
  • 1 Tbsp olive oil
  • 1 tsp sugar
  • 1 tsp dried parsley
  • 1/2 tsp each dried rosemary and sage
  • 1/2 cup mik

In a large bowl or stand mixer bowl, combine the starter with all ingredients. Knead until the dough is smooth and shiny.

Let dough rise in a greased, covered bowl 3 – 4 hours. Shape into a round, cover and let rise on a parchment lined bakers peel for another 1 – 1 1/2 hours.

Preheat oven and baking stone to 400 degrees. Slash the top of the round and slide onto the hot stone. Bake for 35 – 45 minutes or until the internal temperature is about 205 degrees. Move bread to a cooling rack and let cool completely.

Slice bread and cut into 1/2 inch cubes. Lay the cubes out on a large baking sheet. Bake at 350 degrees for 20 minutes or until golden. Makes about 12 cups of cubes.

Apple Sourdough Stuffing


  • 12 cups sourdough bread cubes, toasted
  • 2 Tbsp olive oil
  • 1 large fennel bulb, chopped
  • 3 stalks celery, chopped
  • 3 large apples, peeled, cored and chopped
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1 1/4 cup vegetable broth
  • 1/2 cup apple cider
  • 2 eggs, lightly beaten

In a large skillet heat oil over medium heat. Add celery, shallot, and fennel and saute until crisp-tender, about 10 minutes. Add the garlic and the apple and continue cooking for 5 more minutes. Add sage and cook for another minute.

Add skillet mixture and parsley to the bread cubes. Toss to combine.

Combine the broth, cider and eggs. Add to bread mixture, stirring lightly to combine. Spoon into a greased, 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes or until top is browned.

Note: This recipe is based on one I found in the November 2012 issue of Cooking Light.

Once again I will be submitting this recipe to Yeastspotting. Check out all of their great bread recipes here.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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