Perfect Sourdough Stuffing
Discover the ultimate sourdough stuffing recipe for Thanksgiving! Tangy sourdough bread paired with herbs and sausage creates a perfect holiday side dish.
Equipment
- Baking Dish
- Skillet
Ingredients
Sourdough Stuffing Ingredients
- 18-24 ounces sourdough bread cut into 1-inch cubes
- 1 cup unsalted butter melted
- 2 yellow onions diced
- 5 ribs celery diced
- 6 cloves garlic minced
- 3 tbsp fresh parsley chopped
- 3 tbsp fresh sage chopped
- 2 tbsp fresh rosemary chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 2.5 cups chicken or vegetable broth
- 2 large eggs beaten
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- Cut the sourdough bread into 1-inch cubes and spread on a baking sheet. Toast in the oven for 20 minutes until slightly crisp.
- In a large skillet, melt the butter over medium heat. Add diced onions, celery, and garlic, cooking until softened (5-10 minutes).
- In a large mixing bowl, combine the toasted sourdough cubes, sautéed vegetables, parsley, sage, rosemary, salt, and pepper.
- Whisk together the chicken broth and eggs. Pour over the bread mixture and gently toss until evenly moistened.
- Transfer the stuffing mixture into the prepared baking dish. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown.
- Let cool slightly before serving. Enjoy your delicious sourdough stuffing!
Video
Notes
To make ahead, assemble the stuffing and refrigerate overnight. Bake just before serving.