Aunty Pat's Sourdough Bread Stuffing with Fresh Herbs, Pistachios and Dried Fruit

   
   I come from a family with some seriously good cooks.  My Aunty makes amazing food.  This is her stuffing recipe and I'm obsessed with it.  She started making it when my cousin went through a "vegetarian phase" and it stuck! My aunt is so sweet; she always makes enough stuffing to bring me some for our family get together Christmas Eve.  So, I have my own little bread stuffing for Christmas dinner :) I'm making some to take to Thanksgiving dinner at Mom's house tonight! This recipe can totally be made the day before and reheated in a covered oven safe dish for turkey dinner.  YUMMOOOO.

Aunty Pat's Sourdough Bread Stuffing with Fresh Herbs, Pistachios and Dried Fruit


1/2 cup dried cranberries
1/2 cup dries blueberries
12 cups (1 round loaf) 1/2 inch sourdough bread cubes (use day old bread)
1 cup pistachios, toasted
1/2 cup butter
1/2 cup chopped onion
3 celery stalks, chopped
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon pepper
5 tablespoons warm water

Soak cranberries and blueberries for three minutes in enough boiling water to cover. Drain well. Place in a large bowl with bread cubes and nuts. (This will look like the largest batch of stuffing ever, but I promise it shrinks! I have to use my large stock pot to stir it because it's the only container large enough.) 

In medium fry pan, heat butter over medium heat. Add onion and celery; sauté for three minutes or until vegetables are tender. Stir in parsley, sage, thyme, salt and pepper: cook for one minute. Pour over bread mixture and stir to mix, Sprinkle with water, one tablespoon at a time, stirring after each addition.



This stuffing is AMAZING!

Makes about 12 cups (3L), enough for a 16-pound (7.25 kg) turkey
157 calories, 3.4 g protein, 7.7 g fat 19.4 g carbohydrate