Homemade Sourdough Stuffing is made with delicious, toasted sourdough bread and tart apples in a buttery, herby broth. A classic Thanksgiving side dish!
Ingredients
- 14 cups toasted sourdough bread, torn into pieces (see note)
- 3 1/2 cups chicken broth
- 12 tablespoons butter, (divided, see recipe notes)
- 2 eggs beaten with 1 tablespoon milk
- 1 cup diced celery
- 1 cup diced onion
- 2 cups diced apples
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- 1 teaspoon poultry seasoning
- 2 tablespoons fresh chopped thyme
- 1 tablespoon fresh chopped sage
Instructions
- Lightly toast the slices of sourdough bread. Tear into bite sized pieces, add to a large bowl and set aside.
- Add 4 tablespoons of the butter to a large skillet. Once melted, add the onions, celery and apples. Cook for 5 minutes until softened, then add the salt, pepper, poultry seasoning, thyme and sage.
- Pour in the chicken broth, stir and bring to a simmer. Simmer the chicken broth mixture for 5 minutes and then remove from the heat.
- Beat the eggs together with the milk and then pour into the bowl with the bread cubes. Toss to combine. After the broth has cooled slightly, pour over the bread cubes, tossing until all the bread is moistened.
- Melt 4 tablespoons of butter and then pour into the bowl, tossing to combine.
- Pour the stuffing into a greased 9″ x 13″ baking dish. Add the remaining 4 tablespoons of butter to the top of the stuffing and then cover with aluminum foil.
- Bake for 35 minutes, then remove the foil and bake another 15-20 minutes. If the stuffing starts getting too brown, you can cover again with the foil.
Recipe Notes
Bread: Sourdough loaves vary in size but we use a large rectangle loaf (like the size that Panera has) and it works great. Or buy 2 round loves.
Tips for best flavor: since this is a simple flavored stuffing, we find that it’s best to make it ahead of time and let the flavors blend together in the refrigerator before baking.
If you prefer to not have a crispy stuffing then leave the foil on for the entire cooking time. You can make this stuffing recipe ahead of time, cover and keep in the refrigerator until ready to bake. Bring the dish out about 30 minutes before cooking to let it come to room temperature first.
To Make Ahead and Freeze: Make the stuffing, let it cool and then wrap it and freeze it until you’re ready to bake. Put the frozen stuffing, covered with foil, into a 400 degree oven for 40 minutes and then uncover for 15. Perfect, make ahead stuffing!
- Category: Side Dish
- Method: Stove Top / Oven
- Cuisine: American
