Sourdough Crispbread Thanksgiving Stuffing
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
1 PACKAGE WASA SOURDOUGH CRISPBREADS
1/2 CUP UNSALTED BUTTER
1 LARGE ONION, FINELY CHOPPED
2 STALKS CELERY, FINELY CHOPPED
1/4 TEASPOON SALT, OR TO TASTE
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1 TEASPOON DRIED SAGE
1 TEASPOON DRIED THYME
1 TEASPOON DRIED ROSEMARY
1 TEASPOON GARLIC POWDER
1/4 TEASPOON CAYENNE PEPPER, OR TO TASTE
2 CUPS CHICKEN BROTH
GRAVY (OPTIONAL)
PARSLEY (OPTIONAL)
How to:
1.
Preheat oven to 375˚ F. Using a food processor, blend an entire package of Wasa Sourdough crispbreads to a crumb-like consistency. Place in a large bowl and set aside.
2.
In a large skillet, melt butter. Once butter is melted, add onion, celery and salt, stirring occasionally. Once the onion begins to turn translucent and caramelized (about 5 minutes), add the black pepper, sage, thyme, rosemary, garlic powder and cayenne pepper, cooking for another two minutes.
3.
Turn off the heat and slowly stir in the chicken broth. Then transfer this mixture to the large bowl of Wasa crispbread crumbs and mix to combine thoroughly.
4.
Evenly spread the mixture in a 9x9 baking pan and bake for 30 minutes, or until the top is crispy. Allow to cool in the pan for 10 minutes before serving.
5.
To serve: Cut stuffing into eight slices. Drizzle each slice with gravy and garnish with parsley.
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