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Sourdough Stuffing with Herbs and Butter

Sourdough stuffing with herbs and butter is baked with crisped bread cubes, tender vegetables, and fresh herbs. A covered bake keeps the center moist, while the final uncovered bake turns the top golden.
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Prep Time 20 minutes
Cook Time 1 hour 33 minutes
Resting 10 minutes
Total Time 2 hours 3 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sourdough bread cut into 3/4-inch cubes (about 12 cups)
  • 9 tbsp unsalted butter divided
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs, finely chopped
  • 0.25 cup fresh parsley chopped
  • 1 tbsp fresh sage chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp fresh rosemary chopped
  • 3 cup chicken broth low-sodium
  • 2 eggs large
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Divide the bread cubes between 2 rimmed baking sheets and bake for 25–35 minutes, stirring and rotating the pans halfway through, until the cubes are dry and lightly crisped.
  3. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Transfer the dried bread cubes to a large bowl.
  5. Melt the remaining 8 tablespoons butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened.
  7. Stir the parsley, sage, thyme, and rosemary into the skillet and cook for 1 minute.
  8. Add the herb mixture to the bread cubes and toss to combine.
  9. Whisk the broth, eggs, salt, and pepper in a medium bowl.
  10. Pour the broth mixture over the bread and toss gently until evenly moistened.
  11. Transfer the stuffing to the prepared baking dish and cover tightly with foil.
  12. Bake for 30 minutes.
  13. Remove the foil and bake for 20–25 minutes, until the top is golden and the center reaches 165°F.
  14. Let the stuffing rest for 10 minutes before serving.

Notes

For even drying, spread the bread cubes in a single layer on the baking sheets. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth.