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Close-up shot of baked sourdough stuffing showing crispy golden top layer and soft, herb-flecked interior

Sourdough Stuffing Recipe

This optimized sourdough stuffing method eliminates the common failure point of density by meticulously controlling hydration and skipping eggs, resulting in a foolproof side dish with crisp edges and a tender interior.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 14 servings
Calories 252 kcal

Equipment

  • baking sheet
  • Large skillet
  • 9x13 Baking Pan
  • aluminium foil
  • Digital Probe Thermometer (if stuffing turkey)

Ingredients
  

Main Ingredients & Aromatics

  • 1 loaf sourdough artisan bread dried
  • 1 cup unsalted butter for cooking vegetables
  • 2 medium sweet onions diced (about 2 cups)
  • 4 stalks celery diced (about 1 1/2 cups)
  • 4 cloves garlic minced or pressed
  • 2 Tablespoons rosemary roughly chopped
  • 2 cups chicken stock vegetable stock can be substituted
  • 2 Tablespoons unsalted butter reserved for greasing the pan

Seasoning & Optional Herbs

  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 Tablespoons fresh sage chopped (optional)
  • 2 Tablespoons fresh parsley chopped (optional)

Instructions
 

Preparing the Bread

  • Drying the Bread: A few days before making the stuffing, slice a loaf of sourdough artisan bread into pieces. Tear the bread, making sure to have a good assortment of middle of the bread and crusts. Layer the chunks of bread on a baking sheet and cover with a kitchen towel. Let air dry until completely hard and dry. Store in an airtight container for a few days until ready to use.
  • Alternative Option: Bake the cubes of bread in the oven on your lowest setting, about 170-200 degrees F for about 45 minutes to an hour until cubes are completely dry. Let cool completely before using in the stuffing. If you want to prepare the bread cubes ahead of time, store in an airtight container for a few days until ready to use.

Baking the Stuffing

  • Preheat oven to 350ºF. Butter a 9 by 13 pan and set aside. (Reserve 2 Tablespoons of butter for greasing the pan.)
  • Place a large skillet over medium-low heat. Melt the butter. Add diced onion, diced celery, minced garlic, chopped rosemary, poultry seasoning, salt and pepper. Cook for about 10 minutes until onions and celery are softened.
  • Take the skillet off the heat and add the dried, sourdough bread cubes to the skillet. Toss the bread with the onion/celery mixture.
  • Add 2 cups of chicken stock and fresh herbs (if using) on top of the bread and mix together. The bread should be moistened but not soft. If you want a softer stuffing, add another 1/2 cup to 1 cup of chicken broth.
  • Pour the stuffing into the buttered baking dish. Cover with aluminium foil and bake for 35 minutes at 350 degrees.
  • After 35 minutes remove the aluminium foil and bake for another 10 minutes to crisp the top layer.
  • Serve warm. Enjoy!

Notes

The quality of the sourdough loaf is foundational; an artisan loaf provides better scaffolding. If your sourdough loaf is particularly crusty, ensure your pieces are no larger than one-inch cubes to ensure even hydration throughout the entire pan. If using as a safe turkey stuffing protocol, the internal temperature MUST reach 165 degrees F. Leftovers develop a deeper flavor the next day but will soften; reheat in the oven at 350 degrees for 15 minutes for best texture.

Nutrition

Calories: 252kcalCarbohydrates: 23gProtein: 5gFat: 16g
Keyword artisan bread, hydration control, no-egg binder, sourdough stuffing
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