Simple Herb Sourdough Dressing

Sautéed onions, celery and fresh herbs tossed with torn sourdough bread for a simple herbed sourdough dressing to serve with your Thanksgiving turkey.

Course casserole

Cuisine American

Keyword herbs, side dish, Sourdough, Thanksgiving

Prep Time 1

Cook Time 40

Total Time 1 40

Servings servings

Calories 411

Author Laurie McNamara

Ingredients

16 ounces sourdough bread torn into bite-size pieces
1/2 cup unsalted butter
1½ cups diced yellow onion
3/4 cup sliced celery
1 clove garlic minced
1/3 cup finely chopped fresh parsley
1 heaping tablespoon minced fresh rosemary
1 heaping tablespoon minced fresh sage leaves
2 teaspoons minced fresh thyme leaves
2 to 3 cups low-sodium chicken broth
2 large eggs
1¼ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

US Customary - Metric

Instructions

Preheat your oven to 200℉ (or 93℃).
Butter a casserole dish (8x11 or 9x13).
Tear the sourdough bread into bite-size pieces and place on a rimmed metal sheet pan and bake for 40 to 60 minutes or until dried out and "stale". Let cool before placing in a large mixing bowl.
Meanwhile, melt the stick of butter in a 10-inch skillet over medium to medium high heat. Add in the onions and celery, cooking until the softened and the edges of the onions are golden. Add in the clove of minced garlic and cook 1 minute. Then remove the pan off of the heat and stir in the parsley, rosemary, sage and thyme.
Increase your oven temperature to 350℉ (or 180℃).
Add the onion/herb mixture to the bowl with the bread. Pour in 1 cup of low-sodium chicken broth.
Beat the remaining cup of broth with the eggs, salt and pepper. Pour it over top of the stuffing and gently toss to combine. If you notice any dry spots, splash in more broth.
Transfer the herb sourdough stuffing to the prepared dish and spread it evenly. Bake on the middle rack of your preheated oven for 35 to 40 minutes or until set and the tops and edges are crispy and golden brown. Serve immediately.

Notes

*if making in advance (and is cold from being refrigerated), pour a few splashes of broth and add 10-20 minutes to the baking time.

Nutrition