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Sourdough Stuffing

savoury and earthy ingredients mingle nicely together making it an excellent, stand alone side dish, suitable to accompany any meaty main event. 



  • 2 lbs yellow onions, chopped

  • 150g celery sticks (2.5 sticks), chopped

  • Splash of olive oil

  • 1.5 tsp (0.75 tsp dry) fresh thyme, chopped

  • 1 tbsp (1 tsp dry) fresh sage

  • 500g sourdough bread (about 6 cups when diced), diced

  • 200g + 2 tbsp of butter 

  • 2 - 2.5 cups (400 - 500ml) turkey or chicken stock, or mixture

  • 75g The Original Black Garlic, chopped cloves

  • 50g dried cranberries, chopped

  • 100g walnuts or pecans, chopped

Preheat oven to 180C.

In a wide and deep pan or a saucepan,  caramelize celery and onions for about 15 minutes in oil and 2tbsp of butter, until soft and golden brown. Reserve.

In a small baking tray, spread nuts and in another large baking pan spread diced sourdough, both ideally in a single layer. Bake both for 8 minutes. Remove both trays out of the oven. Reserve the nuts.

Stir sourdough and return the tray back to the oven, bake it for another 10 minutes.

Mix sourdough with celery and onion mixture, herbs and stock together and then add nuts, cranberries and black garlic cloves. Mix it all well and season with salt & pepper to taste.

Butter large baking tray, pour your sourdough stuffing mix in and place slices of butter all over the top. Bake for 40 min.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.






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