There are certain dishes that define holiday feasts, and for many, stuffing reigns supreme as the ultimate Thanksgiving side. It needs to be a masterpiece of flavor and texture – savory, tender, yet wonderfully fluffy, ready to complement creamy mashed potatoes and absorb every drop of rich, aromatic gravy. After countless experiments and family taste tests, our definitive sourdough bread stuffing recipe has earned its coveted place at the center of our festive table. This isn’t just any stuffing; it’s a true culinary classic, embodying simplicity, heartiness, and an unparalleled depth of cozy holiday flavor that transforms ordinary meals into extraordinary memories.
This versatile sourdough stuffing recipe offers an ingenious way to give new life to stale bread or a sourdough loaf that’s passed its prime for everyday use. If you’re passionate about baking and crafting your own homemade sourdough, this recipe becomes an even more rewarding experience. Consider using my acclaimed overnight rise bread recipe or my soft sourdough sandwich bread for a truly from-scratch masterpiece. Even if you’re a novice baker, fear not! I’ve also prepared a fail-proof sourdough starter tutorial that guides you through every essential step, brimming with helpful tips specifically for beginners, ensuring your baking journey starts smoothly.
During the bustling holiday season, we fully embrace and welcome smart shortcuts. Many busy cooks, myself included, often opt for high-quality, pre-seasoned sourdough stuffing mix, like the popular Boudin variety from Costco. This choice dramatically cuts down on preparation time without compromising on authentic taste. However, any premium sourdough bread cubes will yield fantastic results. Whether you embark on a fully homemade journey, meticulously cubing and drying your own loaf, or leverage a few convenient store-bought options, this recipe consistently delivers that quintessential, perfect balance of comforting flavors and hearty texture that makes holiday meals so special. It’s truly a contender for the best sourdough stuffing you’ll ever make, bringing joy to your festive table.
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Why Sourdough Stuffing is a Holiday Favorite
When it comes to holiday meals, stuffing is often the unsung hero, and choosing sourdough bread elevates it to a truly unforgettable level. Here’s why our sourdough stuffing stands out and has become a cherished tradition in many homes:
- The Distinctive Sourdough Tang: Unlike traditional white bread stuffings, sourdough introduces a subtle yet profound tanginess. This characteristic acidic note adds incredible depth and complexity to the overall flavor profile, creating a more sophisticated and intriguing taste that perfectly complements the rich, savory notes of a holiday feast. It’s a game-changer that makes every bite more memorable and addictive.
- Unmatched Texture Combination: Sourdough bread is renowned for its robust crust and delightfully chewy interior. This unique structure is ideally suited for stuffing, as the bread cubes maintain their integrity and shape even when generously soaked in flavorful broth and butter. The result is a stuffing that’s wonderfully crisp and golden on the outside, providing a satisfying bite, while remaining moist and tender within, without ever becoming soggy or mushy. It’s the perfect foundation for absorbing all the delicious liquids and seasonings.
- Infinitely Customizable & Versatile: This sourdough stuffing recipe serves as a versatile culinary canvas for your creative touches. Whether you prefer to start with homemade sourdough bread for an authentic, artisan touch or opt for convenient store-bought cubes to save time, it’s incredibly adaptable to various tastes and dietary needs. Feel free to incorporate your favorite mix-ins, from aromatic fresh herbs like fragrant sage, earthy rosemary, and thyme, to savory Italian sausage, crisp diced apples, toasted nuts, or even dried fruits. My personal go-to shortcut is Boudin Sourdough Classic Herb Stuffing, which I often stock up on in large bags from Costco or Sam’s Club. Smaller bags are also readily available in most local grocery stores, making holiday prep a breeze without sacrificing quality.
- A Fantastic Way to Reduce Food Waste: Sourdough bread, especially homemade varieties or loaves from local bakeries, can go stale quickly if not eaten immediately. This recipe offers a perfect and delicious solution, transforming day-old or slightly hardened bread into a star dish, preventing valuable food waste while creating something truly delicious and impressive. It’s a practical and flavorful approach to sustainable cooking and resourcefulness in the kitchen.
