Easy Sourdough Stuffing Recipe
This Easy Sourdough Stuffing Recipe comes together with just a few simple ingredients, including toasted sourdough bread, plenty of butter, and fresh herbs. It's crispy on the top, soft and buttery in the middle, and packed with flavor.
Equipment
- 9x9 baking dish - to bake the bread stuffing; this is my favorite 9x9 ceramic baking dish. If you want to double this recipe, use a 9x13 baking dish.
- Cutting board and sharp knife - to chop the vegetables and herbs; you can also use precut.
- Garlic mincer - to mince the fresh garlic.
- Half size baking sheet - to toast the sourdough bread cubes.
- Large saucepan- - to sauté the vegetable and butter mixture.
- Large mixing bowl - to combine the bread stuffing.
- Wooden spoon or spatula - to combine the stuffing.
- Aluminum foil - to cover the dish while the stuffing bakes; this locks in moisture.
Ingredients
- 6 (350g) cups sourdough bread cut into 1-inch cubes
- ½ (113g) cup salted butter
- ¾ (115g) cup yellow onion diced
- ¾ (75g) cup celery stalks sliced thin
- 2 garlic cloves (or 1 teaspoon garlic powder)
- 1 tablespoon fresh sage (or 1 tsp dried rubbed sage)
- 2¼ teaspoons fresh thyme leaves (or 3/4 tsp dried thyme)
- 1/4 tsp ground black pepper
- ½ teaspoon kosher salt or to taste
- 1 (240g) cup chicken or vegetable broth or defatted turkey drippings
Instructions
Step 1: Prepare the Bread Cubes
- Preheat the oven to 300°F. Line a half size baking sheet with parchment, and set aside.
- I like to use bread that is slightly stale, but fresh works as well. Cut the sourdough bread into 1-inch cubes and spread evenly onto the baking sheet.6 (350g) cups sourdough bread
- Bake the sourdough bread cubes for for 25–35 minutes, stirring occasionally, until the bread is dried and lightly crisp. Remove from the oven and allow to cool completely to dry it out fully.
Step 2: Sauté the vegetables
- Wash and dry your celery, then chop it into thin 1/4 inch slices. You'll also dice your onion into 1/4 inch pieces so it softens evenly and blends into the stuffing.¾ (75g) cup celery stalks, ¾ (115g) cup yellow onion
- In a large skillet over medium heat, melt your butter. Once the butter is fully melted, add the chopped celery and onion. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened.½ (113g) cup salted butter
- While the vegetables cook, chop your sage and thyme finely if you're using fresh herbs and set them aside.1 tablespoon fresh sage, 2¼ teaspoons fresh thyme leaves
- Add the minced garlic and cook for another minute until fragrant.2 garlic cloves
- Stir in the fresh sage, thyme, salt, and black pepper (if you choose to use dried herbs add them at this time).1/4 tsp ground black pepper, ½ teaspoon kosher salt
- Cook for another minute to release the herbs flavors then remove the pan from the heat and allow the mixture to cool for a few minutes.
Step 3: Mix and Bake the Stuffing
- Preheat the oven to 350°F. Lightly coat a 9×9 inch baking dish with cooking spray.
- Transfer the toasted sourdough cubes to a large mixing bowl. Pour the buttery vegetable mixture over the bread and gently toss it all until evenly coated.
- Slowly pour the broth of your choice over the bread mixture, gently tossing it all until evenly moistened. It's very important to go slow when adding the broth; you don't want soggy bread!1 (240g) cup chicken or vegetable broth
- Tip on Using Turkey Drippings: For even more flavor, replace some or all of the broth with the pan drippings from your roasted turkey. Skim or pour off the excess fat before measuring the remaining juices. If you don't have enough, add chicken or turkey broth to reach the amount needed. Taste the drippings before adding the full amount of salt, as they can already salty.
- Allow the bread mixture to rest for 5 minutes so the bread can absorb the liquid, then if needed gradually add a bit more broth only if necessary. The bread should be moist throughout but not soggy.
- Transfer the stuffing into the baking dish, spreading it evenly without packing it down too firmly.
- Cover the baking dish with aluminum foil and bake for 20–25 minutes.
- Remove the foil after this time, and increase the heat of the oven to 400 F. Bake the stuffing for another 15–20 minutes, or until the top is golden brown and crispy.
- Allow the stuffing to rest for 5–10 minutes before serving. I like to top it with more fresh herbs as a garnish!
Notes
How to Store:
Refrigerator: Store leftover stuffing in an airtight container in the refrigerator for up to 3–4 days. Reheat before enjoying. Freezer: Freeze completely cooled stuffing in an airtight, freezer safe container for up to 2–3 months for best quality. Reheating: Place the stuffing in a baking dish with a splash of broth to prevent drying out. Cover with foil and reheat at 350°F until the center reaches 165°F. Remove the foil toward the end if you want to crisp up the top again and bake for 10 minutes at 400°F.Nutrition
Serving: 1servingCalories: 195kcalCarbohydrates: 19gProtein: 4gFat: 11g
Tried this recipe?Let us know how it was!