Tag Archives: Sourdough

Sourdough-Sage Dressing


I’ve just recently discovered how much I like making recipes with fresh sage! After making some White Cheddar and Sage Biscuits, I was wanting to try something else with fresh sage. While I was looking through recipes, I also found out, conveniently, that my friend Denise had a big patch of sage growing in her garden and she was willing to share it! She said her plant is very hearty and stays alive through the winter. So, here’s what I came up with…Sourdough-Sage Dressing…because I thought sourdough bread would be a great combination with  sage, onion, and celery.  There’s also fresh parsley in this–I have parsley growing in a pot and it’s great to always have it on hand! This dressing is very buttery and savory…so if you like that type of thing, you really must try this!

I also learned something new when I was deciding what to name this recipe. I wasn’t sure if I should call it dressing or stuffing, because I didn’t know what the difference was. Well, I found the answer at eHow.com–dressing and stuffing differ in these ways:

Preparation: The key difference between dressing and stuffing is the method of preparation. Dressing can be prepared separately from the bird on the stove top, either from scratch or a store-bought mix. Stuffing, however, is made by stuffing the mixture into the cavity of the bird and cooking them in the oven together. 

Time: Another difference between stuffing and dressing is in the time needed to prepare it. Stuffing inside the bird must be cooked as long as the bird needs to cook, and also increases the cooking time of the bird. Dressing can be made quickly on the stove top or in the oven; either way it will take less time than stuffing.

Flavor: Stuffing made inside the bird can pick up flavors from the bird and impart flavors to the bird. This may be desirable or undesirable depending on the method of preparing the bird. The flavor of dressing depends solely on its ingredients.

So this recipe is definitely dressing. Consider yourself informed on the dressing/stuffing question! 🙂


Makes a 9 x 13″ pan, about 8 to 10 servings

  • 1 loaf sourdough bread (my loaf was 1 lb. 4 oz. and I did not use the end slices), with slices cut into 1″ pieces (or you can cut them smaller if you want)
  • 1/2 cup (1 stick) butter
  • 3/4 cup olive oil
  • 1 1/3 cup yellow onion, finely chopped
  • 1 1/3 cup celery, finely chopped
  • 4 to 5 Tablespoons fresh sage leaves, finely chopped
  • 4 Tablespoons fresh parsley, finely chopped (or use 4 teaspoons dried parsley)
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 (14.5-ounce) can chicken broth (this dressing can be a little on the dry side in some places, so if you like your dressing more moist, add an extra 1/4 to 1/3 cup chicken broth).

Preheat oven to 350˚F. Spread out pieces of bread onto a large baking sheet and let dry out at least 6 hours or overnight.

In large skillet, melt butter over medium heat, then add olive oil and stir to blend well. Saute onion and celery in this mixture until tender.

In large bowl, mix together bread pieces, onion-celery mixture, sage, parsley, salt, and pepper (and garlic powder, if using), tossing to coat all the bread pieces. Spoon this mixture into a 9 x 13″ pan and pour chicken broth evenly over entire mixture. Cover with foil and bake at 350˚F for 30 minutes, uncovering the last 10 minutes of baking time. Serve immediately.


This would be a great Thanksgiving side dish, if you’re still looking for ideas! Are you making dressing or stuffing for your Thanksgiving meal?

Cheesy Stuffed Sourdough Loaf


You need to be hungry when you make this and have other people around to help you eat it up, because you won’t be able to stop eating it, it’s so good! I saw a recipe on Pinterest for a Stuffed Bread Loaf and decided to try it out. I modified the recipe because I think my bread loaf was much bigger…I bought one of those large round sourdough loaves (1 lb. 8 ounces). I sliced my bread a little thinner, too (thinner slices equal more cheese per bite 🙂 ), and I used more olive oil and cheese than the original recipe. I also used roasted chicken (sliced deli-thin) instead of ham.

You can use mozzarella or provolone cheese in this…I used some of each. Instead of roasted chicken, you can use sliced ham, turkey, or salami…whatever you like best. I like using the really thin, thin deli sliced meats in this because it makes stuffing the loaf a little easier. Slices of roasted red peppers are stuffed in this amazing loaf, too…and if you have any more room to stuff, the original recipe mentions you can also use sliced or chopped olives, chopped marinated artichokes, sun-dried tomatoes…even pesto…yum! Sliced mushrooms would be good, too. I’m going to try this with chopped artichokes the next time I make it!


You start with a round loaf of sourdough, but by the time you’re done stuffing it, it actually takes on an oval shape. This is a great appetizer for get-togethers, parties, and game-watching…or a yummy snack for you and your family or friends. It’s so good right out of the oven! If it cools before you have time to serve it, just pop it in the microwave to reheat! You will need a pastry brush to brush an olive oil mixture on the bread slices…so be sure you have one before you start…

CHEESY STUFFED SOURDOUGH LOAF (adapted from Chicho’s Kitchen)

  • 1 (1 lb. 8 oz.) round sourdough bread loaf (or substitute another type of bread if you don’t like sourdough)
  • 1/2 cup olive oil
  • 1 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoon minced garlic
  • 1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced roasted chicken, turkey, ham, or  salami
  • 10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14  slices total)
  • 3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain them, they’ll make the bread soggy)
  • Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, sun-dried tomatoes, pesto, sliced mushrooms

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.

Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese, meat, and roasted peppers).

In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.

In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat, then topped with a roasted red pepper slice or two (you could also add or substitute some chopped olives, artichokes, sun-dried tomatoes, sliced mushrooms, etc. with or in place of the red pepper).

Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them. For the other slices, I stuffed one-and-a-half of the cheese “piles” in between them. If this sounds confusing, all you really need to remember is to stuff the bread slices with your piles of cheese and other goodies till your loaf is well-stuffed!

Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm! You can just pull the slices apart as you’re eating it, or cut them with a knife.

It’s so yummy and cheesy…I’m going to have to make another loaf soon! 🙂

Hot Bacon Cheese Dip in Bread Bowl

With football season here, it’s time to make some great dips to snack on! This recipe is adapted from Taste of Home (the photo is also from their website). It’s a wonderful hot, cheesy dip that’s baked in a bread bowl. And it has some onion, garlic, and crumbled bacon to give it lots of flavor. You can use your favorite kind of bread–Italian, Sourdough, Whole Wheat, Pumpernickel…as long as it’s a round loaf. I like using Sourdough. If you like cheese and bread, you won’t be disappointed!

HOT BACON CHEESE DIP IN BREAD BOWL adapted from Taste of Home

  • 1 (1 lb.) round loaf of bread, unsliced
  • 2 cups (8 ounces) shredded Colby/Monterey Jack cheese
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 1 cup mayonnaise
  • 1/2 cup finely chopped onion (or if you really like onion, chop up 1 small onion)
  • 10-12 bacon strips, crisply cooked and crumbled
  • 1 clove garlic, minced

Cut a lengthwise slice from the top of the bread loaf (cutting about the top fourth of the loaf off). Hollow out the bread loaf, leaving a 1-inch thick shell. Cut the removed bread into bit-sized cubes and set aside. Mix the remaining ingredients in a medium bowl; spoon into the hollowed bread bowl. Cover the bread bowl with the top piece of bread that was sliced off and place on an ungreased cookie sheet. Bake at 350 degrees for 1 hour or until heated through. Serve with bread cubes, crackers, tortilla chips, or assorted veggies. Makes about 3 1/2 cups of dip.

Note: If you need to reheat this, place filled bread bowl with top in your microwave. Cook on High for 1 to 2 minutes or until thoroughly heated, stirring once.

Linked to Show Off Your Stuff, Foodie Friday.