Sourdough Stuffing

Ingredients

• 1 loaf sourdough bread, cut into 1-inch cubes (about 10 cups)
• 4 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 stalks celery, sliced
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 tablespoon fresh sage, finely chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 cups low-sodium chicken or turkey stock
• 2 large eggs, beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups turkey or chicken gravy, warmed, for serving

Steps

1. 1

   1. Spread the bread cubes on a baking sheet and toast in a 300°F oven for 20 minutes until dry and lightly golden, then transfer to a large bowl.

2. 2

   2. Melt butter in a skillet over medium heat and cook the onion and celery until softened, about 8 minutes, then add the garlic, thyme, and sage and cook one minute more.

3. 3

   3. Pour the cooked vegetables over the bread cubes, add the parsley, salt, and pepper, and toss to combine.

4. 4

   4. Whisk the stock and eggs together, then pour over the bread mixture and stir until the cubes are evenly moistened; let sit 10 minutes.

5. 5

   5. Transfer to a buttered baking pan, pressing gently so the tops of some cubes sit proud for crisping, and bake at 375°F for 35–40 minutes until the top is golden brown and the center is set.

6. 6

   6. Remove from the oven and slowly drizzle warm gravy over the top, letting it pool into the crevices before serving.