Hearty Herb Quick 30-Minute Homemade Stuffing
This quick and flavorful homemade stuffing combines stale sourdough with sautéed aromatics, herbs, and broth, then baked until golden brown and crispy. It’s perfect as a hearty side dish for any meal.
Equipment
- Skillet
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
Main Ingredients
- 8 cups sourdough bread stale, cut into 1/2-inch cubes
- 1 large yellow onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1.5 cups chicken broth
- 0.5 cup unsalted butter melted
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 0.25 cup fresh parsley chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg lightly beaten
Instructions
Preparation Steps
- Cut stale sourdough bread into 1/2-inch cubes; if not stale, lightly toast until dry.
- Finely dice the yellow onion and celery, then mince the garlic.
- Melt butter in a large skillet over medium heat, then sauté diced onion and celery for 5-7 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Stir in dried sage, dried thyme, salt, and pepper, cooking for another minute to release their flavors.
- Transfer the sautéed vegetable mixture to a large mixing bowl, then add the bread cubes and chopped fresh parsley and gently toss.
- Slowly pour in 1.5 cups of chicken broth, gently tossing until the bread is moist but not soggy.
- Optionally, gently fold in the lightly beaten egg.
- Lightly grease a 9x13 inch baking dish and spread the stuffing evenly into the dish.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy on top.
- Let the stuffing rest for 5-10 minutes before serving.
Notes
For extra flavor, consider toasting the bread cubes with a drizzle of olive oil before adding them to the mixture. Adjust the amount of chicken broth to your preferred level of moisture; you want it moist but not soggy.