Sourdough Stuffing Bread Bowls Recipe

Ingredients

• 3 loaves sourdough bread, round and mini
• 6 tablespoons soft butter
• 2 leeks, cleaned and diced
• 2 stalks celery, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup butter, melted
• 1 egg, beaten
• 1 teaspoon ground sage
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup milk, approximately
• 12 fresh sage leaves
• neutral oil (for frying)
• chopped fresh parsley, for garnish

Instructions

1. Using a sharp knife, carefully remove the center of the mini loaves to create a bowl, and remove additional bread from the inside by hand. Butter the inside of the loaves with 6 tablespoons of soft butter and set aside.
2. Using the tops of the loaves and the bread removed from the center, cut into small cubes.
3. In a large mixing bowl, stir together the diced leeks, chopped celery, chopped parsley, 1/4 cup melted butter, the beaten egg, ground sage, and red pepper flakes. Add in the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper, then fold together to evenly distribute the mixture.
4. Slowly drizzle approximately 1 cup of milk over the stuffing mixture while stirring until the bread cubes are moist but not soggy. You may need a bit more or less milk depending on the bread’s absorption capacity.
5. Spoon the stuffing into the individual bread bowls and set them on a foil-lined baking sheet. Bake at 350 degrees F for about 45 minutes or until the bread cubes on top are crispy.
6. While the stuffing bakes, heat neutral oil in a small skillet over medium-high heat until hot. Fry 6 sage leaves at a time until crisp, which takes about 15 seconds. Transfer them with a fork to paper towels and set aside.
7. Once the stuffing is done baking, remove it from the oven and garnish with chopped parsley and crispy sage leaves.