Description
Sourdough stuffing with a Southern twist—chewy, tangy bread soaked in herb-infused broth, crisp on top, moist inside. A bold, nostalgic holiday side.
Ingredients
1 loaf (about 14 cups cubed) sourdough bread (day-old or dried)
½ cup unsalted butter
1 large onion, chopped
3 ribs celery, diced
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2½ cups chicken or vegetable stock
2 eggs
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F. Butter a large baking dish and set aside.
2. Cube sourdough into 1-inch chunks. Dry overnight or toast at 300°F for 20–25 minutes until crisp.
3. Melt butter in a skillet over medium heat. Sauté onion, celery, and garlic for 6–8 minutes.
4. Stir in chopped sage and toasted bread cubes. Mix to coat evenly.
5. Whisk eggs and warmed stock in a separate bowl. Pour over bread mixture and combine well.
6. Season with salt and pepper. Transfer to buttered dish and press down evenly.
7. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes until golden and crisp.
8. Let sit 10–15 minutes before serving for best texture.
Notes
Customize with crumbled sausage, mushrooms, fennel, or chestnuts.
Add dried cranberries, apples, or nuts for seasonal flair.
To make ahead: prep ingredients and assemble the day before.
Reheat covered at 350°F with a splash of broth for moisture.
Freezes well up to 1 month after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
Keywords: Thanksgiving, sourdough stuffing, holiday sides, Southern recipes