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Sourdough Stuffing Recipe

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With Thanksgiving around the corner, I’m planning my menu. Inevitably, I make a lot of sourdough side dishes. This Sourdough Stuffing recipe is the most delicious and one of the easiest to throw together. Make this dressing anytime! It doesn’t have to be Thanksgiving to enjoy this dish!

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There are so many varieties of dressing out there, and, while they are all delicious, I tend to make more simplistic side dishes. With that being said, this dressing is super simple, yet, so delicious!

Sourdough Dressing

You only need a few ingredients to get this going, and, you can even make it ahead of time, freeze it, and reheat it on the day you want to eat it. This makes it so convenient for those busy days of cooking!

For this recipe you will need: An Artisan Loaf of Sourdough Bread (preferably at least a day or 2 old), celery, onion, garlic, sage, chicken broth, salt, and pepper.

Chopping Veggies

I make a super simple artisan loaf by mixing 1 1/4 cup water, 1/2 cup starter, 1 1/2 tsp salt, and 3 cups of flour the night before. The next morning, I shape it, put it in a banneton basket, and allow to rise for 2-3 hours. I preheat a dutch oven in the oven at 450 degrees. Once preheated, I turn the dough gently onto a piece of parchment paper, slash across the top with a razor, place in the preheated dutch oven. Bake with lid on for 25 minutes and take the lid off. Bake with the lid off for 15 minutes. I found this recipe on The Prairie Homestead blog. Here’s a link: https://www.theprairiehomestead.com/?s=sourdough+bread

Cubing Bread

The day you want to make the dressing, cut the bread into cubes. Place on a baking sheet and toast in the oven until lightly browned.

Sauteing Veggies

Preheat a skillet on medium heat. Add in 1-2 tbsp butter. Add chopped celery and onion. After a few minutes add 1-2 cloves of garlic, minced. Continue to saute until the veggies start to get tender. Add the toast, chicken broth, and chopped sage (or dried sage 1 tsp).

Adding Broth

Place skillet in a preheated oven to 350 degrees F. Note: Make sure the skillet is oven proof. Bake for 35-45 minutes, or until set and browned.

Sourdough Dressing

Allow to cool completely before serving or freezing.

Sourdough Dressing

Course Side Dish

Ingredients
  

  • 1 cup chopped celery
  • 1 chopped onion
  • 1 loaf artisan sourdough bread
  • 10-15 leaves fresh sage can use 1 tsp dried sage
  • 2 cups broth unsalted
  • salt and pepper to taste optional: minced garlic

Instructions
 

  • Preheat an oven safe skillet on the stove at medium.
  • Chop veggies, add 1-2 tbsp butter to skillet and put veggies in.
  • Saute until almost tender and remove from heat.
  • Meanwhile, preheat oven to 400 degrees F.
  • Cube the bread and place on a baking sheet.
  • Toast for 10-15 minutes or until lightly golden brown. Decrease oven temp to 350 degrees F.
  • Put bread, sage, salt, pepper, and broth in with the veggies.
  • Stir until well combined.
  • Bake in oven for 40-45 minutes or until golden brown.

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