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sourdough herb stuffing in a white baking dish

Sourdough Herb Stuffing

This Sourdough Herb Stuffing combines buttery bread, sauteed onions, celery, garlic, and a blend of dried herbs for a cozy, flavorful side dish. Baked until golden and crisp, it's the perfect make-ahead stuffing for Thanksgiving or Christmas dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 small loaf (1 pound) day old crusty sourdough bread cut into 1 inch cubes
  • ½ cup salted butter, plus 1 tablespoon melted for topping
  • 1 onion diced
  • 4 celery stalks diced (about 1 3/4 cups)
  • 3 garlic cloves chopped
  • ¾ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried sage (or 1/4 cup fresh, chopped)
  • 1 tablespoon dried parsley (or 1/4 cup fresh, chopped)
  • 1 teaspoon dried rosemary (or 1 teaspoon fresh, chopped) (or 1/4 cup fresh, chopped)
  • 1 teaspoon dried thyme (or 1 teaspoon fresh leaves) (or 1/4 cup fresh, chopped)
  • 1½ - 2 cups cups vegetable or chicken broth
  • 2 eggs lightly beaten

Method
 

  1. Preheat oven to 350℉. Lightly grease a 9 x 13 inch baking dish.
  2. Dry the bread: Spread the cubed sourdough bread on a baking sheet and bake for 10 - 15 minutes, until slightly crisp and dry. (You can skip this step if using day-old bread.)
  3. Saute the vegetables: In a large skillet, melt 1/2 cup butter over medium heat. Add onion, celery, and garlic; cook 5 -7 minutes until softened.
  4. Add seasonings: Stir in salt, pepper, sage, parsley, rosemary, and thyme. Cook 1 - 2 minutes, just until fragrant.
  5. Combine: In a large bowl, toss the bread cubes with the sauteed vegetable. Pour in 1 1/2 cups broth and mix gently. Add beaten eggs and stir until evenly coated, adding more broth as needed. The mixture should be moist but not soggy. Add more broth if needed.
  6. Bake: Transfer to your prepared dish, drizzle with 1 tablespoon of melted butter, and bake uncovered for 40 - 45 minutes, until golden brown on top.
  7. Serve: Sprinkle with extra parsley and serve warm with your holiday feast.

Notes

  • If you don't have sourdough, a rustic French or Italian loaf works perfectly too.
  • If doubling the recipe for a large gathering, bake in two dishes to keep the top golden and crisp instead of steaming.