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Delicious Homemade Stuffing Recipe Ideas

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  • Author: Amy
  • 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

to 2 cups vegetable broth

2 large eggs, beaten


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to Baking Dish: Carefully transfer the stuffing mixture into the prepared baking dish. If preparing ahead, cover and refrigerate.
  6. 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