Why Make This Recipe
This Sour Dough Stuffing with Fresh Herbs offers deep flavor. The sourdough’s tang mixes well with fresh herbs. This creates a complex taste better than regular stuffing. It has crispy edges and a moist inside. It can go with any meal, especially holiday dinners. This recipe will impress your guests.
How to Make Sour Dough Stuffing with Fresh Herbs
Making Sour Dough Stuffing with Fresh Herbs involves drying bread, cooking vegetables, mixing ingredients, and baking it. You will start by toasting sourdough cubes. Then, cook onions, celery, and garlic in butter. Add fresh herbs to the cooked vegetables. Combine the dried bread, cooked vegetables, and more herbs in a bowl. Pour a liquid mix of broth and eggs over everything. Toss gently. Bake the stuffing covered, then uncovered, until golden brown.
Ingredients of: Sour Dough Stuffing with Fresh Herbs
For the Sour Dough Bread
- Stale sour dough bread, cut into 1-inch cubes (about 1 pound)
- Olive oil
For the Aromatic Base
- Unsalted butter
- Yellow onion, finely diced
- Celery stalks, finely diced
- Garlic cloves, minced
The Fresh Herb Medley
- Fresh sage, chopped
- Fresh thyme, chopped
- Fresh rosemary, finely chopped
- Fresh parsley, chopped
Liquids & Seasoning
- Chicken or vegetable broth (low sodium)
- Large eggs, lightly beaten
- Salt
- Black pepper
- Pinch of nutmeg (optional)
Directions of: Sour Dough Stuffing with Fresh Herbs
- Prepare the Sourdough: Spread sour dough bread cubes on baking sheets. Drizzle with olive oil. Bake at 350°F (175°C) for 15-20 minutes, or until lightly toasted and dry.
- Cooling: Let the bread cubes cool completely.
- Build the Flavor Foundation: Melt butter in a large skillet or Dutch oven over medium heat. Add diced onion and celery. Cook until soft and clear, about 8-10 minutes.
- Add Garlic: Stir in minced garlic. Cook for 1 minute until fragrant.
- Infuse with Fresh Herbs: Add chopped fresh sage, thyme, and rosemary to the skillet. Cook for 1-2 minutes, stirring, until the herbs are fragrant. Remove from heat.
- Assemble the Stuffing: In a very large mixing bowl, combine the dried sour dough bread cubes, the sautéed aromatic and herb mixture, and the chopped fresh parsley.
- Whisk Liquids: In a separate bowl, whisk together chicken/vegetable broth, lightly beaten eggs, salt, black pepper, and nutmeg (if you use it).
- Moisten the Bread: Pour the liquid mixture over the bread and herb mixture. Gently toss everything until the bread cubes are evenly wet. Do not overmix.
- Bake to Golden Perfection: Lightly grease a large baking dish. Transfer the stuffing mixture into the dish. Cover tightly with foil.
- Initial Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes.
- Uncover & Brown: Remove the foil. Bake for another 15-20 minutes, or until the top is golden brown and crispy. The stuffing should be hot inside.
- Resting: Let the stuffing rest for a few minutes before serving.
How to Serve Sour Dough Stuffing with Fresh Herbs
Serve this stuffing alongside roasted chicken, turkey, or other main dishes. It is perfect for holiday meals like Thanksgiving or Christmas. You can also pair it with roasted root vegetables or a mushroom gravy for a vegetarian meal.
How to Store Sour Dough Stuffing with Fresh Herbs
Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warm.
Tips to Make Sour Dough Stuffing with Fresh Herbs
- Stale Bread is Key: Always dry out your sourdough bread before using it. Fresh bread will make your stuffing mushy.
- Don’t Over-Saturate: Use the right amount of liquid to keep the stuffing moist but not watery.
- Fresh Herbs Make a Difference: Fresh herbs give the best flavor and smell.
- Real Butter is Best: Use real butter for the best taste.
- Taste and Adjust: Taste the mixture before baking and add more seasoning if needed.
Variation
- Add Sausage: Brown 1/2 pound of Italian, sage, or breakfast sausage. Add it to the mixture with the onions and celery.
- Mushroom Medley: Cook sliced mushrooms (like cremini or shiitake) with the onions and celery for an earthy flavor.
- Cranberry & Nut: Mix in dried cranberries and chopped nuts (pecans or walnuts) for a sweet-tart taste and extra texture.
- Hearty Vegetable Boost: Add diced apples, roasted butternut squash, or spinach for more flavor and nutrients.
FAQs
Q1: Can I make this Sour Dough Stuffing with Fresh Herbs ahead of time?
Yes, you can prepare the stuffing mixture a day before baking. Store it covered in the refrigerator. On the day of, let it sit at room temperature before baking.
Q2: What if I don’t have fresh sourdough bread? Can I use a different kind of bread for this Sour Dough Stuffing with Fresh Herbs?
You can use other sturdy breads like French bread or challah if you do not have sourdough. Make sure the bread is well-dried. The taste will be slightly different from sourdough.
Q3: How do I prevent my Sour Dough Stuffing with Fresh Herbs from becoming dry?
To keep stuffing moist, use enough liquid and do not over-bake it. Make sure the bread cubes are wet but not soaking. Cover the dish when you first bake it to keep moisture in. Check the stuffing often so it does not bake too long.
Classic Sour Dough Stuffing with Fresh Herbs
Equipment
- Baking sheets
- Large skillet
- Very large bowl
- Large baking dish
- Foil
- Separate bowl
Ingredients
Stuffing Ingredients
- 1 lb Stale sourdough bread 1-inch cubes
- Olive oil
- Unsalted butter
- 1 Yellow onion finely diced
- 2 Celery stalks finely diced
- 2 Garlic cloves minced
- 1 tbsp Fresh sage chopped
- 1 tbsp Fresh thyme chopped
- 1 tbsp Fresh rosemary finely chopped
- 2 tbsp Fresh parsley chopped
- 2 cups Low-sodium chicken or vegetable broth
- 2 Large eggs lightly beaten
- Salt to taste
- Black pepper to taste
- Pinch Nutmeg (optional)
Instructions
Directions
- Preheat oven to 350°F (175°C); toast bread cubes with olive oil on baking sheets for 15-20 minutes until dry, then cool.
- Melt butter in a large skillet, then sauté diced onion and celery for 8-10 minutes until softened.
- Add minced garlic and cook for 1 minute until aromatic.
- Stir in fresh sage, thyme, and rosemary, cooking for 1-2 minutes until fragrant, then remove from heat.
- Combine the cooled dried bread cubes, sautéed vegetables and herbs, and fresh parsley in a large bowl.
- Whisk together broth, beaten eggs, salt, pepper, and optional nutmeg in a separate bowl.
- Pour the liquid mixture over the bread and herb mixture, gently tossing until all bread cubes are evenly moistened without overmixing.
- Grease a large baking dish, transfer the stuffing, and cover it tightly with foil.
- Bake in the preheated oven at 375°F (190°C) for 25-30 minutes.
- Remove the foil and continue baking for 15-20 minutes until the top is golden brown, crispy, and the stuffing is heated through.
- Allow the stuffing to rest for a few minutes before serving.