Description
A straightforward recipe for savory sourdough stuffing suitable for holiday meals.
Ingredients
Scale
- 1 pound day-old sourdough bread, cut into 1-inch cubes
- 1/2 cup unsalted butter
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1 tablespoon fresh sage, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 2 cups chicken or vegetable broth
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
- Spread the bread cubes on a large baking sheet. Bake for 10 to 15 minutes until lightly toasted and dry. Set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and celery. Cook until softened, about 8 minutes.
- Stir in the sage, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- In a large bowl, combine the toasted bread cubes and the cooked vegetable mixture.
- In a separate bowl, whisk together the eggs and broth. Pour this liquid mixture over the bread and vegetables. Toss gently until the bread is evenly moistened.
- Transfer the stuffing mixture to the prepared baking dish.
- Bake for 30 to 40 minutes, or until the top is golden brown and the center is heated through.
Notes
- For a crispier top, uncover the dish for the last 10 minutes of baking.
- You can substitute turkey broth for chicken broth if desired.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
- Cholesterol: 80
Keywords: sourdough stuffing, holiday side dish, bread stuffing, savory stuffing, Thanksgiving side