Recipe Review: Ham and Cheddar Sourdough Stuffing

Our Thanksgiving tradition is to try out new recipes for the big meal. No, we don’t make them ahead of time, we just wing them and hope our luck in knowing what will taste good holds. Luckily, we’ve picked delicious recipes over the years and have quite a collection of well-loved November and December issues of Gourmet, Bon Appetit and Food & Wine magazines along-side printed online recipes.

The last two years, we’ve made Ciabatta Stuffing with Chestnuts and Pancetta by Giada de Laurentiis, which has been a crowd pleaser, but it was time to change things up again. After thumbing through those well-loved magazines and searching some of my favorite food sites, I came across this Ham and Cheddar Sourdough Stuffing from Food & Wine magazine.

If you’ve read this blog in the past, you already know there’s a fondness for pork products in our household, so adding ham to a holiday that is normally all about poultry was enticing – even though we have had pancetta in stuffing over the past two years.

On to the recipe review – this recipe will definitely be added to our stack of magazines and treasured holiday recipes as it was delicious. Perfect as a side to turkey and mashed potatoes and gravy, it would be great on its own as a brunch item and paired nicely with champagne (credit for that idea goes directly to my mom). A delicious mix of ham, cheese and sourdough, the stuffing was reminiscent of a hot ham and cheese sandwich.

How I changed the recipe:

  • I sliced the loaf of sourdough into 3/4 inch slices and baked them in the oven on a cookie sheet until they were toasted – I think I baked them in a 400 degree oven for 10 minutes and kept checking them every 2-3 minutes until they are toasted to your liking. After they cooled down, I cubed the bread. Next time, I’d cube the bread beforehand and toast it so there are less crumbs to clean up.
  • Instead of 1 Tablespoon chopped sage, I only used around 1 teaspoon.
  • I used 3 cups of chicken stock instead of 3 1/2 turkey stock. Depending on the mixture, you could end up using the entire 3 1/2 cups, but the mixture was quite moist with 3 cups.
  • I baked the stuffing instead of grilling it. I buttered the tinfoil and covered the stuffing for 30 minutes and uncovered it and baked for another 45 in a 375 degree oven.

The ham and cheddar sourdough stuffing will definitely be made again – maybe for Christmas dinner.

Related posts:

  1. Cherry Tomato Pizza Margherita – Recipe Review
  2. Our Fondue Tradition Continues
  3. Mint Ice Cream Recipe Review
  4. Thanksgiving Leftovers Reinvented
  5. Turkey Tortilla Soup

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.