Sourdough Stuffing with Walnuts and Sage
Elevate your holiday table with this irresistible Sourdough Stuffing with Walnuts and Sage—a perfect blend of rustic charm and vibrant flavors. Made with toasted cubes of day-old sourdough bread, this stuffing combines the earthy warmth of fresh sage, the aromatic punch of garlic, and a delightful crunch from chopped walnuts. Sautéed onions and celery provide a classic base, while a rich broth and egg mixture ensures a moist, perfectly seasoned interior with a crisp golden topping. This recipe, which takes just an hour from start to finish, is easy to make yet deeply satisfying. Whether served alongside roast turkey or as a standalone vegetarian dish (using vegetable broth), this crowd-pleaser is sure to become a staple at your festive gatherings.
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Recipe Information
Ingredients
- 8 cups day-old sourdough bread, cubed
- 6 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh sage leaves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 cup walnuts, roughly chopped
- 2 cups low-sodium chicken or vegetable broth
- 1 large egg
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 teaspoon olive oil (for greasing the baking dish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil.
Spread the cubed sourdough bread onto a baking sheet and bake for 10-12 minutes, or until lightly toasted. Remove from the oven and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic, chopped sage, and parsley to the skillet. Cook for 1 minute, stirring, until fragrant. Remove the skillet from heat.
In a large mixing bowl, combine the toasted sourdough bread, the sautéed vegetable mixture, and the chopped walnuts.
In a small bowl, whisk together the chicken or vegetable broth, egg, salt, and black pepper.
Pour the broth mixture over the bread mixture, tossing gently to evenly coat. Let the mixture sit for 5 minutes to allow the bread to absorb some of the liquid.
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and slightly crisp.
Remove the stuffing from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 480 mg | 10% | |
*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.