- Hearty and Satisfying: The inherent chewiness and density of sourdough bread contribute to a stuffing that is incredibly satisfying and substantial. It feels more gourmet and fulfilling than lighter, fluffier bread versions, making it a truly comforting and grounding addition to any celebratory spread. It’s a side dish that truly holds its own.
Essential Ingredients and Clever Substitutions
Crafting the perfect, flavorful sourdough stuffing starts with a selection of high-quality ingredients, thoughtfully chosen to contribute to its unique taste and texture. Here’s a detailed look at what you’ll need and how you can adapt the recipe to your preferences or what you have on hand:
- Sourdough Bread Cubes (Seasoned or Plain): This is the cornerstone of our recipe. For maximum flavor and the best possible texture, we recommend using a rustic, day-old sourdough loaf. Cut it into uniform 1-inch cubes to ensure they dry evenly and bake consistently. If using plain bread, it’s crucial to dry it overnight for best results or toast lightly in the oven to remove excess moisture. Alternatively, high-quality pre-seasoned stuffing cubes, such as Boudin’s herb stuffing, are a fantastic and convenient time-saver, already infused with classic holiday spices.
- Onions: Yellow or white onions are perfect for this recipe. Sautéing them until soft, tender, and translucent releases their natural sweetness and aromatic oils, which create a foundational layer of savory flavor for the entire stuffing. They melt into the dish, adding moisture and depth.
- Celery: A classic and indispensable stuffing ingredient, celery contributes a subtle, earthy flavor and a pleasant textural crunch that contrasts beautifully with the soft bread. Ensure you chop it finely enough so that it cooks through and distributes evenly throughout the mixture.
- Olive Oil: Used primarily for sautéing the vegetables, extra virgin olive oil adds a hint of fruity richness. If you prefer a more pronounced buttery flavor, or if you don’t have olive oil, feel free to swap it entirely for unsalted butter, or use a combination of both for a balanced richness.
- Broth (Chicken or Turkey): This liquid is absolutely crucial for adding moisture and infusing the stuffing with savory depth and flavor. Homemade broth always offers the richest, most complex taste, but a good quality low-sodium store-bought chicken or turkey broth works perfectly well. For a delicious vegetarian version, simply substitute with a flavorful vegetable broth.
- Eggs: Large eggs serve as a natural binder in this recipe, helping to hold the stuffing together so it doesn’t crumble excessively when served. They also contribute to the overall richness, moisture, and tender texture of the finished dish.
- Fresh Parsley: Finely chopped fresh parsley adds a vibrant burst of herbaceous flavor and a beautiful touch of green, brightening the overall presentation and taste. Don’t underestimate the power of fresh herbs to lift and balance rich flavors.
- Salt: Essential for seasoning and enhancing all the natural flavors present in the dish. Always adjust the amount to taste, especially if you are using seasoned bread cubes or a store-bought broth that already contains salt.
- Lemon Juice: A splash of fresh lemon juice is a secret weapon that truly elevates this recipe. It brightens and balances the rich, savory flavors, preventing the stuffing from tasting heavy or one-dimensional. The subtle acidity truly brings everything to life and adds a delightful zest.
- Butter (Melted): Unsalted melted butter is generously drizzled over the stuffing before baking. This critical step contributes to that irresistible golden-brown crust and adds a luxurious, comforting richness to every bite. It can also be brushed on just before serving for an extra layer of flavor and a beautiful sheen.
