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sourdough stuffing in a white serving dish with a black serving spoon
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5 from 1 vote

Simple Apple and Herb Sourdough Stuffing

Use your crusty artisan bread to make this simple herb sourdough stuffing for Thanksgiving! It features fresh herbs, apples and sourdough bread for a classic, flavorful side dish.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: dressing, sourdough, stuffing
Servings: 6

Ingredients

For the sourdough:

  • 11 cups 2-3 day old sourdough bread
  • 2 tablespoons olive or avocado oil * only if you need to dry out the bread

For the stuffing:

  • 6 tablespoons grass-fed or vegan butter divided
  • 1 small yellow onion diced
  • 3 celery stalks diced
  • 1 medium apple diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chopped parsley
  • 4 fresh sage leaves chopped
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped rosemary
  • 2 1/4 cups reduced sodium chicken broth
  • 2 eggs beaten

Instructions

If you don't have crusty bread and need to dry it out:

  • Preheat the oven to 400°F and line a large baking sheet with foil or a silpat mat. Add the cubed sourdough to the baking sheet then drizzle with olive oil or avocado oil then toss gently. Place in the oven for 20 minutes, stirring halfway through, until the bread crisps and turns golden, but doesn’t brown.

Make the stuffing:

  • Preheat the oven to 350°F and spray a 9x13 inch baking pan with cooking spray.
  • Melt 3 tablespoons of grass-fed butter (or vegan butter) in a large saute pan or skillet over medium heat. Once it's melted, add the onion, celery and apple and cook, stirring frequently, until softened and translucent, 2-3 minutes. Add the minced garlic and cook for another then finish with the salt, pepper and all of the herbs and stir well. Remove from the heat and set aside.
  • In a large bowl, whisk together the eggs then add the prepared celery, onion and apple filling. Add the crusty bread cubes and toss everything to coat. Add the chicken stock and stir again.
  • Pour the stuffing mixture into the prepared pan and spread it out evenly. Cut the remaining 3 tablespoons of butter (or vegan butter) into chunks and place them on top of the stuffing. Cove
  • Cover the stuffing with foil and bake in the preheated oven for 25 minutes. Remove the foil from the top and cook for another 8-12 minutes, until it's golden brown.

Notes

Make-ahead: Dry out the bread and make the vegetable mixture according to the directions. Mix the bread and vegetable mixture together in your baking dish and store in the fridge for up to 3 days. When you're ready to bake, whisk the eggs and broth together and toss with the bread mixture then bake according to instructions.
Traveling with this dish: I recommend making this recipe from start to finish. Cover it well before traveling to your holiday destination. Reheat in the oven before serving.
Storage: If you have any remaining from your Thanksgiving dinner, store leftover stuffing in an airtight container in the fridge for 3-4 days. Warm in the microwave or the oven until heated all the way through.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 33g | Protein: 7.3g | Fat: 17.7g | Cholesterol: 30.5mg | Sodium: 933mg | Fiber: 3.4g | Sugar: 6.5g