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A golden brown sourdough stuffing in a white baking dish with fresh herbs on top.
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Sourdough Stuffing

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 325kcal

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).