🎯 Pro Tip for Perfect Bread Cubes
To achieve perfectly dried and flavorful bread cubes, spread them in a single layer on a large baking sheet or in a wide baking dish. Bake in a preheated 300°F (150°C) oven for 15-20 minutes, or until they are lightly golden, firm to the touch, and thoroughly dried out. This crucial step prevents your stuffing from becoming soggy. If your bread cubes are unseasoned, generously toss them with 2 teaspoons of aromatic ground sage and 2 teaspoons of earthy dry thyme before drying. You can also experiment with other delicious aromatics like freshly ground black pepper, a pinch of garlic powder, or a blend of your favorite fresh herbs such as fragrant rosemary and marjoram for an extra layer of exquisite flavor.
Recipe Variations to Elevate Your Stuffing
While our classic sourdough stuffing recipe is exceptional and deeply satisfying on its own, its true beauty lies in its adaptability. Don’t hesitate to get creative and customize it with these delicious variations to suit your taste or specific occasion:
- Hearty Italian Sausage Stuffing: For a more substantial and protein-rich dish that can almost stand alone as a main course, brown 1 pound of Italian sausage (choose mild, sweet, or spicy according to your preference) and crumble it into the sautéed vegetables. This adds a wonderful savory depth, a rich fat content, and a satisfying chewiness that truly elevates the stuffing.
- Aromatic Herb Garden Blend: Enhance the classic holiday aroma and flavor by incorporating an even more generous selection of fresh herbs. Finely chop 1 tablespoon each of fresh sage, rosemary, and thyme, adding them to the sautéed vegetables or directly to the bread mixture. The fresh herbs release their essential oils as the stuffing bakes, permeating every bite with fragrant, comforting goodness.
- Vegetarian & Vegan Adaptations: This recipe is easily made vegetarian by simply using a high-quality vegetable broth instead of chicken or turkey broth. For a fully vegan version, substitute the eggs with a flax egg (prepare by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg needed) or a commercial egg replacer, and use a plant-based butter alternative.
- Nutty & Fruity Sweetness: Introduce delightful textural contrast and a hint of natural sweetness by mixing in ½ cup of chopped toasted pecans or walnuts, and ½ cup of dried cranberries, chopped dried apricots, or golden raisins. These additions provide a lovely counterpoint to the savory elements, making it perfect for a festive spread.
- Savory Mushroom Umami Boost: For an earthy and deeply flavorful addition, sauté 8 ounces of sliced mushrooms (cremini, shiitake, or a mixed blend works well) alongside the onions and celery. Mushrooms add a rich, meaty, and umami-packed flavor that deepens the overall complexity of the stuffing.
- Apple or Pear Infusion: For a touch of natural sweetness, a subtle tartness, and added moisture, gently fold in 1 cup of finely diced Granny Smith apples or firm, ripe pears. Their crisp texture and delicate flavor can balance the richness of the other ingredients beautifully, adding a refreshing dimension.
- Cheese Lover’s Dream: For an extra layer of savory, gooey deliciousness, stir in 1 cup of shredded Gruyere, sharp cheddar, or grated Parmesan cheese with the bread mixture before baking. The cheese melts into the stuffing, creating pockets of rich flavor.
Recommended Kitchen Equipment for Stuffing Success
Having the right tools on hand can make the stuffing-making process smooth, efficient, and ultimately more enjoyable. Here’s a list of essential kitchen equipment that will help you achieve stuffing perfection:
- Large Casserole Dish (9×13 inch or 4-quart): This is absolutely crucial for baking your stuffing. A generously sized dish ensures even cooking, allows for a beautiful golden-brown crust to form, and prevents overcrowding. It also doubles as an elegant and convenient serving vessel for your holiday table.
- Extra-Large Mixing Bowl: You’ll need ample space to combine all your ingredients thoroughly without any spillage or mess. An extra-large bowl ensures that the bread cubes are evenly coated with the liquid mixture and seasonings, which is key to a consistently flavored stuffing.
- Large Skillet or Dutch Oven: Essential for sautéing the onions and celery until they are perfectly tender and fragrant. A heavy-bottomed skillet or a versatile Dutch oven (like my beloved Staub braiser) provides excellent and even heat distribution, preventing hot spots and ensuring your vegetables are cooked to perfection.
