Description
This recipe combines scratch made einkorn sourdough bread, freshly chopped celery and onion, homemade chicken broth, healthy herbs/seasonings, and real butter. Beyond delicious. Remember to make or purchase unsalted chicken broth before starting this recipe.
Done in 3 simple steps over 3 days:
- Day 1 – Prep the Sourdough Dressing Bread
- Day 2 – Bake the Sourdough Bread
- Day 3 – Cook the Sourdough Dressing
Ingredients
Units
Scale
Ingredients for Bread:
- 600 grams fresh milled whole wheat einkorn flour
- 200 grams all-purpose einkorn flour
- 16 grams sea salt
- 70 grams einkorn sourdough starter (discard or refreshed)
- 620 grams filtered water (90°)
- 80 grams raw honey
Ingredients for Thanksgiving Dressing:
- 2 1/2 cups finely chopped celery (use a food processor if possible)
- 1 1/2 cups finely chopped white onion (use a food processor if possible)
- 1 1/2 cups unsalted butter
- 1 tablespoon + 1 teaspoon sea salt
- 1 1/2 tablespoons ground dried sage
- 1 tablespoon dried thyme leaves
- 2 teaspoons crushed dried marjoram
- 1 1/2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves, ground using mortar and pestle
- 1 teaspoon crushed dried oregano
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kelp granules
- 1 1/2 cups unsalted homemade chicken broth
Instructions
Day 1 – Two days before Thanksgiving – Prep Bread
- Mix 600 grams fresh milled whole wheat einkorn flour, 200 grams all-purpose einkorn flour, and 16 grams sea salt in a large bowl.
- In a separate bowl, add 70 grams einkorn sourdough starter (discard or refreshed), 620 grams filtered water (90°), and 80 grams raw honey. Stir until creamy.
- Pour the liquid into the dry ingredients and stir just until no dry flour shows. Don’t over mix.
- Cover the dough with a lid or a plate and let it rest for 30 minutes.
- Stretch and fold the dough one time. Pull each side up and into the middle.
- Cover the bowl with a lid, or plastic wrap, and let the dough rise for 4-6 hours. Let it rise by about a third, until tiny air bubbles show throughout the side (this takes longer when it’s colder).
- Place it in the refrigerator overnight.
Day 2 – 1 Day Before Thanksgiving – Bake Bread
- Preheat the oven to 500°.
- Spread the dough out (1/2″ thick) on two 13’x18” rimmed baking sheets lined with parchment paper, or coated with butter. (If necessary, use butter, or water, on your hands to prevent sticking.)
- Bake at 400° for 22 minutes.
- Remove the bread from the baking sheet. Let the bread completely cool on a rack before cutting it into small ¼ – ½” cubes. Place the cubes in an air tight container overnight.
Day 3 – Thanksgiving Day – Cook Dressing
- Set the bread cubes out to dry for 30 minutes before cooking.
- Preheat the oven to 375°.
- Finely chop the 2 ½ cups celery and 1 ½ cups white onion. Use a food processor if possible. Set them aside.
- Add all the herbs and seasonings to a small dish. Mix well.
- Melt the 1 ½ cup unsalted butter in a large, wide Dutch oven (6-quart rondeau) on the stove.
- Add the onion and celery mixture. Stir and bring to a simmer.
- Add the herbs and seasonings mix. Simmer for 2-3 more minutes (don’t let the butter brown).
- Add the einkorn bread cubes and stir. Coat every piece evenly in butter and seasonings.
- Pour the 1 ½ cups homemade unsalted chicken broth over the stuffing mixture. Stir to distribute.
- Cover the Dutch oven. Transfer the sourdough dressing to the preheated oven and bake it for 45 minutes.
- Remove the lid and bake 5 additional minutes.
- Remove pan from oven. Serve hot.
Notes
- Make, or buy, unsalted chicken broth before making this recipe.
- For baking the bread: use two 13”x18” rimmed baking sheets.
- For baking the stuffing: use a 6-quart rondeau Dutch oven or similar.
- Prep Time: 1 1/2 hours
- Cook Time: 1 1/2 hours
