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    » Home » Recipes » Sourdough Recipes » Sourdough Stuffing

    Sourdough Stuffing

    Posted: Nov 13, 2018 · Updated: Jul 7, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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.

    Jump to Recipe

    Fragrant Sourdough Stuffing made with bread, broth, butter, sage, rosemary and thyme.

    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 bread tends 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 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 forming a soft and tender texture. The baking dish you use to bake 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 a 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.

    8 servings

    Sourdough Stuffing Recipe

    Whole grain sourdough bread is baked in butter and broth with fragrant herbs to make an utterly delicious stuffing with just the right punch of acidity.
    Prep Time1 hr 30 mins
    Cook Time45 mins
    Total Time2 hrs 15 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 18 ounces sourdough bread
    • ½ cup salted 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
    • 2 ½ cups bone broth
    • 1 ½ teaspoons finely ground real salt
    • 1 teaspoon ground black pepper

    Instructions

    • 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 1 hour, stirring halfway 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, celery, and herbs. Allow them to cook in the hot butter until the onions turn 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, salt, and pepper together and then pour them over the toasted bread. Fold gently, and allow the bread to soak up the broth.
    • 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 for a further 10 to 15 minutes or until golden brown on top.
    • Serve warm, and store any leftovers in the fridge for up to 5 days.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

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