Description
A delicious sourdough and herb stuffing that’s a family favorite, perfect for holidays or special meals.
Ingredients
Scale
- 8 cups sourdough bread, cubed
- 1 cup unsalted butter
- 2 cups onion, diced
- 1 1/2 cups celery, diced
- 3 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 2 cups chicken or vegetable broth
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Spread sourdough cubes on a baking sheet and toast for 10 minutes.
- Melt butter in a large skillet over medium heat.
- Add onion, celery, and garlic. Cook until softened.
- Stir in sage, thyme, and rosemary. Cook for 1 minute.
- Combine toasted bread, vegetable mixture, broth, eggs, salt, and pepper in a bowl.
- Transfer to a greased baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15 minutes until golden.
Notes
- Use day-old sourdough for best texture.
- Adjust broth for desired moisture.
- Can be prepared a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg