Classic Sourdough Stuffing with Herbs

This homemade sourdough stuffing recipe with herbs is a delicious and easy side dish, perfect for any family meal or holiday gathering. Learn how to make sourdough stuffing that’s savory and satisfying, bringing comfort to your table with minimal effort.

If you’re looking for a reliable, flavorful stuffing that comes together quickly, you’ve found it. This recipe focuses on simple ingredients and straightforward steps, ensuring a successful dish every time.

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What You’ll Love About This Quick And Easy Recipe

This classic sourdough stuffing is designed for busy home cooks who want to serve something special without spending hours in the kitchen. It’s incredibly versatile, making it ideal for a weeknight dinner alongside roasted chicken or as a standout side dish for larger family meals and holiday gatherings. The savory herbs and the distinct tang of sourdough bread create a comforting flavor profile that appeals to nearly everyone, even picky eaters. It’s a fantastic way to use up day-old sourdough bread and transform it into a flavorful, satisfying accompaniment that feels both traditional and fresh.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time makes the cooking process smooth and enjoyable. This recipe uses common pantry staples and fresh produce you can easily find at any grocery store. The key is good quality sourdough bread, which provides a wonderful texture and depth of flavor.

INGREDIENTS:

• 1 pound sourdough bread, day-old, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 4 cups chicken or vegetable broth
• 2 large eggs, lightly beaten
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For simple substitutions, you can easily swap chicken broth for vegetable broth to make this dish vegetarian-friendly. If fresh herbs aren’t readily available, you can use dried herbs, but remember that dried herbs are more potent, so use about one-third of the amount specified for fresh (e.g., 1 teaspoon dried sage instead of 1 tablespoon fresh). Any sturdy, day-old bread can work in a pinch if sourdough isn’t an option, though the unique flavor of sourdough is what makes this recipe shine.

Time Needed From Start To Finish

This recipe is designed for efficiency, allowing you to get a delicious side dish on the table without a lengthy commitment.

• Prep time: 15 minutes
• Cook time: 30-35 minutes
• Total time: 45-50 minutes

How To Make It Step By Step With Visual Cues

Creating this savory sourdough stuffing is a straightforward process. Follow these steps for a perfectly baked, flavorful dish.

1. Prepare the Sourdough Cubes: If your sourdough bread isn’t already day-old and slightly stale, spread the 1-inch cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes, or until lightly toasted and dried out. This prevents the stuffing from becoming soggy. Once cooled, transfer the bread cubes to a large mixing bowl.
2. Sauté Aromatics: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and translucent but not browned.
3. Combine Wet and Dry Ingredients: Pour the sautéed onion and celery mixture over the bread cubes in the large mixing bowl. Add the fresh chopped parsley, sage, and thyme, along with the salt and black pepper. Toss gently to combine all the ingredients evenly.
4. Add Broth and Eggs: In a separate bowl, whisk together the chicken or vegetable broth and the lightly beaten eggs. Pour this liquid mixture over the bread and herb mixture. Gently fold everything together until the bread cubes are moistened, but be careful not to overmix, as this can make the stuffing dense.
5. Prepare for Baking: Lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. You can leave it slightly mounded for a crispier top or press it down gently for a softer consistency throughout.
6. Bake to Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the top is golden brown and crispy, and the stuffing is heated through. If you prefer a moister stuffing, you can cover it with foil for the first 20 minutes of baking, then remove the foil for the last 10-15 minutes to allow it to brown.
7. Serve Warm: Remove the stuffing from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and the stuffing to set slightly.

Easy Variations And Serving Ideas That Fit Real Life

This classic sourdough stuffing is fantastic as is, but it’s also a great base for creative additions. For a heartier dish, consider adding cooked sausage (like mild Italian or breakfast sausage) to the sautéed vegetables. Diced apples or dried cranberries can introduce a touch of sweetness and tartness, complementing the savory herbs beautifully. To make it extra special for a holiday meal, a handful of toasted pecans or walnuts can add a delightful crunch.

This stuffing pairs wonderfully with roasted turkey, chicken, or pork loin. It’s also a comforting side for a simple weeknight meal with baked fish or even a hearty vegetarian main course. For a buffet, serve it in a large, attractive casserole dish, perhaps garnished with a few fresh herb sprigs. Kids often enjoy stuffing, especially if it’s not too wet; you can serve smaller portions alongside their favorite protein.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help you achieve perfect stuffing every time.

• Soggy Stuffing: The most common mistake is using fresh, soft bread. Day-old or lightly toasted bread is crucial because it absorbs the liquid without turning mushy. Ensure your bread cubes are adequately dried out before mixing.
• Dry Stuffing: Not enough liquid can lead to a dry, crumbly stuffing. Ensure you measure your broth and eggs accurately. If your bread is particularly dry, you might need an extra splash of broth.
• Overmixing the Ingredients: Once the liquid is added, mix just enough to moisten the bread. Overmixing can compact the bread cubes, resulting in a dense, heavy stuffing rather than a light, fluffy one.
• Underseasoning: Stuffing needs bold flavors. Don’t be shy with the herbs, salt, and pepper. Taste a small piece of the mixture before baking (if safe, or adjust after baking) to ensure the seasoning is just right.
• Baking Too Long or Too Short: Baking too long can dry out the stuffing, while not baking enough can leave it raw in the center. Look for a golden-brown top and a heated-through interior. Covering with foil initially can help prevent the top from browning too quickly.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough stuffing is excellent for making ahead, which is a huge time-saver, especially for busy days or holiday meals.

To make ahead, prepare the stuffing mixture (steps 1-4) up to a day in advance. Transfer it to your baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, possibly adding an extra 5-10 minutes to the baking time if it’s still quite cold.

For storage, any leftover stuffing should be cooled completely and then transferred to an airtight container. It will keep well in the refrigerator for 3-4 days.

To reheat, you can warm individual portions in the microwave until heated through. For larger quantities, place the stuffing in an oven-safe dish, cover it with foil, and reheat in a 300°F (150°C) oven for 20-30 minutes, or until hot. If you want to restore some crispiness, remove the foil for the last 5-10 minutes. You can also freeze cooked stuffing for up to 3 months in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.

Questions People Always Ask Before Making This Recipe

Can I use fresh sourdough bread instead of day-old?

While day-old bread is ideal for its ability to absorb liquid without becoming mushy, you can use fresh sourdough. Just make sure to cut it into cubes and toast it in the oven at 300°F (150°C) for 10-15 minutes until it’s dried out and slightly firm.

What kind of sourdough bread is best for stuffing?

A rustic, country-style sourdough loaf with a good crust and open crumb works wonderfully. Avoid overly soft or heavily flavored sourdoughs that might overpower the herbs.

Can I add other vegetables to the stuffing?

Absolutely! Sautéed mushrooms,

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.