Sourdough Stuffing with Roasted Garlic is a flavorful addition to your table with smoky bacon, greens and pockets of melted Swiss cheese.
This is hands down my favorite stuffing. Packed full of roasted garlic pieces, smoky bacon, sautéed leeks, greens and pockets of melted Swiss cheese. All of this goodness mixed in with fennel seasoned and toasted sourdough cubes. I could eat this for dinner once a week through winter season. It’s that good.
I brought a batch to the office for lunch and let me tell you…I got so many comments on how good it smelled. Seriously, it sent everyone into lunch mode. So, when you make this at home expect the entire house to be filled with the best aroma you have every smelled.
Thinking of serving this for Thanksgiving? You can make this a day ahead and pop it in the oven when you are ready. If you’re really a planner and like to prep your meal ahead of time, make the croutons and roast the garlic a couple days ahead to save extra time on the day of your dinner.
Ingredients in Sourdough Stuffing with Roasted Garlic
- Sourdough Bread – A couple rounds of your favorite – Like this Seattle Sourdough.
- Garlic – Two heads of garlic, pick nice firm garlic.
- Bacon – Good, thick cut smoked bacon is best here.
- Leeks – Two full size leeks.
- Greens – Any firm greens like collard or kale.
- Fennel Seed – Used to season the sourdough croutons.
- Swiss Cheese – I used Baby Swiss cheese slices.
- Chicken Broth – I keep Better Than Bouillon in my fridge.
Tired of turkey for Thanksgiving? Not a problem. Switch it up this year with Roasted Pork Loin with Apples. It’s ready in an hour and has a nice pan sauce to drizzle on top. You’ll love how tender and juicy it is. Serve Spiced Acorn Squash on the side for a little sweetness with a touch of spice. This is a really beautiful dish for your table. It takes just 20 minutes to make.
Sourdough Stuffing with Roasted Garlic
- 12 cups sourdough bread cubes about 1 1/2 rounds cut in large cubes
- 1 tbsp. fennel seed
- 1 tsp. salt
- 1/4 cup olive oil
- 2 heads garlic
- 2 tbsp. olive oil
- 1 pinch salt
- 1 batch sourdough croutons
- 2 heads roasted garlic
- 6 strips bacon
- 2 large leeks outer leaves removed, cleaned and chopped
- 1 cup collard greens stems removed, leaves rough chopped
- 1/2 cup butter
- 2 eggs
- 1 1/2 cups chicken broth
- 6 slices Swiss cheese stacked then cut into cubes
- Pre-heat oven to 350 degrees. In a large bowl, combine sourdough bread cubes with olive oil, fennel seed and salt. Lay bread cubes out on a sheet pan and bake for about 20 minutes until toasted. This can be done at the same time as the garlic.
- Cut the top (pointed part) off of teach head of garlic. Remove any excess paper so the garlic looks clean. place on a sheet of foil large enough to wrap around garlic. Drizzle with olive oil and season with salt. Fold over foil and create a sealed packet, place on sheet pan. Roast at 350 degrees for about 45 minutes to an hour. Garlic should be soft and roasted.
- In a pan over medium heat, cook bacon until browned. Remove to a paper towel and rough chop. Sauté leeks in bacon grease until just softened. Add chopped greens and butter. Stir to combine and remove from heat when butter has fully melted.
- In a large bowl, combine croutons, sautéed leek mixture, cooked bacon pieces and roasted garlic (just squeeze roasted garlic out of shell).
- Whisk together chicken broth and eggs. Pour mixture over croutons and combine well. Place crouton mixture in a buttered baking dish. Push in cubes of Swiss cheese. Bake at 350 degrees for about 45 minutes.
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