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Sourdough Stuffing with Herbs and Butter

Sourdough stuffing is baked with butter, fresh herbs, and a savory broth-and-egg mixture for a tender center and golden top. Drying the bread cubes first helps them hold their texture as they bake.
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Prep Time 15 minutes
Cook Time 1 hour 38 minutes
resting 10 minutes
Total Time 2 hours 3 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sourdough bread cut into 1-inch cubes (about 12 cups)
  • 0.75 cup unsalted butter
  • 1 yellow onion large, finely chopped
  • 3 stalks celery finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheets
  • 1 9x13 inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F and spread the bread cubes in a single layer on 2 rimmed baking sheets. Bake for 30 to 40 minutes, stirring once, until dry and firm but not browned.
  2. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish. Melt the butter in a 12-inch skillet over medium heat, add the onion and celery, and cook for 8 to 10 minutes until tender.
  3. Stir the garlic, sage, thyme, rosemary, salt, and pepper into the skillet and cook for 1 minute.
  4. Transfer the bread to a large bowl, add the skillet mixture and parsley, and toss to combine.
  5. Whisk the broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened. Transfer to the prepared baking dish and cover tightly with foil.
  6. Bake for 30 minutes, remove the foil, and bake for 20 to 25 minutes more until the top is golden and the center reaches 165°F. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread until firm but not browned. Refrigerate leftovers for 3 to 4 days or freeze them; thaw before reheating. For a vegetarian version, use vegetable broth instead of chicken broth.