Who, besides me, thinks that stuffing is the best side at Thanksgiving dinner? That means the stuffing must be Thanksgiving worthy. After much trial and error over the years, this Sourdough Stuffing recipe has evolved. It’s a real classic and a staple on our Thanksgiving table.
There’s something about sourdough bread that gives stuffing that extra kick. Maybe it’s the sourdough tang? Whatever it is, it’s my go-to bread for stuffing.
Of course, the best sourdough you can use is homemade. It’s generally the highest quality and has fewest ingredients.
But, that’s not an option for everyone. If you’re buying sourdough bread to cut up and use, buy the best, real sourdough bread you can. Or use high-quality dried sourdough stuffing cubes.
My favorite is Boudin Sourdough Classic Herb Stuffing. I buy a big bag of it from Costco or Sam’s Club. I’ve seen smaller bags of it available in local grocery stores.
My main tip when making sourdough stuffing is to make twice as much as you think you’ll need. For 6-8 people, I use two 16 oz bags or the large bag of Boudin bread cubes (32 oz). If you want to make less, just use half a recipe.
Like most good recipes, this one starts with chopping onions. Chop up your onions and celery.
Add olive oil to a heavy skillet. I like to use my Staub brasier. Not only does it go from stove top to oven, but it has a heavy lid. The cast iron gives the sourdough stuffing crispness, but keeps the inside moist.
It’s about 4 quarts in size which is large enough for most recipes. I use it a lot for baked macaroni and cheese and other pasta dishes. It’s definitely a multi-use pot.
Add onions and celery to the skillet, and sauté on medium heat until they are translucent and softened.
Preheat your oven to 350º degrees.
While the vegetables are sautéing, add the bread cubes, parsley and salt to a large bowl. Then add the wet ingredients: broth, lemon juice, and oil/butter. Toss until the bread cubes are evenly coated.
Add the bread cubes mixture to the vegetables. Stir well.
Place in the oven and bake for 30 minutes with the lid on. Remove from oven, stir, and return to the oven without the lid for 10 more minutes.
Sourdough Stuffing Recipe
Although this recipe calls for dried sourdough bread cubes, you can substitute regular bread cubes for this.
- 8 cups Sourdough dried bread cubes, seasoned (see note below)
- 3 onions, chopped
- 2 cups celery, chopped
- 2 Tbsp olive oil
- 4 cups broth, chicken or turkey
- 2 large eggs
- 1 cup fresh parsley, finely chopped
- 1 tsp salt
- 2 lemons, juiced
- 1/2 cup (1 stick) butter, melted
Add olive oil to a large skillet and heat until oil is shimmering. Add onions and celery. Saute for 5 minutes, or until onions are translucent and celery is softened.
Preheat oven to 350 degrees F.
While vegetables are sautéing, add bread cubes to a very large bowl. Add parsley and salt. Mix eggs in with the broth until well blended. Slowly add broth, lemon juice, and butter while stirring.
Place in 4 qt casserole dish (or 11 x 13'). Add lid or cover with foil (spray the underside of the foil with cooking spray to keep the stuffing from sticking). Bake covered for 30 minutes. Remove from the oven, stir stuffing, and return to oven uncovered. Bake for 20 minutes longer.
If your bread cubes are unseasoned, season with 2 tsp ground sage and 2 tsp dry thyme.
And, now you’re ready to wow your guests with this delicious Sourdough Stuffing.
Enjoy! Have an amazing Thanksgiving!
Here are a few other suggestions for Thanksgiving dinner:
Favorite appetizer – Loaded Tater Tot Appetizer: https://www.thefeatherednester.com/whats-new/super-bowl-eats-and-treats/
Another favorite side is Roasted Green Beans – https://www.thefeatherednester.com/whats-new/weeks-poultry-seafood-recipes/