Pumpernickel and Sourdough Stuffing

in

Tangy sourdough and hearty pumpernickel bread help elevate this savoury stuffing from Chef Jonathan Collins. Serve with his roasted turkey with herbes de provence.

Pumpernickel and Sourdough Stuffing by Chef Jonathan Collins

Ingredients

1 loaf pumpernickel bread
1 loaf sourdough bread
5 stalks celery
4 small onions
1 leek, whites only
3 tbsp Herbes de Provence
1 lb smoked sausage
1 lb unsalted butter
to taste kosher salt and freshly ground black pepper

Preparation

  1. Slice bread into bite-size cubes the day before if possible. Allow to dry uncovered.
  2. Peel and fine dice onion and celery. Top, stem and peel leek then thinly slice.
  3. Slice sausage into bite-size pieces and sauté until browned. Combine onion, celery and leek, sauté until tender.
  4. Season with salt, pepper and herbes de provence. Add butter until melted, remove from heat to cool.
  5. Fold dried bread with vegetable mixture in a large bowl.
  6. Let mixture cool completely before stuffing turkey.

 

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