Sourdough Stuffing Recipe

Introduction

This sourdough stuffing is a flavorful twist on a classic holiday favorite. With sautéed vegetables, fresh herbs, and tender sourdough bread, it bakes to a golden, crispy delight that complements any roast perfectly.

Ingredients

• 4 tbsp unsalted butter
• 1 large red onion (julienne cut)
• ½ cup celery (small dice)
• 2 cups kale (torn)
• 2½ tsp kosher salt (divided, Diamond Crystal)
• ¾ tsp black pepper (divided)
• 1 tsp fennel seed
• 4 cloves garlic (minced)
• ¼ cup dry white wine
• 3 large eggs
• 2 cups chicken broth (Knorr Liquid Concentrate mixed with water)
• 1 tbsp fresh thyme (stemmed and rough chop)
• 2 tsp fresh sage (minced)
• 1 loaf sourdough (cut into 1 inch pieces)

Instructions

1. Step 1: Preheat oven to 350°F and spray a 9×13-inch pan with non-stick cooking spray. In a large skillet over medium heat, melt the butter. Add the julienned onion and diced celery, cooking for 2-3 minutes until the onions start to lightly brown.
2. Step 2: Add the torn kale, 2 tsp kosher salt, ½ tsp black pepper, and fennel seeds to the skillet. Cook for another 2-3 minutes, stirring occasionally.
3. Step 3: Stir in the minced garlic and cook until fragrant, about 20 seconds. Deglaze the pan with white wine and cook for 1 more minute, then remove from heat.
4. Step 4: In a large mixing bowl, whisk together the eggs, chicken broth, fresh thyme, sage, remaining ½ tsp salt, and ¼ tsp pepper.
5. Step 5: Add the sourdough bread pieces to the egg mixture, stirring gently to coat. Fold in the cooked onion and kale mixture, then transfer everything to the prepared baking pan.
6. Step 6: Bake for 1 hour, or until the top is golden brown and slightly crispy. Serve warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Add toasted chopped pecans or walnuts for a crunchy texture.
• Use dried sage and thyme if fresh herbs are unavailable, but reduce quantities to about 1 tsp each.
• Make the stuffing a day ahead and refrigerate; bake just before serving for convenience.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 325°F until warmed through to maintain moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this stuffing without wine?

Yes, you can substitute the dry white wine with an equal amount of additional chicken broth or water. The wine adds a subtle depth but is not essential.

Can I use other types of bread instead of sourdough?

Absolutely. Rustic bread like French baguette or whole wheat bread works well. Stale or day-old bread is best to absorb the liquid without becoming mushy.

Sourdough Stuffing Recipe

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★★★★★

4.9 from 144 reviews

This savory Sourdough Stuffing recipe combines the tangy flavor of sourdough bread with aromatic herbs, sautéed vegetables, and a hint of white wine, baked to golden perfection. Perfect as a flavorful side dish for holiday meals or family dinners.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 large red onion, julienne cut
• ½ cup celery, small dice
• 2 cups kale, torn
• 4 cloves garlic, minced

Liquids

• 4 tbsp unsalted butter
• ¼ cup dry white wine
• 2 cups chicken broth (Knorr Liquid Concentrate mixed with water)

Herbs and Seasonings

• 2½ tsp kosher salt (divided, Diamond Crystal)
• ¾ tsp black pepper (divided)
• 1 tsp fennel seed
• 1 tbsp fresh thyme, stemmed and roughly chopped
• 2 tsp fresh sage, minced

Other

• 3 large eggs
• 1 loaf sourdough bread, cut into 1 inch pieces

Instructions

1. Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick cooking spray to prevent the stuffing from sticking during baking.
2. Sauté Onions and Celery. Heat the unsalted butter in a large skillet over medium heat until melted. Add the julienned red onion and diced celery, cooking for 2 to 3 minutes while stirring occasionally until the onions begin to lightly brown, adding a fragrant base to your stuffing.
3. Add Kale and Seasonings. Add the torn kale, 2 tsp of kosher salt, ½ tsp black pepper, and fennel seeds to the skillet. Cook for another 2 to 3 minutes, allowing the kale to wilt and the spices to bloom.
4. Add Garlic and Deglaze. Stir in the minced garlic and cook for about 20 seconds until fragrant. Deglaze the pan with the dry white wine, letting it cook for 1 more minute to reduce slightly and incorporate the wine’s depth of flavor, then remove the skillet from heat.
5. Mix Wet Ingredients. In a large mixing bowl, whisk together the eggs, chicken broth, fresh thyme, and fresh sage, creating the custard base that will bind the stuffing.
6. Combine Bread and Vegetables. Add the sourdough bread pieces into the egg mixture and stir gently to coat all the bread thoroughly. Fold in the onion, celery, kale, and garlic mixture from the skillet until evenly combined.
7. Transfer and Bake. Pour the entire stuffing mixture into the prepared baking pan. Bake in the preheated oven for 1 hour or until the top is golden brown and slightly crispy, indicating the perfect texture balance between moist and crunchy.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use day-old sourdough bread for best texture in the stuffing.
• If you prefer a moister stuffing, add a little more chicken broth before baking.
• Fresh herbs enhance the flavor significantly; dried herbs can be used but reduce quantity by half.
• This stuffing can be prepared a day ahead and refrigerated before baking—just increase baking time by 10-15 minutes if baking cold.

Keywords: sourdough stuffing, holiday stuffing, baked stuffing, kale stuffing, savory stuffing recipe