Why You’ll Love This Recipe
This stuffing recipe strikes a perfect balance between savory and fresh, with the rich flavor of sourdough bread and the earthy tones of fresh herbs like rosemary, sage, and thyme. The combination of sautéed vegetables, aromatic spices, and a touch of vegetable broth ensures that each bite is packed with flavor. It’s a fantastic dish for special occasions or even a comforting side for everyday meals.
Ingredients
- 1 small loaf (1 pound) day-old crusty sourdough bread (not sandwich bread)
- ½ cup salted butter, plus 1 tablespoon melted butter for topping
- 2 leeks, halved, thinly sliced, and rinsed well (2 cups)
- 4 celery stalks, diced (1¾ cups)
- 3 garlic cloves, chopped
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh sage
- Heaping ¼ cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1½ to 2 cups vegetable broth
- 2 large eggs, beaten
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven
Set your oven to 350°F (175°C) and prepare an 8×11 or 9×13-inch baking dish by greasing it. - Prepare the Bread
Tear the day-old sourdough bread into 1-inch pieces and place them in a large mixing bowl. If the bread is not stale, arrange the pieces on a baking sheet and bake them in the preheated oven for 10 to 15 minutes to dry them out. - Cook the Vegetables
In a large skillet, melt ½ cup of salted butter over medium heat. Add the sliced leeks, diced celery, chopped garlic, sea salt, and freshly ground black pepper. Sauté the mixture for 5 minutes, reducing the heat to low halfway through to avoid browning the vegetables. - Combine Ingredients
Pour the cooked leek mixture over the torn bread pieces in the bowl. Add the chopped fresh sage, parsley, rosemary, and thyme. Toss all ingredients together until well combined. Gradually pour 1½ cups of vegetable broth over the mixture while tossing again. Incorporate the beaten eggs, tossing once more until the bread feels moist. If the mixture seems dry, add the remaining ½ cup of broth. - Transfer to Baking Dish
Carefully move the stuffing mixture into the prepared baking dish. If you plan to prepare it ahead of time, cover the dish and refrigerate it at this stage. - Bake
Drizzle 1 tablespoon of melted butter over the top of the stuffing. Cover the dish with foil and bake for 30 minutes. After the initial baking time, if the stuffing appears too wet, remove the cover and bake for an additional 5 to 10 minutes to allow the top to crisp up.
Servings and Timing
- Servings: 8-10
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Herbed Quinoa Stuffing: Use quinoa as a base instead of bread for a gluten-free version. Add your favorite fresh herbs and sautéed vegetables for added flavor.
- Sausage and Chestnut Stuffing: Add cooked sausage and roasted chestnuts for a hearty, meaty stuffing option.
- Cornbread Stuffing: Replace sourdough with cornbread for a slightly sweet, crumbly texture. Add diced onions and bell peppers for extra flavor.
- Mushroom and Wild Rice Stuffing: For a richer and more earthy stuffing, substitute rice for bread and include mushrooms like cremini or shiitake.
- Apple and Cranberry Stuffing: Add chopped apples and dried cranberries for a sweet and tangy twist to your stuffing.
- Italian Stuffing: Swap the fresh herbs with Italian seasoning and include mozzarella for a cheesy, herby stuffing with Italian flair.
Storage/Reheating
- Storage Tips: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Make-Ahead: You can prepare the stuffing in advance by assembling it the night before, covering it tightly, and refrigerating it. Bake the next day when you’re ready to serve.
FAQs
Can I use other types of bread?
Yes, you can use other types of bread like French bread, whole wheat bread, or even gluten-free bread. Just ensure the bread is stale or dried out before using it in the stuffing for the best texture.
What can I substitute for butter?
You can substitute butter with olive oil, vegetable oil, or even a non-dairy butter substitute if you prefer a dairy-free version.
How long can I store leftovers?
Leftover stuffing can be stored in the refrigerator for up to 3 days. To reheat, place it in the oven covered with foil for about 15-20 minutes at 350°F (175°C) until warmed through.
Can this stuffing be made ahead of time?
Yes, you can prepare this stuffing ahead of time. Simply assemble it the day before, cover, and refrigerate. Bake it the next day when you’re ready to serve.
What are some good variations for this recipe?
Some variations to try include using different types of bread, adding fruits like apples and cranberries, or including sausage or mushrooms for extra flavor. You can also customize the seasoning to suit your preferences, like adding sage, thyme, or rosemary for a fragrant, herbaceous stuffing.
Conclusion
This homemade stuffing recipe brings a classic, savory dish to your holiday table with minimal effort and maximum flavor. With simple ingredients and a few easy steps, you can create a delicious stuffing that pairs perfectly with your holiday meals. Whether you’re keeping it traditional with sourdough or experimenting with new flavors, this stuffing will become a staple at your family gatherings. Enjoy it as a side dish or use it as a filling for turkey or chicken — either way, it’s bound to be a hit!
Delicious Homemade Stuffing Recipe Ideas
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade stuffing recipe combines the rustic flavors of sourdough bread, fresh vegetables, and aromatic herbs for a savory, comforting side dish perfect for any holiday meal or special occasion.
Ingredients
1 small loaf (1 pound) day-old crusty sourdough bread (not sandwich bread)
½ cup salted butter, plus 1 tablespoon melted butter for topping
2 leeks, halved, thinly sliced, and rinsed well (2 cups)
4 celery stalks, diced (1¾ cups)
3 garlic cloves, chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh sage
Heaping ¼ cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1½ to 2 cups vegetable broth
2 large eggs, beaten
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare an 8×11 or 9×13-inch baking dish by greasing it.
- Prepare the Bread: Tear the day-old sourdough bread into 1-inch pieces and place them in a large mixing bowl. If the bread is not stale, arrange the pieces on a baking sheet and bake them in the preheated oven for 10 to 15 minutes to dry them out.
- Cook the Vegetables: In a large skillet, melt ½ cup of salted butter over medium heat. Add the sliced leeks, diced celery, chopped garlic, sea salt, and freshly ground black pepper. Sauté for 5 minutes, reducing the heat to low halfway through to avoid browning.
- Combine Ingredients: Pour the cooked leek mixture over the torn bread pieces in the bowl. Add the chopped fresh sage, parsley, rosemary, and thyme. Toss until well combined. Gradually pour 1½ cups of vegetable broth over the mixture, tossing again. Add the beaten eggs and toss once more until the bread feels moist. If the mixture seems dry, add the remaining ½ cup of broth.
- Transfer to Baking Dish: Carefully transfer the stuffing mixture into the prepared baking dish. If preparing ahead, cover and refrigerate.
- Bake: Drizzle 1 tablespoon of melted butter over the top of the stuffing. Cover the dish with foil and bake for 30 minutes. If the stuffing is too wet, remove the foil and bake for an additional 5-10 minutes to crisp up the top.
Notes
For a gluten-free version, use gluten-free bread or quinoa as a base.
Add cooked sausage, chestnuts, or mushrooms for a heartier stuffing.
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
To make ahead, assemble the stuffing and refrigerate overnight before baking.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 250
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg
