Once your family has tried Amber’s sourdough stuffing, this savory, satisfying dish will be requested for many more meals than just special occasions and holidays. It’s subtle yet complex and pairs well with everything from meats, cooked greens, potatoes and soups.
And perhaps best of all, prepping this sourdough bread stuffing takes all of 20 minutes to whip together, and it bakes in that little time, too. Quick and easy is the way to go, whether you are indeed preparing a lavish holiday feast or rushing to make a decent weeknight dinner. So let’s dive into this sourdough stuffing recipe.
Ingredients for Amber’s Sourdough Stuffing
- Sourdough bread: You can’t have sourdough stuffing without sourdough bread, right? In this case, you want it cubed into nice, bite-sized pieces.
- Olive oil: A nice drizzle of olive oil will have those veggies cooking down and the flavor adding up. A generous tablespoon is all you need.
- Fresh mushrooms: Use classic button mushrooms for this recipe, and slice them at least a quarter-inch thick, though even thinner is better.
- Celery: The celery adds a pop of color, a bit of texture, some welcome flavor, and a bit of welcome fiber, too. Make sure to chop it finely.
- Carrot: Like its friend celery, the carrot here adds color, texture and of course, flavor. The vitamins and minerals make this a great addition, too. Make sure it is finely chopped.
- Onion: You can use white or yellow onion for this recipe. Make sure it’s chopped well and let it simmer slowly when you start the cooking process.
- Poultry seasoning: This aromatic seasoning blend usually contains sage, celery seed, thyme, marjoram, black pepper, and nutmeg. You can make your own poultry seasoning but it’s definitely more convenient to buy a jar to have on hand.
- Salt and Pepper: We take salt and pepper for granted, but just imagine cooking without them. Actually, don’t — it’s not a pleasant thought experiment.
- Beaten egg: Make sure the egg is thoroughly beaten, though you need not whisk it so much that it begins to stiffen.
- Chicken broth: You can substitute a vegetable broth for the chicken broth to make this recipe vegetarian-friendly.
Directions
Step 1: Preheat the oven and cook the veggies
Preheat your oven to 350ºF, then heat the olive oil in a large skillet over a burner set to medium-high. Add the mushrooms, celery, carrot, and onion and cook until the veggies are tender, stirring frequently.
Step 2: Combine the veggies and cubed sourdough bread
Transfer the cooked vegetables to a large mixing bowl and then add the sourdough bread cubes. Sprinkle over the seasonings, and then toss everything to combine it well. Next, stir in the beaten egg and enough broth to moisten the bread.
Editor’s Tip: Don’t add so much broth that the bread cubes get soggy. Also, keep stirring and tossing the bread as you add the broth so it moistens the pieces evenly.
Step 3: Bake and enjoy
Prepare a 1-quart baking dish or several smaller ramekins by coating the interiors with oil, then transfer the moist bread and veggies to the baking hardware. Pop the sourdough stuffing into the oven and let it cook.
Bake the sourdough stuffing until it starts to brown evenly, for 20 to 25 minutes or until a food thermometer reads 160º. (Note that if you are cooking in ramekins, less time may be needed.) Then serve and enjoy!
Amber’s Sourdough Stuffing Variations
- Skip the mushrooms: While mushrooms do add an earthy flavor that many people enjoy, they may also ruin the dish for others’ palates. Leaving them out will not hurt anyone, though. Feel free to skip the fungi, if it’s your preference or you simply don’t have any.
- Make it vegan: You can easily swap out chicken broth for veggie broth as noted, but you can also swap out the egg. Ideal egg substitutes for this recipe include pumpkin puree or a chia seed or flaxseed “egg” made by combining a tablespoon of either seed with three tablespoons of water. Just remember you only need two tablespoons of egg or egg substitute.
- Add in meat and herbs: Adding sliced sausage to this recipe at the baking process essentially turns it into a meal in and of itself, and adding fresh herbs as you bake, such as sage, thyme, or basil, adds a delightful flavor and aroma, and that’s true with or without the added meat.
- Use a different bread: No, it won’t be sourdough stuffing, but this same recipe will yield a delicious bread stuffing anyway. You can use Italian bread, fresh French bread, or even a sliced sandwich loaf.
How to Store Sourdough Stuffing
This stuffing, like most bread stuffing, can be stored in the fridge for three to four days or frozen for up to three months. Make sure to seal it in an airtight bag or container. To reheat frozen stuffing, you can use the microwave, but a better approach is to bake it at 350º, for up to 45 minutes, or until a food thermometer reads 160º.
Amber’s Sourdough Stuffing Tips
Should I toast the sourdough before cooking it?
Do not dry or toast the sourdough before using it in this recipe, as it will end up too hard and crunchy. It’s best to use fresh sourdough, and tear or cut it into chunks shortly before starting the prep.
Can I use different vegetables in this recipe?
Yes, you can use different vegetables. I recommend following this exact stuffing recipe the first time you make it and then feel free to experiment. Add green onions or parsnips, skip the mushrooms and mix up the seasonings.
What goes well with sourdough stuffing?
What do I do about soggy stuffing?
You can still salvage the dish if your sourdough stuffing is too wet and sticky. First, dump the stuffing onto a baking sheet and spread it out evenly. Bake it at 350º, checking on it periodically. It should dry out and begin to brown. Just make sure not to let it overcook because it becomes hard and crunchy.
