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The Best Homemade Sourdough Stuffing with Herbs

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This wholesome sourdough stuffing features crispy edges, a tender interior, and is packed with fresh herbs. It’s the perfect side dish for any holiday gathering, delivering no-fail texture and deep, comforting flavor.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 12 cups when cubed)
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced (about 3 cups)
  • 3 celery stalks, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 cups low-sodium vegetable or chicken broth
  • 2 large eggs, lightly beaten
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional: ½ cup dried cranberries or chopped apples

Instructions

  1. Preheat your oven to 350°F (175°C). Cut the sourdough into 1-inch cubes (about 12 cups) and spread them evenly on a large baking sheet.
  2. Toast the bread cubes for 15-20 minutes, tossing halfway through, until dry and lightly golden.
  3. While the bread toasts, heat the butter and olive oil in a large skillet over medium heat. Add the diced onions and celery. Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and edges start to brown.
  4. Add the minced garlic and cook for 1 minute more, stirring constantly.
  5. Remove the skillet from heat and stir in the fresh sage, rosemary, and thyme. Season with salt and pepper.
  6. In a large mixing bowl, whisk together the broth and beaten eggs. If using dried cranberries or apples, stir them into the broth mixture now.
  7. Add the toasted bread cubes and the cooked vegetable mixture to the bowl. Gently toss everything together until every cube is coated.
  8. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid. If it looks dry, add a splash more broth.
  9. Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly without pressing down.
  10. Bake uncovered for 35-40 minutes until the top is golden brown and crispy. Let it rest for 5 minutes before serving.

Notes

For make-ahead: Prepare through step 8, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10-15 minutes to the baking time. For gluten-free, use gluten-free sourdough. For vegan, use vegan butter, flax eggs, and vegetable broth.

Nutrition

Keywords: sourdough stuffing, herb stuffing, Thanksgiving stuffing, homemade stuffing, holiday side dish

Find it online: https://breezybake.com/the-best-homemade-sourdough-stuffing-with-herbs/