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Amber's Sourdough Stuffing

 Amber's Sourdough Stuffing
All my kids and grandkids absolutely love this stuffing, but especially my daughter-in-law, Amber. I usually have to make a big batch at Thanksgiving so I will have leftovers for my husband. Otherwise, you can use this recipe to make it for two. —Kathy Katz, Ocala, Florida
2 ServingsPrep: 20 min. Bake: 20 min.


  • 1 tablespoon olive oil
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup chopped celery
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped onion
  • 2-1/2 cups cubed sourdough bread
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons beaten egg
  • 1/2 to 3/4 cup chicken broth


  • Preheat oven to 350°. In a large skillet, heat oil over
  • medium-high heat. Add mushrooms, celery, carrot and onion; cook and
  • stir until tender.
  • Transfer to a large bowl. Add bread cubes and seasonings; toss to
  • combine. Stir in egg and enough broth to reach desired moistness.
  • Transfer to two greased 10-oz. ramekins or a 1-qt. baking dish. Bake
  • 20-25 minutes or until top is lightly browned and a thermometer
  • reads 160°. Yield: 2 servings.