Sourdough Bread Stuffing

A white bowl filled with sourdough stuffing. The stuffing is garnished with two leaves of fresh sage.

This Sourdough Bread Stuffing is perfectly moist and buttery with a classic herbed flavor. Make ahead-friendly, this easy side dish recipe is one you’ll want on your Thanksgiving table year after year.

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 1 15

Total Time 1 40

Servings servings

Calories 178kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 16-ounce loaf sourdough bread or sourdough sandwich bread, cut into ½-1 inch cubes
6 tablespoons unsalted butter plus more for baking dish
1 large yellow onion diced
2 celery stalks diced
4 cloves garlic minced
2 tablespoons fresh sage minced
1 tablespoon fresh thyme leaves removed from stem
½ teaspoon kosher salt
¼ teaspoon black pepper
2 ½ cups chicken stock
2 large eggs

Instructions

Preheat the oven to 225°F. Divide the sourdough bread cubes evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes until they are crisp and have the texture of day-old bread. Set aside in a large mixing bowl.
1 16-ounce loaf sourdough bread
Once the bread cubes are dry, increase the oven temperature to 375°F. Generously butter a 9”x 13” baking dish and set it aside.
In a large skillet over medium heat, melt 6 tablespoons of butter. Add the diced onion, celery, garlic, sage, thyme, salt, and pepper to the skillet. Sauté for 5-7 minutes or until the vegetables are softened and just starting to caramelize. Transfer the vegetables to the large bowl with the dried bread cubes. Mix thoroughly.
6 tablespoons unsalted butter, 1 large yellow onion, 2 celery stalks, 4 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh thyme leaves, ½ teaspoon kosher salt, ¼ teaspoon black pepper
In a small mixing bowl, whisk together the eggs and chicken stock. Pour the egg mixture evenly over the bread cubes and vegetables, stirring well to combine. Allow the stuffing mixture to rest for a few minutes after combining to ensure the bread absorbs the liquid. Spread the stuffing mixture evenly in the buttered baking dish and cover it with aluminum foil.
2 ½ cups chicken stock, 2 large eggs
Bake the stuffing covered for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy. To check for doneness, the internal temperature of the stuffing should reach at least 165°F.

Notes

How to Cook Stuffing in a Turkey

Bring to room temperature. Both the turkey and stuffing should be brought to room temperature before stuffing.
Roast immediately. Don’t stuff the turkey cavity until you’re ready to roast it. Allowing the stuffing to sit inside the cavity can lead to contamination.
Pack loosely. Pack the cavity loosely with stuffing so it can fully heat through by the time the turkey has finished cooking.
Truss the turkey. Truss the turkey with kitchen twine to help hold the stuffing in place and ensure even cooking.
Use a thermometer. Use a meat thermometer to ensure the center of the stuffing reaches an internal temperature of 165°F.
Plan for longer cooking time. Add the extra weight of the stuffing to determine the total cooking time. A stuffed turkey takes longer to cook than an unstuffed one.

Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.