This homemade sourdough stuffing is my favorite side dish at the holiday table! It has homemade sourdough bread that is toasted with fresh herbs, then combined with butter, sautéed vegetables, gizzards, herbs, and broth to create the best turkey stuffing! You can stuff the turkey with it, or bake it in a casserole dish.
Does the stuffing get soggy if you stuff it into the turkey?
No, it does not get soggy, it has a very soft texture. It soaks up all the drippings from the turkey which makes it SO much more flavorful! And because I am using sourdough bread, you still get the bits of sourdough bread that are crispy. Using sourdough bread for this recipe is very important if you can, try not substituting it. When you bake a sourdough loaf, the outside of the loaf is very crispy and it has a layer of thick crust all around, so when you make croutons with it, it makes for perfect stuffing that doesn’t get soggy.
Thanksgiving is one of my favorite time of year! When the whole family gathers around the holiday table to enjoy all the best foods! One of our favorite dishes is by far the homemade sourdough stuffing, this recipe is made out of homemade sourdough bread, which makes the perfect stuffing!
About a week leading up to Thanksgiving or Christmas I like to collect all the pieces of sourdough bread that my kids don’t finish, or maybe some of the crusty sourdough bread that was left unfinished. It is ok if it has dried out, this will be better than using a fresh loaf of bread. But either will work perfectly for this sourdough bread stuffing!
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Ingredients to make the best homemade sourdough turkey stuffing:
- 3/4 of homemade sourdough loaf – or any white bread
- gizzards from the turkey
- 1 1/2 onion
- 1 large carrot
- 2 ribs of celery
- 2 cups chicken broth(chicken stock), bone broth, or vegetable broth
- 4 cloves of garlic- pressed
- 2 tablespoons of fresh herbs – thyme, rosemary, fresh parsley, or fresh sage leaves
- 8 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Tools you will need
- large skillet – 12 in cast iron skillet
- large bowl
- aluminum foil
- baking sheet
- parchment paper
How to make homemade sourdough stuffing
Start with cutting the sourdough bread ( you can use fresh bread or stale bread) into 1-inch cubes (bite-sized pieces), then lay them flat on a baking sheet covered with parchment paper. Season the croutons with your choice of seasonings- I did 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp garlic salt, 1/4 tsp black pepper, and 1/2 tbl spoon of freshly chopped thyme. Drizzle the cut sourdough bread with olive oil then toss them together to evenly coat every piece of bread. Preheat the oven to 300f and bake for 20-30 minutes. Keep a close eye on the croutons, You don’t want them to burn. As soon as they turn crunchy you want to take them out and cool down completely!
While the croutons are baking, Rinse the gizzards under cold water then pat it dry using a paper towel. Put the gizzards through the meat grinder. To a cast iron skillet add 2 tablespoons olive oil and 1/2 thinly sliced onion ( cut into cubes) saute the onions for 3 minutes on medium-high heat then add in the ground gizzards and 2 pressed garlic cloves. Continue to saute for another 3-4 minutes. Transfer the gizzards to a large bowl.
To the same skillet add 8 tablespoons of butter, chopped onion, carrot, and 2 ribs of celery. Saute for 10 minutes or until the vegetables are soft, then add 2 cloves of minced garlic cloves and continue to saute for another minute. Transfer the vegetable mixture to the sauteed gizzards.
Add the croutons and 2 tablespoons of freshly chopped herbs such as thyme, rosemary, or sage to the large mixing bowl with everything else in it and give it a good toss, to incorporate everything together. Pour 2 cups of low-sodium chicken broth over it and let it soak for 10 minutes. This will give the bread mixture a chance to soak up all the liquid.
Preheat your oven to 350 degrees. If you will not be stuffing the turkey with this best stuffing, then transfer the stuffing into a casserole dish or any baking dish, place the dish into a preheated oven then bake for 25-30 minutes till it gets a beautifully crispy top with crispy edges. Serve immediately while it is still warm, this will be by far the best Thanksgiving stuffing recipe to be at the Thanksgiving table!
