Sourdough Stuffing

5 from 1 vote

This Sourdough Stuffing is incredibly flavorful and the perfect balance of textures. The top is crispy with a soft, tender middle without being mushy. It will be a go-to Thanksgiving recipe year after year.

Prep Time40

Cook Time55

Total Time1 35

Course: Side Dish

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Pyrex Deep 9x13-Inch Glass Baking Dish with Lid

Ingredients

~860 grams stale sourdough bread (1 large loaf) 12-14 cups
200 grams onion (1 large) 1 cup
200 grams celery (4 large stalks) 1 cup
30 grams garlic 2 Tablespoons
170 grams butter ¾ cup
2 grams fresh sage 1 Tablespoon (can replace with 1 teaspoon of dried)
2 grams fresh rosemary 1 Tablespoon (can replace with 1 teaspoon of dried)
2 grams fresh thyme 1 Tablespoon (can replace with 1 teaspoon of dried)
5 grams salt 1 teaspoon
1 gram pepper ½ teaspoon
60 grams dried cranberries, optional ½ cup
360 grams chicken broth 1 ½ cup (can replace with vegetable, bone, or beef)
120 grams whole milk ½ cup (can replace with more broth for a dairy free option)
2 eggs 100 grams
75 grams parmesan cheese, freshly shredded ¾ cup

Instructions

Prep the bread

Make Ahead: To make stale bread, the day before you make the stuffing, chop up a loaf of sourdough bread into 1-inch cubes. Place the bread crumbs on a large pan uncovered to dry out overnight.
Same Day: Alternatively, you can chop up a loaf and place it in the oven at 300℉ for 15-20 minutes or until dry. Let cool while prepping the stuffing mix.

Make the stuffing

Preheat oven to 350℉.
In a large skillet, melt ¾ cup butter over medium heat. Finely chop the onion and celery and add to the butter. Cook for 5-8 minutes until softened.
170 grams butter, 200 grams onion (1 large), 200 grams celery (4 large stalks)
Mince garlic and fresh seasonings, if you are using them, and add it to the pan along with salt and pepper. Let it simmer for 1-2 minutes until fragrant.
30 grams garlic, 2 grams fresh sage , 2 grams fresh rosemary, 2 grams fresh thyme, 5 grams salt, 1 gram pepper
In a bowl mix together chicken broth, whole milk, and eggs. Remove the pan from the heat and add the liquids to the pan to incorporate.
360 grams chicken broth , 120 grams whole milk, 2 eggs
If the bread fits in the pan you can toss the bread and cranberries into the pan to incorporate. If not, add the bread and cranberries to an extra large bowl and pour the mixture over top, and stir until the bread is moistened.
60 grams dried cranberries, optional
Spray a 9x13” pan and dump the bread mixture into the pan. Sprinkle with parmesan cheese if desired. Cover with aluminum foil and bake for 30 minutes covered followed by 20-25 minutes uncovered to crisp the top. Remove from the oven when the stuffing is golden brown and serve.
75 grams parmesan cheese, freshly shredded

Notes

You can make this stuffing 1-2 days ahead of time by preparing it in the 9x13" pan and placing it in the fridge covered. If you use a metal pan bake directly from the fridge. If using a glass pan, let the stuffing come to room temperature for 20-30 minutes before baking.

Nutrition