Would Thanksgiving be the same without stuffing?? This homemade stuffing recipe, made with sourdough bread, is exactly what you need to pair with your Thanksgiving turkey!
For best results we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out over night 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 degrees F)
Preheat the oven to 350 degrees 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 and 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 baking dish, cover with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.