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Sourdough Stuffing

Sourdough bread makes this stuffing a complete show-stopper!


  • 10 cups sourdough bread chopped and dried (see notes)
  • 3/4 cup butter unsalted
  • 2 large yellow onions chopped
  • 5 celery stalks chopped in 1/4 pieces
  • 1/2 cup flat leaf (Italian) parsley chopped
  • 2 tbsp fresh sage chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 2 tsp Real salt
  • 1 tsp freshly ground black pepper
  • 2 1/2 cups chicken broth divided
  • 2 eggs

Want to cook with the Chef?


  1. Preheat the oven to 350 degrees. Spray a 9×13” pan with cooking spray.

  2. Place bread into a large mixing bowl.

  3. Melt butter in a large skillet and saute onions and celery until soft and translucent. Add to the bowl with the bread. Add the spices and 1¼ cups of broth and toss gently. Let this mixture cool slightly.

  4. Whisk remaining broth with eggs and add to the bread mixture; stir gently to combine.

  5. Pour into prepared pan, cover with foil and bake for 40-45 minutes.

  6. Remove foil and bake until golden and crispy on top, 5-10 additional minutes.

Recipe Notes

**To dry bread, chop into 1” pieces, then bake at 275 degrees for 40-45 minutes, stirring halfway through, until bread is dry and crunchy. I usually prep the rest of the mixture while the bread is cooking to save on time.

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