Sourdough Stuffing

This Herbed Sourdough Stuffing has a moist, buttery center and crisp golden top with onion, celery, garlic and plenty of fresh parsley, sage, rosemary and thyme. It's also easy to make gluten-free, dairy-free and vegetarian.

Course Side Dish

Cuisine American

Keyword herbed sourdough stuffing, homemade stuffing, sourdough bread stuffing, sourdough stuffing, Thanksgiving side dish, Thanksgiving stuffing

Prep Time 30

Cook Time 55

Total Time 2 15

Servings

Calories 266kcal

Author Erin Dooner

Ingredients

20 ounces dried sourdough bread cut into 3/4-1-inch (2-2.5-cm) cubes, about 12-14 cups - use gluten-free bread if you're GF
3/4 cup unsalted butter divided - I used Violife for dairy-free
2 1/2 cups finely diced yellow onion, about 2 1/2 medium onions
2 cups finely diced celery, about 4-5 stalks
4 cloves garlic minced
1/2 cup finely chopped fresh parsley, plus more for garnish
2 1/2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
2 teaspoons poultry seasoning
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 1/2 cups chicken or turkey broth plus up to 1/4 cup (60 grams) more if needed - vegetable broth for vegetarian
2 large eggs
butter or nonstick spray for greasing a 9x13-inch (23x33-cm) baking dish

US Customary - Metric

Instructions

Cut the sourdough bread into 3/4-1-inch (2-2.5-cm) cubes and spread them in a single layer on one or two large baking sheets.
20 ounces dried sourdough bread
To dry the bread at room temperature, leave the cubes uncovered for 1-2 days, tossing once or twice, until completely dry and crisp.
For the oven method, preheat the oven to 250°F (120°C). Spread the bread cubes evenly over the baking sheets and bake for 45-60 minutes, tossing once or twice, until dry and crisp throughout. Let the bread cool completely.
Once the bread is completely dry, weigh out 20 ounces (567 grams) for the recipe. Weigh the bread after drying because it loses moisture as it dries.
Preheat the oven to 350°F (175°C). Lightly butter or spray a 9x13-inch (23x33-cm) baking dish.
Melt 4 tablespoons (56 grams) of the butter in a large skillet or Dutch oven over medium heat. Add the onion and celery and cook for 7-9 minutes, stirring occasionally, until softened.
0.25 cup unsalted butter,, 2 1/2 cups finely diced yellow onion, about 2 1/2 medium onions, 2 cups finely diced celery, about 4-5 stalks
Add the garlic, parsley, sage, rosemary, thyme, poultry seasoning, salt and black pepper. Cook for another 1-2 minutes, until the garlic and herbs are fragrant.
4 cloves garlic, 1/2 cup finely chopped fresh parsley, plus more for garnish, 2 1/2 tablespoons finely chopped fresh sage, 2 tablespoons finely chopped fresh rosemary, 2 tablespoons finely chopped fresh thyme, 2 teaspoons poultry seasoning, 1 1/2 teaspoons kosher salt, or to taste, 1/2 teaspoon freshly ground black pepper, or to taste
Remove the skillet from the heat. Add the remaining 8 tablespoons (113 grams) butter and stir until completely melted into the warm vegetable and herb mixture.
0.5 cup unsalted butter,
Place the dried bread cubes in a very large mixing bowl. Pour the warm butter and vegetable mixture over the bread and gently toss until evenly coated.
Whisk together the eggs and chicken or turkey broth in a separate bowl or large measuring cup.
2 large eggs, 2 1/2 cups chicken or turkey broth
Slowly pour the broth and egg mixture over the bread, gently tossing between additions so the liquid is evenly distributed. Continue until the bread is thoroughly moistened but still holds its shape. If you prefer a particularly moist stuffing, add up to another 1/4 cup (60 grams) broth as needed.
Transfer the stuffing to the prepared baking dish and gently spread it into an even layer. Do not pack it down.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for 25-30 minutes, or until the top is golden brown and crisp and the center reaches 165°F (74°C).
Let the stuffing rest for 5-10 minutes before serving. Garnish with additional fresh parsley or herbs, if desired.

Notes

The 20-ounce (567-gram) bread measurement is the weight after drying. Loaf size and moisture vary, so weighing the dried bread is more reliable than using a specific number of loaves.
Different sourdough breads absorb broth differently. Add the liquid gradually and use the texture of the bread as your guide. Keep a little extra dried bread on hand in case the mixture becomes wetter than you'd like.
For a vegetarian version, use vegetable broth instead of chicken or turkey broth. For dairy-free, use vegan butter. For gluten-free, make sure your bread is gluten-free. For all versions, make sure your bread, broth and poultry seasoning are compliant with your diet.
The stuffing can be assembled several hours ahead, covered and refrigerated. Let it sit at room temperature for about 30-60 minutes before baking.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition