Easy Sourdough Stuffing

 

Easy Sourdough Stuffing

Easy Sourdough Stuffing is an easy recipe for those who love the sourdough bread! It’s good for Thanksgiving, Christmas or any holiday really!

 

Easy Sourdough Stuffing

 

 

My boys love sourdough and so do I! They love mommy’s bread more than the store bought stuff. It’s been an adventure this year learning how to make sourdough and improving more and more over time.

I wanted to try it with stuffing and see how it turned out! Stuffing is one of my favorite things about Thanksgiving and Christmas especially when it’s crispy! This recipe did not disappoint!

 

Easy Sourdough Stuffing

Ingredients

  • 1 loaf sourdough bread, cut into bite-size pieces
  • 3/4 cup unsalted butter
  •  cups diced yellow onion
  • 1 cup sliced celery
  • 2 clove garlicminced
  • 1/3 cup finely chopped fresh parsley
  • 1 heaping tablespoon minced fresh rosemary
  • 1 heaping tablespoon minced fresh sage leaves
  • 2 teaspoons minced fresh thyme leaves
  • 2 cups low-sodium chicken broth
  • 2 large eggs
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

Easy Sourdough Stuffing

Directions

  1. Preheat your oven to 200° and place a non stick mat on the bottom of a cookie sheet.
  2. Cut the sourdough bread into bite-size pieces and place on a rimmed metal cookie sheet pan and bake for 40 to 60 minutes or until dried out and “stale”. Let cool before placing in a large mixing bowl.
  3. Meanwhile, melt the stick of butter in a 10-inch skillet over medium to medium high heat. Add in the onions and celery, cooking until the softened and the edges of the onions are golden. Add in the cloves of minced garlic and cook 1 minute. Then remove the pan off of the heat and stir in the parsley, rosemary, sage and thyme.
  4. Increase your oven temperature to 375°.
  5. Add the onion/herb mixture to the bowl with the bread. Pour in 1 cup of low-sodium chicken broth.
  6. Beat the remaining cup of broth and melted 1/4 cup butter with the eggs, salt and pepper. Pour it over top of the stuffing and gently toss to combine. If you notice any dry spots, splash in more broth. If you are making this ahead of time like I did, this is where you would stop and refrigerate.
  7. Transfer the herb sourdough stuffing to the prepared dish and spread it evenly. Bake on the middle rack of your preheated oven for 35 to 40 minutes or until set and the tops and edges are crispy and golden brown. If you made ahead, add 10 to 15 minutes. Then serve immediately.

 

 

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