How do you dry sourdough for stuffing?

Start by cutting the bread of your choice into half-inch cubes. Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry.

What is the secret to fluffy sourdough?

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf . Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

What is the secret to sourdough?

6. Just add water for softer sourdough . The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

What does adding egg to stuffing do?

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture .

Should I leave bread out overnight for stuffing?

If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing. So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight.

What is the fastest way to dry bread for stuffing?

This Thanksgiving, skip the waiting and planning that staling demands, and pop open your oven instead. We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes , tossing it every now and then to help it dry evenly.

Easy Sourdough Stuffing Recipe (2024)

Last updated on December 1, 2022. Originally posted on November 12, 2018 By Maryea / 3 Comments

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This Easy Sourdough Stuffing Recipe is vegetarian and can be prepared ahead of time!

Ah, stuffing. In so many American’s minds, it’s the star of the Thanksgiving meal. What’s not to love? The bread-y, herb-y baked goodness is worthy of all the admiration it receives.

I want to show you how to make a traditional stuffing recipe from scratch without much fuss at all. This is a pretty classic stuffing recipe–no trendy twists or frills, just exactly the stuffing flavor and texture you crave around the holidays.

Sourdough bread is called for in my recipe. I use it for a few reasons. Sourdough is definitely the superstar of the bread world nutritionally. Sourdough is a prebiotic, which helps support the gut microbiome and is one of the easiest breads to digest. I get mine from the local bakery and it’s one of my favorite things!

Aside from the health benefits, sourdough is just good and I love the flavor it brings to the stuffing. If you aren’t a fan, you can substitute a rustic loaf of country white bread or your favorite whole grain loaf to make it a whole grain stuffing.

What are the ingredients for stuffing?

For this Thanksgiving stuffing recipe, I keep it vegetarian and don’t use sausage. I like this sourdough stuffing recipe much more than any recipe with sausage. Besides, isn’t Thanksgiving dinner heavy enough?

Recipe Ingredients–What You Need

These are the simple ingredients to make the best sourdough bread stuffing!

1 loaf sourdough bread, cut into cubes (about 10 cups)
2 tablespoons avocado oil
2 onions, diced (2 cups total)
1 shallot, diced (about 1/4 cup total)
4 large or 6 small celery stalks, sliced
2 teaspoons minced garlic
equal parts chopped fresh rosemary, thyme, and sage to equal 1/4 cup total (fresh herbs are a must)
4 tablespoons butter (use a vegan butter alternative for dairy-free, vegan stuffing)
2 1/2 cups vegetable broth (chicken broth or turkey stock may be used also)

How do you make the best homemade sourdough stuffing?

There are simple steps for how to make the best homemade stuffing. Follow this outline and you’ll be the hero of Thanksgiving because you made the best stuffing ever!

Dry the bread. Stale bread isn’t quite what you’re looking for here, but totally fresh bread doesn’t work well, either. You need to have dry bread that’s hard. I find drying it in the oven on a rimmed baking sheet is the best bet. After you dry your bread, place the cubes in a large bowl.
Sauté your vegetables and herbs.
Add the sautéed vegetables mixture to the bread cubes.
Melt some butter in the same pan that you sautéed your vegetables. Scrape up any brown bits (FLAVOR) and then pour the butter over the top of your stuffing mixture.
Pour the butter over the top of the bread mixture.
Add the vegetable broth and gently toss the mixture.
Transfer the mixture to a lightly greased casserole dish and bake in the oven.

Easy, right? This will be a delicious addition to your holiday meal! It’s the real deal!

Easy Sourdough Stuffing Recipe

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Author: Maryea Flaherty | Happy Healthy Mama
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x

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Description

This easy Sourdough Stuffing recipe is a classic Thanksgiving stuffing that is vegetarian, simple to prepare, and always a HIT.

Ingredients

Units Scale

1 loaf sourdough bread, cut into cubes (about 10 cups)
2 tablespoons avocado oil
2 onions, diced (2 cups total)
1 shallot, diced (about 1/4 cup total)
4 large or 6 small celery stalks, sliced
2 teaspoons minced garlic
equal parts chopped fresh rosemary, thyme, and sage to equal 1/4 cup total
4 tablespoons butter (use a vegan butter alternative for dairy-free, vegan stuffing)
2 1/2 cups vegetable broth (chicken or turkey broth may be used also)

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Instructions

Dry the bread. Place your bread cubes on a large baking sheet and bake at 275 degrees until dry to the touch, but not toasted/brown, about 30 minutes. Allow to cool and place the cubes in a large bowl.
Preheat the oven to 350 degrees.
In a large skillet, heat 2 tablespoon avocado oil over medium heat. Sauté the onion, shallots, and celery until soft and starting to brown, about 10 minutes. Add the garlic and sauté another 30 seconds. Add in your fresh herbs and cook another 30 seconds. Add this mixture to the bread in the large bowl.
In the same pan, melt the butter. Scrape up any browned bits and then pour the butter over the top of the bread and vegetables. Add the broth and gently toss the mixture.
Transfer the mixture to a lightly greased baking dish (9 X 13″) and bake in the 350 degree oven, covered with foil, for 45 minutes. Uncover and bake an additional 10 minutes. Enjoy!

Prep Time: 50 minutes
Cook Time: 55 minutes
Category: recipes
Method: oven
Cuisine: american

Nutrition

Calories: 221
Sugar: 4.6 grams
Fat: 10.9 grams
Saturated Fat: 4.4 grams
Carbohydrates: 27.1 grams
Fiber: 1.6 grams
Protein: 0.6 grams

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