Scrumptious Sourdough Stuffing

This savoury Sourdough Stuffing recipe combines dried sourdough bread cubes with sautéed leeks, celery, garlic, and fresh herbs like sage and thyme. Baked until golden and crisp on top, it delivers a rich and buttery side dish that serves a crowd and can easily be prepped ahead of time.

Hello, I’d like to introduce myself as THE ambassador of stuffing, or dressing as you might call it. This Sourdough Stuffing recipe is officially the sixth stuffing related recipe on the blog. From our family’s favourite Spinach Stuffing Balls to golden crispy Leftover Stuffing Waffles, I love all the stuffing recipes and not just on Thanksgiving. I hope you do too!

Sourdough Stuffing

Although this stuffing recipe is similar to my Classic Stuffing Recipe, thinly sliced leeks add another dimension of aromatics while the use of sourdough bread adds a slighty tangy flavor. This delicious stuffing recipe is one for my sourdough lovers!

Instead of store-bought poultry mix, this scrumptious savoury stuffing contains all the usual herbs in their fresh form. It may seem a little extra but once you go fresh, you won’t go back to stale herb mixtures. The flavour is brighter, fresher, and… more herbal!

When you bake stuffing in a baking dish instead of inside a turkey or chicken, it’s usually called dressing. However, old habits die hard and everyone in my family always calls it stuffing no matter how it’s cooked.

In fact, we love it cooked in a pan because there are many more crispy bread bits to enjoy. If you cover the baking pan with aluminum foil for the first half of baking, it retains the perfect amount of moisture… not too much that it’s mushy (or too dry). It’s the perfect combination of moist stuffing with golden crispy bits.

Ingredients in Sourdough Stuffing

For this recipe you will need a 9 x 13 baking dish, preferably ceramic or glass, measuring cups and spoons, a sharp knife and cutting board, a large mixing bowl, a large measuring cup, two baking sheets, parchment paper, aluminum foil, and a large skillet.

• Sourdough Bread
• Olive oil
• Leeks
• Celery
• Garlic
• Parsley
• Sage
• Thyme
• Chicken Broth
• Eggs
• Butter
• Kosher Salt
• Black Pepper

If you don’t love the vibrant tang of sourdough bread, you can use plain white bread instead. The leeks bring something special to this recipe but can be omitted in a pinch. Instead, increase the amount of diced celery and onions to make up for the omission.

Fresh herbs mean flavour but feel free to replace them with dried instead. When using dried herbs, use 1/3-1/4 the amount of fresh herbs this recipe calls for.

Additionally, feel free to replace the chicken stock with vegetable broth and use salted or unsalted butter, adjusting the amount of kosher salt as needed.

How to Make Sourdough Stuffing

Prepare the Bread Cubes

Begin this recipe by toasting the bread cubes. Preheat the oven to 275 F and line 2 baking sheets with foil. Alternatively, you can leave the bread cubes out on the counter for 1-2 days instead. Let the bread cool for a few minutes.

Spread the bread cubes out evenly amongst the 2 sheets and bake in the oven for about 30 minutes or until the bread cubes are dry. Rotate the trays and toss the cubes as they bake, as needed to get evenly crisped cubes.

Remove the bread cubes from oven then increase the temperature to 375 F.

The Aromatics

Add the olive oil to a large skillet and heat over medium heat. Once heated add the leeks and celery. Cook vegetables until softened, about 6-7 minutes then add the garlic and cook for an additional minute. 

Mix and Bake

Place the toasted bread cubes in a large mixing bowl along with the cooked veggies. Sprinkle the top with chopped parsley, sage, and thyme and toss to combine. 

In a large liquid measuring cup or small mixing bowl, whisk together 2 cups of warm (not hot) broth, eggs, melted butter, salt, and pepper.

Pour the egg mixture over the bread mixture a little at a time, while tossing. Try not to smoosh the bread as you toss. If, after pouring all the liquid over the bread, it still seems too dry, you can pour up to ½ cup more broth over top.

Spray a 9 x 13 baking dish with cooking spray and arrange the stuffing in an even layer. 

Cover tightly with aluminium foil and cook for 20 minutes. Remove foil and cook for an additional 20-25 minutes or until the top is crispy and golden brown.

Recipe Tips and Tricks

• Start with 2 cups of broth and add a bit more, a little at a time, until all the bread cubes are moist but not soggy. The amount you need will depend on how dry your bread is and how large your bread cubes are. 
• Use warm broth only or it will cook the eggs.
• Room temperature eggs mix better. If you use cold eggs, the butter may harden as the liquid mixture is mixed. 
• If you don’t use low sodium broth, use ½ teaspoon kosher salt or ¼ teaspoon table salt instead. 
• If you use normal table or sea salt, use half the amount of salt from the start.
• You can use dried herbs instead of fresh herbs. Use 1/3-1/4 the amount of fresh herbs called for in this stuffing recipe.

Make Ahead and Leftovers

You can make Sourdough Stuffing up to 3 days in advance. After it’s made and covered with foil, refrigerate until ready to bake. Bake for an additional 10-15 minutes covered before uncovering.

Store leftovers covered in the fridge for up to 4 days.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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