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Sourdough Stuffing

This sourdough stuffing transforms a classic holiday side dish with tangy sourdough bread, savory herbs, and a custardy interior. It yields crispy edges and a moist center, feeds 12, and makes ahead beautifully.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large loaf about 1.5 pounds sourdough bread, cut into 3/4-inch cubes (about 10 cups)
  • 6 tablespoons butter
  • 2 medium yellow onions diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 3 cups chicken or vegetable broth warmed
  • 3 large eggs
  • 2 tablespoons fresh sage chopped (or 1.5 teaspoons dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon poultry seasoning optional but recommended

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Knife and cutting board
  • Oven thermometer (optional)

Method
 

  1. Cut sourdough loaf into 3/4-inch cubes and spread on two sheet pans. Bake at 325°F for 15 minutes, stirring halfway, until lightly toasted.
  2. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add diced onions and celery and cook for 5 to 7 minutes until soft and translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant. Add sage, thyme, and poultry seasoning and cook briefly to bloom the herbs.
  4. Pour warmed broth into the pan, bring to a simmer, and cook for 2 minutes to meld flavors.
  5. Place toasted bread cubes in a large mixing bowl and pour hot broth mixture over them. Stir gently and let sit for 5 minutes to absorb the liquid.
  6. Whisk eggs with salt and pepper in a small bowl, then pour over the bread mixture and stir gently to combine.
  7. Transfer the stuffing mixture to a 9x13-inch baking dish, spread evenly, and cover with plastic wrap if making ahead. Refrigerate for up to 2 days if desired.
  8. Bake uncovered at 350°F for 40 to 50 minutes (50 to 60 minutes from cold) until the top is golden brown and the edges pull away. The center should reach 165°F.
  9. Remove from the oven and let the stuffing rest for 5 to 10 minutes before serving to allow the custard to set.

Notes

Make ahead up to 2 days for deeper flavor. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat covered at 350°F with a splash of broth.