If you are going to stuff the turkey with the sourdough stuffing, pat dry the cavity of your brined turkey then stuff the turkey. Do not pack the cavity of the turkey too tightly with the stuffing, lightly pack it in. If you pack in the stuffing mixture too much, it might not get a chance to heat through while baking. You can stuff the sourdough stuffing in between the breast and the turkey leg. Tie the turkey legs together using food-grade twine. Cover the stuffing with foil to prevent it from burning while the turkey is broiling, then remove the foil once you lower the heat. ( if you do not broil your turkey before baking, you can skip the foil) Bake the turkey as you normally would. This sourdough side dish will be the perfect addition to add to your Thanksgiving recipes!
Homemade sourdough stuffing
Equipment
- large skillet – 12 in cast iron skillet
- Large bowl
- aluminum foil
- baking sheet
- Parchment paper
Ingredients
- 3/5 homemade sourdough loaf – or any white bread
- gizzards from the turkey
- 1 1/2 onion
- 1 arge carrot
- 2 ribs celery
- 2 cups chicken broth(chicken stock), bone broth, or vegetable broth
- 4 cloves garlic- pressed
- 2 tbl fresh herbs – thyme, rosemary, fresh parsley, or fresh sage leaves
- 8 tbl unsalted butter
- 2 tbl olive oil
- 1 1/2 tsp teaspoons salt
- 1/2 tsp black pepper
Instructions
- Start with cutting the sourdough bread ( you can use fresh bread or stale bread) into 1-inch cubes (bite-sized pieces), then lay them flat on a baking sheet covered with parchment paper. Season the croutons with your choice of seasonings- I did 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp garlic salt, 1/4 tsp black pepper, and 1/2 tbl spoon of freshly chopped thyme. Drizzle the cut sourdough bread with olive oil then toss them together to evenly coat every piece of bread. Preheat the oven to 300f and bake for 20-30 minutes. Keep a close eye on the croutons, You don’t want them to burn. As soon as they turn crunchy you want to take them out and cool down completely!
- While the croutons are baking, Rinse the gizzards under cold water then pat it dry using a paper towel. Put the gizzards through the meat grinder. To a cast iron skillet add 2 tablespoons olive oil and 1/2 thinly sliced onion ( cut into cubes) saute the onions for 3 minutes on medium-high heat then add in the ground gizzards and 2 pressed garlic cloves. Continue to saute for another 3-4 minutes. Transfer the gizzards to a large bowl.
- To the same skillet add 8 tablespoons of butter, chopped onion, carrot, and 2 ribs of celery. Saute for 10 minutes or until the vegetables are soft, then add 2 cloves of minced garlic cloves and continue to saute for another minute. Transfer the vegetable mixture to the sauteed gizzards.
- Add the croutons and 2 tablespoons of freshly chopped herbs such as thyme, rosemary, or sage to the large mixing bowl with everything else in it and give it a good toss, to incorporate everything together. Pour 2 cups of low-sodium chicken broth over it and let it soak for 10 minutes. This will give the bread mixture a chance to soak up all the liquid.
- Preheat your oven to 350 degrees. If you will not be stuffing the turkey with this best stuffing, then transfer the stuffing into a casserole dish or any baking dish, place the dish into a preheated oven then bake for 25-30 minutes till it gets a beautifully crispy top with crispy edges. Serve immediately while it is still warm, this will be by far the best Thanksgiving stuffing recipe to be at the Thanksgiving table!
- If you are going to stuff the turkey with the sourdough stuffing, pat dry the cavity of your brined turkey then stuff the turkey. Do not pack the cavity of the turkey too tightly with the stuffing, lightly pack it in. If you pack in the stuffing mixture too much, it might not get a chance to heat through while baking. You can stuff the sourdough stuffing in between the breast and the turkey leg. Tie the turkey legs together using food-grade twine. Cover the stuffing with foil to prevent it from burning while the turkey is broiling, then remove the foil once you lower the heat. ( if you do not broil your turkey before baking, you can skip the foil) Bake the turkey as you normally would. This sourdough side dish will be the perfect addition to add to your Thanksgiving recipes!
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