Sourdough Bread Stuffing
Elevate your holiday table with this savory and satisfying Sourdough Bread Stuffing—a timeless side dish with a tangy, artisan twist! Made with lightly toasted sourdough bread cubes, sautéed onions, celery, and fragrant garlic, this recipe is infused with fresh herbs like parsley, sage, and thyme for a beautifully aromatic flavor. A blend of rich chicken or vegetable stock and whisked eggs ties everything together, creating a stuffing that’s moist on the inside with a perfectly crisp golden top. Whether you’re hosting Thanksgiving, Christmas, or a cozy Sunday dinner, this easy-to-follow recipe is a crowd-pleaser designed to serve eight. Perfect as a standalone dish or tucked into your holiday turkey, this Sourdough Bread Stuffing is the ultimate comfort food. Ready in just 90 minutes, it strikes the perfect balance between rustic charm and gourmet flavor.
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Recipe Information
Ingredients
- 1 pound sourdough bread
- 8 tablespoons unsalted butter
- 1 large yellow onion
- 4 pieces celery stalks
- 3 pieces garlic cloves
- 0.25 cup fresh parsley
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 2.5 cups chicken or vegetable stock
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Cut the sourdough bread into 1-inch cubes and spread them in a single layer on a baking sheet. Toast in the oven for 10-15 minutes until slightly crisp and golden. Remove and set aside.
Chop the onion, celery, garlic, parsley, sage, and thyme finely.
In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened (about 5-7 minutes). Add the garlic and cook for another minute until fragrant.
Add the chopped parsley, sage, and thyme to the skillet. Stir and cook for 1-2 minutes. Remove from heat.
In a large mixing bowl, combine the toasted sourdough bread cubes, the cooked vegetable and herb mixture, salt, and black pepper. Toss to mix evenly.
In a separate bowl, whisk together the chicken or vegetable stock and eggs until well combined.
Gradually pour the stock and egg mixture over the bread mixture, tossing gently to coat all the bread cubes evenly. The bread should be moist but not soggy.
Grease a 9x13-inch baking dish with olive oil or cooking spray. Transfer the stuffing mixture into the dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake uncovered for an additional 20-25 minutes, or until the top is golden and slightly crisp.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 6838 mg | 297% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 19.2 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 417 mg | 32% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
