Sourdough Poultry Dressing

Course : Dressings
Serves: 1
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6 cups sourdough bread shreds -- (6-8 cups)
2 pieces chicken broth or bouillon
1/4 cup butter
1 cup celery -- chopped fine
1/2 cup onion -- chopped
1/4 cup oil
12 ounces raw mushrooms -- (12-16 oz.) -- chopped coarsely
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon ground black pepper

Preparation / Directions:

1. Put the torn up bread into a large bowl. If it is very stale and dry, pour 1/2 cup or so chicken broth or bouillon over it to soften. The bread should be slightly soft but not sopping wet. 2. In a large skillet, melt the butter. In it saute the chopped celery and onion until they are soft but not browned. Pour this onto the bread shreds. 3. Heat the oil in the same skillet until it is hot but not smoking. Put in the chopped mushrooms and stir them rapidly over medium-high heat until they are all coated with the oil and lightly browned. Add to the bread mixture and stir in the seasonings. Mix everything with your hands until well combined.


Nutritional Information:

954 Calories (kcal); 101g Total Fat; (92% calories from fat); 3g Protein; 15g Carbohydrate; 124mg Cholesterol; 2709mg Sodium

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