- Non-Stick Cooking Spray or Butter: Used to generously grease your baking dish. This simple yet critical step prevents the stuffing from sticking to the pan, making serving effortless and cleanup a breeze.
- Sharp Chef’s Knife: An indispensable tool for efficiently and safely chopping your onions, celery, and especially your sourdough bread into uniform cubes. A sharp knife makes prep work much faster and more enjoyable.
- Sturdy Cutting Board: A reliable and sturdy cutting board is essential for all your chopping, dicing, and cubing needs, providing a safe and stable surface for food preparation.
Step-by-Step Guide: How to Make the Best Sourdough Stuffing
Making a truly delicious sourdough stuffing is simpler than you might think, and the payoff is a truly spectacular dish that will undoubtedly be a highlight of your holiday meal. My number one tip for Thanksgiving stuffing is always to prepare more than you think you’ll need – it’s that good, and leftovers are highly prized! Let’s get cooking with this easy-to-follow guide:
- Prepare Your Oven and Sauté Pan: Begin by preheating your oven to a moderate 350°F (175°C) to ensure it’s perfectly ready when your stuffing mixture is prepared. Next, warm 2 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium heat. I personally adore using my spacious 4-quart Staub braiser for this step. Its superior cast-iron construction ensures exceptional heat retention and even cooking, allowing it to transition seamlessly from stovetop sautéing to oven baking. The heavy, tight-fitting lid helps to lock in precious moisture, while the cast iron contributes to a wonderfully crisp exterior and a consistently moist, tender interior for the stuffing. This versatile pot is also a cherished staple for many other dishes, including hearty baked macaroni and cheese and various rigatoni recipes.
- Chop the Aromatics: While your skillet heats, meticulously chop your onions and celery. Aim for uniform, medium-sized pieces to ensure they cook evenly and integrate well into the stuffing. These humble yet essential vegetables form the aromatic foundation of your stuffing, slowly releasing their fragrant essences and natural sweetness as they soften, building a complex flavor base.
- Sauté the Vegetables: Add the chopped onions and celery to the heated skillet. Sauté them gently over medium heat, stirring occasionally to prevent sticking or browning, until they become beautifully translucent, tender, and fragrant. This process usually takes about 5-7 minutes. We’re aiming for softness and aromatic sweetness, not caramelization.
- Combine Dry Ingredients: In an extra-large mixing bowl, combine your 8 cups of dried sourdough bread cubes. If your bread cubes are plain and unseasoned, now is the ideal time to add 2 teaspoons of aromatic ground sage and 2 teaspoons of earthy dry thyme, along with a generous dash of freshly ground black pepper. Stir in the finely chopped fresh parsley and 1 teaspoon of salt. Ensure all the dry ingredients are thoroughly mixed and well distributed among the bread cubes for consistent flavor.
- Prepare Wet Ingredients and Mix: In a separate, medium-sized bowl, whisk together the 4 cups of chicken or turkey broth, 2 large eggs, and the fresh juice from 2 lemons until everything is well blended and uniform. This flavorful liquid mixture will be the key to binding and moistening your stuffing. Gradually pour this wet mixture over the bread cubes in the large bowl, also adding the ½ cup of melted butter. Gently toss everything together using a large spoon or your hands until all the bread cubes are evenly coated and begin to absorb the liquid. Be careful not to overmix, as excessive handling can cause the bread to break down too much, leading to a mushy texture.
- Combine and Transfer: Now, add the sautéed onion and celery mixture from your skillet to the large bowl with the moistened bread cubes. Stir everything together gently but thoroughly, ensuring the tender vegetables are well incorporated and distributed evenly throughout the entire stuffing mixture. Lightly grease your 4-quart casserole dish (or an 11×13-inch baking dish) with non-stick cooking spray or a pat of butter to prevent sticking.
