Sourdough Stuffing
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This light Sourdough Stuffing is a healthier twist on a classic holiday favorite. Easy to make and full of flavor, this lighter stuffing recipe is ideal for Thanksgiving, Christmas, or any cozy family dinner!
If you're looking for another side for your holiday dinner, try my High Protein Mac and Cheese!
Quick Look: Sourdough Stuffing
- 🕒 Total Time: 1 hour 15 minutes
- 👥 Servings: 8
- 📊 Calories: 196 per serving
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Why You'll Love This Recipe
- Lighter, but still flavorful: All the classic stuffing taste you love without the heaviness of butter! Plus the sourdough adds extra flavor!
- Crispy on top, moist inside: The perfect texture combination that everyone will love. I don't love a soggy stuffing, so I created this perfect combo of moist in the middle with crispy outside!
- Perfect for holidays: This recipe is ideal for Thanksgiving, Christmas, or any festive family meal.
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Select Ingredients
- Bread - While I use sourdough in this recipe, I've made this with a french loaf and it is equally as delicious!
- Chicken Broth - you can use all of the 2 cups if you want an even more moist stuffing or use less if you like it more crispy.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Try a French Loaf Instead of Sourdough - I've made this recipe with a regular French loaf and it's delicious as well!
➡️ Adjust the Broth for Your Ideal Moisture Level - I list 2 cups of broth because some folks love their stuffing very moist while others prefer more of a dry texture. Adjust according to your preference!
➡️ Add a Flavor Boost with Sausage - You can brown sausage with the bacon if you'd like to add sausage to this recipe! Simply crumble it while browning.
How To Make This Sourdough Stuffing
Step 1: If your bread is fresh, preheat the oven to 250°F and bake for 20-25 minutes, stirring halfway through, until the bread is completely dry.
Step 2: While the bread bakes, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 5 minutes.
Step 3: Stir in the butter, then add the onion, celery, and seasonings. Sauté over medium-low heat until the vegetables are soft, about 5-10 minutes.
Step 4: In a medium bowl, whisk together the chicken broth and beaten egg.
Step 5: In a large bowl, add the toasted bread cubes and the sautéed vegetable mixture. Pour the broth and egg mixture over the top and toss gently.
Step 6: Lightly spray a casserole dish with cooking spray. Spoon the stuffing mixture into the dish and spread it evenly. Bake uncovered at 350°F for 40 minutes, or until the top is golden brown and crisp.
Recipe FAQs
Absolutely! While sourdough gives a different flavor and adds some gut-friendly benefits, you can substitute a French loaf, whole-wheat, or even gluten-free bread. Just make sure it's nice and dry before mixing it with the broth so your stuffing doesn't turn mushy.
If you want to save time, you can skip the toasting step by cutting your bread into cubes and leaving them out overnight. The air will naturally dry them out, giving you perfectly crisp, sturdy bread cubes ready for stuffing. This trick saves oven space (and time!) on busy holiday mornings.
This stuffing recipe is already a light option, but you can certainly add more vegetables to boost the nutrient content! Things like carrots, mushrooms, or spinach would make a nice addition!
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Other Holiday Recipes
If you tried this Sourdough Stuffing or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below! Thanks for visiting today!
Sourdough Stuffing
Ingredients
- 12 oz Sourdough bread
- 4 slice Bacon
- 1 tablespoon Butter
- 1 cup Diced onion
- 1 cup Chopped celery
- ½ tablespoon Dried sage
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Poultry seasoning
- 1 Egg beaten
- 2 cup Chicken broth
Instructions
- If your bread is fresh, preheat the oven to 250°F. Spread the bread cubes evenly on a baking sheet and bake for 20-25 minutes, stirring halfway through, until the bread is completely dry and firm. Set aside to cool slightly and then turn oven up to 350°F.
- While the bread bakes, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 5 minutes. Stir in the butter, then add the onion, celery, sage, poultry seasoning, salt, and pepper. Sauté over medium-low heat until the vegetables are soft and fragrant, about 5-10 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the chicken broth and beaten egg.
- In a large mixing bowl, add the toasted bread cubes and the sautéed vegetable mixture. Pour the broth and egg mixture over the top and toss gently until evenly coated. If the stuffing seems too dry, add a little extra broth until it reaches your desired consistency.
- Lightly spray a casserole dish with cooking spray. Spoon the stuffing mixture into the dish and spread it evenly.
- Bake uncovered at 350°F for 40 minutes, or until the top is golden brown and crisp. You can broil for a few minutes for an extra crisp top.
This is my husbands favorite stuffing! We love that it has a crispy texture and great flavor without excessive butter and calories!