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Best Easy Sourdough Stuffing Recipe with Herbs

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This best easy sourdough stuffing recipe is the result of that afternoon and about a dozen more attempts in my own kitchen to get it exactly right. It’s the one I make for every single gathering now, and it never, ever fails.

Ingredients

Scale
  • 1 large loaf (about 1.5 pounds) sourdough bread
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 2 large yellow onions, diced
  • 4 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried poultry seasoning
  • 2 cups low-sodium chicken or vegetable broth
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the sourdough loaf into 1-inch cubes. You should have about 10 to 12 cups of cubes.
  3. Spread the cubes in a single layer on a large baking sheet.
  4. Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to coat.
  5. Bake for 15 minutes, then stir and bake for another 10 to 15 minutes, until the cubes are golden and crisp.
  6. Remove from the oven and let cool completely on the baking sheet.
  7. While the bread toasts, melt 4 tablespoons of butter in a large skillet over medium heat.
  8. Add the diced onions and celery. Cook for 8 to 10 minutes, stirring occasionally, until the onions are translucent and the celery is tender.
  9. Add the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 1 minute more, until the garlic is fragrant. Remove from heat and let cool slightly.
  10. In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and all the fresh and dried herbs. Toss gently to distribute everything evenly.
  11. In a separate small bowl or liquid measuring cup, whisk together the 2 cups of broth and 1 large egg until well combined.
  12. Pour the broth mixture over the bread cube mixture. Use a large spatula to fold everything together gently.
  13. Let the mixture sit for 5 to 10 minutes. This allows the bread to absorb the liquid.
  14. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  15. Transfer the stuffing mixture to the prepared dish and spread it into an even layer.
  16. Drizzle the 2 tablespoons of melted butter evenly over the top.
  17. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  18. Remove the foil and bake for another 20 to 25 minutes, until the top is deeply golden and crispy.
  19. Let the stuffing rest for 5 to 10 minutes before serving.

Notes

Don’t skip toasting the bread. Toasted bread absorbs the broth without turning into paste. Watch your liquid ratio; different loaves absorb differently. Season as you go for layered flavor. Let the stuffing rest for 10 minutes after baking for best texture.

Nutrition

Keywords: sourdough stuffing, easy stuffing recipe, holiday stuffing, herb stuffing, make-ahead stuffing

Find it online: https://daintydine.com/best-easy-sourdough-stuffing-recipe-with-herbs/