Let’s talk Stuffing!

If you want to ramp up your current recipe try using Old Town Farmstand’s Sourdough Bread and our flavorful Bone Broth in your stuffing.

I’m thinking this year our family might mix in some of our Cranberry Orange Walnut Sourdough🤔

If you don’t have a recipe you can try ours.

• 1 1/2 lbs dried sourdough bread cubes

  -OR-

  1 1/2 to 2 loaves of Old Town Farmstand Sourdough Bread, cubed and dried

• 2 cups celery, chopped

• 2 cups onions, chopped

• 1/3 cup chopped fresh herbs (we use sage, thyme and Italian parsley)

• 2 cups butter

• 2 cups Old Town Farmstand Bone Broth

Melt 1 Tablespoon butter in a skillet and sauté celery and onion about 5 minutes to slightly soften vegetables.
Melt remaining butter
Toss veggies, chopped herbs and sourdough bread cubes together in a large bowl.
Add melted butter and bone broth and toss to combine.
Place in a greased casserole and cover, and bake at 350 degrees for about 45 minutes.
Uncover the last 15 minutes for a crisper top.

SOURDOUGH BREAD

BONE BROTH

CRANBERRY ORANGE WALNUT SOURDOUGH