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Delicious Sour Dough Stuffing with Fresh Herbs on a white marble

Fresh Herb Sourdough Stuffing

This Fresh Herb Sourdough Stuffing is a savory and aromatic side dish, perfect for holiday feasts or any special occasion. Cubed sourdough bread is toasted and then combined with sautéed onions, celery, and garlic, along with a generous blend of fresh sage, thyme, rosemary, and parsley. Moistened with a chicken or vegetable broth and egg mixture, it's baked to a golden, crispy perfection.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 380 kcal

Equipment

  • Baking sheets
  • Large skillet or Dutch oven
  • Large bowl
  • Separate bowl
  • Whisk
  • 9x13 inch baking dish

Ingredients
  

Main Ingredients

  • 1 loaf sourdough bread stale, day-old
  • 1/2 cup unsalted butter
  • 2 large onions yellow or sweet, finely diced
  • 4 stalks celery chopped
  • 4 cloves garlic minced
  • 2 cups chicken or vegetable broth low sodium
  • 2 large eggs
  • 1/4 cup fresh sage finely chopped
  • 2 tablespoons fresh thyme leaves stripped
  • 1 tablespoon fresh rosemary minced
  • 1/2 cup fresh parsley chopped
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Optional

  • nutmeg Pinch of
  • dried marjoram a dash of

Instructions
 

Preparation

  • Cut sourdough into 1-inch cubes and lightly toast on baking sheets at 300°F (150°C) for 15-20 minutes until golden and dried.

Sauté Aromatics & Herbs

  • Melt butter in a large skillet, then sauté diced onions and celery until softened (8-10 minutes). Stir in minced garlic and cook for one more minute until fragrant.
  • Remove the skillet from heat and stir in chopped sage, thyme, and rosemary, allowing them to warm and release their aromas.

Combine & Bake

  • In a large bowl, combine toasted bread, sautéed aromatics, and herbs. Whisk broth and eggs separately, then pour over the bread mixture, tossing gently to moisten. Stir in parsley, salt, and pepper, adjusting seasoning.
  • Transfer the stuffing to a greased 9x13 inch baking dish and bake at 375°F (190°C) for 30-40 minutes until golden brown and heated through; uncover for the last 10-15 minutes for a crispier top.

Notes

For the best texture, always use day-old or stale sourdough bread. Adjust the amounts of fresh herbs to your personal preference. For an extra crispy top, ensure the stuffing is uncovered for the last 10-15 minutes of baking.