There are some dishes that do more than just nourish; they comfort, they remind us of gatherings, laughter, and the warmth of a loved one’s kitchen. For me, that dish has always been stuffing. A truly exceptional stuffing can elevate any meal, transforming it into a feast for the senses and a celebration of tradition. If you’ve ever yearned for a stuffing that’s both deeply flavorful and wonderfully textured, a stuffing that whispers of artisanal charm and homemade goodness, then you’re in for a treat. Today, we’re diving into the delightful world of **Sour Dough Stuffing with Fresh Herbs**, a recipe that promises to become a cherished part of your culinary repertoire.
why make this recipe
- Unrivaled Flavor Depth: The tangy notes of sourdough bread perfectly complement the aromatic fresh herbs, creating a complex and incredibly satisfying taste profile.
- Irresistible Texture: From the slightly crisp top to the moist, tender interior, this stuffing offers a delightful contrast in every bite.
- Elevates Any Meal: While perfect for holidays, this stuffing is versatile enough to grace your table for Sunday roasts or even a special weeknight dinner.
- Surprisingly Simple: Despite its gourmet taste, this recipe is straightforward to follow, making it accessible for home cooks of all skill levels.
- Naturally Wholesome: Packed with fresh ingredients and made with wholesome sourdough, it’s a dish you can feel good about serving.
how to make Sour Dough Stuffing with Fresh Herbs
Making Sour Dough Stuffing with Fresh Herbs involves a few simple steps: preparing the bread, sautéing key vegetables, infusing flavors with fresh herbs, combining everything, and then baking it to perfection. You will gather your ingredients, follow the steps to mix them, and then bake until golden brown.
Ingredients of Sour Dough Stuffing with Fresh Herbs
- Sourdough Bread: 1 loaf, stale and cubed (about 8-10 cups)
- Yellow onion: 1 large, chopped
- Celery: 2 stalks, chopped
- Garlic: 3 cloves, minced
- Fresh Sage: 2 tablespoons, chopped
- Fresh Thyme: 1 tablespoon, chopped
- Fresh Rosemary: 1 tablespoon, chopped
- Fresh Parsley: 1/4 cup, chopped
- Vegetable or chicken broth: 2-3 cups (low sodium)
- Unsalted butter: 1/2 cup (1 stick)
- Olive oil: 1 tablespoon
- Large egg: 1, lightly beaten
- Salt: 1 teaspoon, or to taste
- Black pepper: 1/2 teaspoon, or to taste
- Nutmeg: a pinch
Directions of Sour Dough Stuffing with Fresh Herbs
Step 1: Prep the Sourdough
Drying the bread cubes (if not already stale): If your sourdough bread is not stale, cut it into 1-inch cubes. Spread the cubes in a single layer on a baking sheet. Bake at 250°F (120°C) for 20-30 minutes, or until the cubes are dry and lightly toasted. Let them cool completely.
Evenly distributing bread in a baking dish: Place the dried sourdough cubes in a large mixing bowl.
Step 2: Sauté the Aromatics
Melting butter and heating olive oil: In a large skillet or Dutch oven, melt the butter over medium heat. Add the olive oil.
Softening onions and celery: Add the chopped yellow onion and celery to the skillet. Cook, stirring occasionally, until they soften, about 8-10 minutes.
Adding garlic and cooking until fragrant: Add the minced garlic to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn it.
Step 3: Infuse with Herbs
Stirring in fresh herbs to the sautéed vegetables: Add the chopped fresh sage, thyme, rosemary, and parsley to the skillet with the softened vegetables.
Cooking briefly to release their aromas: Cook for another minute, stirring, until the herbs are fragrant. Remove the skillet from the heat.
Step 4: Combine and Moisten
Adding the sautéed mixture to the dried sourdough bread: Pour the sautéed vegetable and herb mixture over the dried sourdough bread cubes in the large mixing bowl. Toss gently to combine.
Whisking egg and broth together: In a separate small bowl, whisk together the egg and 2 cups of the broth.
Pouring liquid over the sourdough mixture and stirring gently to coat: Pour the liquid mixture evenly over the bread and vegetable mixture. Stir gently with a large spoon or your hands until the bread cubes are evenly moistened. Add more broth, 1/4 cup at a time, if you prefer a moister stuffing.
Seasoning with salt, pepper, and nutmeg: Season the mixture with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
Step 5: Bake to Golden Perfection
Transferring the mixture to a prepared baking dish: Lightly grease a 9×13 inch baking dish. Transfer the stuffing mixture to the prepared dish, spreading it evenly. Do not pack it down too tightly.
Covering with foil for initial baking: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
Uncovering for the final browning phase: Remove the foil. Increase the oven temperature to 400°F (200°C). Bake for another 20-30 minutes, or until the top is golden brown and crispy.
Checking for internal temperature and desired crispness: The internal temperature should be at least 165°F (74°C). If you want a crispier top, you can briefly broil it for a minute or two, watching it carefully to prevent burning.
