Sourdough Stuffing for the win.
The best way to do stuffing. Fluffy and flavorful with the onions and leeks. The herbs give it such a stupendous flavor. This is also a great way to not waste sourdough, if you have one that’s getting stale you can revive it with this Sourdough Stuffing recipe. Win. Win.
Thanksgiving is almost here.. So you need sourdough stuffing..
Welcome back or to the Table. This is going to be at the start of most my blogs because I want to this to be a familiar place for you. For the woman learning cooking for herself, the man planning dinner for his wife, the lady with a baby on her hip who wants to feed her family homemade food and the girl who wants to know the world of sourdough baking. I want this to be a safe happy place for us all. Thank you for being here. You will always have a seat at my Table, Brit’s Table.
Bringing “Brit’s Table” to life is such a joy and I loved creating this series for you. It’s all about cooking for others and giving thanks for what we are blessed to have. Thank you for being here. So, buckle up because it’s going to be amazing food and fun for Thanksgiving!
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The reason for the sourdough stuffing
Unlike the green bean casserole, my favorite Thanksgiving dish has always been the stuffing. I didn’t grow up with homemade stuffing, and honestly, no complaints. I loved that box stuffing so much. It has a place in my heart forever. But I changed my life some time ago to a cleaner way of living and now avoid processed foods 90% of the time. I pick and choose.
I created this recipe for people like me who want the homemade version, who are sourdough enthusiasts. This recipe also highlights some of my favorite foods. Which are leeks – I never thought I would like leeks – and onions. I know that’s weird. Onions.? But the older I get, the more I see the genuine beauty in what the onion is, how it flavors food, and the diversity of it. Onions are pretty special. They also have layers, I have layers, and ogres have layers. Hope you like this recipe as much as I do.
What you may need or want..
- A Bread Knife – If you don’t already have one. I didn’t have a bread knife for years. Like way too long. I finally bought a simple one just to have one and I can’t believe I went so long making homemade bread without a bread knife. Don’t be like me… Get a bread knife.
- Quality Olive Oil Always. – If you’ve been around here even for a bit you know how I feel about buying quality olive oil. It’s a must. This is the great Greek olive oil I use + 15% off if you want to try it!
- A Good Deep Baking Dish – I’ll tag the one I use that I love.! It’s my favorite. I would like more in other sizes.
About the Bread I use:
Sourdough, I use homemade sourdough for this recipe. I used a sourdough that I had accidentally overproofed, and it baked out weird, so this recipe is perfect for loaves like that or loaves that are getting stale.
I have been making sourdough for 6 years now, and I use it for most things. If you don’t know how to make sourdough don’t worry I am going to be writing blogs in depth about my sourdough experience and recipe and method.
I would say my method as a whole is relaxed. It can be as complicated as you want and as simple as it can be. I prefer the simple way.
I also have my super old sourdough that I dehydrated on my Etsy for sale. Just 7 bucks, and I have detailed instructions for rehydrating it. Hope this helps. <3
The Recipe
Ingredients:
- Around 1/2 of a 1000g sourdough loaf, so around 500g of so.
- 1 Large yellow onion – chopped small
- 2 Medium leeks – cleaned well and sliced thin
- 1/2 Cup Salted Butter
- 4 Tbsp Extra virgin olive oil – divided
- 4 Cloves of garlic – minced
- 5 Sprigs of Fresh thyme – de-sprigged
- 1 Large sprig of rosemary – chopped fine
- 1/4 Cup cilantro – de-stemmed and roughly chopped – you can always use parsley if you don’t like cilantro
- 3 Cups chicken broth – or bone broth for extra health benefits
- Fresh ground pepper
- Salt to taste – but keep in mind there may be a fair amount of salt in the broth and butter
Method:
- Preheat your oven to 350F/177C.
- First, you are going to take your leftover sourdough or sourdough loaf and cut 500g or so of it into cubes about an inch all around. [As pictured above, for reference.]
- Once you have cubed your sourdough, you can put it inside your baking dish. Mine is a rectangular Casserole, 4 qt (12″ x 9″).
- Place the dish into the oven and bake for about 20 minutes, until the bread is good and crispy.
- Now we are going to cut our vegetables. Starting with the onion.
- Take your olive oil and add 2 tbsp to the pan. Heat that over medium heat until it gets hot and add your cut up onion. Sauté the onion for 3-5 minutes. Stopping once it gets soft and starts to look brownish.
- Get your 4 cloves of garlic and mince them. Add them to the onions, sauté until fragrant.
- While that’s going chop and clean your leeks really well!
- Once the onions are sufficiently browned and the garlic is fragrant, it is time to add our chopped leeks to the pan.
