Sourdough Stuffing

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Making homemade sourdough stuffing is easy–especially if you freeze your sourdough bread cubes ahead of time. Buttery homemade sourdough is toasted and tossed with sautéed veggies, herbs, and chicken broth. Perfect for holiday side dishes and fall comfort food.

Sourdough stuffing in cast iron skillet

At the time of writing this, Thanksgiving is just arond the corner. And that means, it is time to start thinking about what to make for the feast.

In years past, I’ve used store-bought stuffing mixes. And though I like the flavor, I’m on a journey to feed my family scratch food–even on the holidays.

As I’ve embarked on my scratch-made family meal journey, I’ve leaned heavily on sourdough bread. It’s easy to make, versatile, healthy, and most importantly, delicious.

So this year, I am making homemade sourdough stuffing. And I’m really excited to share this recipe with you and your family this holiday season!

Tips for Making Sourdough Stuffing

Don’t wait to make the bread last minute. You will need to make the sourdough bread in advance. I find it helpful to cube and freeze the bread at my convenience. That way, it’s ready to go when I need it.

Use leftover sourdough bread. This is especially helpful if you plan on freezing the bread. Each week, if we have leftover sourdough, I cube it and freeze the bread until I’m ready to use it. What would otherise be food waste turns into a delicious side dish.

Cast iron makes it really toasty. Of course any skillet or baking dish will do. But cast iron makes the bottom and edges of the stuffing nice and crispy, while the center stays soft.

Sourdough stuffing shown with herb

What seasonings do you need for homemade stuffing?

Sage and thyme are the traditional herbs for stuffing. In the recipe, I have specific measurements. But I often don’t measure herbs when I’m cooking. So feel free to add more or less to your dish. For example, we love sage, so I add an exaggerated amount to my homemade stuffing. 

Do you have to use fresh herbs for homemade stuffing recipes?

No! In fact, when I made this, I used dry herbs. Fresh will also work. However, in general, if you are using fresh herbs, you will need to use more than you would if using dried herbs.

At the time of writing this, I am waiting for my Harvest Right freeze dryer to arrive (we just ordered it)! Fingers crossed that next year I will be using homegrown, freeze dried herbs in my stuffing recipe. 

Watch how to make homemade sourdough stuffing

YouTube video

Tools You May Need

  • Cast iron skillet or baking dish
  • Mixing bowl
  • Cutting board
  • Knife
  • Measuring spoons
  • Wood spoon

Ingredients

  • 1 crusty sourdough boule
  • 1 stick butter
  • 3 stalks celery, diced
  • 1 medium onion, diced
  • 1 Tbsp chopped fresh sage or 1 tsp dried
  • 1 Tbsp chopped fresh thyme or 1 tsp dried
  • 3 cups boxed or homemade chicken broth
  • 2 large eggs
  • Salt to taste
  • Pepper to taste

How to Make Sourdough Stuffing

  1. Prepare homemade sourdough bread. I highly recommend making this in advance, cubing, and freezing until ready to make stuffing.
  2. Preheat oven to 350.
  3. Add half of the butter to a baking dish or cast iron skillet. Put in oven to melt.
  4. When butter is melted, remove from oven and add the cubed bread. Lightly stir or toss the bread to coat with the melted butter.
  5. Bake for 10 minutes. Remove from oven and stir bread around. This helps prevent burning and encourages even toasting.
  6. Bake for another 10 minutes.
  7. Meanwhile, sautee the diced onions and celery in the remaining butter until they are tender crisp—about 5-10 minutes.
  8. Add salt and pepper to taste.
  9. In a bowl, whisk together the eggs, broth, sage, and thyme.
  10. When the bread is done, pour the egg, broth, and herb mixture over the bread. Gently stir and allow to sit for 10 minutes to soak up the broth.
  11. Add the veggies and lightly stir to combine.
  12. Bake for 25-30 minutes or until golden brown.

Sourdough Stuffing

Making homemade sourdough stuffing is easy–especially if you freeze your sourdough bread cubes ahead of time. Buttery homemade sourdough is toasted and tossed with sautéed veggies, herbs, and chicken broth. Perfect for holiday side dishes and fall comfort food.
Print Recipe
Sourdough stuffing in cast iron skillet
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour

Ingredients

  • 1 crusty sourdough boule
  • 1 stick butter
  • 3 stalks celery diced
  • 1 medium onion diced
  • 1 Tbsp chopped fresh sage or 1 tsp dried
  • 1 Tbsp chopped fresh thyme or 1 tsp dried
  • 3 cups boxed or homemade chicken broth
  • 2 large eggs
  • Salt to taste
  • Pepper to taste

Instructions

  • Prepare homemade sourdough bread. I highly recommend making this in advance, cubing, and freezing until ready to make stuffing.
  • Preheat oven to 350.
  • Add half of the butter to a baking dish or cast iron skillet. Put in oven to melt.
  • When butter is melted, remove from oven and add the cubed bread. Lightly stir or toss the bread to coat with the melted butter.
  • Bake for 10 minutes. Remove from oven and stir bread around. This helps prevent burning and encourages even toasting.
  • Bake for another 10 minutes.
  • Meanwhile, sautee the diced onions and celery in the remaining butter until they are tender crisp—about 5-10 minutes.
  • Add salt and pepper to taste.
  • In a bowl, whisk together the eggs, broth, sage, and thyme.
  • When the bread is done, pour the egg, broth, and herb mixture over the bread. Gently stir and allow to sit for 10 minutes to soak up the broth.
  • Add the veggies and lightly stir to combine.
  • Bake for 25-30 minutes or until golden brown.

Video

YouTube video
Servings: 8

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