Bring a West Coast twist to your holiday table with California-Inspired Citrus & Herb Sourdough Stuffing. Tangy sourdough absorbs aromatic herbs, sun-drenched orange zest, and toasted walnuts, creating golden-crisp edges and a fresh, flavorful bite.
Ingredients
Ingredients:
1 Bristol Farms San Francisco sourdough bread loaf (about 14 ounces), cut into 1-inch cubes
8 tablespoons unsalted butter
1 large yellow onion diced
4 celery stalks diced
3 garlic cloves minced
2 tablespoons fresh sage chopped
2 tablespoons fresh thyme chopped
2 teaspoons fresh rosemary chopped
1/4 cup fresh flat-leaf parsley chopped
zest of 1 Navel orange, plus 2 tbsp orange juice
zest of 1 Meyer lemon, plus 1 tbsp lemon juice
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
3 large eggs beaten
2 1/2 cups low-sodium chicken stock
1/2 cup Parmesan cheese grated
1/2 cup sliced almonds toasted
Directions
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Preheat the oven to 375° and line a baking sheet with parchment paper. Spread the cubed bread on the baking sheet. Bake until the bread is dry and lightly toasted, 12–15 minutes. Let cool.
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Meanwhile, melt the butter in a large non-stick skillet over medium heat. Saute the onions and celery until softened, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
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Add the sage, thyme, rosemary, parsley, orange zest, lemon zest, salt, and pepper. Cook until fragrant, about 2 minutes.
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Grease a 9 x 13 baking dish with butter or non-stick cooking spray and set aside.
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In a large bowl, combine the toasted bread cubes and vegetable mixture. Toss gently to combine.
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Whisk together the eggs, 2 cups chicken stock, 2 tablespoons orange juice, and 1 tablespoon lemon juice. Pour over the bread mixture and gently fold until evenly moistened. Add the remaining 1/2 cup stock if the stuffing seems dry.
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Transfer the stuffing mixture to the prepared baking dish and spread into an even layer.
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Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake until golden brown and crisp around the edges, about 20 minutes more.
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Remove the stuffing from the oven and let cool for 10–15 minutes. Sprinkle the toasted almonds just before serving.