Name: Homemade Sourdough Stuffing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 loaf stale sourdough bread, chopped into 1-inch cubes; 2 tsp olive oil plus more if needed; 1 1/2 cups onion, finely diced; 1 cup celery, chopped small; 2 cups chopped fresh parsley, loosely packed; 2 tbsp fresh thyme leaves or 2 tsp dry thyme; 2 tbsp fresh rosemary needles or 2 tsp dry rosemary; 1/8 tsp ground pepper; 2 1/2 tsp rubbed sage; 1/2 cup butter; 3 cups low-sodium chicken broth

Description

This easy Homemade Sourdough Stuffing recipe is perfect for Thanksgiving! Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious! If you’re looking for an impressive Thanksgiving stuffing recipe that utilizes your sourdough bread, this dish is a must-try! It’s the perfect way to elevate your holiday feast with comforting, delectable flavors.

Ingredients

Scale

1 loaf stale sourdough bread, chopped into 1-inch cubes
2 tsp olive oil plus more if needed
1 1/2 cups onion, finely diced
1 cup celery, chopped small
2 cups chopped fresh parsley, loosely packed
2 tbsp fresh thyme leaves or 2 tsp dry thyme
2 tbsp fresh rosemary needles or 2 tsp dry rosemary
1/8 tsp ground pepper
2 1/2 tsp rubbed sage
1/2 cup butter
3 cups low-sodium chicken broth

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Instructions

Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
Add 2 cups of the chicken broth and stir until it’s warm.
Remove the pot from heat and add the stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

Notes

For stale bread- leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch OR preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.
Add additional stock as needed to ensure the bread crumbs are moistened, but not soggy. I added a half cup of the chicken stock.
The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.
Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

Prep Time: 30 minutes
Cook Time: 1 hour