Go Back

Best Stuffing

This rich and flavorful stuffing, made with day-old sourdough bread and fresh herbs, is the perfect side dish for any holiday gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Holiday Meal, Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Bread and Base Ingredients
  • 1 small loaf 1 small loaf (1 pound) day-old crusty sourdough bread, not sandwich bread Use day-old bread for best texture.
  • 1/2 cup 1/2 cup salted butter, plus 1 tablespoon melted butter for topping Melted butter is for topping before baking.
  • 2 2 leeks, halved, thinly sliced, and rinsed well Rinsed to remove dirt.
  • 4 stalks 4 celery stalks, diced Diced into small pieces.
  • 3 cloves 3 garlic cloves, chopped Chopped fresh garlic.
Seasoning and Flavorings
  • 3/4 teaspoon 3/4 teaspoon sea salt
  • 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
  • 1/4 cup 1/4 cup chopped fresh sage
  • heaping 1/4 cup Heaping 1/4 cup chopped fresh parsley Chopped fresh parsley.
  • 1 teaspoon 1 teaspoon chopped fresh rosemary
  • 1 teaspoon 1 teaspoon fresh thyme leaves
Final Mixture Ingredients
  • 1 1/2 to 2 cups 1 1/2 to 2 cups vegetable broth Adjust based on moisture preference.
  • 2 large 2 large eggs, beaten Acts as a binding agent.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and grease an 8×11 or 9×13-inch baking dish.
  2. Tear the bread into 1-inch pieces and place them in a very large bowl.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the leeks, celery, garlic, salt, and pepper. Sauté for 5 minutes, turning the heat to low halfway through.
  5. Pour the leek mixture over the bread and sprinkle with sage, parsley, rosemary, and thyme. Toss until coated.
  6. Pour 1 1/2 cups of broth evenly over the stuffing and toss to coat.
  7. Add the eggs and toss again until the bread feels wet. If it’s still a bit dry, mix in the remaining 1/2 cup of broth.
Baking
  1. Transfer the mixture to the baking dish. If making ahead, cover the dish with foil and store it in the refrigerator until you are ready to bake.
  2. When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes.
  3. If the stuffing is still wet, uncover and bake for an additional 5 to 10 minutes to crisp the top.
  4. If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet and bake at 350 degrees F for 10 to 15 minutes to dry them out before proceeding.

Notes

To serve, scoop the stuffing into a serving bowl right from the baking dish. It pairs wonderfully with roasted turkey or chicken. Garnish with extra fresh parsley for color. Leftover stuffing can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.