Giving Thanks and Slow Cooking Thursday aka Scratch Cooking Thursday bump into Freezer Food Friday ~ Oatnut Sourdough Herb Dressing



Giving Thanks is hosted by Kelli at There is No Place Like Home
Slow Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom
Freezer Food Friday is hosted by MJ at What a Crock

Sandra always says share even if it's not a slow cooking recipe, so I decided to use some of my scratch recipes for those weeks, I just don't have slow cooking ones available. I'm still working pre-preparing meals for the gang over the Christmas Holidays, so this week I'm sharing a new scratch recipe for my Oatnut Sourdough Herb Dressing. My brother has been after me for years to always make it the same way I always have (tradition) and write it down, so this one is for him and to see if he really does read my blog! LOL! We use this recipe for both Thanksgiving and Christmas and I always make enough to freeze for weekday meals too. It's a great way to use up stale bread. Sometimes I will collect the stale bread into a wrapper in the freezer until I have enough to make a large batch.

Oatnut Sourdough Herb Dressing

10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 teaspoons minced garlic, Jar


  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9x13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it's time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn't dry out. We like it crisp on top so I remove the foil the last 15 minutes.
I participate in the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven's Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house..., Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!
final blog signature.

22 comments:

Michelle said...

You're always so ahead of the game Tamy!!!Looks like a tasty recipe..Thanks for the blog visit.

Rosie said...

Looks a great tasty recipe Tammy.

Rosie x

Linda C said...

Looks delicious! Thanks for the recipe:)
Linda C

LBP said...

Wow! That looks delicious! I will try and make it sometime during the holidays, but if I tried a new recipe on Thanksgiving my family would start forming a lynch mob! Everything MUST be traditional!

Blessings

Linda

~TAMY 3 Sides of Crazy~ said...

I soooooooo understand that lynch mob mentality - that's what this recipe is all about - they'd lynch me if I changed it at all!!

Jules said...

wow- that looks and sounds yummy! thanks for sharing.

Janet said...

maaaaaaaaaaan that sounds delish!!!

Kiy said...

Wow, that looks great. You are so organized!

Cheers, Kiy

Susie Homemaker said...

Sounds great Tami!

Have the best Thanksgiving ever!
Susie

Mississippi Songbird said...

My mouth is watering. That looks so good.. Thanks for sharing the recipe.

Wanita said...

Mmmmm! Sounds delicious! I'm going to come back and check out some of your other recipes, too.

Blessings,
Wanita

Deb said...

Sounds delish, although I have yet to make the perfect dressing! I'll have to make a note of your recipe. Have a wonderful Thanksgiving.

Jen said...

This sounds really good. I've never had luck with dressing.

Marianna said...

Sounds delicious...I will probably adapt my cornbread dressing a little now!

Jenn said...

That sounds and looks really delish! I have some cubed bread in my freezer to try my hand at homemade croutons....the more homemade the better in my opinion ;-) Thanks for sharing your stash!!

Sandra said...

Oh man that looks SO good!

Yellow Rose Arbor said...

Looks like a nice healthy recipe!
Thanks,
Katherine

Renee said...

This sounds great! Thanks for sharing. You have a wonderful Thanksful list on your sidebar too. Have a great weekend.

Renee'
http://rmboys2.wordpress.com/

mjpuzzlemom said...

It looks like we both had stuffing on the mind yesterday. Thanks for participating in FFF. Sorry I am so late getting here. I had a busy day!


MJ

shopannies said...

my dad always loved sour dough bread he would have loved this recipe

heartnsoulcooking said...

I love stuffing made with sourdough and with all those herbs sounds GREAT!!!
Geri

Christy said...

I love stuffing - and this one looks especially yummy!