Let the stuffing rest for 5-10 minutes before serving.
how to serve Sour Dough Stuffing with Fresh Herbs
- Classic Holiday Meal: This stuffing is perfect for holiday meals with roasted poultry.
- Alongside Roasted Chicken or Turkey Breast: It makes a wonderful side dish for everyday roasted chicken or turkey breast.
- With Roasted Poultry: The tang of sourdough complements rich poultry dishes beautifully.
- As a Hearty Vegetarian Side: It can be a main side dish on a vegetarian plate.
how to store Sour Dough Stuffing with Fresh Herbs
Leftover stuffing can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze it. Portion it into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through.
tips to make Sour Dough Stuffing with Fresh Herbs
- Stale Sourdough is Key: Fresh sourdough will result in a mushy stuffing. Ensure your bread is at least a day or two old, or lightly toast fresh bread cubes in the oven.
- Don’t Overcrowd: Give your stuffing room to breathe and crisp up in the baking dish.
- Adjust Moisture to Taste: Some people like drier stuffing, others more moist. Adjust the amount of broth accordingly.
- Taste and Adjust Seasoning: Taste the mixture before baking and adjust salt and pepper as needed.
- Use Good Quality Sourdough: The flavor of your bread will significantly impact the final dish.
- Don’t Skimp on Fresh Herbs: They are truly the star of this Sour Dough Stuffing with Fresh Herbs.
- Prepare Ahead: You can assemble the stuffing the day before and bake it just before serving.
- Crispy Top, Moist Interior: Achieved by baking covered for most of the time, then uncovered to brown.
variation
- Added Protein: Add cooked, crumbled chicken or turkey sausage for extra richness.
- Fruity Twist: Incorporate dried cranberries, apricots, or diced apples for a touch of sweetness.
- Nutty Crunch: Toasted pecans or walnuts can add a delightful textural element.
- Mushroom Medley: Sautéed wild mushrooms can bring an earthy depth of flavor.
FAQs
Q1: Can I make Sour Dough Stuffing with Fresh Herbs ahead of time?
A: Absolutely! You can assemble the entire stuffing mixture, place it in your baking dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just be sure to add an extra 10-15 minutes to the covered baking time if baking from cold.
Q2: What if I can’t find stale sourdough bread?
A: No problem! You can easily make fresh sourdough stale. Cut your fresh sourdough into cubes and spread them on a baking sheet. Bake at 250°F (120°C) for 20-30 minutes, or until the cubes are dry and lightly toasted. Let them cool completely before using for your Sour Dough Stuffing with Fresh Herbs.
Q3: Can I use dried herbs instead of fresh?
A: While fresh herbs are highly recommended for the vibrant flavor of this Sour Dough Stuffing with Fresh Herbs, you can substitute dried herbs if necessary. A general rule of thumb is to use 1/3 the amount of dried herbs compared to fresh (e.g., 1 teaspoon dried sage for 1 tablespoon fresh sage).
Artisanal Sour Dough Stuffing with Fresh Herbs
Equipment
- Baking Sheet
- Large Mixing Bowl
- Large Skillet or Dutch Oven
- Small Bowl
- 9x13 inch Baking Dish
Ingredients
Main Ingredients
- 1 loaf Sourdough Bread stale and cubed (about 8-10 cups)
- 1 large Yellow onion chopped
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 2 tablespoons Fresh Sage chopped
- 1 tablespoon Fresh Thyme chopped
- 1 tablespoon Fresh Rosemary chopped
- 1/4 cup Fresh Parsley chopped
- 2-3 cups Vegetable or chicken broth (low sodium)
- 1/2 cup Unsalted butter (1 stick)
- 1 tablespoon Olive oil
- 1 Large egg lightly beaten
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black pepper or to taste
- a pinch Nutmeg
Instructions
Preparation
- If bread is not stale, cut into 1-inch cubes and bake at 250°F (120°C) for 20-30 minutes until dry, then cool completely. Place dried sourdough cubes in a large mixing bowl.
- In a large skillet, melt butter with olive oil over medium heat; add onion and celery, cooking until softened (8-10 minutes). Add minced garlic and cook for 1-2 minutes until fragrant.
- Stir in fresh sage, thyme, rosemary, and parsley, cooking for one minute until fragrant, then remove the skillet from heat.
- Pour the sautéed vegetables and herbs over the dried sourdough cubes; in a separate bowl, whisk the egg with 2 cups of broth. Pour the liquid mixture over the bread and stir gently until moistened, adding more broth if needed.
- Season the stuffing with salt, black pepper, and a pinch of nutmeg; taste and adjust seasonings.
Baking
- Lightly grease a 9x13 inch baking dish and transfer the stuffing, spreading it evenly without packing.
- Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil, increase oven temperature to 400°F (200°C), and bake for another 20-30 minutes until golden brown and crispy.
Serving
- Let the stuffing rest for 5-10 minutes before serving.