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Sourdough and Herb Stuffing

We can’t think of a single thing that we don’t love about stuffing. (It’s basically a savory bread pudding, after all.) But our version this year is so much more than broth and bread. We’re skipping the pre-made mix altogether to make an easier-than-you-think scratch version with tangy sourdough and lots of fragrant herbs.

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Sourdough and Herb Stuffing

  • Author: Misfits Market


  • 1 pound (about 10 cups) sourdough bread, torn into 1-inch pieces
  • 2 1/2 tablespoons olive oil
  • 12 ounces Italian sausage, casing removed
  • 2 cups yellow onion, diced
  • 1/2 cup celery, cut into 1/4-inch slices
  • 2 leeks, white and light green parts only, cut into 1/4-inch slices
  • Kosher salt
  • 1/3 cup white wine
  • 1 1/2 cups unsalted butter
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 3/4 cup flat-leaf parsley, chopped
  • 3 large eggs
  • 2 cups low-sodium chicken broth


  1. For the bread, leave it out overnight, uncovered, to dry. Or, preheat the oven to 250F degrees. Scatter bread on a baking sheet and bake for about 1 hour until dry. Let it completely cool if baking. Transfer bread into a very large bowl.
  2. Preheat oven or increase heat to 350 degrees.
  3. Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking into small pieces with a wooden spoon. Cook, tossing occasionally, until browned and fully cooked, 7-9 minutes. Using a slotted spoon, transfer sausage into the bowl with the bread.
  4. Add onions, celery, leeks, and a generous pinch of salt to the skillet and cook until the edges of the onions are slightly brown, about 6-8 minutes. Pour in wine and cook until it’s mostly evaporated. Add butter to the skillet and mix until fully melted. Transfer vegetables to the bowl with the bread. Add herbs and toss to combine.
  5. In a medium bowl, whisk eggs and chicken broth together. Pour egg mixture into the bowl with the bread and mix well. Transfer stuffing into a 13”x9” baking dish. Cover stuffing with foil and bake for 35-40 minutes.
  6. Increase oven temperature to 450 degrees and remove foil, then bake until the top of the stuffing is golden brown and crispy, another 15-20 minutes. Let stuffing rest for 15 minutes before digging in.


Bread can be dried out 1 day in advance. Stuffing can be assembled, covered, and chilled 1 day in advance, too. Heat oven to 350 degrees and cook prepared stuffing until warmed through, 15-20 minutes.