Classic Sour Dough Stuffing with Fresh Herbs
A savory and aromatic stuffing featuring toasted sourdough bread cubes, sautéed vegetables, and a medley of fresh herbs, all baked to a golden, crispy perfection.
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.
Notes
Ensure the bread is truly stale or well-toasted to prevent a soggy stuffing.