The holiday table is almost set, but you need one more side. This Sourdough Stuffing is the perfect way to feed your hungry family. It is warm, buttery, and full of fresh herbs. You will love how easy it is to prepare for your next big meal.
This recipe brings a fresh twist to a classic favorite. The sourdough adds a lovely tang to every bite. It is hearty and satisfying for everyone at the table. Your guests will definitely be coming back for a second scoop.
Why This Sourdough Stuffing Is a Winner
Sourdough bread is much sturdier than standard white bread. It holds its shape beautifully even after soaking up the savory stock. This means you get a perfect texture that is never mushy. It stays fluffy on the inside while getting crispy on top.
The flavor profile is balanced and bright. Fresh sage, rosemary, and thyme create a wonderful aroma in your kitchen. This side dish is perfect for busy fall weeknights or big holiday feasts. It feels special but remains very simple to make.
You can easily customize this recipe to fit your family’s tastes. It uses simple pantry staples that you likely already have. This makes it a budget-friendly option for large gatherings. You will love how it fills your home with a cozy scent.
Simple Cooking Steps
Preparing this dish is a straightforward process. You will start by sautéing your vegetables in plenty of butter. This creates a flavorful base for the entire recipe. Then, you simply toss everything together in one large bowl.
Even if you are a beginner, you can master this recipe. The steps are clear and require no fancy equipment. You just need a skillet, a bowl, and a baking dish. It is a stress-free way to contribute to a potluck or dinner.
The baking time is split to ensure the best results. Covering it first keeps the middle moist and tender. Removing the foil at the end creates that beautiful golden crust. You will be proud to set this on your table.
What You Need
This recipe relies on fresh herbs and quality bread. Most of these items are mostly pantry staples you can find easily. Using fresh ingredients really makes the flavors pop.
- 1 pound sourdough bread, cut into 1-inch cubes and dried overnight
- 1/2 cup unsalted butter
- 2 cups yellow onion, finely diced
- 1 cup celery, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 2.5 cups low-sodium chicken stock
- 1/4 cup fresh flat-leaf parsley, chopped
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- In a large skillet, melt the 1/2 cup of butter over medium heat.
- Add the onions and celery to the skillet and sauté until softened and translucent, approximately 8 to 10 minutes.
- Add the garlic, sage, rosemary, and thyme to the skillet and cook for 1 minute until fragrant.
- Place the dried sourdough cubes in a large mixing bowl.
- Pour the sautéed aromatics and butter over the bread cubes.
- In a medium bowl, whisk together the chicken stock, beaten eggs, salt, and pepper.
- Gradually pour the stock mixture over the bread, tossing gently with a large spoon until the liquid is absorbed and bread is evenly moistened.
- Fold in the chopped parsley.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for 25 minutes or until the top is golden brown and the internal temperature reaches 160°F (71°C).
Best Ways to Enjoy It
Serve this dish warm alongside your favorite main course. It pairs perfectly with roasted turkey or a juicy chicken. You can also add a spoonful of cranberry sauce on the side. The sweetness balances the savory herbs beautifully.
Try serving it with a crisp green salad for balance. It is a soul-warming addition to any winter meal. For a holiday dinner, place it in the center of the table. Your family will love the rustic look of the bread cubes.
This dish is also great for leftovers the next day. You can even top it with a fried egg for breakfast. It is a versatile recipe that keeps on giving. Set the table and enjoy a cozy night in with your loved ones.
Keep It Fresh
You can store any leftovers in an airtight container. Keep them in the fridge for up to four days. To reheat, place the stuffing in a 350°F oven for 15 minutes. This helps restore the crispy texture of the top layer.
If you use a microwave, the bread may become soft. Adding a splash of stock before reheating helps keep it moist. You can also freeze this stuffing for up to one month. Just thaw it in the fridge before you plan to bake it again.
For the best results, reheat it in a small oven-safe dish. This makes it taste just like it was freshly made. It is a great way to enjoy holiday flavors all week long. Your weekday lunches just got a lot more exciting.
Pro Tips
- Don’t skip drying the bread cubes overnight for the best texture.
- Avoid over-mixing the bread to keep the cubes from breaking down.
- Use vegetable stock instead of chicken stock for a vegetarian version.
- Prepare the vegetables a day early to save time on busy holidays.
- For Thanksgiving, double the batch to feed a larger crowd.
- Add a handful of dried cranberries for a touch of sweetness.
- Whisk the eggs thoroughly to ensure they distribute evenly through the bread.
- Check the internal temperature to ensure it is perfectly cooked through.
Ways to Switch It Up
- Add cooked Italian sausage for a savory protein boost.
- Swap the butter for a plant-based alternative to make it dairy-free.
- Include diced apples for a sweet and seasonal crunch.
- Use gluten-free sourdough bread if you have dietary restrictions.
- Mix in chopped pecans or walnuts for an extra layer of texture.
Quick Answers
Can I make this ahead of time?
Yes, you can assemble the stuffing a day in advance. Keep it covered in the fridge until you are ready to bake. You may need to add a few extra minutes to the bake time if it is cold.
What if I don’t have fresh herbs?
You can use dried herbs if fresh ones are not available. Use about one teaspoon of dried herbs for every tablespoon of fresh. The flavor will still be delicious and warming.
How do I know when it’s done?
The stuffing is done when the top is golden brown and crisp. The internal temperature should reach 160°F for food safety. It should feel firm to the touch but still moist inside.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 1 pound sourdough bread, cut into 1-inch cubes and dried overnight
- 1/2 cup unsalted butter
- 2 cups yellow onion, finely diced
- 1 cup celery , thinly sliced
- 3 cloves garlic , minced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs , lightly beaten
- 2.5 cups low -sodium chicken stock
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
- In a large skillet, melt the 1/2 cup of butter over medium heat.
- Add the onions and celery to the skillet and sauté until softened and translucent, approximately 8 to 10 minutes.
- Add the garlic, sage, rosemary, and thyme to the skillet and cook for 1 minute until fragrant.
- Place the dried sourdough cubes in a large mixing bowl.
- Pour the sautéed aromatics and butter over the bread cubes.
- In a medium bowl, whisk together the chicken stock, beaten eggs, salt, and pepper.
- Gradually pour the stock mixture over the bread, tossing gently with a large spoon until the liquid is absorbed and bread is evenly moistened.
- Fold in the chopped parsley.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for 25 minutes or until the top is golden brown and the internal temperature reaches 160°F (71°C).
