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5 from 16 votes

Homemade Stuffing Recipe

This homemade stuffing, made with sourdough bread, is exactly what you need to pair with your Thanksgiving turkey!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Author: Lil' Luna

Ingredients

  • 1 pound sourdough bread
  • 8 tablespoons butter plus more for baking dish
  • ¼ cup onion diced
  • 4 stalks 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

  • 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.

Video

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

Calories: 239kcal | Carbohydrates: 28g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 357mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 6.2mg | Calcium: 47mg | Iron: 2.3mg