Make a fabulous homemade stuffing with this Sourdough Bread Stuffing, it’s the perfect side dish for your holiday meal and made with real ingredients!
As we get closer to the holidays, stuffing is likely at the top of everyone’s list of recipes to make for the celebrations. It is certainly one of our must-haves.
Surprise the family with a fabulous homemade version using a wonderfully crusty, rustic bread loaf.
Can you use other breads?
This recipe features sourdough bread; however, it can be made with other rustic bread or even combinations.
Try bread such as Italian, French, or Ciabatta along with Sourdough as well.
It’s also important to note that day-old bread works the best for this recipe.
Tips for Making Sourdough Bread Stuffing:
This recipe is important to carefully follow the instructions but there are a few additional things to keep in mind in case you have questions.
This homemade stuffing can be doubled, simply double each ingredient. If you prefer to not toast the bread first, then cut up the bread and leave it out overnight so that it dries out before adding the liquid.
This is also a great recipe to prep ahead, all of the steps can be done, but before baking, wrap it with plastic wrap. Place it in the fridge overnight. Once you are ready to make this, remove it from the fridge and let it sit out at room temperature for about an hour before baking.
Do you have to use fresh herbs?
Fresh Herbs do work the best for this recipe and give an abundance of flavor. If you do only have dried available, remember that about 1 Tbsp of Fresh Herbs is equal to about 1 Tsp of Dried Herbs, so you would then need to convert it according to the recipe.
Now, are you ready for a wonderful addition to your holiday table? It’s time for this Sourdough Bread Stuffing!
Check out more Thanksgiving Recipes!
Sourdough Bread Stuffing
- 1 Lb Rustic Sourdough Bread Loaf
- 1/2 Cup Butter
- 1/4 Cup Olive Oil
- 2 1/2 Cups Yellow Onion Finely Diced
- 2 Cups Celery Finely Chopped
- 5 Cloves of Garlic Finely Minced
- 2 Tbsp Fresh Sage Finely Chopped
- 2 Tbsp Fresh Rosemary Finely Chopped
- 2 Tbsp Fresh Parsley Finely Chopped
- 2 1/2 Cups Low Sodium Chicken Stock
- 1 Egg
- 1 Tsp Salt
- 1 Tsp Cracked Black Pepper
- Additional chopped herbs to Garnish
- Preheat the oven to 350*F.
- Spray a 2-quart baking dish with nonstick cooking spray or rub with softened butter.
- Cut the sourdough loaf into 3/4" chunks. Toss the bread onto 1 or 2 large sheet pans in a single layer and toast in the oven for 15 minutes.
- While the bread toasts, add the butter and olive oil to a large 12" skillet and melt over medium heat.
- Add the onion and celery along with a pinch of salt and cook until the onions are translucent and tender for about 6 minutes.
- Add in the garlic and fresh herbs and cook another minute, then remove from heat.
- In a medium bowl, whisk together the chicken stock and egg.
- Put the toasted bread in a large mixing bowl.
- Add in the onion and herb mixture, chicken stock mixture, salt, and pepper.
- Mix well until all the liquid is absorbed in the bread.
- Transfer to a prepared baking dish, press the bread FIRMLY into the pan.
- Sprinkle with additional herbs if desired.
- Bake for 45-50 minutes, if it is browning too quickly, you can tent it loosely with foil.