What is the best bread to dry for stuffing?

The best bread to dry for stuffing is sourdough, as its firm texture and tangy flavor hold up well to the moisture from the broth. Other good options include French bread, Italian bread, or ciabatta.

How do you dry out sourdough bread for stuffing?

You can dry sourdough bread by cubing it and either leaving it out to air dry overnight or baking it in the oven at 200°F (93°C) for 30-45 minutes, stirring occasionally to ensure even drying.

What is the biggest mistake you can make with your sourdough starter?

The biggest mistake is neglecting to feed the sourdough starter regularly. This can lead to weak fermentation and poorly risen bread, which impacts the texture of your sourdough bread stuffing.

Is sourdough actually healthier?

Yes, sourdough is considered healthier due to its fermentation process, which breaks down gluten and phytic acid, making it easier to digest and more nutritious. It also has a lower glycemic index compared to other bread types.

Delicious Sourdough Bread Stuffing Recipe: 5 Simple Steps

Description

Sourdough Bread Stuffing is a savory, tangy, and flavorful twist on classic stuffing, made with hearty sourdough bread, aromatic herbs, and a rich, buttery broth. The chewy texture and slight tang from the sourdough elevate this dish, making it the perfect side for Thanksgiving, Christmas, or any special meal.

Whether paired with roast turkey, chicken, or pork, this crispy-yet-tender stuffing will become a holiday favorite. Follow this step-by-step recipe to achieve the perfect balance of flavors and textures every time!

Ingredients

For the Stuffing:

10 cups sourdough bread (cubed and dried)
½ cup unsalted butter (melted)
1 medium onion (finely chopped)
2 celery stalks (chopped)
3 garlic cloves (minced)
3–4 cups chicken or vegetable broth (adjust based on desired moisture)
2 large eggs (beaten)
2 tbsp fresh sage (chopped)
1 tbsp fresh thyme (chopped)
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)

Instructions

Dry Out the Sourdough Bread:

Cube the bread into 1-inch pieces and spread them in a single layer on a baking sheet.
Air Dry (Overnight Method): Leave the bread uncovered on the counter overnight.
Oven Method (Faster Drying): Preheat oven to 200°F (93°C) and bake the bread cubes for 30-45 minutes, stirring occasionally. The bread should be dry but not overly crispy.

2. Prepare the Aromatics:

In a large skillet, melt butter over medium heat.
Add the chopped onion, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.

3. Mix the Stuffing Ingredients:

In a large mixing bowl, combine the dried sourdough bread cubes, sautéed vegetables, fresh sage, and thyme.
Pour in 3 cups of broth and gently toss the mixture to combine.
Stir in the beaten eggs and mix well. If the stuffing looks too dry, add extra broth a little at a time until moistened but not soggy.

4. Bake the Stuffing:

Preheat oven to 350°F (175°C).
Transfer the stuffing mixture into a greased 9×13-inch baking dish.
Bake uncovered for 35-45 minutes, until the top is golden brown and crispy. (For a crunchier top, broil for the last 2-3 minutes.)

5. Serve & Enjoy!

Let the stuffing rest for 5 minutes, then serve warm alongside roast turkey, chicken, or pork.

Notes

Make-Ahead Option: Prepare the stuffing mixture up to 1 day in advance, cover, and refrigerate. Bake when ready.
For Extra Flavor: Add ½ pound of cooked sausage, mushrooms, or dried cranberries.
Crunchier Texture: Bake in a larger dish to allow for more surface area.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating Tips:

Oven: Warm at 350°F (175°C) for 15 minutes, adding a splash of broth if needed.
Microwave: Reheat in 30-second intervals, stirring between each.

Prep Time: 15 min
Cook Time: 45 min
Category: dinner
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: ~250
Fat: ~12g
Carbohydrates: ~30g
Protein: ~6g