Thanksgiving Stuffing + Sausage & Stuffing Meatballs

This recipe uses our homemade fermented sourdough bread and seasonings that mimic the flavor of Pepperidge Farm. 

Bonus leftover recipe also included. 

Pepperidge Farm Copy Cat Stuffing

Note to self: make 1/2 recipe for household.

Ingredients:
1 loaf sourdough bread, cut into cubes (About 8 cups dried). *Bert's recipe*
1 1/2 sticks butter, melted
1 large onion, chopped
4-8 stalks celery, sliced
1 medium apple, peeled and chopped
2 eggs
4 cups chicken stock 
2 Tbsp sage, ground
2 tsp rosemary, dried
2 tsp thyme, dried
2 tsp salt

1 tsp black pepper

pan spray

A week or so before the meal bake or buy a loaf of sourdough, or any other bread you want. Cut into 1" cubes and lay out on a cookie sheet to dry. Stir a couple times a day. When the bread feels dry put it in an airtight container. Add the dry seasonings. When ready to prepare, saute the onion and celery with a tablespoon of the butter until softened. In a large bowl whisk the eggs and 2 cups of broth together, then fold in the seasoned bread mixture. Mix and add more broth. Then stir in the rest of the melted butter, onion, celery, and apple. Let this sit for 5 minutes to soak up some of the broth. If it looks dry, add more broth until it's very moist, but not dripping wet. Use pan spray on the bottom and sides of a baking pan/ Scoop the mixture into the pan and spread evenly. Bake at 350 for 40 minutes covered, then uncover and bake an additional 30 to 40 minutes, or until the top is slightly crunchy.  

Makes 1 very full 9"x13" pan. Serves 12

Bonus recipe to use up leftovers: 

Sausage & Stuffing Meatballs

Ingredients:

1 lb ground turkey, pork, or beef

1 tsp salt

1 Tbsp garlic powder

2 Tbsp beef gelatin (or use 1 egg, as a binder)

2 Tbsp nutritional yeast

2 cups leftover stuffing

1/4 tsp red pepper flakes

Grind stuffing in a food processor. Add the turkey. Sprinkle the salt, garlic powder, beef gelatin, and nutritional yeast over the top so the gelatin doesn't clump. Pulse until combined. Gently fold in the red pepper flakes. Use a cookie scoop to make meatballs. Bake on a parchment lined cookie sheet at 400 for 20 minutes.