Well good morning. What a fun thread. I will share my San Francisco Sourdough Stuffing/dressing recipe below. I saved it out of Sunset years ago and it is a family favorite.
I still have horrors from a dressing made for my 1/2 siblings dad. It was the only thing he would eat. I don't even know what is was but I think it was pureed Wonderbread dyed orange. Disgusting stuff.
Now that I don't eat wheat I am kind of stumped. I will make the sourdough one for everyone else. Has anyone either used the Trader Joe GF mix ( I know, I know) or made a rice dish? My sis has a wild rice & pecan stuffing she has made.
Anyway, if you want to try something different and delicious....
San Francisco style dressing ( sunset magazine)
( about 16 cups, I double for a 22# bird)
1-1.5# loaf sliced sourdough, cubed
1/2 butter
2 onions, finely chopped
2 C thin sliced celery with leaves
1/2# mushrooms, rinsed, thinly sliced
1 red pepper (.5#) 1/4 dice
1 can artichoke hearts diced ( my addition)
1/2C finely chopped italian parsley
5 green onions, trimmed and thin sliced
1 can (10.5 oz) chicked broth
2 6.5 oz cans chopped clams
1 2.25 can sliced black olives, drained
2 tsp italian seasoning blend
salt and pepper
2 large eggs
bake bread cubes in 325 oven until dry and firm to touch ( 20 mins or so)
meanwhile, combine butter, onions, celery, pepper, mushrooms and saute until
veggies are limp
Mix cooked veg mixture with parlsey, green onions, clams, & broth, olives
and seasonings, with bread cubes in large pan. Add salt and pepper to taste.
In another bowl beat eggs and then toss the eggs into the bread mixture.
Bake in 350 oven , covered, until hot. 35- 40 mins, 50-65 if mix was
chilled first.
If you want it crusty, uncover for the last 20 minutes