Simple sourdough stuffing will be must have favorite this holiday season. From oven to table impress your guests with this simple twist of the classic. Rustic tangy sourdough tossed with a thinly sliced sweet leek and fresh herbs will have everyone loving this dish.
What you’ll need for this one
Sourdough Bread – I get a loaf from the bakery section of the grocery story or from Trader Joe’s. Their cracked wheat sourdough would also work like a charm in this recipe. Cut it up into 1/4 cubed pieces of bread and then lay them out onto a sheet pan. Let it sit out over night and let them get hard & stale.
Leek – Leeks give a mild sweet onion flavor and it’s perfect for this recipe. Skip the usual onion and get a leek for this simple sourdough stuffing.
To clean a leek, you will need to trim off the top dark leaves, cut in half lengthwise and soak in cold water, this allows the dirt to fall to the bottom of the bowl. Take the leek directly out of the bowl and pat dry before slicing thinly.
Herbs – Fresh Sage, Rosemary and Thyme. Chopped.
Chicken (or Vegetable) Stock – Use stock rather than broth for the most flavor. I usually stock up on organic chicken stock from Costco. Another brand I love is Kitchen Basics.
Stress Free Holidays – Prep Ahead Stuffing
This dish is easy to prep ahead, there are a couple options on how to start and stop making this super stress-free and easy for the holidays.
Option 1 Cut and measure all of your ingredients. Keep your bread cubes out on the counter, but store everything else in the refrigerator until you’re ready. Freshly cut vegetables and herbs will keep for a day or two in the refrigerator, make sure to keep your herbs dry.
Option 2 Follow Steps 2-5. Do not preheat your oven until you’re ready to bake 🙂 You can complete all the steps and add your stuffing mixture to your casserole dish (do not add in your stock or lemon juice until you are ready to bake the stuffing). Store your prepared casserole dish, covered, in the refrigerator for up to a day. When you’re ready to bake, bring out your prepared stuffing and let it sit on the counter while you preheat the oven. Pour in the stock and sprinkle with lemon juice. Bake accordingly to the recipe below.
Simple Sourdough Stuffing
Ingredients
- 1 lb Sourdough Bread cut into cubes & stale – see blog notes
- 1 TBSP Butter
- 1 cup Thinly Sliced Leek one small leek
- 1 cup Small Diced Celery about 3 stalks
- 1 tsp Salt
- 1 TBSP Fresh Chopped Sage
- 1 TBSP Fresh Chopped Rosemary
- 1 TBSP Fresh Chopped Thyme
- 2 ½ cups Chicken Stock
- 2 TBSP Butter
Instructions
- Preheat your oven to 400F.
- Over medium heat, melt the butter and your leek, celery, herbs and salt and sauté until they are almost soft and fragrant. About 3 minutes.1 TBSP Butter, 1 cup Thinly Sliced Leek, 1 cup Small Diced Celery, 1 tsp Salt, 1 TBSP Fresh Chopped Sage, 1 TBSP Fresh Chopped Rosemary, 1 TBSP Fresh Chopped Thyme, 2 ½ cups Chicken Stock, 2 TBSP Butter
- In a casserole dish, add your sourdough bread cubes. Add in the butter, leek, herb mixture. Toss to combine the ingredients. Add in the chicken stock and top the stuffing with small cubes of the remaining butter.1 lb Sourdough Bread
- Bake at 400F for 20 minutes. Stir, scooping up the bottom stuffing to bring it to the top. Bake again for another 5 minutes. Top with fresh thyme.
