Ingredients
Equipment
Method
- Start with cutting the sourdough bread ( you can use fresh bread or stale bread) into 1-inch cubes (bite-sized pieces), then lay them flat on a baking sheet covered with parchment paper. Season the croutons with your choice of seasonings- I did 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp garlic salt, 1/4 tsp black pepper, and 1/2 tbl spoon of freshly chopped thyme. Drizzle the cut sourdough bread with olive oil then toss them together to evenly coat every piece of bread. Preheat the oven to 300f and bake for 20-30 minutes. Keep a close eye on the croutons, You don’t want them to burn. As soon as they turn crunchy you want to take them out and cool down completely!
- While the croutons are baking, Rinse the gizzards under cold water then pat it dry using a paper towel. Put the gizzards through the meat grinder. To a cast iron skillet add 2 tablespoons olive oil and 1/2 thinly sliced onion ( cut into cubes) saute the onions for 3 minutes on medium-high heat then add in the ground gizzards and 2 pressed garlic cloves. Continue to saute for another 3-4 minutes. Transfer the gizzards to a large bowl.
- To the same skillet add 8 tablespoons of butter, chopped onion, carrot, and 2 ribs of celery. Saute for 10 minutes or until the vegetables are soft, then add 2 cloves of minced garlic cloves and continue to saute for another minute. Transfer the vegetable mixture to the sauteed gizzards.
- Add the croutons and 2 tablespoons of freshly chopped herbs such as thyme, rosemary, or sage to the large mixing bowl with everything else in it and give it a good toss, to incorporate everything together. Pour 2 cups of low-sodium chicken broth over it and let it soak for 10 minutes. This will give the bread mixture a chance to soak up all the liquid.
- Preheat your oven to 350 degrees. If you will not be stuffing the turkey with this best stuffing, then transfer the stuffing into a casserole dish or any baking dish, place the dish into a preheated oven then bake for 25-30 minutes till it gets a beautifully crispy top with crispy edges. Serve immediately while it is still warm, this will be by far the best Thanksgiving stuffing recipe to be at the Thanksgiving table!
- If you are going to stuff the turkey with the sourdough stuffing, pat dry the cavity of your brined turkey then stuff the turkey. Do not pack the cavity of the turkey too tightly with the stuffing, lightly pack it in. If you pack in the stuffing mixture too much, it might not get a chance to heat through while baking. You can stuff the sourdough stuffing in between the breast and the turkey leg. Tie the turkey legs together using food-grade twine. Cover the stuffing with foil to prevent it from burning while the turkey is broiling, then remove the foil once you lower the heat. ( if you do not broil your turkey before baking, you can skip the foil) Bake the turkey as you normally would. This sourdough side dish will be the perfect addition to add to your Thanksgiving recipes!
