Go Back
–+ servings
Overhead Stuffing.
Tara Noland

Sourdough Stuffing

This sourdough stuffing can be served as a side dish to roasted turkey or chicken, grilled pork tenderloin, or roasted vegetables. The flavor of the sourdough is so unique; you will love it.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 10 Servings
Course: Side Dish
Cuisine: American
Calories: 201
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Make the seasoned sourdough croutons
  • 1 sourdough boule 22 ounces
  • ¼ cup salted butter, melted
  • ½ teaspoon thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper
Make the stuffing filling
  • 2 tablespoons butter
  • 1 ½ cups diced sweet onion
  • 1 cup diced celery
  • 2 cloves garlic minced
  • 2 ½ cups chicken broth divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon thyme

Equipment

Method
 

  1. Preheat the oven to 300°F.
  2. Cut the sourdough bread into ½ inch cubes.
  3. Place the sourdough pieces on a cookie sheet, in a single layer. You may need 2 cookie sheets or make the croutons in 2 batches.
  4. Pour the butter evenly over the bread and mix. Use your hands or 2 large spoons. Not all bread pieces will be covered with the butter, but that's okay.
  5. In a small bowl, mix the thyme, garlic powder, onion powder, Kosher salt, and fresh ground pepper.
  6. Sprinkle the seasoning over the bread on the cookie sheet evenly. Mix well.
  7. Place in the preheated oven for 25-30 minutes.
  8. *NOTE* If you are cooking with 2 baking sheets, place one sheet on the lower rack and one in the middle. Rotate the sheets halfway through the cooking time.
  9. While the croutons are in the oven, in a skillet, over medium heat, melt the 2 tablespoons of butter.
  10. Once the butter is melted, add the onions. Cook for 4-5 minutes or until the onions are translucent.
  11. Add the celery. Cook for an additional 3-4 minutes on medium heat, add the garlic in the last 30 seconds of the cook.
  12. Sprinkle the Italian seasoning and the thyme. Mix well. Set aside until the croutons are ready.
  13. In a 9x13 baking dish, add half of the croutons.
  14. Pour the onion/celery mixture over the bread.
  15. Pour 2 cups of the chicken broth. Use 2 spoons and gently mix, like you are tossing a salad.
  16. Add the remaining bread pieces on top. Mix well.
  17. Cover with aluminum foil and bake for 30 minutes.
  18. Uncover and add the remaining ½ cup chicken broth.
  19. Keep baking uncovered for an additional 25-30 minutes or until the stuffing is crispy to your liking.
  20. Serve and Enjoy!

Nutrition

Serving: 1gCalories: 201kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 671mgPotassium: 137mgFiber: 2gSugar: 4gVitamin A: 272IUVitamin C: 3mgCalcium: 44mgIron: 2mg

Notes

See the post for more information, photos and tips. 

Tried this recipe?

Let us know how it was!