Update 11/12/12: This post was referenced at HuffPost Taste. Check out other great dressing/stuffing recipes at their site.
This stuffing has become my family’s absolute, hands down favorite since 1994. I get threatening glares and postures from them days before each Thanksgiving as they ask, “You’re making that sourdough stuffing aren’t you?” It’s really not a question; it’s a command. How ridiculous, of course I am making the sourdough stuffing. What do they take me for? A free-thinking woman who just might change Thanksgiving dinner and risk banishment to dog skinnin’ duty in Korea? No, indeed, I am a mindless automaton when it comes to Thanksgiving.
I need to say, though, that this is not my recipe. I got it from Sunset Magazine’s 1994 November issue. The recipe, Sourdough-Artichoke-Parmesan Stuffing, was developed by Leslie Jo Parsons of Sutter Creek, California and it is pure genius as far as my family is concerned. I still have the original magazine, it is nigh unto a religious relic at our house. The recipe I have included below is the original from the magazine. It makes a large amount of stuffing, so cut it in half if you are feeding a smaller number of people.
I think that it would be fun to have Leslie Jo autograph this magazine for me. Is there anyone else out there who has loved her recipes enough to keep the whole magazine? Her stuffing is pictured in the lower right corner. Doesn’t it look wonderful; so rich and savory? It is the is the kind of photo you can taste.
Sunset has made some changes to the original recipe as it appeared in 1994. The original recipe gives a darker, richer dressing. The newer version gives a lighter color of dressing. I can’t tell you which is better because I have not tried the newer method, but I can tell you that I don’t have any complaints about the original version of this wonderful dressing.
- They no longer toast the bread cubes. (Bad change)
- They increased the amount of parmesan cheese. (Good change)
- The vegetables are cooked for less time—the original recipe called for 25 minutes, whereas the newer recipe calls for 10-15 minutes. I have no opinion on this one.
- Baking time and instructions have changed for the dressing.
- The recipe has been halved. This is a good idea if you are only feeding a few people. Otherwise, go with the amounts that were in the original recipe.
- If you would like to view the newer instructions, they can be found here.
The finished product–all perfect–puffy and moist where it should be with a touch of crispy in just the right places.
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