- Now that the leeks and reduced in size and are starting to brown, we can add our chopped rosemary to the pan.
- Take your washed thyme and add it to the pan, de-springing it. [To de-sprig it, hold it from the top and pull down towards the stem.] Also, add your chopped cilantro.
- Sauté the herbs in the pan with the onion and leeks for about 3 minutes. Now we add our 3 cups of chicken broth. Heat up the broth in the pan and mix well. Don’t cook for too long, just enough to heat it up. You don’t it to evaporate.
- Remove your bread from the oven when it’s ready and add your sauteed onion, leek broth to the casserole dish on breaded cubes.
- Mix it all up good, ensuring the breads all get the broth soaking and are covered in onions and leeks. But you don’t want the bread to be too soggy.
- Bake sourdough stuffing uncovered for 25 minutes at 350°F/177 °C. The top of the bread mixture will be starting to lightly brown by now. Remove it from the oven and stir to bring the wet bread pieces from the bottom to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
- Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour or so!
- You are done! Allow the sourdough stuffing to cool a bit before serving, but it’s best served hot/warm! Pair this with your favorite Thanksgiving recipes like mashed potatoes or gravy.
Questions/Comments
I really hope you guys loved this recipe and enjoyed the process of making it. The best part about cooking is sharing it with the people you love.
I hope this graces your tables this Thanksgiving!!
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Appreciate you for being here!! See you at the next recipe!!
Other Recipes You Will Love:
Pear Tart Recipe – 10/10 Dessert. Perfect for Thanksgiving, Christmas, or any other Holiday! 🙂
Whole Baked Chicken – Again another great recipe for he holidays or just a healthy dinner!
Harvest Salad – This recipe is full of flavor and not to mention the dressing is amazing.
Sourdough Stuffing
Ingredients
- Around 1/2 of a 1000g sourdough loaf so around 500g of so.
- 1 Large yellow onion – chopped small
- 2 Medium leeks – cleaned well and sliced thin
- 1/2 Cup Salted Butter
- 4 Tbsp Extra virgin olive oil – divided
- 4 Cloves of garlic – minced
- 5 Sprigs of Fresh thyme – de-sprigged
- 1 Large sprig of rosemary – chopped fine
- 1/4 Cup cilantro – de-stemmed and roughly chopped – you can always use parsley if you don’t like cilantro
- 3 Cups chicken broth – or bone broth for extra health benefits
- Salt to taste – but keep in mind there may be a fair amount of salt in the broth and butter
- Fresh ground pepper
Instructions
- Preheat your oven to 350°F/177 °C.
- First, you are going to take your leftover sourdough or sourdough loaf and cut 500g or so of it into cubes about an inch all around. [See article for reference.]
- Once you have cubed your sourdough, you can put it inside your baking dish. Mine is a rectangular Casserole, 4 qt (12″ x 9″).
- Place the dish into the oven and bake for about 20 minutes, until the bread is golden and crispy.
- Now we are going to cut our vegetables and start with the onion.
- Take your olive oil and add 2 tbsp to the pan. Heat that over medium heat until it gets hot, and add your cut-up onion. Sauté the onion for 3-5 minutes. Stopping once it gets soft and starts to look brownish.
- Get your 4 cloves of garlic and mince them. Add them to the onions, and sauté until fragrant.
- While that’s going, chop and clean your leeks really well!
- Once the onions are sufficiently browned and the garlic is fragrant, it is time to add our chopped leeks to the pan.
- Now that the leeks and reduced in size and are starting to brown, we can add our chopped rosemary to the pan.
- Take your washed thyme and add it to the pan, de-springing it. [To de-sprig it, hold it from the top and pull down towards the stem.] Also, add your chopped cilantro.
- Sauté the herbs in the pan with the onion and leeks for about 3 minutes. Now we add our 3 cups of chicken broth. Heat up the broth in the pan and mix well. Don’t cook for too long, just enough to heat it up. You don’t it to evaporate.
- Remove your bread from the oven when it’s ready and add your sauteed onion, leek broth to the casserole dish on breaded cubes.
- Mix it all up good, ensuring the breads all get the broth soaking and are covered in onions and leeks. But you don’t want the bread to be too soggy.
- Bake sourdough stuffing uncovered for 25 minutes at 350°F/177 °C. The top of the bread mixture will be starting to lightly brown by now. Remove it from the oven and stir to bring the wet bread pieces from the bottom to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
- Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour or so!
- You are done! Allow the sourdough stuffing to cool a bit before serving, but it’s best served hot/warm! Pair this with your favorite Thanksgiving recipes like mashed potatoes or gravy.
