Homemade Sourdough Stuffing from Scratch
This classic homemade sourdough bread stuffing combines buttery sautéed vegetables, savory herbs, and sourdough bread for the perfect holiday side dish. It’s crispy on top, tender inside, and full of comforting flavor.
Ingredients
- 6 tbsp unsalted butter
- 1 tsp minced garlic
- 1/2 yellow onion finely chopped
- 2 celery sticks diced
- 6 cups dried bread cubes (leftover Sourdough Sandwich bread)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp fresh parsley
- 1 tsp fine sea salt
- 1/4 tsp ground pepper
- 2 cup vegetable broth
Instructions
- Start by preheating your oven to 350 degrees F.
- In a large skillet, melt 6 tbsp unsalted butter.
- Add 1 tsp minced garlic, 1/2 yellow onion chopped, and 2 celery sticks chopped to the melted butter. Cook until tender. About 5 minutes.
- In a large mixing bowl, add 6 cups of dried bread cubes. Pour in the buttered vegetable mixture. Add the rest of the seasoning: 1 tsp rosemary, 1 tsp thyme, 1 tbsp fresh parsley, 1 tsp salt, and 1/4 tsp ground pepper. Toss to combine.
- Add 1 cup of vegetable broth, stir to combine. Add the remaining 1 cup of vegetable broth 1/4 cup at a time, and stop as soon as all the bread is moist. You may not need 2 full cups.
- Pour out the stuffing mixture on a greased cookie sheet and cover with foil. Place in the oven and bake for 35 minutes.
Video
Notes
Note: If using leftover bread that is not dry yet, chop into cubes, pour on a cookie sheet and bake at 350 degrees for 8 minutes to dry out.
Nutrition
Calories: 82kcal Carbohydrates: 2g Protein: 0.2g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 23mg Sodium: 528mg Potassium: 21mg Fiber: 0.2g Sugar: 1g Vitamin A: 440IU Vitamin C: 1mg Calcium: 9mg Iron: 0.2mg