Potato Flake Sourdough Turkey Dressing
The naturally sweet, tender crumb from a potato flake sourdough loaf creates a dressing that’s full of flavor and perfectly textured — crisp on top, soft and fluffy underneath.
Equipment
- Large deep skillet
- 9x13 baking dish
- Wooden spoon
- Knife
- Cutting Board
Ingredients
- 1 9x5 loaf of potato flake sourdough sandwich loaf cut into cubes
- 3 cups of turkey broth or chicken broth
- 2 large onions
- 3 celery stalks
- 4 eggs - boiled
- 1/2 cup butter
- 1 tablespoon dried parsley
- 1 tablespoon dried sage
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon organic umami seasoning
- Salt and pepper to taste
Instructions
- Make a single loaf of potato flake sourdough bread using the original recipe (the one loaf recipe is towards the bottom.) Begin by cubing the bread into small uniform pieces. Stale or toasty bread works best. The first option is that you can cut bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight to become stale. You can also cut the cubes and put them in the oven, toasting them at 350℉ until they are like croutons, about 15 minutes or so.
- Turn your oven on to preheat at 350 if it isn’t already. Afterwards, get started with boiling the four eggs so that they will be ready once you are done preparing the base and the bread portion of the dressing.
- Finely dice the onion and the celery.
- Place the butter in the skillet on medium heat. Once it is melted add the veggies and sauté for a few minutes until translucent.
- Once the onion and celery are tender and fragrant it's time to add the liquid. Use turkey broth or chicken broth, whichever you prefer. (I’ve used both and each are delicious)
- Turn up the heat and bring the ingredients to a boil. Stirring occasionally to prevent any burning. While it is coming up to a boil mix all of the spices and seasonings together in a separate bowl and set aside.
- After the mixture is boiling add in the dried bread and seasoning mixture. Thoroughly mix it in with the liquid, tossing gently to prevent smashing the bread.
- After you have all of the bread coated, remove from the heat, cover with a lid, and let it stand for 5 minutes. This will allow for all of the bread to soak up the flavorful juices.
- While you are waiting, remove the eggs from the stove. They should be done by now. Peel them and dice them into small pieces.
- The five minutes should be over now. Fluff with a fork and gently mix in the diced boiled eggs.
- Grease a 9x13 pan. Transfer all of the ingredients into the baking dish and put in the 350 oven. Bake for 20 minutes and serve!