This recipe delivers a flavorful, classic stuffing with a subtle tang from sourdough bread and a bright note of lemon. It’s based on time-tested family techniques, yet refined for modern cooks who want simple ingredients and satisfying results. While traditional stuffing relies on basic flavors, this version offers a slight edge, making it stand out without straying too far from the familiar.
Why Sourdough and Lemon Matter
Stuffing is often an afterthought, a side dish that fades into the background. But using sourdough adds complexity—a gentle sourness that cuts through richness. Lemon brightens the herbs and prevents the dish from feeling heavy, especially important when served alongside rich Thanksgiving fare. These seemingly small additions elevate the experience, offering a more balanced and memorable flavor profile.
Ingredients for Flavor & Texture
The core ingredients are straightforward:
- Bread: 12 cups of cubed sourdough (or another sturdy bread). The bread’s texture is key: slightly stale for better absorption.
- Aromatics: ¼ cup chopped parsley, 1 diced onion, 3-4 minced garlic cloves, and 1 cup diced celery.
- Herbs: ¾ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon dried sage, ½ teaspoon thyme, ¼ teaspoon marjoram (optional), and 1 tablespoon fresh rosemary.
- Liquids & Binder: 1 ½ cups chicken broth (vegetable broth works too), 1 large lemon (juice and zest), and 1 egg (optional).
- Fat: 8 tablespoons butter.
Drying Bread: The Key to Texture
The bread’s dryness determines the stuffing’s final texture. Overly moist stuffing becomes gummy, while too-dry bread results in a crumbly mess. There are three common methods:
- Air Drying: Cube the bread and spread it on a baking sheet under a light towel for 2–3 days.
- Low Oven Toasting: Bake at 350°F (175°C) for 20–30 minutes, tossing halfway through.
- Quick Toasting: For faster results, bake at 400°F (200°C) for 10–15 minutes, keeping a close watch to prevent burning.
Assembling and Baking
- Sauté Aromatics: Melt butter in a pan and sauté the celery, onion, and garlic until softened. Add the herbs and cook for another 30 seconds.
- Combine with Bread: Toss the sautéed mixture with the bread cubes in a large bowl.
- Add Liquids: Whisk together broth, lemon juice, zest (optional), and egg (if using). Gently drizzle over the bread mixture, ensuring even distribution. Adjust liquid as needed for desired moistness.
- Bake: Transfer to a buttered baking dish and bake at 375°F (190°C) for 20 minutes. Stir gently, then continue baking for another 20–30 minutes until golden brown and heated through.
Frequently Asked Questions
- Can I skip the egg? Yes. It helps bind, but the stuffing will be looser without it.
- What if I don’t like lemon? Omit it. The recipe works perfectly well without it.
- Can I use different herbs? Absolutely. Experiment with your favorites.
- What bread should I use? Sourdough is preferred for its tang, but any hearty bread will work.
This herbed sourdough stuffing is a flexible, flavorful side dish that can be adapted to suit your preferences. Whether you prefer it moist or dry, herby or simple, it’s a guaranteed crowd-pleaser.
