Easy Sourdough Stuffing Recipe for the Holidays
There's nothing quite like the warm, savory comfort of stuffing at the holiday table. This easy sourdough stuffing recipe for the holidays delivers all the flavor without the fuss. There's golden cubes of sourdough bread, classic Thanksgiving herbs, and just the right amount of seasoning.This dish truly tastes like Thanksgiving in every bite.
Equipment
- Casserole dish
- Spatula
- Large mixing bowl
- Whisk
- Frying pan
- Measuring cups
Ingredients
- 1 loaf Homemade sourdough bread
- 1 lb Pork sausage
- ½ Onions
- 1 cup Mushrooms
- 4 stalks Celery
- 1 stick (115g) Melted butter For sautéing veggies and stuffing mixture.
- 3 cups (639g) Beef broth
- 2 Eggs
- 1 tbsp each Spices - Thyme, Rosemary, Salt & Pepper
Instructions
- Preheat your oven to 350 degrees.
- Cut your loaf of sourdough bread into small cubes and place your bread cubes into your casserole dish. Once your oven is preheated, toast your sourdough for 20 minutes.
- While your bread is toasting, take a tablespoon of butter and melt it in a large pan.
- While the butter is melting chop your onions, mushrooms, and celery.
- Once the veggies are chopped and the butter is melted, start sautéing the veggies in the butter until they are soft.
- Next, add the sausage to the pan. Cook the sausage until it's fully cooked through and set aside. Don't drain the sausage juices.
- Add your egg, beef broth, and the rest of the melted butter to a large bowl and whisk together. TIP: If your butter is still hot, continuously whisk the butter while you pour the broth and eggs into the bowl. This will prevent the butter from clumping together and cooking the eggs.
- After the bread is done toasting, add your meat and veggie mixture to the casserole dish. Add your spices, and take a spatula and mix everything well.
- Once everything is well combined, pour the butter/broth/egg mixture over top of the bread and veggies and let everything soak for 10 minutes.
- Bake your stuffing at 350 degrees for 35 minutes and enjoy!
Notes
Tips:
- You can make this ahead of time and reheat it in the oven on Thanksgiving day.
- Cut your bread into small cubes and use a lot of it! The bread will absorb a lot of moisture and shrink a little bit during the bake.
- You can make this stuffing vegetarian by omitting the sausage and using veggie broth instead of beef broth.