Easy Sourdough Bread Stuffing With Fresh Herbs
This easy Sourdough Bread Stuffing is golden and crisp on top, soft and buttery inside, and full of fresh herbs, everything a Thanksgiving side should be. It's the perfect way to turn real ingredients into something comforting and delicious.
Servings: 6
Calories: 288kcal
Ingredients
- 18 ounces Sourdough Bread cut into 1-inch cubes and toasted
- ¾ cup 1 ½ sticks Unsalted Butter
- 2 cups diced Sweet Onion about 1 large
- 1 cup diced Celery 2–3 ribs
- 2 teaspoons Sea Salt divided
- 1 cup sliced Green Onions
- 4 cloves Garlic minced
- 3 tablespoons Sage chopped
- ½ cup Italian Parsley chopped
- 2 tablespoons Rosemary chopped
- ½ teaspoon Black Pepper
- 2 large eggs
- 2 cups Chicken Stock (you may not need all)
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 350°F. Spread the sourdough cubes on a rimmed baking sheet in an even layer and toast for 12-15 minutes, stirring once halfway through, until they're dry and lightly golden. Let them cool slightly while you prep everything else. Butter a 9×13-inch baking dish and set it aside.18 ounces Sourdough Bread
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the sweet onion, celery, 1 teaspoon of sea salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8-10 minutes.¾ cup 1 ½ sticks Unsalted Butter, 2 cups diced Sweet Onion, 1 cup diced Celery, 2 teaspoons Sea Salt
- Stir in the green onions, garlic, sage, parsley, rosemary, and the remaining 1 teaspoon of salt and the pepper. Let everything cook together for about 1 minute, just until fragrant and well combined. Then remove from heat.1 cup sliced Green Onions, 4 cloves Garlic, 3 tablespoons Sage, ½ cup Italian Parsley, 2 tablespoons Rosemary, ½ teaspoon Black Pepper
- Place the toasted bread cubes in a large mixing bowl. Pour the warm vegetable and herb mixture over the top and toss gently until the bread is evenly coated.
- In a medium bowl or large measuring cup, whisk together the eggs and 1 cup of the chicken stock. Pour the mixture over the bread and toss until it's evenly moistened. Add more stock, ¼ cup at a time, until the bread is soft but not soggy. Depending on how dry your bread is, you may not need the full 2 cups.2 large eggs, 2 cups Chicken Stock
- Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the Parmigiano Reggiano, across the top. Cover tightly with foil (butter the foil if you want to keep things from sticking) and bake for 30 minutes.¼ cup Parmesan Cheese
- After 30 minutes, remove the foil and continue baking for another 25-30 minutes. The stuffing should be golden brown on top and fully set in the center. You're looking for a 160°F internal temp if you want to be precise. Let the stuffing rest for 10 minutes before serving. Garnish with a few extra herbs if you'd like.
Notes
Expert Tips and Tricks
- Use day-old or freezer-stashed bread: Fresh bread can turn soggy. Toasting dry bread helps it soak up the broth without falling apart.
- Taste as you go: Once the vegetables and herbs are cooked, give them a quick taste before adding to the bread. It's easier to adjust the seasoning before the eggs and stock go in.
- Go by feel, not just measurements: Depending on your bread's dryness, you may not need the full 2 cups of stock. Stop adding when the bread feels soft and evenly moistened, not wet or soupy.
- Want it extra crisp on top? Use a wider or shallower dish and don't be afraid to bake it uncovered for a few extra minutes.
Nutrition
Calories: 288kcal | Carbohydrates: 49g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1666mg | Potassium: 242mg | Fiber: 3g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 4mg
