Description
A comforting and flavorful stuffing made with artisan sourdough, fresh herbs, and sautéed vegetables, perfect for festive meals.
Ingredients
- Sourdough bread – 8 cups, cubed
- Butter – 1/2 cup (1 stick), unsalted
- Onions – 2 medium, finely chopped
- Celery – 2 stalks, diced
- Fresh sage leaves – 1/4 cup, chopped (or 1 tablespoon dried)
- Fresh thyme – 1 tablespoon, chopped (or 1 teaspoon dried)
- Fresh parsley – 1/4 cup, chopped
- Garlic – 3 cloves, minced
- Vegetable or chicken broth – 2 cups
- Salt – to taste
- Pepper – to taste
- Egg – 1 large (optional for binding)
Instructions
- Begin by preheating your oven to 350°F (175°C). Cube your sourdough bread into small pieces, approximately 1-inch cubes, and spread them on a baking sheet. Toast in the oven for about 10-15 minutes until they are golden and slightly crisp.
- In a large skillet, melt your butter over medium heat. Add the chopped onions and celery, stirring frequently until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the chopped herbs and sauté for a couple more minutes.
- Combine the toasted sourdough cubes, sautéed vegetable mixture, and enough broth to moisten the bread in a large mixing bowl. If using an egg for binding, whisk it and incorporate it into the mixture. Season generously with salt and pepper.
- Transfer the stuffing mixture into a greased baking dish. Spread it out evenly and uncover it slightly if you want it crispy on top. Bake for 30-35 minutes, or until golden brown and crispy.
Notes
For added flavor, consider incorporating crumbled sausage or dried cranberries. Fresh herbs make a significant difference in taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg