Homemade Stuffing Recipe
User Reviews
5
Homemade Stuffing Recipe
Description
The Homemade Stuffing Recipe starts by drying cubed sourdough bread and sautéeing onion and celery in butter along with garlic and fresh herbs like parsley, sage, thyme, and rosemary. The aromatic vegetables and herbs are mixed thoroughly with the bread cubes, then moistened with a mixture of chicken broth and beaten egg to bind the ingredients.
This mixture is baked covered initially to allow the bread to steam and absorb flavors, then uncovered to develop a golden, slightly crisp top. The result is a moist and flavorful stuffing that balances the tang of sourdough with herbal and buttery notes.
Making the stuffing a day or more ahead allows flavors to meld, and it can be stored refrigerated or frozen for convenience. Leftovers reheat well covered in the oven. It's a classic accompaniment for poultry or pork dishes during festive meals or as a comforting side any time.
Drying the bread overnight or baking it low and slow helps achieve the ideal texture. Adjust salt and pepper to taste during the final mixing step.
Ingredients
- 1 pound sourdough bread
- 8 tablespoons butter plus more for baking dish
- ¼ cup onion diced
- 4 talks celery thinly sliced
- 2 teaspoons garlic minced
- ½ cup parsley chopped, fresh
- 1 tablespoon sage chopped and minced, fresh
- 1 tablespoon thyme minced, fresh
- ½ tablespoon rosemary chopped, fresh
- 3-4 cups chicken broth low sodium
- 1 large egg beaten
- salt to taste
- black pepper to taste
Instructions
- For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)
- Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)
- Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.
- Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.
- In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.
- Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.
Notes
- Dry bread cubes overnight or bake at 200°F for 20 minutes to achieve proper texture.
- Prepare ahead by assembling and storing covered in the fridge or freezer before baking.
- Store leftovers tightly covered in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat covered at 325°F for 15 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 357mg | 15% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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