Classic Crusty Sourdough Stuffing with Leeks and Herbs Recipe
This Classic Stuffing recipe features crusty sourdough bread combined with sautéed onions, leeks, and garlic, enhanced by fresh herbs and gently baked to golden-brown perfection. It’s a savory and comforting side dish perfect for holiday meals or cozy family dinners.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread
- 2 lb. crusty country bread (about 2 loaves), preferably sourdough, cut into 1 1/2″ pieces
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 2 medium leeks, tough outer layer removed, thinly sliced into half-moons
- 4 garlic cloves, finely chopped
Fats and Liquids
- 6 tbsp. unsalted butter, divided, plus more for dish
- 2 1/2 c. low-sodium chicken broth
- 1 1/2 c. whole milk
Other Ingredients
- 2 large eggs
- 2 tbsp. mixed chopped fresh herbs, such as sage, rosemary, and/or thyme
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat and Toast Bread: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Spread the bread pieces between two baking sheets evenly. Bake the bread, tossing halfway through, until it becomes crispy, dry, and the edges just start turning golden, approximately 15 to 20 minutes.
- Sauté Vegetables: Meanwhile, heat 3 tablespoons of butter in a medium skillet over medium heat. Add the chopped onion and sliced leeks, cooking and stirring occasionally until softened, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 more minute. Season with kosher salt and freshly ground black pepper. Allow the mixture to cool slightly.
- Prepare Egg and Broth Mixture: In a medium bowl or a large glass measuring cup, whisk together the eggs, low-sodium chicken broth, whole milk, fresh herbs, and crushed red pepper flakes. Generously season the mixture with salt and black pepper.
- Increase Oven Temperature and Prepare Dish: Raise the oven temperature to 375°F (190°C). Grease a 13 x 9-inch baking dish with a thin layer of butter to prevent sticking.
- Combine Ingredients: Transfer the toasted bread to a very large bowl. Add the sautéed onion and leek mixture, then pour the egg and broth mixture over. Toss everything together to combine thoroughly. Let the mixture sit for at least 10 minutes or up to 1 hour to allow the bread to absorb the liquids.
- Assemble and Bake Stuffing: Transfer the bread mixture evenly into the prepared baking dish, making sure all liquid is included. Cut the remaining 3 tablespoons of butter into small pieces and dot them over the top of the stuffing. Cover the dish with aluminum foil.
- Bake and Finish: Bake the covered stuffing for 20 minutes. Then remove the foil and continue baking until the top is golden brown and crisp, about 25 to 30 minutes more. Serve the stuffing warm or at room temperature for best flavor.
Notes
- Using sourdough bread adds depth of flavor and helps create a sturdy, flavorful base.
- If you like a crispier texture, you can leave the stuffing uncovered during the last 10 minutes of baking.
- Fresh herbs like sage, rosemary, and thyme lend a classic aromatic profile, but feel free to adjust based on your preference.
- This stuffing can be made a day ahead; store it covered in the refrigerator and bake just before serving.
- For a vegetarian variation, substitute vegetable broth for the chicken broth and omit the eggs if desired.
Keywords: classic stuffing, holiday stuffing, sourdough stuffing, savory side dish, baked stuffing, Thanksgiving recipe