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Sourdough Stuffing Recipe

Sourdough Stuffing Recipe

This Sourdough Stuffing Recipe combines homemade sourdough bread with veggies and bone broth, creating a delicious side dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 289 kcal

Equipment

  • baking dish
  • skillet
  • Mixing bowl

Ingredients
  

Bread

  • 1 pound small round sourdough bread

Butter

  • 1 stick salted butter

Vegetables

  • 3 stalks celery chopped
  • 1 medium onion chopped

Herbs

  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried

Broth and Eggs

  • 3 cups homemade chicken broth (unsalted)
  • 2 large eggs

Seasoning

  • 2 tablespoons salt (reduce if using salted broth)
  • ½ tablespoon pepper

Instructions
 

Preparation

  • Prepare and bake homemade sourdough bread, if making from scratch.
  • Preheat the oven to 350 F.
  • Add half of the butter to a baking dish (or cast iron skillet) and place in the oven to melt.
  • Cut the crusty sourdough bread into 1-inch cubes.
  • Take out the baking dish from the oven and toss the melted butter with the bread.
  • Bake for 20 minutes, stirring halfway in between so the bread cubes don’t get burnt, but rather get nice and toasty.
  • Dice onions and celery.
  • Sauté onions and celery over medium heat in a skillet with the remaining butter until they are a little soft, around 5-10 minutes.
  • Add salt and pepper.
  • Pull the toasted bread out of the oven.
  • In a large bowl, add bone broth and eggs and whisk together.
  • Add the vegetable mixture and herbs to the broth mixture and mix well.
  • Pour the broth and vegetable mixture over the toasted bread and let it sit for 10 minutes to allow bread to soak up the eggs and broth.
  • Bake for 25-30 minutes, until it starts to turn golden brown.

Notes

If you do not have fresh herbs, you could also use dried. Just use about a teaspoon of each. Some people like to make a sourdough sausage stuffing with mild Italian sausage, this is always an option. You can make this classic recipe ahead of time and then keep it stored in the fridge and reheat it in the oven come thanksgiving. Make this dairy free (and vegan) by substituting butter for olive oil.

Nutrition

Serving: 1cupCalories: 289kcalCarbohydrates: 32gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 2534mgPotassium: 176mgFiber: 2gSugar: 4gVitamin A: 533IUVitamin C: 3mgCalcium: 64mgIron: 3mg
Keyword sourdough bread stuffing, sourdough dressing, sourdough stuffing
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