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Cozy No-Fail Sourdough Stuffing with Herbs

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This sourdough stuffing is crisp on top, tender in the middle, and loaded with herb flavor. It’s the perfect comfort food for holiday tables or a cozy evening at home.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 medium yellow onion, finely chopped (about 1.5 cups)
  • 3 ribs celery, diced (about 1 cup, include leaves for extra flavor)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 2 teaspoons dried sage (or 1 tablespoon fresh, finely chopped)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed slightly
  • 1/2 teaspoon dried marjoram (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. If your sourdough isn’t stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10 minutes until dry but not toasted. Let cool completely.
  3. In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and celery. Cook for 6-8 minutes until the onion is translucent and the celery is tender. Add the minced garlic and cook for one more minute until fragrant.
  4. Stir in the dried sage, thyme, rosemary, marjoram (if using), salt, and pepper. Cook for another minute.
  5. Pour the broth into the skillet with the vegetables. Stir and bring to a gentle simmer. Remove from heat and let cool for about 5 minutes.
  6. In a small bowl, beat the egg lightly. Slowly drizzle about 1/4 cup of the warm broth mixture into the egg while whisking constantly. Pour the tempered egg back into the skillet and whisk to combine.
  7. Place the dried sourdough cubes in a large mixing bowl. Pour the broth-vegetable-egg mixture over the top. Gently toss with a wooden spoon or your hands until evenly coated. Let the mixture sit for 5-10 minutes.
  8. Spoon the stuffing into the greased baking dish and spread into an even layer. Do not press down.
  9. Bake for 30-35 minutes until the top is golden brown and crispy, and the stuffing is set in the middle. For a crunchier top, broil for the last 2-3 minutes.
  10. Let the stuffing rest for 5 minutes. Sprinkle with fresh parsley just before serving.

Notes

For a gluten-free version, use gluten-free sourdough. To make it dairy-free, swap butter for vegan butter or olive oil. The stuffing can be assembled ahead and refrigerated for up to 24 hours before baking (add 10 minutes to baking time). Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sourdough stuffing, herb stuffing, Thanksgiving stuffing, easy stuffing, cozy stuffing, no-fail stuffing

Find it online: https://flurpchef.com/cozy-no-fail-sourdough-stuffing-with-herbs/