Sourdough Discard Biscuit Stuffing

This is the kind of stuffing that begins with yesterday’s biscuits and ends with everyone reaching back into the skillet for just one more spoonful.

Our Sourdough Discard Herb Dinner Biscuits give it a little more character than ordinary bread. The top becomes golden and crisp while the middle stays soft, buttery and full of sage, thyme, onion and celery.

It belongs beside turkey or ham, but it is good enough to earn its own place at the table.

Ingredients

• 1 batch Sourdough Discard Herb Dinner Biscuits, about 8 biscuits
• Or about 8 cups leftover sourdough bread, torn into large squares or chunks
• 4 tablespoons butter, plus a little more for the skillet
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage, or 1 teaspoon dried
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
• 1½ to 2 cups chicken or vegetable broth
• 2 eggs
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste

A Little Preparation

Tear the biscuits into rough pieces. If you are using leftover sourdough bread, tear or cut it into large squares or chunks. Nothing needs to be even or perfect.

It is completely fine if your biscuits or bread are already a little dry. In fact, they will absorb the broth more easily.

If they are still very fresh and soft, spread the pieces on a baking sheet and warm them at 300°F for about 15 minutes. You are not trying to toast them deeply. You just want the surface to feel a little dry.

Make the Stuffing

Heat the oven to 350°F.

Melt the butter in a large cast iron skillet over medium heat. Add the onion and celery and cook gently until they soften and the kitchen begins to smell like Thanksgiving.

Add the garlic, sage and thyme. Stir for another minute, just until everything smells warm and fragrant.

Place the biscuit or bread pieces in a large bowl. Spoon the buttery vegetables, herbs and any butter remaining in the skillet over them. Add the parsley and season with salt and black pepper.

In a separate bowl, whisk the eggs with 1½ cups of broth.

Pour the broth mixture gradually over the biscuits and vegetables, gently stirring with a wooden spoon as you go. You want every piece moistened, but you do not want to mash the biscuits or bread into a paste.

Let the mixture rest for 10 minutes so the biscuits or bread have time to absorb the broth.

Pick up a piece and give it a gentle squeeze. It should feel moist and hold together without dripping. If the centre still feels dry, gently stir in more broth a few tablespoons at a time.

Butter the cast iron skillet or baking dish and spoon the stuffing into it loosely. Do not pack it down. Those uneven peaks and edges are what become beautifully crisp.

Cover and bake for 25 minutes. Remove the cover and bake for another 20 to 25 minutes, until the top is golden and the centre feels hot and softly set.

Let it rest for about 10 minutes before bringing the whole skillet to the table.

Make It Your Own

Turn it into a leftover meal by adding bits of yesterday’s ham or turkey or add a handful of dried cranberries for something sweeter, or chopped toasted pecans for a little crunch.

This recipe is forgiving. Dry biscuits or bread may ask for a little more broth. Fresher pieces may need less. Trust the texture in the bowl.

Make It Local

We make ours with Wild Root Sourdough Starter and our Sourdough Discard Herb Dinner Biscuits.

Find Wild Root near you or order online and begin a sourdough tradition of your own.