Thanksgiving Stuffing with Sage, Rosemary, and Crispy Sourdough Recipe

Introduction

This classic Thanksgiving stuffing is a warm, herb-filled side dish that brings comforting flavors to your holiday table. Made with crispy bread cubes, sautéed vegetables, and fresh herbs, it’s the perfect complement to your turkey feast.

Ingredients

• 1 stick plus 2 tbsp butter, plus extra for the dish
• 8 slices stale bread, cut into 1.5-inch cubes (we used sourdough)
• 2 onions, finely chopped
• 4 celery sticks, finely chopped
• Handful of sage leaves, finely chopped
• 4 rosemary sprigs, needles picked and finely chopped
• 1½ cups plus 2 tbsp chicken broth
• 2 eggs

Instructions

1. Step 1: Preheat the oven to 275°F (gas mark 1) and lightly butter a deep 8 x 12 inch baking dish. Spread the bread cubes on a cookie sheet and bake for 40 minutes until they are crisp and dry.
2. Step 2: While the bread is baking, melt three-quarters of the butter in a large pan over medium heat. Add the chopped onions and celery with a pinch of salt, cooking for about 10 minutes until softened.
3. Step 3: Stir in the chopped sage and rosemary, then season generously with black pepper. Add the toasted bread cubes to the pan and toss to combine.
4. Step 4: Pour in half the chicken broth and toss the mixture again. Transfer the stuffing into the prepared baking dish and let it cool slightly.
5. Step 5: Increase the oven temperature to 350°F (gas mark 4). In a small bowl, whisk together the remaining chicken broth and eggs, then pour this mixture evenly over the stuffing in the dish.
6. Step 6: Dot the remaining butter over the top of the stuffing. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 30 minutes until the stuffing is golden and cooked through.

Tips & Variations

• Use day-old bread for the best texture; sourdough or a rustic white bread works beautifully.
• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Add cooked sausage or nuts for extra savory or crunchy elements.
• Fresh herbs can be adjusted depending on your preference—thyme or parsley are great alternatives to rosemary and sage.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can assemble the stuffing a day ahead and refrigerate it before baking. Just cover tightly and bake as directed when ready to serve.

What if I don’t have fresh herbs?

Dried herbs can be used in a pinch; use about one-third of the amount called for fresh herbs, and add them while cooking the onions and celery to release their flavors.

Thanksgiving Stuffing with Sage, Rosemary, and Crispy Sourdough Recipe

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★★★★★

4.8 from 53 reviews

• Author: Ethan
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x

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Description

This classic Thanksgiving stuffing recipe features crispy sourdough bread cubes combined with sautéed onions, celery, and fragrant fresh herbs, all moistened with chicken broth and eggs for a rich, flavorful side dish baked to a golden perfection.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 stick plus 2 tbsp butter, plus extra for buttering the dish
• 8 slices stale bread (preferably sourdough), cut into 1.5-inch cubes
• 2 onions, finely chopped
• 4 celery sticks, finely chopped
• Handful of sage leaves, finely chopped
• 4 rosemary sprigs, needles picked and finely chopped
• 1½ cups plus 2 tbsp chicken broth
• 2 eggs

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Instructions

1. Preheat and Toast Bread: Preheat your oven to 275°F (135°C) or gas mark 1. Lightly butter a deep 8 x 12-inch baking dish. Spread the bread cubes evenly on a cookie sheet and bake in the oven for about 40 minutes until they are crisp and dry, perfect for making a crunchy stuffing base.
2. Sauté Vegetables and Herbs: While the bread is toasting, melt three-quarters of the butter in a large pan over medium heat. Add the finely chopped onions and celery along with a pinch of salt, cooking them gently for 10 minutes until softened and fragrant. Stir in the chopped sage and rosemary, then season the mixture generously with black pepper.
3. Combine Bread and Vegetable Mixture: Add the toasted bread cubes to the pan and toss everything together well to combine flavors. Pour in half the chicken broth (about ¾ cup) and toss again to moisten the bread without making it soggy. Then transfer the stuffing mixture into the prepared baking dish and allow it to cool slightly.
4. Prepare Egg and Broth Mixture: Increase the oven temperature to 350°F (175°C) or gas mark 4. In a separate bowl, whisk together the remaining chicken broth (about ¾ cup plus 2 tbsp) and the two eggs until fully combined. Pour this mixture evenly over the stuffing in the baking dish.
5. Add Butter and Bake: Dot the remaining butter (about ¼ stick plus 2 tbsp) over the top of the stuffing. Cover the dish tightly with foil and bake for 30 minutes. After this, remove the foil and return the stuffing to the oven for another 30 minutes until the top is golden brown and slightly crisp.

Notes

• Using stale bread is essential for texture as it soaks up the broth without becoming mushy.
• If you prefer, you can substitute sourdough with another hearty bread like French or Italian bread.
• Fresh herbs make a big difference in flavor, but dried herbs can be used if needed — use about 1 teaspoon of each as a substitute.
• Make sure not to over-moisten the bread to keep the stuffing from becoming too wet.
• This stuffing pairs beautifully with turkey and can also be served as a side for other roasted poultry dishes.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Thanksgiving stuffing, classic stuffing, baked stuffing, sourdough stuffing, holiday side dish, herb stuffing