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–+ servings
Baked Sourdough Stuffing

Savory Sourdough Thanksgiving Stuffing

5 from 1 vote
Print Recipe
Course: Brunch, Dinner, Lunch, Thanksgiving
Cuisine: Thanksgiving
Keyword: Bread, Side Dish, Stuffing, Traditional
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Bread Drying Time: 3 hours
Servings: 8 servings
Author: Chef Tony Zentgraf
Thanksgiving food traditions vary across the country. This is a basic stuffing recipe that can be stuffed in the bird or do in a 9x13 or even a sheet pan. I recommend doing in a pan to get the crisp top to soak up the gravy.
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Equipment

Recipe Multiplier

  • 8 cups Diced Bread (hearty bread and a lighter bread) - ½" x ½"
  • ½ cup UnSalted Butter - 1 Stick + 2 tbsp
  • 2 cups Diced Onion - ¼" x ¼"
  • 2 cups Diced Celery - ¼" x ¼"
  • 2 tsp Minced Fresh Sage
  • 2 tsp Minced Fresh Rosemary
  • 2 tsp Minced Minced Thyme
  • 2 tbsp Minced Parsley
  • 2 cups Chicken Broth - Low Sodium
  • 2 ea Eggs
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Kosher Salt

Instructions

Dicing and Drying the Bread

  • I used a Whole Wheat Sourdough and Sliced Brioche breads for the diced breads.
    Dice the bread into ½" x ½"pieces.
  • In a bowl toss both breads together to combine.
    Pour the bread onto a sheet pan.
  • Preheat oven 200°.
    Place the bread into the oven. Set timer for 20 minutes.
  • Slow dry the bread in the oven in 20 min increments.
    Toss the bread to mix on the pan and dry for another 20 minutes. The time will vary for the drying process depending on the bread moisture.
    Example - the sourdough dough bread was a moister bread than the brioche bread I used. Could have been because the brioche was older or that the baker I got the whole wheat sourdough makes a bread with a higher hydration.
    Keep doing 20 minute increments until all of the diced bread is dry like croutons.
  • Slow drying at 200 degrees will not brown the bread much at all.
    Reserve the bread overnight or for up to 5 days stored in a sealed container.

Assembling the Stuffing

  • Preheat the oven to 350°
  • Dice the Onions and Celery, reserve aside.
  • Mince the Herbs, keeping the parsley separate, reserve aside.
  • Heat a saute pan over medium heat. Add the Butter to melt.
  • Add the Onions and saute for 2-3 minutes to begin to breakdown the onions.
  • Add the minced Rosemary, Sage and Thyme.
  • Add the Celery
  • Continue to saute until the Onions begin to slightly develop color.
    Onions, Celery & Herbs for Stuffing
  • Remove from the heat.
  • In a large bowl or container, add the Dried Bread.
    Add the sauteed Onion, Celery and Rosemary, Thyme and Sage mix.
    Add the Chopped Parsley, Salt and Black Pepper
    Toss to combine.
    Closeup of Stuffing Ingredients
  • Break the Eggs into a separate bowl and whisk them to mix.
  • Add the Chicken Broth to the Eggs and whisk to combine.
    Sourdough Stuffing Ingredients
  • Pour the Chicken/Egg Mixture over the Dried Bread mixed with the Onions, Celery and Herbs.
  • Grease a 9 x 13 pan with butter or pan spray.
  • Add the stuffing mix into the 9x13 pan. Leave the bread mixture loose in the pan to get those crusty top pieces. Yum!
    Ready to bake sourdough stuffing
  • Cover the pan with foil.
    Bake in the preheated oven for 45 minutes.
    Savory Sourdough Stuffing
  • Remove the foil after the first bake and bake with the foil off for an additional 20 minutes to brown the top. Or until it reaches your desired crispness.
    Baked Sourdough Stuffing
  • Serve with gravy and ENJOY!
    Sourdough Stuffing Plated