Sourdough Turkey Stuffing Recipe
Try this zesty spin on traditional stuffing, from Chef Josh Horevay of Allegania Restaurant
Tucked in the Appalachian Mountains of Western Maryland is the town of Cumberland, home to tree-lined streets, a vibrant arts community, and several regionally inspired restaurants that feature fresh and innovative farm-to-table fare. One of those places is Allegania Restaurant, which prides itself on sourcing and serving modern interpretations of Appalachian, Pennsylvania Dutch, and Mid-Atlantic cuisine. Chef and owner Josh Horevay was kind enough to share his popular Sourdough Turkey Stuffing recipe that uses sourdough bread for a zesty spin on traditional stuffing.
Sourdough Turkey Stuffing
1 cup chopped celery
1 cup chopped onion
1 cup chopped apples
1 cup melted butter, divided
2 one-pound loaves day-old sourdough bread, chopped
3 cups homemade or packaged turkey stock (Chef Horevay makes stock from a 25-pound heritage breed turkey from the nearby Savage Mountain Farm)
3 tablespoons rosemary, minced
3 tablespoons thyme, minced
3 tablespoons garlic, minced
3 tablespoons sage, minced
1 tablespoon each salt and pepper
1. Sauté the chopped celery, onion and apples mixed with 1/4 cup of the butter on low to medium heat for 10-12 minutes. Reserve the remaining butter.
2. Combine all ingredients, including the cooked vegetables, chopped bread, turkey stock, spices, eggs and remaining butter into a mixing bowl and toss until well incorporated.
3. Spread the mixture evenly into a baking dish or sheet pan. Bake at 350 degrees uncovered for 30 minutes. Uncover and bake for an additional 10 minutes, until slightly golden on top.
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