Savory Thanksgiving Sourdough Stuffing
This savory Thanksgiving sourdough stuffing combines toasted bread with aromatic herbs and vegetables for a delightful side dish. It's perfect for complementing your Thanksgiving feast.
Servings 10
Calories 200kcal
Ingredients
- 1 loaf rustic sourdough bread cut into 1-inch cubes
- 1 cup unsalted butter
- 1 large onion finely diced
- 3 stalks celery finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 cups low-sodium chicken broth or vegetable broth
- 2 large eggs beaten
- 1 cup dried cranberries or cherries
- 1 cup chopped walnuts or pecans
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 350°F (175°C) and toast the bread cubes for 10-15 minutes until golden brown.
- Melt the butter in a large skillet over medium heat and sauté the onion and celery for 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Stir in the fresh herbs, salt, black pepper, and red pepper flakes, cooking for another minute.
- Combine the toasted bread cubes with the sautéed vegetables and optional cranberries and nuts in a mixing bowl.
- Whisk together the broth and beaten eggs, then pour over the bread mixture, folding gently.
- Transfer the mixture to a greased 9x13 inch baking dish, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
- Garnish with freshly chopped parsley before serving.
Notes
For added texture, consider mixing in dried cranberries and chopped nuts.