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Homemade Sourdough Stuffing with Apples and Herby Broth Recipe

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4.2 from 3 reviews

This homemade sourdough stuffing recipe features toasted sourdough bread combined with tart apples, celery, and onions in a buttery, herb-infused chicken broth. Perfect as a classic Thanksgiving side dish, it balances savory herbs and sweet apples, delivering moist, flavorful stuffing baked to golden perfection.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Stuffing Base

  • 14 cups toasted sourdough bread, torn into bite-sized pieces
  • 3 1/2 cups chicken broth
  • 12 tablespoons butter, divided
  • 2 eggs beaten with 1 tablespoon milk

Vegetables and Fruit

  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cups diced apples

Seasonings and Herbs

  • 1 1/2 teaspoons kosher salt
  • Black pepper to taste
  • 1 teaspoon poultry seasoning
  • 2 tablespoons fresh chopped thyme
  • 1 tablespoon fresh chopped sage

Instructions

  1. Toast and Prepare Bread: Lightly toast the sourdough bread slices until crisp. Tear the toasted bread into bite-sized pieces and transfer them to a large mixing bowl. Set aside.
  2. Sauté Vegetables and Apples: In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced onions, celery, and apples. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
  3. Add Seasonings and Simmer Broth: To the skillet, add kosher salt, black pepper, poultry seasoning, fresh thyme, and sage. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer and cook for 5 minutes. Remove from heat.
  4. Combine Eggs with Milk: In a small bowl, beat 2 eggs together with 1 tablespoon of milk until well blended.
  5. Mix Bread with Egg and Broth: Pour the egg and milk mixture over the torn bread cubes. Toss to combine thoroughly. Once the broth mixture has cooled slightly, pour it over the bread and toss gently until all bread pieces are moistened evenly.
  6. Add Melted Butter: Melt an additional 4 tablespoons of butter and pour it over the bread mixture, tossing again to combine all ingredients well.
  7. Transfer and Prepare for Baking: Grease a 9-inch by 13-inch baking dish. Transfer the prepared stuffing mixture evenly into the dish. Dot the top with the remaining 4 tablespoons of butter. Cover the dish tightly with aluminum foil.
  8. Bake the Stuffing: Bake in a preheated oven at 350°F (175°C) for 35 minutes. Remove the foil and bake uncovered for another 15-20 minutes, until the top is golden brown. If the stuffing browns too quickly, re-cover with foil to prevent burning.

Notes

  • For best results, use day-old sourdough bread or toast fresh slices to dry them out before tearing.
  • The butter is divided into three parts to ensure richness and moisture throughout the stuffing.
  • You can adjust the amount of poultry seasoning and fresh herbs to suit your taste preferences.
  • If you prefer a vegetarian version, substitute vegetable broth for chicken broth and omit the eggs or replace with a vegan binder.
  • Covering the stuffing during baking keeps it moist while the final uncovered bake crisps the top nicely.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/homemade-sourdough-stuffing-with-apples-and-herby-broth-recipe/