This hand torn sourdough stuffing is a perfect rustic side dish, prepared in advance, toasted in a wood fired oven and served in a cast iron pan. Featuring a smattering of textures and flavors from pancetta, fresh herbs, wild rice, and dried apples and apricots, and rounded out turkey stock for added richness and moisture.
- 1 loaf sourdough bread, hand torn bite size pieces
- olive oil, as needed
- salt and freshly ground pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 ½ – 2 ounces pancetta, small chop, half of standard 3 ounce pack
- 3 ribs celery, rough small chop
- 3 carrots, rough small chop
- 1 onion, rough small chop
- 2 sprigs fresh rosemary, de-stemmed, finely chopped
- 1 sprigs fresh sage, de-stemmed, finely chopped
- 4 sprigs fresh thyme, de-stemmed, finely chopped
- 3 sprigs fresh marjoram, de-stemmed, finely chopped
- handful of fresh parsley, finely chopped
- ½ cup cooked wild rice
- 1–2 cups turkey stock, reserved from the turkey gravy process
- 3 dried apricots, julienned
- 5 slices dried apples, julienned
- Day 1—Preheat wood fired oven to around 300°F and a cast pan inside the oven.
- Toast the bread: Toss the sourdough bread pieces in a bowl with olive to coat, season with salt, freshly ground pepper, onion powder, garlic powder and Italian seasoning, toss to combine. Transfer to cast iron pan and toast in the wood fired oven until crispy golden brown and having lost a bit of moisture, about 18-20 minutes. Transfer to mixing bowl, set aside.
- Sauté vegetables and herbs: Coat the hot pan with a little olive oil followed by the pancetta. Sauté, stirring frequently until crispy and fat has rendered out, about 4 minutes. Add the carrot, celery and onions, sauté stirring frequently until vegetables have softened a bit and gained a little color, about 5 minutes. Remove from heat, season with salt and freshly ground pepper, add fresh herbs and cooked wild rice.
- Combine and refrigerate: Mix the cooked vegetable mix with the toasted sourdough bread. Pour in a cup of the warm reserved turkey stock, toss in the bowl and let rest 15-20 minutes to see how much liquid is absorbed by bread, add more if needed. You still want a bit of crunch left. Toss in dried apricot and dried apples, transfer stuffing to a buttered cast iron, cover with plastic and refrigerate overnight.
- Day 2—Finish and serve: Bring stuffing to room temp. Once the turkey is done roasting and is resting, fire the stuffing into the wood fired oven to warm and crisp up the top, about and 10-15 minutes. Serve immediately.
- Sourdough bread: Get your bread 2-3 days in advance to give it time to dry out.
- Category: side dish
- Method: wood fired, roast
Keywords: Wood Fired, Sourdough Stuffing