Description
This Sourdough Stuffing is a delicious twist on a traditional holiday side dish. Made with hearty sourdough bread and fragrant herbs, it’s the perfect addition to your Thanksgiving table.
Ingredients
Scale
Sourdough Stuffing:
- 8 cups cubed day-old sourdough bread
- 1/2 cup unsalted butter
- 1 medium onion diced
- 3 celery stalks diced
- 2 cloves garlic minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 1/2 cups low-sodium chicken or vegetable broth
- 2 large eggs lightly beaten
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Spread the sourdough bread cubes on a baking sheet and toast for about 10 minutes.
- Prepare vegetables: In a skillet, sauté onion, celery, and garlic in butter until softened. Add herbs and mix well.
- Combine ingredients: Pour vegetable mixture over bread cubes. Whisk together broth and eggs, pour over bread mixture. Season with salt and pepper.
- Bake: Transfer mixture to a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden.
- Serve: Serve warm and enjoy!
Notes
- This stuffing can be assembled a day ahead and baked just before serving.
- For added flavor, stir in cooked sausage, mushrooms, or dried cranberries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
