Thanksgiving Stuffing with Sourdough, Herbs, and Chicken Stock Recipe

Introduction

This Thanksgiving stuffing recipe is a perfect blend of crispy sourdough bread, aromatic herbs, and savory chicken stock. Baked to golden perfection, it makes a deliciously comforting side dish that complements any holiday meal.

Ingredients

• 250g butter, plus extra for the dish
• 500g stale bread, cut into 4cm cubes (we used sourdough)
• 2 onions, finely chopped
• 4 celery sticks, finely chopped
• handful of sage leaves, finely chopped
• 4 rosemary sprigs, needles picked and finely chopped
• 400ml chicken stock
• 2 eggs

Instructions

1. Step 1: Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Spread the bread cubes on a baking sheet and bake for 40 minutes until they are crisp and dry.
2. Step 2: While the bread bakes, melt three-quarters of the butter in a large pan over medium heat. Add the chopped onions and celery with a pinch of salt, cooking for 10 minutes until softened.
3. Step 3: Stir in the chopped sage and rosemary, then season generously with black pepper. Add the toasted bread cubes to the pan and toss to combine.
4. Step 4: Pour in half of the chicken stock and toss again. Transfer this mixture to the prepared baking dish and let it cool slightly.
5. Step 5: Increase the oven temperature to 180C/160C fan/gas 4. Whisk together the remaining chicken stock and eggs, then pour evenly over the stuffing in the dish.
6. Step 6: Dot the remaining butter on top, cover the dish with foil, and bake for 30 minutes. Remove the foil and bake for a further 30 minutes until the stuffing is golden and cooked through.

Tips & Variations

• Use day-old sourdough for the best texture and flavor, but any stale rustic bread works well.
• For a vegetarian version, substitute the chicken stock with vegetable stock.
• Add cooked sausage or chestnuts for extra richness and texture.
• Fresh herbs can be adjusted to your preference—try thyme or parsley for a different aroma.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160C until warmed through to maintain its texture. This stuffing can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can assemble the stuffing the day before, keep it covered in the fridge, and bake it fresh before serving.

What if I don’t have stale bread?

If you only have fresh bread, you can dry it out yourself by baking the cubes at a low temperature until crisp and dry, as described in the recipe.