Sourdough Stuffing Recipe
This classic herb sourdough stuffing recipe uses simple ingredients to add incredible flavor to your holiday meal.
Jump to RecipeHoliday meals can be very labor intensive, but this simple recipe can be assembled and baked quickly. This simple herb stuffing recipe can also be prepared ahead of time and refrigerated until you are ready to bake it.
Equipment
Skillet or heavy bottomed saucepan
Knife
Cutting board
Measuring cups
Measuring spoons
Ingredients
Bread cubes – I prefer sourdough because that is what we always have on hand. You can find my simple sourdough recipe HERE.
Onion
Celery
Butter – I recommend that you use unsalted butter so that you can better control the saltiness.
Salt – make sure to use sea salt, not table salt or it will turn out too salty.
Thyme
Sage
Parsley
Chicken broth – I like to use homemade, find my recipe HERE
How to Make Herb Stuffing
The day before, cube bread and lay out on a sheet pan, cover with a tea towel and allow to dry out. You can also dry them in a 300℉ oven for around 10 minutes the day of.
Preheat oven to 350℉ and grease a 9×13 baking dish.
Place cubed bread in the baking dish.
In a skillet or heavy bottomed saucepan, melt the butter and cook the onions and celery until the onions are translucent (about 7 minutes).
Pour onion and celery mixture over the top of the bread and sprinkle with the salt, thyme, sage, and parsley. Toss to combine.
Add 2 cups of chicken broth and stir to combine. Continue to slowly add broth and toss until all the bread cubes are moist, but not soggy. You may not use all 4 cups of broth.
Bake uncovered for 30 minutes.
Herb Stuffing Recipe
Equipment
- Sheet pan
- 9×13 baking dish
- Skillet or saucepan
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
- 1 loaf sourdough bread* cubed about 12 cups
- 1 large onion, diced
- 4 stalks celery, diced
- ½ c butter (1 stick)
- ½ tsp sea salt
- 1 tsp thyme, dried
- 1 tsp sage, dried
- 1 tsp parsley, dried
- 4 c chicken broth
Instructions
- The day before, cube bread and lay out on a sheet pan, cover with a tea towel and allow to dry out. You can also dry them in a 300℉ oven for around 10 minutes the day of.
- Preheat oven to 350℉ and grease a 9×13 baking dish.
- Place cubed bread in the baking dish.
- In a skillet or heavy bottomed saucepan, melt the butter and cook the onions and celery until the onions are translucent (about 7 minutes).
- Pour onion and celery mixture over the top of the bread and sprinkle with the salt, thyme, sage, and parsley. Toss to combine.
- Add 2 cups of chicken broth and stir to combine. Continue to slowly add broth and toss until all the bread cubes are moist, but not soggy. You may not use all 4 cups of broth.
- Bake uncovered for 30 minutes.
Notes
Some of the links in the above article are affiliate links. This means that, at no additional cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.