Classic Sourdough Stuffing with Fresh Herbs

Classic Sourdough Stuffing with Fresh Herbs

This Classic Sourdough Stuffing with Fresh Herbs recipe is the perfect addition to your traditional Thanksgiving feast or a fun Friendsgiving get-together. Your loved ones of all ages are sure to enjoy this dish.

Course Dinner, Lunch, Side Dish

Cuisine bread, casserole

Keyword Classic sourdough, classic sourdough stuffing, sourdough stuffing

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings 10

Baking Temp 300°F | 350°F

Calories 200kcal

Author Haley Hermanson, North Dakota Wheat Commission

Equipment

Baking Sheet
Skillet large
Bowl large
Baking Dish 9x13

Ingredients

1 lb sourdough bread cubed and dried
4 tbsp unsalted butter
1 large yellow onion diced
3 stalks celery diced
3 cloves garlic minced
1 tbsp fresh sage finely minced
1 tbsp fresh thyme leaves
1 tsp fresh rosemary finely minced
1 tsp salt plus more to taste
½ tsp black pepper
3 cups low-sodium chicken or turkey broth
1 large egg lightly beaten (optional)

Instructions

Cube the sourdough into roughly 1-inch pieces. Spread on a baking sheet and bake at 300°F for 20–30 minutes, stirring once or twice, until dry but not browned.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8–10 minutes, until softened. Add the garlic and cook for 30 seconds.
Stir in the sage, thyme, and rosemary. Cook for about 1 minute, just until fragrant.
Place the dried bread in a large bowl. Pour the onion, celery, herb, and butter mixture over the bread and toss gently.
Pour in 2 cups of broth and toss. Add additional broth gradually until the bread is thoroughly moistened but not soggy. It should feel soft and moist while still holding its shape.
If using, lightly beat the egg and gently fold it into the stuffing mixture.
Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes.
Remove the foil and bake another 20 minutes, until the top is golden and the edges are crisp.

Notes

The bread can be dried and the onion, celery, garlic, and herb mixture can be prepared up to 2 days ahead. For the freshest texture, combine everything with the broth and egg on the day you bake it. If assembling the entire stuffing ahead, refrigerate it covered and add a little extra broth if needed before baking.

Fresh herb note: 1 tablespoon fresh herbs is roughly equivalent to 1 teaspoon dried herbs, but fresh sage, thyme and rosemary are especially well suited to this Thanksgiving stuffing.

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition