Print

Crispy Sourdough Herb Stuffing Recipe Easy Homemade from Scratch

crispy sourdough herb stuffing - featured image
Print Recipe

A crispy, herbaceous sourdough stuffing with a perfect balance of moist and crunchy textures, made with fresh herbs and pantry staples. This easy recipe is perfect for holidays or any cozy meal.

Ingredients

Scale
  • 8 cups day-old sourdough bread, cubed (about 10 ounces / 280 grams)
  • 6 tablespoons unsalted butter, melted
  • 1 medium yellow onion, finely diced
  • 2 medium celery stalks, finely chopped
  • 1/4 cup fresh herbs (sage, thyme, rosemary, parsley), chopped
  • 2 cloves garlic, minced
  • 1 to 1 1/2 cups chicken or vegetable broth, warmed
  • Salt and freshly cracked black pepper, to taste
  • 1 large egg, lightly beaten (optional)

Instructions

  1. Cut about 8 cups (roughly 10 ounces / 280 grams) of day-old sourdough into 1-inch (2.5 cm) cubes. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 10-15 minutes, stirring halfway, until golden and dry but not burnt.
  2. In a large skillet, melt 6 tablespoons (85 grams) of unsalted butter over medium heat. Add 1 medium diced yellow onion and 2 chopped celery stalks. Sauté for 5-7 minutes until softened and fragrant.
  3. Add 2 minced garlic cloves and cook for 1 minute more, stirring constantly to avoid burning.
  4. Stir in 1/4 cup chopped fresh herbs (sage, thyme, rosemary, parsley). Season with 1 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Cook for another 1-2 minutes to let the flavors marry.
  5. Transfer the toasted bread cubes to a large mixing bowl. Pour the vegetable and herb mixture over the bread and toss gently to combine, making sure every cube gets coated.
  6. Warm 1 to 1 1/2 cups (240-360 ml) of chicken or vegetable broth and pour gradually over the bread mixture, tossing gently. Stop when the bread is moist but not soggy.
  7. If you want a firmer stuffing (easier to slice), add 1 beaten large egg and mix well.
  8. Transfer the stuffing into a buttered 9×13-inch (23×33 cm) baking dish. Spread evenly and cover loosely with foil.
  9. Bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and crispy.
  10. Let the stuffing rest for 5 minutes before serving.

Notes

Use day-old bread or toast fresh bread cubes to avoid sogginess. Add broth gradually to keep bread moist but not soggy. Remove foil during last 15-20 minutes of baking for a crispy top. For dairy-free, substitute butter with olive oil or vegan spread and use vegetable broth. Optional egg helps bind stuffing for slicing. Leftovers reheat well in oven covered loosely with foil.

Nutrition

Keywords: sourdough stuffing, herb stuffing, crispy stuffing, homemade stuffing, holiday side dish, easy stuffing recipe

Find it online: https://blingbite.com/crispy-sourdough-herb-stuffing-recipe-easy-homemade-from-scratch/