Sourdough Stuffing
INGREDIENTS
- 283 g unsalted butter (2 1/2 sticks or 20 tbsp)
- 1 medium white onion
- 3 celery stalks
- 2 tbsp poultry seasoning
- 1 tsp sea salt
- 1/2 tsp white pepper or black pepper
- 615 g (approx 2.5 cups) turkey stock or chicken stock
- 1 egg optional; creates a more custard-like texture
- 450 g brown sourdough bread about 1/2 loaf
- 450 g white sourdough bread *See Notes; about 1/2 loaf
Added Later
- cooking oil spray
- 28 g unsalted butter (1/4 stick or 2 tbsp) for topping
Before You Begin
The listed cook time assumes your bread cubes are already dried. Allow about 40 additional minutes if drying them in the oven.Shopping tip: This recipe calls for 2.75 sticks (311 g or 22 tbsp) of butter. We use most of it to sauté the vegetables and the remainder to top the stuffing. I've separated these in the ingredient list to avoid the common mistake of adding it all at once.Bread prep: You’ll need dried-out bread. Dice it 1–3 days ahead so it can dry fully, or dry it in a low oven for about 40 minutes (instructions are in the recipe card).
Equipment
- Cutting board use code THATSOURDOUGHGAL for 10% off
- Large mixing bowl or stockpot
Instructions
- Prepare bread: Slice 450 g brown sourdough bread and 450 g white sourdough bread into roughly ¾-inch cubes. Spread the cubes in a single layer on two half-sheet pans. Let rest, uncovered, on your counter for 1–3 days, or until fully dried out. Or, to speed things up, bake at 300°F (150°C) for about 40 minutes, stirring the cubes and rotating the pans halfway through, until completely dry.
- Preheat oven and prep pan: Position a rack in the center of the oven and preheat to 350°F (175°C). Coat a 9x13-inch baking pan with cooking oil spray.
- Sauté vegetables: Dice 1 medium white onion and 3 celery stalks. In a 6-quart sauté pan (or similar pan) over medium heat, melt 283 g unsalted butter (2 1/2 sticks or 20 tbsp). Add the onion and celery and cook until softened and lightly browned on the edges, 5–7 minutes. Stir in 2 tbsp poultry seasoning, 1 tsp sea salt, and 1/2 tsp white pepper (or black pepper) and cook 1 minute more. Add 615 g (approx 2.5 cups) turkey stock (or chicken stock) and remove from the heat.
- Add egg (optional): In a small bowl, whisk 1 egg. Let the vegetable mixture cool slightly, then slowly pour the egg into the vegetable mixture while whisking constantly so it doesn’t scramble.
- Combine all ingredients: In a large mixing bowl, mix the dried bread cubes with the vegetable mixture. Pour the stuffing mixture into the prepared baking pan. Slice 28 g unsalted butter (1/4 stick or 2 tbsp) into 6–8 pats and distribute them over the stuffing.
- Bake: Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15–20 minutes more, or until the top is nicely browned and the center reaches 165°F (74°C).
Notes
*Any white sourdough bread works great here. I've made this stuffing with my foolproof white sourdough bread, the Wonder Bread copycat, and even a random loaf I made with half freshly milled flour.
Vegetable amounts: Don’t stress about exact onion or celery sizes. This recipe is flexible! If your onions are on the small side, use two. Love celery? Add a few extra stalks. Not a fan? Use less, or leave it out.
Family recipe note: Before baking, we set aside a few cups of the stuffing mixture, stir in a big scoop of Heluva Good! dip, and spoon it into mushroom caps with the stems removed. Then we bake them until they’re nicely browned and the stuffing mixture reaches 165°F (74°C). Baking typically takes 30–40 minutes, and you may notice brown liquid pooling in the bottom of the pan. They’re SO delicious and make the perfect appetizer!
Nutrition Facts
Sourdough Stuffing
Serving Size
1 serving
Amount per Serving
Calories
496
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
85
mg
28
%
Sodium
750
mg
33
%
Potassium
279
mg
8
%
Carbohydrates
45
g
15
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
13
g
26
%
Vitamin A
832
IU
17
%
Vitamin C
1
mg
1
%
Calcium
153
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
