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Sesame Scallion Sourdough Stuffing
A full 24-ounce sourdough loaf dries out overnight before absorbing a custard of four eggs, stock, whole milk, two teaspoons of toasted sesame oil, and two teaspoons of soy sauce. Three cups of diagonally sliced scallions and 4½ cups of red onion soften in a full cup of butter before everything combines. Nearly two cups of Parmesan and four tablespoons of toasted sesame seeds go on top. Serves 12 and works as a distinct alternative to standard herb stuffing.
Equipment
- Oven
- Baking sheet
- Skillet
Ingredients
- 1 (24-oz.) sourdough bread loaf
- 1 cup unsalted butter, plus more for greasing baking dish
- 2 medium-size red onions, halved and cut vertically into ⅓-inch-thick slices (4 ½ cups)
- 3 cups diagonally sliced scallions (from 8 to 10 large scallions)
- 3 cups sliced celery (from 4 large celery stalks)
- 2 Tbsp. granulated sugar
- 2 tsp. kosher salt
- 1 cup turkey or vegetable stock
- 4 large eggs
- ½ cup whole milk
- 2 tsp. toasted sesame oil
- 2 tsp. soy sauce
- 7 oz. Parmesan cheese, shredded (about 1 ¾ cups), plus more for topping
- 4 Tbsp. toasted sesame seeds, plus more for topping
- 1. The night before serving, tear bread into 1- to 2-inch pieces, removing crusts (you will have about 8 to 8 ½ cups). Spread bread pieces on a baking sheet, and let stand, covered with a clean dish towel, at room temperature until dry and slightly crisp (almost like a crouton), at least 8 hours or up to 1 day. (If making the same day, preheat oven to 300°F with racks in top third and lower third positions. Place bread pieces on 2 baking sheets, and bake until dried out, 30 to 50 minutes, stirring pieces and rotating baking sheets between top and bottom racks halfway through bake time.)
Instructions
- 1Preheat the oven to 350°F and coat a broiler-safe 13- by 9-inch baking dish with softened butter.
- 2Melt 1 cup of butter in a large pot over medium-high heat until bubbly. Stir in the red onions, scallions, celery, sugar, and salt. Cover and cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly but retain some crunch.
- 3Whisk the stock, eggs, milk, sesame oil, and soy sauce together in a large mixing bowl until smooth. Fold in the cooked vegetable mixture, dried bread pieces, Parmesan cheese, and sesame seeds until the bread is evenly coated.
- 4Let the mixture rest at room temperature for about 10 minutes, stirring occasionally. This resting time is essential so the bread fully absorbs the liquid custard.
- 5Transfer the soaked bread mixture into the prepared baking dish. Sprinkle the top with extra sesame seeds and Parmesan cheese, then cover tightly with aluminum foil and set on a rimmed baking sheet.
- 6Bake for 50 minutes to 1 hour, or until the center reaches an internal temperature of 165°F.
- 7Remove the baking sheet from the oven and carefully take off the foil cover. Turn the oven to broil and return the uncovered dish to the center rack for 3 to 6 minutes until the top turns golden brown.
Notes
- Prep ahead: For the best texture, tear the sourdough loaf into 1
- to 2-inch pieces the night before. Spread them on a baking sheet and cover with a clean towel to dry out at room temperature for at least 8 hours.
- Quick dry method: If you need to dry the bread on the same day, bake the torn pieces on two baking sheets at 300°F for 30 to 50 minutes until crisp, stirring halfway through.