- Bake to Perfection (Covered): Transfer the entire stuffing mixture into your prepared casserole dish, spreading it out evenly. Cover the dish tightly with a lid or aluminum foil. If using foil, remember to spray the underside with cooking spray to prevent the stuffing from sticking to it during baking. Place the covered dish in your preheated 350°F (175°C) oven and bake for 30 minutes. This initial covered baking period allows the stuffing to steam, ensuring a moist and tender interior.
- Achieve Golden Crispy Top (Uncovered): After 30 minutes, carefully remove the dish from the oven. Gently stir the stuffing to redistribute moisture and flavors, then return it to the oven, this time uncovered, for an additional 20 minutes. This final uncovered baking period is essential for developing that coveted, irresistible golden-brown, slightly crispy top layer while keeping the interior perfectly moist and flavorful.
- Serve and Enjoy: Once baked to golden perfection, your delicious, moist, and perfectly tender Sourdough Stuffing is ready to impress your guests and be the star of your holiday table. Let it rest for a few minutes after removing it from the oven to allow the flavors to settle and the stuffing to firm up slightly before serving. Get ready for rave reviews and requests for the recipe!
- Explore More Holiday Delights: Don’t stop here! Be sure to complement your exquisite stuffing with my other Top 5 Recipes for Thanksgiving for a truly comprehensive and unforgettable holiday feast that will delight all your family and friends.
Serving Suggestions for Your Sourdough Stuffing
This flavorful sourdough bread stuffing is incredibly versatile and makes a magnificent, crowd-pleasing addition to any holiday table or special meal. Here’s how to best serve it and create a truly memorable dining experience:
- The Classic Holiday Spread: Present it as a star side dish for your grand Thanksgiving or Christmas feast. It’s the quintessential companion to perfectly roasted turkey, creamy mashed potatoes, fluffy dinner rolls, vibrant green bean casserole, and a comforting sweet potato casserole. Its robust flavor and texture stand up beautifully to other rich holiday dishes.
- Elevate with Gravy: A generous ladle of homemade turkey or chicken gravy is a non-negotiable finishing touch. The tender sourdough cubes are expertly designed to soak up every drop of rich gravy, enhancing the overall flavor and moisture of the stuffing, making each bite incredibly satisfying.
- Make it a Main Event: For a more substantial dish that can serve as a satisfying main course, transform this side dish into a hearty meal. Simply brown 1 pound of Italian sausage (mild or spicy) and stir it into the stuffing mixture before baking. This creates a robust and incredibly flavorful sourdough sausage stuffing that’s perfect for a smaller gathering, a cozy winter meal, or even brunch leftovers.
- Fresh Herb Garnish: Before bringing the dish to the table, sprinkle a handful of freshly chopped herbs like vibrant parsley, fragrant rosemary, or earthy sage over the top. This not only adds an aromatic burst but also provides a beautiful visual appeal, signaling freshness and care.
- Pair with Cranberry Sauce: The subtle tang and sweetness of cranberry sauce, whether homemade or a high-quality store-bought variety, provides a wonderful and refreshing contrast to the savory richness of the stuffing. A dollop on the side brightens the palate and cleanses the taste buds.
Sourdough Stuffing Recipe FAQs
Absolutely! Sourdough bread is widely considered one of the absolute best choices for stuffing due to its unique and advantageous characteristics. Its robust, chewy structure prevents it from becoming overly soggy and mushy, even when thoroughly moistened with broth. Furthermore, its distinctive tangy flavor adds a layer of complexity and sophistication that genuinely elevates the entire dish beyond what plain white bread can offer. This Sourdough Bread Stuffing recipe harnesses these qualities, making it a truly exceptional and standout side dish for any holiday meal. We highly recommend using a rustic sourdough bread loaf for the best results, as its sturdy crumb holds up beautifully during the baking process.
