Sourdough Stuffing

This Sourdough Stuffing recipe has all the classic, herby stuffing flavor that pairs perfectly with sourdough bread. It's the perfect Thanksgiving holiday stuffing!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 169kcal

Author: Lindsey

Ingredients

12 ounces sourdough bread cut into 1" cubes
2 tablespoons butter
2 stalks celery diced
1 medium yellow onion diced
¼ cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
3 cloves garlic minced
2-2.5 cups chicken or turkey broth
1 egg beaten
salt and pepper

Instructions

Dry Bread: let cubed bread dry on sheet pans on the counter for up to three days. To dry in the oven, heat the cubed bread at 250°F for 10-15 minutes until the bread has dried but is not toasted or browned.
12 ounces sourdough bread
Preheat: Preheat oven to 350°F and prepare an 8x8 or 9x9-inch baking pan with nonstick spray or coating with butter. Set aside.
Sauté: Heat a large skillet over medium heat. Add butter and melt. When the butter has melted, add celery and onion and sauté for 7-8 minutes until vegetables are tender. Add garlic, herbs, and a generous pinch of salt and pepper and sauté another 1-2 minutes.
2 tablespoons butter, 2 stalks celery, 1 medium yellow onion, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh sage, 3 cloves garlic, salt and pepper
Prepare stuffing: Add dried bread cubes to a large bowl. Add the sauteed vegetables and herbs and toss to combine. Gradually start adding broth, about a half a cup at a time, stirring after each time, until the stuffing mixture is moist but not soggy. Taste and adjust salt and pepper if needed. Add the beaten egg and gently stir it into the stuffing.
2-2.5 cups chicken or turkey broth, 1 egg
Bake: Transfer the stuffing mixture to the prepared baking dish, then bake for 40-45 minutes.
Serve: Let cool briefly, then serve and enjoy!

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