Get ready to elevate your holiday feast with the best stuffing recipe! This deliciously savory stuffing, packed with fresh herbs and the satisfying crunch of crusty sourdough, is sure to be a crowd-pleaser.
Tips for Success
Make sure to use day-old sourdough for the best texture. You’ll love how the flavors meld together!
Favorite Parts
The aroma that fills your kitchen while this bakes is simply irresistible. Trust me, you’ll love it!
Ingredients
- Bread Base:
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- Vegetable Mixture:
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Instructions
- Prepare the Baking Dish:
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Step 1- Preheat Oven: Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
- Prepare the Bread:
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Step 2- Tear Bread: Tear the bread into 1-inch pieces* and place in a very large bowl.
- Cook Vegetables:
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Step 3- Sauté Mixture: Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it's still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
- Assemble the Stuffing:
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Step 4- Transfer Mixture: Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
- Bake the Stuffing:
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Step 5- Bake: When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
Nutrition
- Calories: 250, Fat: 15g, Carbs: 28g, Protein: 5g
Cooking techniques
Master the art of sautéing your vegetables to enhance their flavors before mixing them with the bread. This step is crucial for a well-balanced stuffing!
Variations or substitutions
Feel free to substitute the sourdough with a different type of bread, such as whole wheat or gluten-free options. You can also add nuts or dried fruits for extra texture and flavor.
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, adding a splash of broth to keep it moist.
Notes
For an extra kick, consider adding a dash of cayenne pepper or some chopped jalapeños.