Properly drying your sourdough bread is a critical step for preventing a mushy stuffing and achieving that perfect texture. The easiest and most recommended method is to cut your loaf into evenly sized 1-inch cubes or slices and spread them out in a single layer on a large baking sheet or baking dish. Allow them to air dry at room temperature overnight, or for at least 8-12 hours, until they feel firm and slightly hardened. For a quicker method, especially if you’re short on time, you can give them a quick bake in a preheated 300°F (150°C) oven for 15 to 20 minutes, or until they are lightly golden brown and thoroughly dried out. This slight toasting also has the added benefit of imparting another layer of subtle, nutty flavor.
While sourdough is our top recommendation for its superior flavor and texture, you can indeed use a variety of high-quality breads for stuffing. Excellent choices that hold up well to moisture and baking include unsliced sourdough French bread, a substantial sourdough sandwich loaf, brioche (which yields a richer, slightly sweeter stuffing), or challah. The key is to choose a bread that is slightly dense and has enough structure to hold its shape when moistened and baked. It’s generally best to avoid overly soft, airy, or fluffy white sandwich loaves, as they tend to absorb too much liquid too quickly and can easily become unpleasantly mushy during the baking process, detracting from the desired texture.
Storing leftover stuffing correctly ensures it remains delicious and safe to eat for days. First, allow the stuffing to cool completely at room temperature to prevent condensation, which can lead to sogginess. Then, transfer it to an airtight container, or simply cover the original baking dish tightly with aluminum foil. It will keep beautifully in the refrigerator for up to 4 days. To reheat, warm the stuffing in an oven preheated to 350°F (175°C) until it’s heated through, usually about 20-30 minutes for a single serving or covered dish. If it appears a little dry, add a splash of chicken or vegetable broth over the top before reheating to restore moisture and prevent it from drying out further. For longer storage, you can freeze cooked stuffing for up to 2 months. Just thaw it overnight in the refrigerator before reheating. Many people, myself included, find that stuffing tastes even better the day after it’s made, as the flavors have more time to meld and deepen!
Yes, absolutely! Stuffing is an excellent make-ahead dish, which is perfect for reducing stress and workload on busy holiday cooking days. You can prepare the entire mixture – including sautéing the vegetables, combining with bread cubes, and mixing in the wet ingredients – and assemble it in your baking dish up to 1-2 days in advance. Once assembled, cover it tightly with plastic wrap or aluminum foil and refrigerate it. On the day of serving, simply remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature. Then, bake as directed in the recipe; you might need to add an extra 10-15 minutes to the initial covered baking time since it will be starting from a colder temperature.
Discover More Essential Thanksgiving Recipes…
- Juicy Turkey Tenderloin Recipe
- Comforting Baked Pumpkin Pie Oatmeal
- Flavorful Cajun Brine Turkey Recipe
- Creamy Pumpkin Custard
- Perfect Homemade Gravy
If you tried this amazing sourdough stuffing recipe or any other delightful recipe on my website, please consider leaving a 🌟 star rating and share your experience in the 📝 comments below. Your feedback is greatly appreciated, and I absolutely love hearing from you! Thanks for visiting and happy cooking!
Classic Sourdough Bread Stuffing
Renae Gerhardstein
Pin
Side Dish, Sourdough
American
16
servings
15 minutes
50 minutes
1 hour
5 minutes
154
Equipment
-
large casserole dish (9×13 inch or 4-quart)
-
extra-large mixing bowl
-
large skillet or Dutch oven
-
non-stick cooking spray or butter
-
sharp chef’s knife
-
cutting board
Ingredients
-
8 cups sourdough dried bread cubes, seasoned (or plain, see Pro Tip for seasoning) -
3 medium onions chopped -
2 cups celery chopped -
2 tablespoons olive oil -
4 cups broth, chicken or turkey (use homemade or low-sodium store-bought) -
2 large eggs -
1 cup fresh parsley finely chopped -
1 teaspoon salt -
2 lemons juiced (approx. 2-3 tablespoons) -
½ cup (1 stick) unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch or 4-quart casserole dish with non-stick cooking spray or butter, ensuring all surfaces are covered to prevent sticking.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and celery to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the celery has softened. Remove the skillet from heat once done.
