herb stuffing

Take homemade stuffing to the next level with sourdough and fresh herbs! This recipe is the perfect addition to your Thanksgiving table and is vegetarian as-is.

Herby Sourdough Stuffing

bread

extra virgin olive oil

yellow onion (about 1/2 small onion)

celery (finely chopped)

carrot (finely chopped)

salt

garlic (minced)

each fresh chopped rosemary, parsley, thyme (see note

sage

vegetable broth

black pepper

unsalted butter (melted)

Parmesan

Tear the stale sourdough bread into 1-inch cubes. Aim for 9 to 10 cups of torn bread cubes. Set aside. See note #1 is your sourdough loaf is not stale.

Preheat the oven to 350F. Lightly grease a 7x11 or similarly sized baking dish.

Heat a large skillet over medium heat. Add olive oil. Once hot, add onion, carrot, celery, and salt. Sauté until softened, about 6 to 8 minutes. Add garlic and sauté an additional 2 to 3 minutes, or until golden and aromatic.

Stir in the rosemary, parsley, thyme, and sage. Cook for another minute to bloom the herbs, stirring frequently.

Stir in the vegetable broth and pepper. Bring to a gentle simmer over medium-high heat.

Meanwhile, add stale bread to the baking dish. Drizzle with melted butter. Pour in the simmering vegetable broth mixture, stirring to combine. Sprinkle Parmesan evenly over the stuffing.

Cover with foil and bake for 30 minutes at 350F. Remove the foil and bake another 10 to 15 minutes, until the cheese is golden and bubbling. Enjoy!

This easy herb stuffing recipe with dill, parsley, and thyme isn&#039;t just the perfect Thanksgiving side dish, you can enjoy it anytime of year!

Herb Stuffing (Family Favorite!)

olive oil

garlic ((chopped))

leeks

celery

butter

dill ((chopped))

parsley ((leaves and stems, chopped))

thyme leaves

eggs

chicken stock

Preheat your oven to 325°F/160°C. Spread the bread cubes onto a sheet pan, and toast for 15-20 minutes, or until dry and slightly crunchy. After you take the bread out, increase the oven temperature to 350°F/175°C.

Meanwhile, heat a large sauté pan over medium heat. Add the olive oil, garlic, leeks, and celery. Cook until the vegetables are soft and tender (they should not brown, so adjust the heat accordingly), about 10-15 minutes. Stir in 1 stick (4 ounces/115g) of the butter, and cook until melted. Stir in the dill, parsley, and thyme, and cook for 2 minutes. Turn off the heat.

Transfer the bread cubes to a very large bowl, and pour the vegetable mixture over the bread. Toss until everything is evenly distributed.

Beat the eggs in a large bowl, and mix in the low sodium chicken stock, salt and pepper. Pour over the bread mixture, and mix well until the bread absorbs all the liquid.

Butter a large rectangular baking dish (8x12 or 9x13 inch; about 20x30cm). Pour the stuffing into the buttered dish and spread it out. Cut the remaining butter into ½-inch (1cm) cubes and spread them over the top.

Bake at 350°F/175°C for about 45 minutes, until the top is golden brown. If the stuffing starts to brown too quickly during baking, cover the stuffing lightly with foil.

https://content.jwplatform.com/videos/yLfw92sj.mp4

Herb Stuffing

Sourdough Stuffing Recipe made with fresh herbs, sautéed vegetables and sourdough bread cubes for a delicious holiday side dish recipe

Sourdough Stuffing

Loaf Sourdough Bread

Butter

Yellow Onion (Diced)

Celery (Diced)

Garlic (Crushed)

Parsley (Chopped)

Rosemary (Chopped)

Sage (Chopped)

Thyme (Chopped)

Chicken Broth

Eggs (Large)

Salt

Pepper

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

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

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

Cube Bread and Dry Bread

Preheat Oven to 350 F Degrees

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

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

Chop fresh herbs and set aside

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

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

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.

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.

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.

Serve Hot

I've always got sourdough in the freezer but it never occurred to me to use it in stuffing until I was your recipe. This recipe is our new go-to. Absolutely delicious!

Top 3 herb stuffing recipes from across the web

The most viewed herb stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Herby Sourdough Stuffing

Herb Stuffing (Family Favorite!)

Sourdough Stuffing

Top 3 herb stuffing recipes from across the web

The most viewed herb stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herby Sourdough Stuffing

Herb Stuffing (Family Favorite!)

Sourdough Stuffing

The most viewed herb stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine