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5.0 from 48 votes

Homemade Stuffing Recipe

This homemade stuffing, made with sourdough bread, is exactly what you need to pair with your Thanksgiving turkey!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10
Calories: 239 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 pound sourdough bread
  • 8 tablespoons butter plus more for baking dish
  • ¼ cup onion diced
  • 4 talks celery thinly sliced
  • 2 teaspoons minced garlic 
  • ½ cup fresh parsley chopped
  • 1 tablespoon fresh sage chopped and minced
  • 1 tablespoon fresh thyme minced
  • ½ tablespoon fresh Rosemary chopped
  • 3-4 cups low sodium chicken broth
  • 1 large egg beaten
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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)
  2. Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)
  3. 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.
  4. Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.
  5. 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.
  6. 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

  • Make it ahead of time. Make this a day or a week ahead of time. Prepare everything, cover it with plastic wrap, and place it in the fridge or freeze it.
  • STORE leftover stuffing in an airtight container in the fridge for 3-4 days.
  • FREEZE. Keep in an airtight container, for up to 3 months. For longer storage, wrap with aluminum foil and freeze for up to 2 months. Thaw in the fridge, before baking.
  • Reheat covered, in a 325°F oven for 15 minutes, or until warm throughout.

Nutrition Information

Calories 239kcal (12%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 45mg (15%) Sodium 357mg (15%) Potassium 195mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 670IU (13%) Vitamin C 6.2mg (7%) Calcium 47mg (5%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 239

% 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.