Sourdough Stuffing Recipe
Ingredients
- 1loaf sourdough artisan bread
see recipe notes
- 1 cunsalted butter
- 2 mediumsweet onions
diced, about 2 cups
- 4stalks celery
diced, about 1 1/2 cups
- 4 clovesgarlic
minced or pressed
- 2 tbsprosemary
roughly chopped
- 1 tsppoultry seasoning
- 1 tspsalt
- ½ tspground pepper
- 2 cchicken stock
vegetable stock can be substituted
- 2 tbspfresh sage)
chopped (optional
- 2 tbspfresh parsley)
chopped (optional
- 2 tbspunsalted butter
reserved for greasing the pan
Directions
Preparing the bread
- 1
Drying the Bread: A few days before making the stuffing, slice a loaf of sourdough artisan bread into pieces. Tear the bread, making sure to have a good assortment of middle of the bread and crusts. Layer the chunks of bread on a baking sheet and cover with a kitchen towel. Let air dry until completely hard and dry. Store in an airtight container for a few days until ready to use.
- 2
Alternative Option: Bake the cubes of bread in the oven on your lowest setting, about 170-200 degrees F for about 45 minutes to an hour until cubes are completely dry. Let cool completely before using in the stuffing. If you want to prepare the bread cubes ahead of time, store in an airtight container for a few days until ready to use.
Traditional sourdough stuffing
- 1
Preheat oven to 350ºF. Butter a 9 by 13 pan and set aside.
- 2
Place a large skillet over medium-low heat. Melt the butter. Add diced onion, diced celery, minced garlic, chopped rosemary, poultry seasoning, salt and pepper. Cook for about 10 minutes until onions and celery are softened.
- 3
Take the skillet off the heat and add the dried, sourdough bread cubes to the skillet. Toss the bread with the onion/celery mixture. Add 2 cups of chicken stock and fresh herbs on top of the bread and mix together. The bread should be moistened but not soft. If you want a softer stuffing, add another 1/2 cup to 1 cup of chicken broth.
- 4
Pour the stuffing into the buttered baking dish. Cover with aluminium foil and bake for 35 minutes at 350 degrees. After 35 minutes remove the aluminium foil and bake for another 10 minutes. Serve warm. Enjoy!
Sourdough Stuffing Recipe
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About this Recipe
Craving a side dish that steals the show? This incredible sourdough stuffing recipe is designed to elevate any meal, offering a symphony of textures and flavors that will make it a new favorite.
Why This Sourdough Stuffing Works
The magic of this homemade sourdough stuffing truly lies in the bread itself. A high-quality sourdough artisan loaf, with its signature soft interior and wonderfully crispy, chewy crust, is the secret weapon. This unique characteristic ensures that your stuffing remains perfectly textured, never soggy, absorbing all the rich, savory liquids while maintaining a delightful chew.
What to Expect
Prepare for a truly traditional sourdough stuffing experience. You'll enjoy a golden-brown exterior giving way to a moist, aromatic interior. Each bite delivers a harmonious blend of rich, savory notes from the butter, sweet onions, and celery, brightened by fragrant garlic and a thoughtful blend of herbs like rosemary. The distinct tang of the sourdough bread provides a welcome complexity, creating a deeply satisfying side dish that’s both comforting and sophisticated.
Customization & Variations
This versatile scratch-made sourdough stuffing adapts beautifully to your preferences. For a delicious vegetarian sourdough dressing, simply substitute the chicken stock with an equal amount of good quality vegetable stock. Feel free to adjust the amount of fresh rosemary, or experiment with the optional fresh sage and parsley to customize the herb profile to your liking.
Serving & Context
This rich and savory sourdough stuffing is the quintessential accompaniment for holiday feasts or any special family meal. It pairs beautifully with roasted meats and poultry, offering a comforting and substantial side that’s sure to impress.