Sourdough Stuffing with Caramelized Onion, Shallot and Roasted Garlic
What on earth is a mother of seven doing posting about cooking for two? I started out this two-fer crusade simply wanting to come up with alternatives to the traditional Thanksgiving dinner. This turned out even more delicious than I had imagined.
Hands-On Time: 20 minutes
Ready In: 45 minutes
Yield: 2 servings
1 1/2 cups sourdough bread cubes
1 small onion, thinly sliced
2 cloves roasted garlic*
1 small shallot, thinly sliced
1 tablespoon olive oil
1/2 cup chicken stock
1/4 tsp ground sage
1/4 tsp dry thyme
- Toast bread cubes in a large non-stick pan over medium-high heat until lightly brown and dry, about 5 minutes.
- Caramelize onion and shallot with a small amount of olive oil in a small pan over medium heat. This takes about 10 minutes.
- Push the garlic from the peels and mash well. Add to the onions and shallot.
- Toss onions, shallot and garlic with bread cubes and moisten with stock.
- Put into a small baking dish and bake for 30 minutes at 350 degrees F.
Roast garlic for 20 minutes at 350 degrees F.