This delicious Thanksgiving stuffing is made with sourdough bread, fresh herbs and veggies that you'll find at fall farmers markets. Homemade stuffing is a classic recipe for Thanksgiving, and yes you can make stuffing with sourdough bread.
1loafstale sourdough breadchopped into 1-inch cubes
2tspolive oilplus more if needed
1.5cupsfinely-diced onion
1cupcelery, chopped small
2cupschopped fresh parsleyloosely packed
2tbspfresh thyme leavesor 2 tsp dry thyme
2tbspfresh rosemary needlesor 2 tsp dry rosemary
1/8tspground pepper
2.5tsprubbed sage
1/2cupgrass-fed butter1 stick of butter
3cupschicken brothlow-sodium or no-sodium
Instructions
Use a large pot to sauté the onion and celery in olive oil over medium heat.
When the onion and celery are close to soft (about 10 minutes), add the fresh herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist.Stir for a few minutes until the herbs are soft.
Add the black pepper and any dried herbs. Stir to incorporate.Add the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
Add 2 cups of the chicken broth and stir until it’s warm.
Remove the pot from heat and add your bread cubes to the stock mixture. Stir well to incorporate the veggies and herbs throughout.Add additional stock as needed to ensure the bread crumbs are moistened, but not soggy. I wind up adding another half to full cup of chicken stock.
Now transfer the stuffing to a round or rectangular casserole dish.Spread the stuffing mixture evenly in the dish, but do not mash it down.
Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will be starting to lightly brown at this point.Remove from the oven and stir to bring the wet bread pieces on the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and half.