Let's talk stuffing...
Here's our experience with stuffing at the Thanksgiving table: It's either something that is outstanding, or it was sort of a last-minute thought and something dumped out of a box.
Like everything with food, the better the ingredients, the better the outcome. This is probably one of the biggest pitfalls with holiday stuffings because often the quality of the bread is overlooked.
When you focus in on your ingredients and the true art of the process, you can turn any dish into a glowing item on your table.
This stuffing recipe isn't a quick throw together. So if that's what you're looking for, this might not be the recipe to use.
This stuffing recipe takes attention and quality ingredients but the end result is worth it and is sure to WOW your family and friends at your table this year.
It is aromatic with fresh sage and thyme, yet deep and delicious with bacon. And of course, we think the best part about the recipe is that it uses fresh sourdough for the stuffing.
This recipe was created by Chef Graham Cadman, who is Ben's father. Chef Cadman spent 30 years as a head chef in restaurants around the world including Hong Kong, Puerto Rico, Singapore, and Amsterdam. He made this stuffing recipe a few years back, and it has quickly become a family favorite!
Chef Cadman's Sourdough Stuffing
Prep Time: 30 mins | Total Cook Time: 1h 15 mins | Serves 6-8
- 2 Tbsp of butter
- 2 Tbsp of olive oil
- 1 leek (finely sliced)
- 2 medium onions (small dice)
- 3 celery sticks (small dice)
- 3 cloves of garlic (crushed, or finely chopped)
- 2 cups of mushrooms, any choice you prefer (small diced)
- 6 strips of bacon
- 3 leaves of fresh sage (finely diced)
- 1 Tbsp of fresh thyme (picked off stems)
- 12 sundried tomatoes (chopped)
- 1 cup of cooked chestnuts (you can buy these pre-cooked) - Or use the same amount of cubed fresh Parsnip.
- 4 cups of 1-inch cubed Voyageurs sourdough (approximately 1/2 loaf)
- 1 whole egg (whisked with fork)
- Heat a dutch oven or heavy bottom pan on the stove to medium heat. Add 1 Tbsp of butter & 1 Tbsp olive oil and warm slowly.
- Dice 2 slices of bacon and add to the oil. Fry gently for 1 minute, then add the leek, onion, celery, and garlic. Season with some salt and pepper. Fry together slowly for 5 minutes, stirring occasionally on a low to medium heat.
- Add the diced mushrooms & parsnips (if using in place of chestnuts), sage and thyme. Cook slowly for 10 minutes. Add the cooked chestnuts & chopped sun-dried tomatoes. Combine and heat through.
- Moisten the mixture with the remaining 1 Tbsp olive oil and 1 Tbsp butter. Add the cubed sourdough bread. Mix together. Taste and adjust seasoning with salt and pepper. It's important to taste throughout to ensure the right balance of salt.
- Mix in the whisked egg.
- Transfer mixture to a medium oven dish that is lined with bacon strips. You want to be able to fold half of the bacon strips over the mixture after it is put into the baking dish. Add the stuffing to the dish, fold over the bacon.
- Bake at 350F for 45 mins.
A Hosting Pro's Preparation Tip:
Thanksgiving is a big meal to prepare! So do all that you can to pre-make parts of recipes where possible.
You can prepare steps 1-4 in advance and complete steps 5-7 last minute before you bake! The mixture made in steps 1-4 will last in an airtight container in the refrigerator for up to 3 days.