This sourdough stuffing features classic herbal flavours, with sage, thyme, and rosemary. Sourdough bread adds an extra boost of complexity. Adapted from Bon Appetit's Simple is Best Dressing.
Tear the sourdough into 1 inch (2.5 cm) cubes. Place the pieces on a baking tray and leave uncovered overnight to dry out—alternatively, you can toast the bread in a low oven (about 200°F for ~20 minutes) to help remove the moisture.
Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) square (or equivalent) baking dish with butter and set aside.
Heat a frying pan over medium-low and add the butter.
Once the butter is melted, add the onion, celery, and garlic. Cook, stirring often, until the veggies start to become tender and lightly golden, 8-10 minutes.
Add the salt, pepper, parsley, thyme, sage, and rosemary, stirring until the herbs wilt and become fragrant. Remove from the heat and set aside to cool.
Next, add the dried out bread to a large bowl. Pour 1 ½ cups of broth over the bread and mix to combine. Next add the cooled onion mixture and stir to combine. Add the eggs to the bowl.
Using your hands or a spatula, gently mix well so that all of the bread is well coated. You may need to add ½ cup more broth if needed.
Transfer the mixture to the baking dish. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for 15-20 more minutes, or until desired crispness is reached.
Serve immediately. Leftovers will keep for a couple days in the fridge and can be reheated in the microwave or on the stove top. Ideally, reheat in the oven to re-crisp the top.
Notes
To make ahead, get everything prepared and mixed. Place the stuffing into the baking dish, cover tightly, and refrigerate for up to 24 hours before baking as directed.
After tearing the sourdough into pieces, we recommend drying it on a baking sheet overnight. A slightly stale loaf will absorb the liquid in the stuffing more effectively. If you don’t have time for this step, toast the bread in a low-temperature oven (about 200°F) for about 20 minutes instead.