Sourdough Stuffing
Add this Sourdough Stuffing to your next holiday meal or Sunday dinner. It’s a wholesome, from-scratch version of the classic bread stuffing everyone loves.
Ingredients
- 24 ounces gluten-free sourdough bread
- 1 cup celery, sliced
- 1 cup onion, diced
- 1 cup apple, diced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage, chopped
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- Cut sourdough into ½-inch cubes. Spread on a baking sheet and bake for 10–15 minutes until dry and slightly crisp.
- In a large skillet over medium heat, add a splash of olive oil. Add celery and onion; cook for 8–10 minutes until soft and fragrant.
- Add the apple, sage, thyme, salt and pepper to the skillet and cook for an additional 5 minutes. Remove from heat.
- In a large mixing bowl, combine the bread and the onion mixture. Pour in the chicken broth and gently stir until bread is evenly moistened.
- Spread stuffing mixture into the prepared baking dish. Cover with foil.
- Bake for 30 minutes covered. Uncover and bake an additional 15–20 minutes until the top is golden and crisp.
Video
Notes
-
- Use dry bread: Day-old or lightly toasted sourdough gives the stuffing structure and prevents it from turning mushy.
- Fresh herbs: Fresh thyme and sage offer the best flavor, but you can use half the amount if substituting dried.
- Add-ins: Try mixing in cooked sausage, sautéed mushrooms, or dried cranberries for extra flavor.
- Moisture balance: Pour broth gradually and stir gently to coat without over-soaking the bread.
- Apple variety: Use a firm, crisp apple like Honeycrisp or Granny Smith for the best texture.
- Vegetarian option: Easily swap chicken broth for vegetable broth to keep it vegetarian-friendly.
- Crispy topping: Uncover the dish for the final 15–20 minutes of baking to get that golden, crisp top.
