Sourdough Bread Stuffing
This flavorful sourdough bread stuffing is the perfect holiday side dish! Try this easy sourdough stuffing recipe for your next feast.
Servings: 16 servings
Calories: 154kcal
Equipment
- rectangle casserole dish
- large bowl
- skillet
- non-stick cooking spray
Ingredients
- 8 cups sourdough dried bread cubes, seasoned (see note below)
- 3 onions chopped
- 2 cups celery chopped
- 2 tablespoons olive oil
- 4 cups broth, chicken or turkey use homemade or low-sodium store-bought
- 2 large eggs
- 1 cup fresh parsley finely chopped
- 1 teaspoon salt
- 2 lemons juiced
- ½ cup (1 stick) butter melted
Instructions
- Add olive oil to a large skillet and heat until oil is shimmering. Add onions and celery. Saute for 5 minutes, or until onions are translucent and celery is softened.
- Preheat oven to 350 degrees F.
- While vegetables are sautéing, add bread cubes to a very large bowl. Add parsley and salt. Mix eggs in with the broth until well blended. Slowly add broth, lemon juice, and butter while stirring.
- Place in 4 qt casserole dish (or 11 x 13'). Add lid or cover with foil (spray the underside of the foil with cooking spray to keep the stuffing from sticking). Bake covered for 30 minutes. Remove from the oven, stir stuffing, and return to oven uncovered. Bake for 20 minutes longer.
Notes
- To make toasted bread cubes in the oven and spread them in a baking sheet or baking dish. If your bread cubes are unseasoned, season with 2 tsp ground sage and 2 tsp dry thyme. You may also add black pepper, garlic powder, or other fresh herbs.
- Add Italian sausage: Browned sausage adds extra heartiness and turns this into a full meal.
- Mix in fresh herbs: Sage, rosemary, and thyme bring that holiday aroma and flavor.
- Make it vegetarian: Use veggie broth and skip the sausage.
- Add nuts or fruit: Try chopped pecans or dried cranberries for extra texture and sweetness.
- Use mushrooms: Sautéed mushrooms add a savory, umami boost.
- Broth: you may use vegetable broth instead of chicken stock.
Storing Instructions:
- To store leftover stuffing, let it cool completely, then transfer it to an airtight container or cover the baking dish tightly with foil. It will keep in the refrigerator for up to 4 days. To reheat, warm it in the oven at 350°F until heated through, adding a splash of broth if it seems a little dry. You can also freeze stuffing for up to 2 months—just thaw it overnight in the fridge before reheating. It’s just as delicious the next day (some say even better)!
- For 6-8 people, I use two 16 oz bags or the large bag of Boudin bread cubes (32 oz). Or use a whole loaf of sourdough bread for this stuffing recipe.
- If you want to make less, just use half a recipe.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 616mg | Potassium: 147mg | Fiber: 2g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg