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sourdough stuffing with sage leaves
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Sourdough Stuffing

Prep Time 25 minutes
Cook Time 30 minutes
drying bread 12 hours
Total Time 12 hours 55 minutes
Servings 12

Ingredients

  • 16 cups crusty sourdough bread dried or toasted (~2 loaves)
  • 1 stick butter
  • 2 cups diced yellow onion
  • 1 leek sliced
  • 2 cups chopped celery leaves included
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tart apple peeled and chopped
  • 3 tablespoons parsley leaves chopped
  • 1 tablespoon tarragon leaves chopped
  • 1 tablespoon sage leaves chopped
  • 1 tablespoon thyme
  • 1.5 cups chicken stock

Instructions

  • Cut or tear sourdough bread into 1” cubes. Place all 16 cups of cubed bread onto 2 cookie sheets. Spread the bread in an even layer and place it out overnight or for 24 hours until it is dry. If you don’t have time for this step you can also dry it out in a 325 degree F oven for ~15 minutes until the cubes are just dry throughout
  • Preheat the oven to 350 degrees F
  • On medium heat, melt 1 stick of butter in a saucepan. When the butter is melted, add chopped onion, leek, salt, and pepper. Saute together for ~5 minutes. After 5 minutes, add in the celery and apple. Continue cooking until the onions are translucent (~5 more minutes)
  • Add in the herbs and stir until combined. Remove from heat
  • Place the dried bread into a large bowl. Add in the onion herb mixture and chicken stock. Stir until evenly combined
  • Place the stuffing in a 9x13 baking dish and loosely cover with foil
  • Bake at 350 degrees F for 15 minutes then remove the foil and cook for another 15-20 minutes or until the top gets golden. This creates a golden brown and crusty but the center will remain soft and not too dry