Introduction
When it comes to holiday feasts, stuffing is often the unsung hero that complements the main dish perfectly. This fantastic recipe from Love and Lemons combines the rustic flavors of sourdough bread with aromatic herbs and vegetables, creating a stuffing that is both savory and satisfying. Perfect for Thanksgiving or any special occasion, this stuffing recipe will surely impress your guests and have them coming back for seconds.
Detailed Ingredients with measures
1 small loaf (1 pound) day-old crusty sourdough bread (not sandwich bread)
½ cup salted butter, plus 1 tablespoon melted butter for topping
2 leeks, halved, thinly sliced, and rinsed well (2 cups)
4 celery stalks, diced (1¾ cups)
3 garlic cloves, chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh sage
Heaping ¼ cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1½ to 2 cups vegetable broth
2 large eggs, beaten
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 8-10
This recipe effortlessly combines traditional flavors with fresh herbs, making it a delightful addition to your festive spread. Follow these simple steps for a delicious homemade stuffing that will leave your family and friends raving about your culinary skills!
Detailed Directions and Instructions
Preheat the oven
Set your oven to 350°F and prepare an 8×11 or 9×13-inch baking dish by greasing it.
Prepare the bread
Tear the day-old sourdough bread into 1-inch pieces and place them in a large mixing bowl. If the bread is not stale, arrange the pieces on a baking sheet and bake them in the preheated oven for 10 to 15 minutes to dry them out.
Cook the vegetables
In a large skillet, melt ½ cup of salted butter over medium heat. Once melted, add the sliced leeks, diced celery, chopped garlic, sea salt, and freshly ground black pepper. Sauté the mixture for 5 minutes, reducing the heat to low halfway through to avoid browning the vegetables.
Combine ingredients
Pour the cooked leek mixture over the torn bread pieces in the bowl. Add the chopped fresh sage, parsley, rosemary, and thyme. Toss all ingredients together until well combined. Gradually pour 1½ cups of vegetable broth over the mixture while tossing again. Incorporate the beaten eggs, tossing once more until the bread feels moist. If the mixture seems dry, add the remaining ½ cup of broth.
Transfer to baking dish
Carefully move the stuffing mixture into the prepared baking dish. If you plan to prepare it ahead of time, cover the dish and refrigerate it at this stage.
Bake
Drizzle 1 tablespoon of melted butter over the top of the stuffing. Cover the dish with foil and bake for 30 minutes. After the initial baking time, if the stuffing appears too wet, remove the cover and bake for an additional 5 to 10 minutes to allow the top to crisp up.
Notes
Serving suggestions
This stuffing pairs well with a variety of dishes like roasted turkey, chicken, or as a side for a vegetarian main.
Storage tips
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Customize your stuffing
Feel free to add other ingredients like nuts, cranberries, or different herbs based on your preference.
Cook techniques
Preparing Day-Old Bread
Use a small loaf of day-old crusty sourdough bread, which has a firmer texture that is essential for absorbing flavors without becoming mushy. If the bread is not stale, toast it briefly in the oven to dry it out.
Sautéing Vegetables
Cook leeks, celery, and garlic over medium heat in melted butter. The key is to sauté them until they’re soft but not browned, which enhances their flavor and texture.
Mixing Ingredients
When combining the sautéed vegetables with the bread, it’s important to toss gently to ensure even distribution without breaking the bread too much.
Add Moisture
Pour vegetable broth evenly over the mixture and adjust the quantity based on how moist the bread feels. Ensure it’s evenly incorporated to achieve a perfectly moist stuffing.
Beating Eggs
Incorporating beaten eggs helps bind the stuffing together. Toss them in at the end to ensure they coat the mixture well.
Baking for Texture
Cover the baking dish with foil for the first part of baking to retain moisture, then remove it towards the end to allow the top to crisp up.
FAQ
Can I use other types of bread?
While sourdough is preferred for its texture and flavor, you can substitute with other crusty breads like ciabatta or French bread.
What can I substitute for butter?
You may use olive oil or plant-based butter for a dairy-free version, but keep in mind that it may alter the flavor slightly.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Can this stuffing be made ahead of time?
Yes, you can assemble the stuffing a day ahead, cover it, and refrigerate it until you’re ready to bake.
What are some good variations for this recipe?
Consider adding nuts, dried fruits, or different herbs according to your taste preference for additional flavors and textures.
Conclusion
This Best Stuffing recipe from Love and Lemons is a delightful blend of flavors and textures, perfect for any festive occasion. The combination of crusty sourdough with fresh herbs and sautéed vegetables creates a comforting dish that complements a variety of main courses. Whether you’re serving it for Thanksgiving or a cozy family dinner, this stuffing is sure to become a favorite.
More recipes suggestions and combination
Herbed Quinoa Stuffing
Replace bread with cooked quinoa and mix in similar herbs and vegetables for a gluten-free stuffing option.
Sausage and Chestnut Stuffing
Add cooked sausage and chopped chestnuts to the recipe for a richer flavor profile and a heartier texture.
Cornbread Stuffing
Use cornbread instead of sourdough for a slightly sweeter and denser stuffing that pairs perfectly with southern dishes.
Mushroom and Wild Rice Stuffing
Incorporate sautéed mushrooms and wild rice for an earthy and umami-rich stuffing that is sure to impress.
Apple and Cranberry Stuffing
Add diced apples and dried cranberries to the mixture for a sweet and tangy twist on traditional stuffing.
Italian Stuffing
Mix in Italian sausage, sun-dried tomatoes, and mozzarella cheese for an Italian-inspired version of this classic dish.
