Use leftover sourdough to make this savory stuffing! It's rich and buttery and jam-packed with herbs. The chunks of bread on top get perfectly crisp, and it's flavorful all the way through.
Stuffing is a really versatile dish, and while this recipe is delicious as written, you can also use it as a jumping off point to customize to your liking. Feel free to add other fillings, or omit those controversial mushrooms!
Actually, this is technically dressing since it's not being stuffed inside of a bird. It's baked separately which I think is optimal both for even cooking and for getting a good, crispy side dish with texture.
But whatever you call it, it's so herby and rich, it might be the highlight of your meal.
how to make stuffing with leftover sourdough
This is so simple to make, has HUGE flavor payoff, and consists of just a few steps:
- Toasting the bread cubes.
- Making the liquid.
- Combining + baking.
The liquid really is the flavor of this dish, so be sure to taste it thoroughly and add enough seasoning that you want to eat it on its own. If it's not so good that you can't stop coming at your skillet with a spoon, it's not ready yet!
The key here is getting the ratio of liquid : bread just right. You want the bread to soak up all of the broth, otherwise it will be too wet after baking. Since different breads will absorb different amounts, my method for preventing too much liquid is to combine the broth and the bread, then use a slotted spoon to transfer the saturated bread cubes into the baking dish. You can add any remaining liquid to your liking, or save it to use in gravy or soups.
And if you really love the crispy top, use a larger baking dish to maximize surface area!
the bread
By far the most important part of stuffing is the bread! And if you're into making sourdough, you probably have a lot of it.
You can bake a loaf of sourdough specifically for this, or you can use odds and ends from leftover loaves. I keep whatever we won't finish in our freezer for such a recipe as this!
(And if you aren't into making sourdough - or you simply cannot handle one more thing to make - you can buy a loaf of sourdough or other crusty, artisanal bread and use it instead.)
You can use a combination of breads for this - a classic artisan sourdough and rye are so good!
Whatever variety of sourdough you use, keep in mind you'll need between 8 and 10 cups of bread cubes for this recipe. This is what a standard 1-pound loaf will yield, but if you didn't get a good rise, or have a particularly dense loaf, you will need to use additional!
yes, you can make this ahead!
To make ahead, you can either:
- Toast the bread cubes, let cool, and store in an airtight container for up to 2 days at room temperature. Make the liquid and store in the fridge for up to 3 days. Combine and bake per the recipe. You will need to add an additional 10 minutes or so to the bake time if using cold liquid from the fridge.
- OR, assemble and bake the stuffing per the recipe, cool and refrigerate for up to 3 days. Reheat in a 350 degree oven, covered, for 30 minutes, then uncover and continue baking until warmed through and crisp on the top.
I don't recommend combining and refrigerating all of the ingredients before baking, since I think this can make the bread too soggy. If you don't have a problem with that, it would work!
Variations
Stuffing is a really versatile dish, and as long as you have the ratio of bread : liquid right, the sky is the limit for adaptations.
Some ideas of things to add: dried cranberries, up to a pound of cooked sausage crumbles, fennel, cooked bacon, chopped apples, pecans.
If you don't like mushrooms, feel free to leave them out!
Oh, and if you need to make this vegetarian, you can make it with vegetable broth.
Adapted from Dave Lieberman's classic recipe.
Herby Stuffing with Sourdough Bread
Ingredients
- 1 (1-pound) loaf sourdough, cut or torn into ½-inch cubes (see note)
- 8 tablespoons unsalted butter, divided
- 8 ounces baby Bella mushrooms, chopped into ½-inch pieces
- Salt + pepper
- 4 medium celery stalks, leaves included, halved and sliced
- 1 medium yellow onion, chopped
- Leaves from 10 sprigs of thyme
- 10-12 fresh sage leaves, chopped
- 3 cups chicken broth
- 3 tablespoons chopped Italian parsley
Directions
- Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish.Spread bread cubes in a single layer on a baking sheet (use a second one if needed). Bake until bread cubes are dry and beginning to brown - about 20 minutes. Transfer to a large bowl.In a large skillet over medium heat, melt 2 tablespoons of butter. Add the mushrooms and sprinkle with salt. Cook, stirring occasionally, for 6-8 minutes, until golden brown. Add the celery, onion, thyme leaves, and 2 more tablespoons of butter. Cook about 5 more minutes, until the vegetables have softened. Add the sage and the remaining 4 tablespoons of butter and cook until the butter has melted. Stir in the chicken broth. Season generously with salt and pepper to taste - remember the seasonings will be slightly diluted by the bread.Pour the chicken broth mixture over the bread cubes in the mixing bowl. Toss to combine and let sit for a couple minutes to soak up the liquid. Use a slotted spoon to transfer the bread cubes to the prepared baking dish, packing the bread cubes in so they're dense. If any liquid remains in the bowl, you can add it to your liking, or reserve it for soups or gravy. Top with parsley. Bake on the center rack for 40 minutes, until heated through and top is golden brown. Allow to sit for 15 minutes before serving.
Charlisa says
Looks amazing! My husband came up with a similar recipe years ago. We use almonds instead of celery, a copious amount of melted butter and for a bigger flavor punch a splash or two of white wine such as a Rhine wine. It is the best stuffing/dressing either of us has ever had
mandyjackson says
Love the white wine addition!! Sounds so good.