Sourdough stuffing is like a warm, cozy hug on a plate. Imagine sinking your teeth into perfectly toasted bread, infused with aromatic herbs and the savory essence of roasted vegetables, all beautifully melded together. It’s the kind of dish that makes your taste buds do a happy dance while your heart swells with nostalgia.
As I remember those Thanksgiving dinners at my grandmother’s house, the air filled with the scent of her famous sourdough stuffing, I can almost hear the laughter and clinking glasses. This recipe is perfect for holiday gatherings or any cozy night in when you want to impress your loved ones with a comforting, flavorful side dish.
Why You'll Love This Recipe
- Sourdough stuffing is a breeze to prepare and elevates any meal
- The rich flavors blend beautifully, creating a stunning centerpiece on your table
- Its versatility allows you to mix in seasonal ingredients or leftovers without losing its charm
- Plus, it’s a fantastic way to use up stale bread and reduce waste!
I once made this sourdough stuffing for a holiday gathering and was met with cheers from both family and friends. Even the picky eaters couldn’t resist going back for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sourdough Bread: Use about 8 cups of cubed stale sourdough; it adds depth and texture.
Vegetable Broth: Opt for low-sodium broth to control saltiness while enhancing flavor.
Onions: Finely chopped onions bring sweetness; choose yellow or white for best results.
Celery: Fresh celery adds crunch; aim for about 2-3 stalks, diced small.
Fresh Herbs: A mix of thyme, rosemary, and parsley brightens the dish; use them fresh if possible.
Butter: About 1/2 cup of unsalted butter gives richness; feel free to substitute olive oil for a vegan option.
Pecans or Walnuts: Optional but recommended for added texture; toast them lightly for extra flavor.
Eggs: Two beaten eggs help bind everything together while providing moisture.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sourdough Stuffing
Prepare Your Ingredients: Start by preheating your oven to 350°F (175°C). Cube your stale sourdough bread into bite-sized pieces and set them aside.
Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add onions and celery, cooking until softened and fragrant—around 5-7 minutes—while stirring occasionally.
Add Herbs and Nuts: Stir in minced garlic along with fresh herbs like thyme and rosemary. Cook for another minute until aromatic. If you’re using nuts, toss them in now too!
Combine Ingredients: In a large bowl, combine the sautéed mixture with sourdough cubes. Pour in vegetable broth gradually until everything is moist but not soggy.
Add Eggs: Gently fold in beaten eggs to bind the mixture together. Be careful not to overmix; you want fluffy stuffing!
Bake It Up: Transfer the mixture into a greased baking dish. Bake uncovered for about 30-35 minutes or until golden brown on top and deliciously crispy around the edges.
And there you have it! Sourdough stuffing that will have everyone swooning over their plates. Pair it with roasted turkey or enjoy it as a standalone delight—it rarely lasts long enough to be left as leftovers!
You Must Know
- Sourdough stuffing adds a unique twist to your holiday table
- Its texture is delightful, and the flavors meld beautifully
- The aroma of baking bread will fill your kitchen, making it feel cozy and inviting for family gatherings
Perfecting the Cooking Process
Begin by prepping your ingredients before cooking. Sauté vegetables first, then mix them with cubed sourdough before baking for even flavor distribution.
Add Your Touch
Feel free to swap out herbs or add nuts and dried fruits for a unique flavor twist. Personalize it with your favorite ingredients to make it truly yours.
Storing & Reheating
Store leftover sourdough stuffing in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through for best results.
Chef's Helpful Tips
- Use stale sourdough for better absorption of flavors; fresher bread can become mushy
- Don’t skip the broth; it’s key for moisture
- A touch of lemon zest brightens the dish beautifully, enhancing all those delicious flavors
Sharing this recipe always brings back memories of my grandma’s kitchen, where laughter mixed with the aroma of her famous sourdough stuffing during family feasts.
FAQ
Can I use other types of bread?
Yes, feel free to use any crusty bread if you can’t find sourdough.
How do I make it vegetarian?
Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
Can sourdough stuffing be frozen?
Yes, you can freeze it! Just ensure it’s well-wrapped before freezing for up to three months.
Sourdough Stuffing
Sourdough stuffing is a heartwarming side dish that elevates any holiday gathering with its rich flavors and delightful texture. This comforting recipe combines crispy cubed sourdough bread, aromatic herbs, and savory vegetables, creating a deliciously nostalgic experience reminiscent of family feasts. Perfect for using up stale bread, this stuffing is sure to impress your loved ones during the festive season or any cozy night in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 8 cups stale sourdough bread, cubed
- 1 cup low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2–3 stalks celery, diced
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1/4 cup unsalted butter (or olive oil for vegan option)
- 1/2 cup pecans or walnuts (optional)
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F (175°C).
- Cube stale sourdough bread and set aside.
- In a skillet over medium heat, melt butter. Sauté onions and celery until softened (about 5-7 minutes).
- Stir in minced garlic and herbs; cook for another minute.
- Combine sautéed mixture with sourdough cubes in a large bowl.
- Gradually pour in vegetable broth until all ingredients are moist but not soggy.
- Gently fold in beaten eggs.
- Transfer to a greased baking dish and bake uncovered for about 30-35 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 80mg
Keywords: For added flavor, consider incorporating dried fruits like cranberries or swapping out herbs based on your preferences. Ensure you use stale sourdough for optimal texture and absorption.
