Thanksgiving Sourdough Herb Stuffing Recipe
A classic Thanksgiving stuffing recipe featuring sourdough bread cubes baked until crisp, then combined with sautéed onions, celery, fresh sage, and rosemary. This mixture is moistened with chicken broth and eggs, baked to a golden finish with buttery richness for a savory and comforting holiday side dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Bread Base
- 1 stick plus 2 tbsp butter, plus extra for buttering the dish
- 8 slices stale sourdough bread, cut into 1.5-inch cubes
For the Vegetable and Herb Mixture
- 2 onions, finely chopped
- 4 celery sticks, finely chopped
- Handful of fresh sage leaves, finely chopped
- 4 rosemary sprigs, needles picked and finely chopped
For the Liquid Mixture
- 1½ cups plus 2 tbsp chicken broth
- 2 eggs
Instructions
- Prepare the Bread Cubes: Preheat the oven to 275°F (135°C) or Gas Mark 1. Lightly butter a deep 8 x 12 inch baking dish. Spread the cubed sourdough bread evenly on a cookie sheet and bake for 40 minutes, until the bread cubes are crisp and dry, which creates the perfect base texture for the stuffing.
- Sauté Vegetables and Herbs: While the bread bakes, melt three-quarters of the butter in a large pan over medium heat. Add the finely chopped onions and celery, seasoning with a pinch of salt, and cook for about 10 minutes until softened. Then add the finely chopped sage and rosemary, stirring well. Season generously with black pepper for flavor.
- Combine Bread and Vegetable Mixture: Transfer the toasted bread cubes into the pan with the vegetable and herb sauté. Toss together to mix thoroughly. Pour in half of the chicken broth (¾ cup plus 1 tbsp) and toss again to evenly moisten the bread mixture.
- Assemble in Baking Dish: Transfer the stuffing mixture into the prepared buttered baking dish and allow it to cool slightly, which helps the next step bind well.
- Prepare Egg and Broth Mixture: Increase the oven temperature to 350°F (175°C) or Gas Mark 4. In a small bowl, whisk together the remaining chicken broth (¾ cup plus 1 tbsp) and the two eggs until smooth and combined.
- Final Assembly and Baking: Pour the egg and broth mixture evenly over the stuffing in the baking dish. Dot the remaining butter on top of the mixture. Cover the dish tightly with foil and bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the stuffing is cooked through.
Notes
- Using stale bread is key to achieving the best texture, as fresh bread can make the stuffing too mushy.
- Feel free to substitute sourdough with other types of rustic bread like French or country white bread.
- For a vegetarian version, replace chicken broth with vegetable broth and omit eggs or use a plant-based egg substitute.
- This stuffing can be prepared a day in advance and baked just before serving to save time on Thanksgiving day.
- Adding toasted nuts or dried cranberries can provide a tasty variation and added texture.
Keywords: Thanksgiving stuffing, sourdough stuffing, herb stuffing, holiday side dish, classic stuffing recipe
