Sourdough Stuffing

5 from 2 votes

This is the best sourdough stuffing! It's rich, moist, full of classic flavors, and easy to prep in advance.

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Prep Time20

Cook Time30

Total Time50

Servings:

Author: Molly

INGREDIENTS

18-24 ounces sourdough bread about 14 cups
1 cup unsalted butter or vegan butter
2 large yellow onions diced (3 cups)
5 ribs celery diced (2 cups)
6 cloves garlic minced
3 Tablespoons fresh chopped parsley diced
3 Tablespoons fresh chopped sage minced
2 Tablespoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 1/2 cups chicken or vegetable broth
2 large eggs

INSTRUCTIONS

Cube the bread into 1-2 inch pieces then spread the bread cubes onto a large sheet pan. Loosely tent with foil and let sit overnight to get stale. Alternately, bake them in the oven at 300°F for 35-45 mins to dry them out the same day. Let them cool on the baking sheet and then transfer to a large bowl.
18-24 ounces sourdough bread
Preheat the oven to 350°F and spray a 9x13 inch baking pan with cooking spray.
Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.
1 cup unsalted butter, 2 large yellow onions, 5 ribs celery, 6 cloves garlic, 3 Tablespoons fresh chopped parsley, 3 Tablespoons fresh chopped sage, 2 Tablespoons fresh chopped rosemary
Transfer the herb and veggies mixture to the bowl with the bread cubes and toss well.
Whisk the eggs stock, salt and pepper together in a medium bowl then pour it over the bread mixture. Stir well to combine then transfer to a 9×13 inch baking dish.
1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, 2 1/2 cups chicken, 2 large eggs
Bake uncovered in the pre-heated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it's becoming too 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.

*this recipe was originally published updated in November 2021 and updated with new images in Oct 2024.

Nutrition

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