Sourdough Stuffing

Add this delicious Sourdough Stuffing to your next holiday or Sunday dinner! This is a perfect solution to those who love one of the most classic (and my favorite) side dishes, bread stuffing, but want a healthier version of it. With the taste of sage and thyme, paired with onion, celery and apple, gives this Sourdough Stuffing a great mix of different flavors and textures.

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This Sourdough Stuffing is great as a healthier alternative than traditional bread stuffing. If you want to make this even healthier, or you are cooking for someone with dietary restrictions, try making this with a loaf of our Gluten-Free Sourdough Bread. Feel free to introduce some add-ins, like cremini mushrooms or sausage.

To make the preparation of Sourdough Stuffing a little easier, you can chop and toast the bread the day before. Storing it is easy, if there are any leftovers. You just need to put it in a Ziploc bag and that should be good for about five days.

Ingredients to Make Sourdough Stuffing:

  • sourdough loaf
  • celery
  • onion
  • apple
  • fresh thyme
  • fresh sage
  • chicken broth
  • eggs
  • salt and pepper

How to Make Sourdough Stuffing:

  1. Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray then set aside.
  2. On a large baking sheet spread the cubed bread in an even layer. Toast in the oven for 10 minutes until the bread starts to crisp. Remove from the oven and set aside.
  3. In a small skillet heat a splash of olive oil then add the celery and onion. Cook until the onion is translucent then set aside.
  4. In a large mixing bowl, add the cubed bread, sautéed celery and onion, and apple. Set aside.
  5. In a medium mixing bowl, beat the eggs and chicken broth together. Add in the thyme, sage, salt and pepper. Pour egg mixture over the bread mixture and toss to combine. Allow to soak for five minutes then toss again.
  6. Pour the bread mixture evenly into the greased 9×13 baking dish. Bake for 45 minutes then remove from the oven and serve.

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Sourdough Stuffing

Add this delicious Sourdough Stuffing to your next holiday or Sunday dinner! This is a perfect solution to those who love one of the most classic (and my favorite) side dishes, bread stuffing, but want a healthier version of it.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 12 servings

Ingredients

  • 1 24 ounces sourdough bread loaf
  • 2 cups celery, sliced
  • 2 cups onion, diced
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage, chopped
  • 1 cup apple, diced
  • 2 cups chicken broth
  • 2 eggs
  • 2 teaspoons salt
  • 1 teaspoon pepper

Instructions

  • Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray then set aside.
  • On a large baking sheet spread the cubed bread in an even layer. Toast in the oven for 10 minutes until the bread starts to crisp. Remove from the oven and set aside.
  • In a small skillet heat a splash of olive oil then add the celery and onion. Cook until the onion is translucent then set aside.
  • In a large mixing bowl, add the cubed bread, sautéed celery and onion, and apple. Set aside.
  • In a medium mixing bowl, beat the eggs and chicken broth together. Add in the thyme, sage, salt and pepper. Pour egg mixture over the bread mixture and toss to combine. Allow to soak for five minutes then toss again.
  • Pour the bread mixture evenly into the greased 9×13 baking dish. Bake for 45 minutes then remove from the oven and serve.

More Side Dish Recipes:

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