Traditional Sourdough Stuffing Recipe (Thanksgiving Classic)

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Traditional Sourdough Stuffing Recipe (Thanksgiving Classic)

Savor this classic Sourdough Stuffing with tangy bread, savory veggies, and fresh herbs. Perfect for holidays or family dinners, it's easy, flavorful, and satisfying.

Course American

Cuisine Thanksgiving

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 275kcal

Author Meghan Birnbaum

Equipment

Oven
Large skillet
9 x 13-inch baking dish
Butter knife
Cutting board
Knife
Measuring cups and spoons
Mixing spoon or spatula
Aluminum Foil
Baking sheet (optional)

Ingredients

1 loaf sourdough bread
1 cup unsalted butter
2 medium sweet onions diced (about 2 cups)
4 stalks celery diced (about 1 ½ cups)
4 cloves garlic minced or pressed
2 tablespoons rosemary roughly chopped
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon ground pepper
2 cups chicken stock vegetable stock can be substituted
2 tablespoons fresh sage chopped (optional)
2 tablespoons fresh parsley chopped (optional)
2 tablespoons unsalted butter reserved for greasing the pan

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Instructions

Preheat the oven: Set the oven to 350°F.
Prepare the bread: Slice 1 loaf of sourdough artisan bread into pieces, then tear into chunks. Allow the bread to air dry completely or bake bread cubes at 170-200°F for 45 minutes to an hour until dry. Let cool before using.
Cook the vegetables: Melt 1 cup of unsalted butter in a large skillet over medium-low heat. Add 2 medium diced onions, 4 diced celery stalks, and 4 minced garlic cloves. Cook until the onions and celery are softened, about 10 minutes.
Add herbs and seasonings: Stir in 2 tablespoons of chopped rosemary, 1 teaspoon of poultry seasoning, 1 teaspoon of salt, and ½ teaspoon of ground pepper. Cook for an additional minute to combine the flavors.
Mix in the bread and stock: Remove the skillet from heat and add the dried bread cubes. Toss to combine with the onion mixture. Pour in 2 cups of chicken stock (or vegetable stock) and mix until the bread is moistened but not mushy. Add 2 tablespoons of chopped fresh sage and 2 tablespoons of chopped fresh parsley if using.
Prepare the baking dish: Butter a 9 x 13-inch baking dish with 2 tablespoons of unsalted butter and pour in the stuffing mixture. Spread it out evenly.
Bake the stuffing: Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and crispy.
Rest and serve: Let the stuffing rest for a few minutes before serving. Enjoy!

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