There is absolutely nothing special about this recipe. In days of yore, my mother made stuffing, aka dressing, and shoved it into the turkey before putting the bird into the oven at Thanksgiving. I've never done that, but a few years ago I decided to try to recreate the stuffing itself, to be baked in a casserole dish along with the turkey.
Since I make my own sourdough bread routinely, I just did a Google search for sourdough stuffing recipes, finding a few from which I created this composite (the original link or links are lost).
1 lb sourdough bread
8 tbsp butter (1 stick)
2-4 stalks celery cut in half lengthwise & sliced
1 medium onion, chopped
2 tsp dry sage
1 tsp dry thyme
3 tsp dry parsley
2 1/2 c chicken broth (this works out to one Cambell's can reconstituted, but there are a lot of non-condensed options, too)
One pound of bread is half a loaf. I have used both my basic recipe, roughly 50/50 white and whole wheat flour, and all whole wheat. Both work fine. I slice the bread into cubes and put it in the oven on a cookie sheet at 350 for 20 minutes, after which time it's thoroughly dried.
The bread goes into a casserole (I use an old round Pyrex casserole dish, 2.5 liters--it has to be at least that large; 2 liters would not be big enough).
I then melt the butter in a saucepan, then add the other dry ingredients (chopped celery, onion, and spices). The chicken broth either goes in a few minutes after that or it can be added at the same time. I continue heating the mixture until it is hot, then pour it into the casserole dish into which I've put the bread, mix it a little, and then put it in the oven. If it's baking with a turkey, the oven will be at 325, so it stays in for 50 minutes (half covered, half open). It can also be baked a little higher (350) for a little shorter time (maybe 40 minutes).
That's it. It's very savory and the flavor does seem similar to what I remember.
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