Sourdough Stuffing
By: Minda, Posted: 10/3/2023
Want to make an easy stuffing recipe that everyone will love at your Holiday Table? Try our favorite Sourdough Stuffing.
Need some more side dish ideas to complement your Holiday dinner? Try out our Brown Butter Garlic Mashed Potatoes, Kick’n Cranberry Sauce, or even go with unconventional Baked Yams with Pecans.
Our Sourdough Stuffing
Stuffing was one thing I avoided as a kid. Although an avid bread lover, stuffing was not my thing. It was too mushy and wasn’t my taste preference. The first year Mike and I were responsible for the Holiday dinner it felt wrong to not prepare stuffing for the family. But instead of making something we didn’t love and wouldn’t eat, we tried making it our way.
First thing to do was use a bread we loved. Enter Boudin Sourdough Bread. If you are ever in the Bay Area, California and haven’t tried Boudin Sourdough we highly recommend looking them up. It’s the best! Next step is to use vegetables and herbs we love without going overboard. Last step is the liquid. One of the main reasons we didn’t like stuffing was the texture. By using just enough chicken broth to moisten the bread and cutting the bread into larger pieces, we get a stuffing that’s a little more hearty and texturally pleasing. From this was born our family favorite, Sourdough Stuffing.
Ingredients, Substitutions, and Additions
Sourdough Bread – As mentioned, we originally made this side dish with Boudin Sourdough Bread and did so for many years. Unfortunately, that’s no longer an option for us and this last year we used a sourdough loaf bought from the bakery section at our local grocery store. I am here to say, it was just as tasty as years past.
Veggies – We wanted to keep this dish simple but needed the extra bulk brought on by some added vegetables. Therefore, we kept it to some diced onion and celery.
Herbs – We like to use fresh ingredients for this meal. It makes us feel fancy for the holidays. However, these are easily substituted from dried herbs, just make sure to decrease the amounts a bit as dried herbs are more potent than fresh.
Chicken Broth – We try to be a little healthier where we can be and go for a lower sodium Chicken Broth.
Preferred Pairings for Sourdough Stuffing
If you need some dishes to pair with your Sourdough Stuffing, try these holiday favs.
Kick’n Holiday Turkey – Turkey, Turkey, Turkey. If you love turkey try our Kick’n Holiday Turkey, it is sure to hit the spot this holiday season.
Ham with Citrus Bourbon Glaze – Craving something sweet and smoky this holiday season. Our amazing Ham with Citrus Bourbon Glaze delivers on flavor.
Garlic Lemon Green Beans – These Garlic Lemon Green Beans are a refreshing side for dinner tonight. Just a little garlic, lemon and a sprinkle of parm for perfection.
Ingredients for Sourdough Stuffing
- 4 tbs Butter
- 4 Celery Stalks, diced
- 1 large Onion, diced
- 3 Garlic Cloves, minced
- 1 1/2 tbs Fresh Thyme
- 1 1/2 tbs Fresh Rosemary
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 12 cups Sourdough Bread (cut into 1″ cubes or less)
- 1 1/4 cup Low Sodium Chicken Broth
Directions
Prepare Bread in Advance
Dry out bread by cutting it up into 1″ cubes and spread them out on a couple cookie sheets. Set the cookie sheets on a counter or table out of the way for 3-4 hours.
Prepare Stuffing
Preheat oven to 350°.
Prepare 9″x13″ casserole dish by spraying bottom and sides with non-stick cooking spray.
In a large pot melt butter on medium/high heat and add diced Onion and Celery. Sauté 5-8 minutes or until onions start to become translucent.
Add Garlic, Herbs, Salt, and Pepper into the pot and sauté an additional 2-3 minutes.
Decrease heat to low and add dried Bread cubes to the pot. Stir thoroughly.
Slowly drizzle half the Chicken Broth onto the bread and mix. Drizzle the remaining Chicken Broth onto the bread and mix.
Pour bread mixture into prepared casserole dish and cover with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes.
Remove from oven and serve. Enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Sourdough Stuffing
6
servings4
hours1
hourWant to make an easy stuffing recipe that everyone will love at your Holiday Table? Try our favorite Sourdough Stuffing.
Ingredients
4 tbs Butter
4 Celery Stalks, diced
1 large Onion, diced
3 Garlic Cloves, minced
1 1/2 tbs Fresh Thyme
1 1/2 tbs Fresh Rosemary
1/4 tsp Salt
1/4 tsp Pepper
12 cups Sourdough Bread (cut into 1" cubes or less)
1 1/4 cup Low Sodium Chicken Broth
Directions
- Prepare Bread in Advance
- Dry out bread by cutting it up into 1" cubes and spread them out on a couple cookie sheets. Set the cookie sheets on a counter or table out of the way for 3-4 hours.
- Prepare Stuffing
- Preheat oven to 350°.
- Prepare 9"x13" casserole dish by spraying bottom and sides with non-stick cooking spray.
- In a large pot melt butter on medium/high heat and add diced Onion and Celery. Sauté 5-8 minutes or until onions start to become translucent.
- Add Garlic, Herbs, Salt, and Pepper into the pot and sauté an additional 2-3 minutes.
- Decrease heat to low and add dried Bread cubes to the pot. Stir thoroughly.
- Slowly drizzle half the Chicken Broth onto the bread and mix. Drizzle the remaining Chicken Broth onto the bread and mix.
- Pour bread mixture into prepared casserole dish and cover with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes.
- Remove from oven and serve. Enjoy!