- In an extra-large mixing bowl, combine the dried sourdough bread cubes, finely chopped fresh parsley, and 1 teaspoon of salt. If using plain, unseasoned bread cubes, now is the time to also add 2 teaspoons of ground sage and 2 teaspoons of dry thyme (and optionally black pepper or garlic powder). Stir everything well to ensure all dry ingredients are evenly combined.
- In a separate medium bowl, whisk together the 4 cups of broth (chicken or turkey), the 2 large eggs, and the fresh juice from 2 lemons until thoroughly blended. Slowly pour this wet mixture over the bread cubes in the large bowl, also adding the ½ cup of melted butter. Gently toss using a large spoon or your hands until all the bread cubes are evenly coated and moistened. Be careful not to overmix to maintain the bread’s texture.
- Add the sautéed onions and celery mixture from your skillet to the bread mixture in the large bowl. Stir gently but thoroughly until the vegetables are well incorporated and distributed throughout the stuffing.
- Transfer the entire stuffing mixture into your prepared casserole dish, spreading it out evenly. Cover the dish tightly with a lid or aluminum foil (remember to spray the underside of the foil with cooking spray to prevent sticking). Bake covered for 30 minutes in the preheated 350°F (175°C) oven.
- After 30 minutes, carefully remove the dish from the oven. Gently stir the stuffing to redistribute moisture and flavors, then return it to the oven, this time uncovered. Bake for an additional 20 minutes, or until the top is beautifully golden brown and slightly crispy.
- Let the stuffing rest for a few minutes after removing it from the oven before serving hot. This allows the flavors to meld and the stuffing to set slightly. Enjoy your perfectly tender and flavorful Sourdough Stuffing!
Notes
- Pro Tip for Unseasoned Bread: To ensure optimal flavor for unseasoned sourdough bread cubes, spread them on a baking sheet. Toss generously with 2 teaspoons ground sage and 2 teaspoons dry thyme. You may also add black pepper, garlic powder, or other fresh herbs like rosemary and marjoram before drying/toasting them.
Recipe Variations:
- Add Italian Sausage: Browned Italian sausage adds extra heartiness and transforms this into a more substantial, meal-worthy dish.
- Enhance with Fresh Herbs: For an even more aromatic experience, incorporate additional fresh sage, rosemary, and thyme to bring classic holiday flavors.
- Make it Vegetarian/Vegan: Use vegetable broth for a vegetarian version. For vegan, simply use plant-based butter and an egg replacer (such as flax eggs).
- Introduce Nuts or Fruit: Add chopped toasted pecans, walnuts, dried cranberries, or diced apples for delightful texture, sweetness, and complexity.
- Boost Umami with Mushrooms: Sautéed mushrooms offer a rich, earthy flavor and a wonderful umami kick, deepening the overall savory profile.
- Cheese Lover’s Edition: Stir in shredded Gruyere or sharp cheddar cheese for a decadent, cheesy twist that will delight cheese enthusiasts.
- To store leftover stuffing, allow it to cool completely before transferring to an airtight container or covering the baking dish tightly with foil. It will keep beautifully in the refrigerator for up to 4 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, adding a splash of broth if it seems a little dry to restore moisture. You can also freeze stuffing for up to 2 months; simply thaw it overnight in the fridge before reheating. Many people find that stuffing tastes even better the next day as the flavors have more time to meld and deepen!
- Quantity Guidance: For serving 6-8 people, I typically use two 16 oz bags of pre-cubed sourdough stuffing or one large 32 oz bag of Boudin bread cubes. Alternatively, one whole large loaf of sourdough bread (cubed and dried according to the pro tip) is usually sufficient for this recipe.
- Adjusting Yield: If you wish to make a smaller quantity, simply halve all the ingredients for a delicious half-batch. This recipe is very forgiving and scales well.