How to Make a Sourdough Skillet Dinner with Discarded Sourdough Starter
Today, I am sharing How to Make a Sourdough Skillet Dinner with Discarded Sourdough Starter. Never throw out your sourdough discard again!
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An Easy Sourdough Skillet Dinner
A Sourdough Skillet Dinner is probably one of the easiest meals to make! All you need to do is rustle up some leftovers in your fridge, sauté them up in a frying pan, and then top it all off with some discarded sourdough starter. Bake up your skillet dinner in the oven, and before you know it, you’ll have a great meal that is reminiscent of a tamale pie minus the cornmeal.
And the best thing about this Sourdough Skillet Dinner is that nothing goes to waste. You’ve literally made use of some leftovers that were languishing in your fridge and your sourdough discard that might have otherwise gone down the drain!
More Discarded Sourdough Videos
If you love the idea of using your sourdough discard to make a Sourdough Skillet Dinner, you will certainly want to try all the following additional sourdough discard recipes.
The sourdough starter pancakes can make a quick breakfast or even a fun breakfast-for-dinner option. And if you want a quick and easy way to have hot bread on the dinner table—literally within minutes—be sure to try the best flatbread ever!
Sourdough Starter Recipes
Do you want to learn how to make a sourdough starter? The following videos will show you different ways you can “start” your sourdough starter. As you feed your sourdough and it grows, you can use what you remove from the starter to make Discarded Sourdough recipes.
More Skillet Recipes
For easy recipes, like this Sourdough Skillet Dinner, the recipes you can make in a cast-iron frying pan are the best. Be sure to check out the videos below, and put that cast iron skillet to work today.
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Sourdough Skillet Dinner
- 10-12 inch cast iron frying pan
- 2 tbsp Butter, salted or unsalted Any other fat can be substituted, including ghee, olive oil, coconut oil, tallow, or lard.
- 1 large Onion, any color, diced
- 3 cups Chopped veggies, fresh or canned
- 1 tsp Salt Reduce to 1/2 teaspoon if using salted butter.
- 1/2 tsp Ground black pepper
- 1/4 tsp Crushed red pepper flakes, optional
- 2 cups Chopped chicken Another cooked meat can be substituted. Alternatively, a non-meat options, such as beans, lentils, and the like, may be substituted.
- 1 tsp Herb seasoning Any will do, such as Italian seasoning or Herbs do Provence.
- 2 tsp Baking powder
- 1 tsp Baking soda, optional This ingredient will help reduce the sour taste of the sourdough discard topping if you prefer a more mild flavor.
- 1 tsp Salt
- 1 1/2 cups Sourdough starter
- 3 tbsp Melted butter, cooled
- 3 large Eggs
- 1 1/2 cups Cheese, grated Any melting cheese or mixture will do, such as Colby, Monterey, Cheddar, Swiss, Mozzarella, etc.
- Preheat the oven to 400°F.
- Add butter to a cast iron frying pan and allow to it melt on the stove on medium heat. Add onion and sauté for a few minutes until golden.
- Add veggies to the pan along with salt, black pepper, and red pepper (if using). Sauté for a few minutes until vegetables are tender.
- Add chopped chicken to the pan and mix well. Allow the chicken to warm through. Then remove the pan from the stovetop and transfer it to a foil-lined baking sheet. (See video.) The foil-lined baking sheet will help catch any bubble over if you have an active sourdough discard.
- Prepare the skillet topping in a medium-sized bowl by mixing the seasoning, baking powder, salt, and baking soda (if using) together.
- Add the sourdough starter to the bowl and mix well.
- Add the melted butter to the bowl and mix well.
- Add the eggs to the bowl and mix well.
- Pour the Skillet Topping over the Skillet Mixture in the pan. Top with grated cheese and transfer to the preheated oven.
- Bake for approximately 25 minutes at 400°F until the topping is puffed and the cheese is melted and golden. Serve and enjoy!
- Well-wrapped leftovers can be stored in the refrigerator and will stay fresh for 2-3 days. Well-wrapped leftovers may also be frozen and will stay fresh for 2 months.
- To reheat leftovers, place on a baking sheet in a preheated 325°F oven for approximately 20 minutes until warmed through.
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