There's nothing like true sourdough and the way it offers up a rich and complex tartness that speaks of true, artisan-style old world breads. And if you're an avid sourdough baker, you probably end up with extra bread. One of the best ways to make use of day-old sourdough bread is to cube it, toss it in broth, butter and herbs and make sourdough stuffing.
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Like sourdough bread, sourdough stuffing has a richly complex acidity that balances beautifully well with fresh herbs, roasted meats and well-salted gravy. Stuffings made with bakers yeast lack that acidity, that complexity and the multi-leveled flavors that develop when you use real, artisan-style sourdough. A stuffing's only as good as its bread.
How to Make Sourdough Stuffing
To make sourdough stuffing, you'll need to start first with a large loaf or two of day-old bread. Because artisan-style sourdough breads tend to be crusty, you'll want to trim away the crust to reveal the tender crumb, and then chop the remaining crustless bread into cubes - just perfect for a mouthful. After toasting the cubed bread, you'll mix it with eggs and chicken or turkey bone broth, sautéed onions and celery and fresh herbs before layering it in a baking dish.
As the sourdough stuffing bakes, the cubed bread absorbs the broth and eggs forming a soft and tender, custard-like texture. The baking dish you use to baking your stuffing will influence your results; and if you like a stuffing that has crunchy bits of savory bread, a shallower dish that allows more surface area to be exposed will result in crisp top layer; however, if you prefer a sourdough stuffing that's wonderfully soft, a deeper dish will minimize the surface area of the stuffing as it bakes - giving you a softer stuffing.
Sourdough Stuffing Recipe
- 18 ounces sourdough bread
- ½ cup butter (divided)
- 2 yellow onions (coarsely chopped)
- 6 celery ribs (coarsely chopped)
- ¼ cup finely chopped fresh sage
- 2 tablespoons fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- 3 cups bone broth
- 2 teaspoons finely ground real salt
- 1 teaspoon coarsely ground black pepper
- Heat the oven to 225F, and then line a rimmed baking sheet with parchment paper.
- Set your bread on a cutting board, and use a bread knife to carve away its crust. Discard or compost the crust. Now cube the bread into 1-inch pieces.
- Arrange the cubed bread on the baking sheet. Bake for 90 minutes, stirring half-way through, until crisp. Remove the tray from the oven and let it rest. Turn the oven up to 375 F.
- Warm ¼ cup butter in a wide-skillet over medium heat. When it begins to froth, stir in the onions and celery, allowing them to cook in the hot butter until fragrant and translucent. Stir them occasionally as they cook to prevent them from browning.
- Dump the bread, onions, celery, and fresh herbs into a large mixing bowl.
- Whisk the broth, eggs, salt, and pepper together and then pour them over the toasted bread.
- Transfer everything to a 3-quart baking dish. Dot the top of the stuffing with the remaining butter, and then, cover the baking dish with parchment or aluminum foil and bake for 30 minutes. Uncover the stuffing, and continue baking a further 10 to 15 minutes or until golden brown on top.
- Serve warm.