Sourdough Stuffing
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Is there anything better than the smell of homemade stuffing wafting through the kitchen on Thanksgiving morning?
This blog post is a homemade sourdough stuffing recipe.
For me, stuffing is one of those dishes that brings people together, comforting and flavorful with every bite. This sourdough stuffing recipe is one of my favorites to make. With a blend of crispy, golden sourdough bread, savory sausage, sweet apples, and dried cranberries, it’s the perfect balance of textures and flavors.
If you’re looking for a stuffing that’s hearty, flavorful, and a bit unique, this recipe has it all. Plus, it’s incredibly flexible. You can add your favorite ingredients or adjust the seasoning to suit your taste!
Why Sourdough? It’s Delicious and Good for You!
Sourdough bread isn’t just delicious—it’s also easier to digest compared to other breads. The fermentation process that gives sourdough its signature tang also breaks down gluten, making it more tolerable for many people. Plus, sourdough can be easier on the stomach and may help with better nutrient absorption. So not only does this stuffing taste amazing, it might just leave you feeling a little lighter after your holiday meal!
Why Use Bone Broth?
I love using homemade bone broth in this stuffing because it adds extra protein and a rich, savory flavor. Bone broth is also packed with nutrients, including gelatin, which contains amino acids like glycine. These amino acids are not only good for digestion but also help round out the nutrient profile of your meal, making it more bioavailable—meaning your body can absorb and use those nutrients more effectively.
Tips for Success:
Use homemade bone broth for extra flavor and richness. Store-bought works too, but homemade just takes it to the next level.
Make sure to toast the bread—this step is crucial! You want the bread to be nice and crispy before adding it to the mix, so it doesn’t get too soggy.
Customize your stuffing: Add in your favorite ingredients like walnuts, sage, or even mushrooms for extra heartiness.
Serving Suggestions:
This sourdough stuffing pairs perfectly with roasted turkey, of course, but it’s also fantastic with other holiday favorites like mashed potatoes, green bean casserole, or cranberry fluff salad.
Make Ahead and Store:
Prepare Ahead: Get a jump on your holiday cooking by preparing this stuffing a day before. Simply follow the recipe to assemble the mixture, then cover your baking dish and store it in the refrigerator. This approach not only saves you time on Thanksgiving but also allows the flavors to meld together for an even tastier dish.
Ready to Bake? When you’re set to cook, remove the stuffing from the refrigerator and let it sit at room temperature while your oven preheats to 350°F. This step is crucial as it helps reduce cooking time and ensures even heating throughout.
Baking Instructions: Bake the stuffing covered with foil for 30 minutes to retain moisture and ensure it heats through. Then, uncover and bake for an additional 10-15 minutes, or until the top is golden and crispy. This final touch adds the perfect crunch that makes stuffing so delightful.
Serve Fresh: By preparing in advance and baking just before serving, your stuffing will not only be stress-free but also irresistibly fresh and delicious.
Sourdough Stuffing
Ingredients
Instructions
- Step 1: Prepare the Bread
- First, bake your loaf of sourdough as directed on the packaging. Once it’s cool, cut the bread into cubes. Preheat your oven to 300°F. Toss the cubed sourdough with avocado oil (or melted butter) and Italian seasoning. Spread them out on a baking sheet and toast for 25-30 minutes until golden and crunchy. Stir halfway through to ensure even toasting—this gives the bread that irresistible crouton-like texture!
- Step 2: Cook the Sausage
- In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles as it browns. Remove the sausage from the pan once cooked, leaving a little of that flavorful fat behind for the veggies.
- Step 3: Sauté the Veggies
- Add diced onion and celery to the same pan and sauté until softened, about 5-7 minutes. If you’re using garlic, toss it in for the last minute or so for that extra kick of flavor.
- Step 4: Mix It All Together
- In a large bowl, combine the toasted sourdough cubes, cooked sausage, sautéed onion and celery, diced apple, and dried cranberries. Sprinkle in the poultry seasoning, red pepper flakes, salt, and pepper, and give it all a good toss.
- Step 5: Add the Broth
- Pour the homemade bone broth over the mixture, starting with 2 cups and adding more as needed. The bread should be moist but not soggy. If you want your stuffing to hold together more firmly, stir in the lightly beaten eggs.
- Step 6: Bake to Perfection
- Transfer your stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and slightly crispy.
- Enjoy and Share!
I’d love to hear from you if you try this recipe! Feel free to leave a comment below and let me know how it turned out, or if you made any adjustments to make it your own.
Happy cooking and have a cozy, beautiful Thanksgiving! 🍁Hugs!
This post was a recipe for sourdough stuffing!
For more sourdough inspiration follow me on Pinterest!
Updated on: 11/23/2024
