Sour Dough Stuffing with Fresh Herbs: 4 Pro Tricks
This sourdough stuffing recipe features fresh herbs for a deliciously aromatic side dish. Follow these four pro tricks for perfect stuffing every time.
Equipment
- 9x13 inch baking dish
- large skillet
- large bowl
- whisk
Ingredients
Main Ingredients
- 1 loaf sourdough bread cubed and dried
- 1/2 cup unsalted butter
- 1 large yellow onion chopped
- 2 large celery stalks chopped
- 3 cloves garlic cloves minced
- 4 cups chicken or vegetable broth
- 2 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 2 eggs large eggs lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large skillet, melt the butter over medium heat and then add the chopped onion and celery, cooking until softened (about 8-10 minutes).
- Stir in the minced garlic, fresh sage, thyme, and rosemary, cooking for another 2 minutes until fragrant.
Combining and Baking
- In a large bowl, combine the dried sourdough bread cubes with the sautéed vegetable and herb mixture.
- Whisk together the chicken broth, lightly beaten eggs, salt, and black pepper; pour over the bread mixture and toss gently to combine.
- Transfer the stuffing mixture to the prepared baking dish and bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.
- For crispy edges, you can increase the oven temperature to 400°F (200°C) during the last 10 minutes of baking.
Notes
For extra flavor, you can toast the sourdough bread cubes in the oven before adding them to the stuffing. To make ahead, assemble the stuffing and refrigerate it overnight; bake as directed, adding 10-15 minutes to the baking time if baking from cold.