Step 1

Slice the loaf in 1/2in slices and then each slice into ½ inch cubes.

Step 2

Bake bread at 200F Degrees on baking sheets for about an hour to dry bread cubes out and allow to completely cool

Step 3

Then store in a large Ziploc bag until your event or place in a large bowl to cool and make stuffing the same day.

Step 4

Preheat Oven to 350 F Degrees

Step 5

In a skillet over medium to high heat saute diced onions and celery in melted butter.

Step 6

Then add a little garlic and saute. Then turn off heat.

Step 7

Chop fresh herbs and set aside

Step 8

Add chopped herbs to sautéed vegetables and mix to combine. Allowing the residual heat to soften herbs

Step 9

In a large mixing bowl combine herb mixture to bread cubes and give a good stir to mix everything together.

Step 10

Mix eggs with chicken broth in a separate bowl and season with salt and pepper then pour over bread cubes and gently stir. I find it best to drizzle liquid all over this Homemade Stuffing Recipe before stirring.

Step 11

If you feel the stuffing is to dry, try adding a little bit more broth. But you do not want to over saturate the bread.

Step 12

Pour Sourdough Stuffing Recipe into a 9×13 baking dish and bake for 40 minutes. When finished the tops will be golden brown and a little crispy.

Step 13

Serve Hot