Sourdough Stuffing Recipe
A savory and rustic sourdough stuffing recipe featuring tangy bread, fresh herbs, and hearty vegetables.
Ingredients
- 1 loaf sourdough bread (about 1 pound), cut into 1-inch cubes
- 1/2 cup unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups chicken or vegetable broth (more if needed)
- 2 large eggs, beaten
- Salt and pepper to taste
- Optional: 1/2 cup dried cranberries or toasted nuts for added texture
Instructions
Prepare the Bread:
- If the sourdough is fresh, dry the cubes by spreading them on a baking sheet and leaving them uncovered overnight. Alternatively, bake at 250°F (120°C) for 20 minutes, tossing occasionally.
Sauté the Vegetables:
- In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 5 minutes. Stir in garlic, thyme, and sage, and cook for 1-2 minutes until fragrant.
Mix the Ingredients:
- In a large mixing bowl, combine the bread cubes, sautéed vegetables, and parsley. Whisk together the broth and eggs, then pour over the bread mixture. Toss gently to combine, ensuring the bread is evenly coated.
Adjust Seasoning:
- Add salt and pepper to taste. For additional flavor, mix in dried cranberries or nuts, if desired.
Bake the Stuffing:
- Preheat the oven to 375°F (190°C). Transfer the stuffing mixture to a greased baking dish and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 15 minutes, or until the top is golden and crisp.
Serve:
- Let the stuffing cool slightly before serving warm as a side dish.
Notes
- Sourdough bread can be substituted with whole-grain or gluten-free bread, depending on dietary preferences.
- Adjust the amount of broth based on your desired stuffing consistency—add more for a moist stuffing, less for a drier texture.