Sourdough Stuffing Recipe
A sourdough take on a traditional stuffing recipe, perfect for your Thanksgiving celebration or holiday table. Use homemade sourdough bread to create this family favorite side dish.
Equipment
- Heavy Based Saucepan or Dutch Oven
- Heavy Based Casserole Dish
- Aluminium Foil
Ingredients
- 225 g Unsalted Butter (divided into 150g and 75g)
- 600 g Sourdough Bread cubed
- 150 g Apple (2 small apples, diced)
- 200 g Onion (2 small onions, diced)
- 160 g Celery diced
- 500 g Liquid Chicken Stock or Broth or vegetable stock
- 2 Eggs
Herbs + Spices
- 12 Sage Leaves finely chopped
- 2 Rosemary Stalks stem discarded, finely chopped
- 5 g Fresh thyme leaves approx. ¼ cup
- 3 g Dried Parsley Leaves approx. 2 tbsp.
- 4 cloves Garlic finely chopped
- Salt and Pepper to taste (see notes)
Instructions
The Night Before
- The night before you are going to make the stuffing, chop your sourdough bread into chunks (around 1 inch cubes are perfect) and arrange them on a large baking tray lined with parchment paper. Bake them in the oven at 200C (390F) for around 45 minutes to 1 hour or until the sourdough is toasted and dry.Remove the bread from the oven and allow it to sit out overnight (pop a dish towel over it if you are worried about it sitting out).
To Make The Sourdough Stuffing
- Preheat your oven to 180C (350F). Grab a heavy based, oven safe casserole dish.
- Place the dried sourdough bread cubes into a large mixing bowl and set aside.
- Add 150g of butter to a heavy based saucepan (I use my Dutch Oven) and allow it to melt before adding the onions and garlic. Allow them to soften for a few minutes before you add the celery and then the apple.You don't want these to brown, just soften in the butter. Once they are soft, turn off the heat and allow them to sit for a few minutes while you move onto the next step.
- Add the eggs to the liquid stock and whisk them together in a batter jug set aside.
- To the large bowl with the sourdough bread, add the herbs and salt and pepper, as well as the softened vegetable mixture.
- Pour three quarters of the liquid stock and egg mix over the top of the vegetable mixture and then mix everything through the sourdough bread cubes until they are all well coated.
- Tip the sourdough stuffing mix into a heavy based baked dish and spread it evenly in the dish. Pour over the remaining stock mixture.
- Cut the remaining 75g of butter into small cubes and place evenly over the sourdough stuffing mixture.
- Cover the dish with foil and place into a 180C (350F) oven for around 30 minutes. After 30 minutes, remove the foil and cook for a further 45 minutes to 1 hour or until the stuffing is golden and crunchy on top and the liquid is no longer bubbling underneath.
- Allow the stuffing mix to cool slightly before serving.
Notes
SOURDOUGH BREAD - you can use stale sourdough bread or freshly baked sourdough bread with this recipe. It doesn't make too much difference since you are going to dry the bread out in the oven anyway. If you are baking sourdough bread especially to make stuffing, you can of course bake it a few days before making the stuffing.
HERBS - I have used a selection of fresh and dried herbs. You really can change the herbs if you like to account for what you have on hand. I think that sage is essential though for that traditional stuffing flavor. You can increase or decrease the herbs depending on your tastes.
SALT AND PEPPER - When I make this recipe, I use ½ tsp of salt and a full tsp of pepper, plus I grind freshly cracked black pepper on top before baking. If you are using a stock that is quite salty, adjust the amount of salt you add to account for this.
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