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Sourdough Bread Stuffing
Desi

Sourdough Bread Stuffing

Classic bread stuffing built from dried-out, day-old sourdough for a version that holds together and toasts up instead of turning gummy.
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Prep Time 25 minutes
Cook Time 50 minutes
Bread Rest Time 8 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g day-old sourdough bread, cubed
  • 60 g (1/4 cup) unsalted butter
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 Tbsp chopped fresh sage
  • 1 Tbsp chopped fresh thyme
  • 500 ml (2 cups) chicken or vegetable broth
  • 2 large eggs
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

  1. Dry the cubed bread overnight at room temperature, or dry in a 300°F (150°C) oven for 15-20 minutes.
  2. Sauté the onion and celery in butter until softened, about 8 minutes.
  3. Add the garlic, sage, and thyme and cook 1 minute more.
  4. Whisk together the broth, eggs, salt, and pepper.
  5. Toss the dried bread cubes with the sautéed vegetables and the broth mixture.
  6. Transfer to a greased 9x13-inch baking dish.
  7. Cover and bake at 350°F (175°C) for 30 minutes.
  8. Uncover and bake 15-20 minutes more, until golden and crisp on top.
  9. Rest 5-10 minutes before serving.

Notes

Dry, day-old bread makes a noticeably better stuffing than fresh bread, which turns gummy. If your bread is fresh, don't skip the overnight drying step.