Sourdough and Sage Stuffing

Sourdough and Sage Stuffing
Photo: Roland Bello
Hands On Time:
25 mins
Additional Time:
1 hrs 55 mins
Total Time:
2 hrs 20 mins
8 serves


  • 1 small round sourdough bread (1 pound)

  • ½ cup (1 stick) unsalted butter, plus more for the pan

  • 2 stalks celery, chopped

  • 2 medium onions, chopped

  • Kosher salt and black pepper

  • 1 tablespoon chopped fresh sage

  • 2.17 cups low-sodium chicken broth

  • 3 large eggs, lightly beaten


  1. Heat oven to 300° F. Spread the bread in a single layer on 2 rimmed baking sheets. Bake, tossing once, until dry, 30 to 40 minutes; transfer to a large bowl. Increase oven temperature to 375° F.

  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the celery, onions, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Stir in the sage. Transfer to the bowl with the bread. Add 1 set of mix-ins ( Bacon, Pecan and Thyme or Pine Nut, Raisin, and Parsley), if desired.

  3. Combine 2 1/2 cups of the broth and the eggs in a medium bowl. Add to the bowl with the bread and vegetables. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes. (Add up to 1/2 cup more broth if needed; the stuffing should feel moist but not have any standing liquid in the bottom of the bowl.)

  4. Transfer the stuffing to a buttered 8-inch square baking dish. Cover with foil. Bake until heated through, 30 to 35 minutes. Uncover and bake on the top rack until the top is browned and crisp, 30 to 40 minutes more.

Nutrition Facts (per serving)

318 Calories
15g Fat
36g Carbs
11g Protein
Nutrition Facts
Calories 318
% Daily Value *
Total Fat 15g 19%
Cholesterol 100mg 33%
Sodium 711mg 31%
Total Carbohydrate 36g 13%
Total Sugars 3g
Protein 11g
Calcium 54mg 4%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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