Sourdough Stuffing
If you're looking for the perfect stuffing to elevate your holiday table, this Sourdough Stuffing is the ultimate crowd-pleaser. Made with hearty sourdough bread, aromatic herbs, and savory bone broth, it's a delicious, nutrient-packed twist on a traditional favorite. Perfectly crisp on top and tender inside, this stuffing pairs beautifully with turkey, roasted chicken, or even as a standalone dish.
Ingredients
For the Stuffing:
16 ounces sourdough bread, sliced or torn into ½-inch cubes
3 tbsp unsalted butter
2 large yellow onions, diced
4 large ribs celery, diced
8 cloves garlic, finely chopped or grated
3 tbsp finely chopped hardy fresh herbs (e.g., rosemary, sage, thyme)
2 tbsp finely chopped fresh parsley
1 tsp dried poultry seasoning
1 ¼ cup chicken bone broth
Kosher salt and black pepper, to season
For Reheating:
2 large eggs, beaten and whisked into ¾ cup chicken bone broth
Instructions
1. Prepare the Sourdough Bread:
Preheat your oven to 300°F (150°C).
Spread the sourdough cubes on a baking sheet in a single layer.
Bake for 15–20 minutes, stirring halfway through, until the bread is dry and lightly toasted. Remove and set aside.
2. Cook the Aromatics:
In a large skillet, melt the butter over medium heat.
Add the onions and celery, cooking until softened and translucent, about 7–8 minutes.
Stir in the garlic and cook for another 1–2 minutes, until fragrant.
3. Add Herbs and Seasoning:
Stir in the rosemary, sage, thyme, parsley, and poultry seasoning. Cook for 1 minute to release the flavors.
Season with salt and black pepper to taste.
4. Combine Bread and Broth:
In a large mixing bowl, combine the toasted sourdough cubes with the aromatic mixture.
Gradually pour in the bone broth while tossing the mixture to coat evenly. The bread should absorb the liquid but not become overly soggy.
5. Bake the Stuffing:
Preheat your oven to 375°F (190°C).
Transfer the stuffing mixture to a greased 9x13-inch baking dish.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, until the top is golden and crispy.
6. Reheat and Serve:
If reheating later, whisk the beaten eggs into ¾ cup chicken bone broth. Pour evenly over the stuffing before reheating in a 350°F (175°C) oven for 20–25 minutes.
Serve warm and enjoy the ultimate comfort dish!
Tips for Success
Use Day-Old Bread: Slightly stale sourdough works best as it absorbs liquid without becoming mushy.
Customize the Herbs: Adjust the herb combination to your preference or what you have on hand.
Make It Ahead: Assemble the stuffing up to the baking step, then refrigerate for up to 24 hours. Bake fresh when ready to serve.
This sourdough stuffing is the perfect addition to any Thanksgiving feast or holiday celebration. The tangy sourdough, aromatic herbs, and savory broth combine to create a dish that's as nutritious as it is delicious.
Happy cooking and happy holidays! 🌿🍞
Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.
