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Sourdough Stuffing with Herbs and Butter

Sourdough stuffing is baked with butter, onion, celery, sage, and thyme for a tender center and golden, crisp top. Drying the bread cubes in the oven first helps them soak up the broth and egg mixture evenly.
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Prep Time 25 minutes
Cook Time 1 hour 48 minutes
Resting 10 minutes
Total Time 2 hours 23 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cup sourdough bread cut into 3/4-inch cubes (about 1 1/2 pounds)
  • 0.5 cup unsalted butter divided (7 tablespoons for the vegetables and 1 tablespoon for the baking dish)
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 0.25 cup fresh parsley chopped
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 3 cup low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F. Divide the bread cubes between two 18x13-inch rimmed baking sheets and bake for 40–50 minutes, stirring once and rotating the sheets halfway through, until dry and crisp; cool.
  2. Melt 7 tablespoons of the butter in a 12-inch skillet over medium heat.
  3. Add the onion and celery and cook for 8–10 minutes, stirring, until softened; stir in the sage and thyme for 1 minute.
  4. Heat the oven to 350°F and grease a 9x13-inch baking dish with the remaining 1 tablespoon butter.
  5. In a large bowl, toss the dried bread with the cooked vegetables, parsley, salt, and pepper.
  6. Whisk the broth and eggs together, pour over the bread, and toss until evenly moistened.
  7. Transfer the mixture to the baking dish, cover tightly with foil, and bake for 30 minutes.
  8. Uncover and bake for 20–25 minutes more, until the center reaches 165°F and the top is golden.
  9. Rest for 10 minutes before serving.

Notes

For even baking, cut the bread into uniform cubes and dry them until crisp. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth in place of chicken broth.