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Photo credit: Rebecca Anne, "Flora's Cup" | Creative Commons License,

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Dave Lieberman's Sourdough Bread Stuffing

Compiled by Vicki McClure Davidson


Frugal Celebrities' Recipes

Thrift-minded cable TV chef Dave Lieberman grew up in Philadelphia and currently lives in New York City. He attended Yale University, earning a degree in political science. His father was a stay-at-home dad who cooked, which likely had significant influence on him not pursuing a political career, but one of cooking.

As a college student at Yale, Lieberman enlisted some of his friends to produce a local-access cooking show, "Campus Cuisine," with himself cast in the role of the show's chef. He enjoyed cooking on the show so much that he opened his own campus catering service and was eventually discovered by Food Network producers. Lieberman has authored successful several cookbooks, including Young & Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone and Dave's Dinners: A Fresh Approach to Home-Cooked Meals.

Lieberman was the Food Network’s youngest host at age 25 and was chosen for People magazine’s "50 Hottest Bachelors" in 2008. As of 2009, he hosted the cooking show Good Deal on the Food Network, which focused on cheap recipes that anyone, even untrained cooks, could make. Lieberman's self-proclaimed mission is to teach people how to live, eat, and entertain like royalty, even on a commoner's budget. A modern-day Frugal Gourmet, in the spirit of the late Jeff Smith.


This first-rate sourdough bread stuffing of Lieberman's is inexpensive to make. It's unique and bursting with flavor.

Dave Lieberman's Sourdough Bread Stuffing


Preheat the oven to 350 deg. F. Grease a 2-quart baking dish and set aside.

Cut or tear the bread into 1-inch cubes and spread it evenly on two baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown; about 20 minutes. Transfer the bread to a large mixing bowl.

Melt 2 tablespoons of the butter (or margarine) in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme.

Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add the chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.

Remove the stuffing from the oven and allow to cool about 15 minutes before serving.



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