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–+ servings

Sourdough Stuffing

This sourdough stuffing combines the tangy flavor of sourdough with fresh herbs and veggies for a perfectly balanced, savory side dish.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1 loaf sourdough bread cut into cubes and dried
  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 3 cloves garlic smashed and chopped finely
  • 2 celery stalks
  • ¼ cup fresh parsley
  • 1 teaspoon fresh rosemary
  • 1 tablespoon sage
  • Salt and pepper
  • 2 cups chicken broth stock or bone broth
  • ¼ cup salted butter cut into cubes

Instructions

  • Cube and dry bread overnight. The night before, cut the sourdough bread into cubes and place them on a large baking sheet in a single layer allowing them to dry out.
  • Prep for baking. Preheat the oven to 400 degrees F. Spray a 9x13 casserole dish with a layer of baking spray and set aside.
  • Sautee veggies. Place a large saucepan over medium heat and drizzle the olive oil. Allow the olive oil to warm slightly. Add the onion, carrots, and celery to the saucepan and allow the vegetable mixture to saute until the onions become slightly translucent about 5 minutes.
    Chopped onions, carrots, and celery in a large white saucepan, with small bowls of seasonings, herbs, and garlic arranged around it.
  • Add garlic and herbs. Next, add the garlic and season the vegetable mixture with salt and pepper. Add the fresh parsley, rosemary, and sage to the vegetable mixture, stirring to combine. Allow the vegetable mixture to sweat for 1 minute.
    Three-step collage showing chopped vegetables being sautéed and mixed with fresh herbs in a white saucepan.
  • Add broth. Add the chicken broth and stir to combine.
    A white saucepan with sautéed vegetables and herbs, with a glass bowl of cubed sourdough bread on the side.
  • Mix in bread cubes. Take the pot off the heat and add the cubed bread. Using a wooden spoon or spatula, stir to combine making sure everything is well incorporated.
    Cubed sourdough bread being mixed into the vegetable and broth mixture in a white saucepan.
  • Assemble in a casserole dish. Transfer the mixture to the prepared casserole dish. Top with the cubed butter.
    A white casserole dish filled with sourdough stuffing mixture topped with cubes of butter, ready for baking.
  • Bake. Transfer to the preheated oven and bake at 400 degrees F for 30 minutes.
  • Cool and serve. Remove the stuffing from the oven and allow it to cool for 5 minutes before serving.
    A baked dish of sourdough stuffing, with a portion served in a small white bowl, garnished with fresh rosemary and parsley.

Notes

Depending on the size of your sourdough loaf you may need to add more chicken broth to the mixture. This was the perfect amount for a standard-size loaf.
The top of this stuffing is buttery and crisp while the bottom is soft and savory. If you prefer a softer stuffing, cover the baking dish with foil and bake with it covered.

Nutrition

Calories: 255kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 618mg | Potassium: 168mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2889IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg
Servings: 8 servings
Calories: 255kcal
Author: Katie Shaw