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Sourdough Stuffing with Herbs and Butter

Sourdough stuffing with herbs and butter combines dried bread cubes with tender vegetables, fresh herbs, and a savory broth-and-egg mixture. Baked covered and then uncovered, it has a moist center and a golden top.
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Prep Time 15 minutes
Cook Time 1 hour 27 minutes
Resting time 15 minutes
Total Time 1 hour 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) sourdough bread cut into 1-inch cubes (about 10 cups)
  • cooking spray
  • 0.5 cup unsalted butter 1 stick
  • 1 yellow onion medium, finely diced
  • 3 ribs celery finely diced
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh thyme leaves
  • 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

  • 1 large rimmed baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F and spread the bread cubes on a large rimmed baking sheet.
  2. Bake for 25–35 minutes, stirring halfway through, until dry.
  3. Let the bread cubes cool.
  4. Increase the oven temperature to 350°F and coat a 9x13-inch baking dish with cooking spray.
  5. Melt the butter in a 12-inch skillet over medium heat.
  6. Add the onion, celery, sage, thyme, salt, and pepper, and cook for 8–10 minutes, stirring occasionally, until the vegetables are tender.
  7. Transfer the vegetables to a large bowl with the bread cubes and parsley, then toss to combine.
  8. Whisk the broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  9. Let the mixture stand for 5 minutes.
  10. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  11. Bake for 25 minutes, then uncover and bake for 20–25 minutes, until the center reaches 160°F and the top is golden.
  12. Let the stuffing rest for 10 minutes before serving.

Notes

For evenly dried bread, spread the cubes in a single layer and stir halfway through baking. Refrigerate leftovers for 3–4 days; freezer-friendly. For a vegetarian version, use vegetable broth instead of chicken broth.