This sourdough stuffing is herbaceous, a little sweet, and the perfect elevated holiday side. Made with apples and sage cooked in brown butter, sautéed vegetables, and sourdough bread, it’s a delicious twist on a traditional fave.
The Perfect Holiday Side
Sourdough stuffing with brown butter apples, sage, and lemon zest is a flavorful twist on a classic holiday dish. The light tang of sourdough is the perfect base for apples sautéed in brown butter and sage, adding a nuttiness and warmth along with some herbal notes and sweetness. Toasted bread cubes are tossed with these ingredients, along with a mix of onions, celery, and a touch of broth, creating a stuffing that’s crispy on the edges and tender inside. This vibrant, herbaceous recipe pairs deliciously with turkey and veggie sides!
You can use store bought sourdough bread to make this recipe super easy, but I love it with a fresh loaf.
How To Make Sourdough Stuffing
Start by cutting up the sourdough into cubes about an inch square. Toast them lightly in the oven for about 10-15 minutes. You want them to be dry but not browned. Set the cubes to the side. Go ahead and preheat your oven to 375 so that it’s at that temp when you’re ready to bake again.
Next, make the brown butter apples by melting butter in a large skillet over medium heat. Swirl the butter until it turns golden brown and become fragrant. Add the diced apples and sage and sauté for 3–4 minutes until the apples are slightly softened and the sage is aromatic. Remove the mixture from the skillet and put it to the side.
In the same skillet, sauté onions and celery in the remaining brown butter for about 5–6 minutes until softened, then season with some salt and black pepper.
In a large mixing bowl, combine the toasted sourdough cubes, cooked onions and celery, brown butter apples, thyme, and lemon zest. Toss the ingredients together to combine evenly. Gradually pour 2 cups of the broth over the stuffing, tossing gently to moisten the bread. Add additional broth, about 1/4 cup at a time, until the stuffing reaches your desired consistency. It should be moist but not soggy. Adjust the seasoning with more salt and pepper to taste.
Transfer the stuffing to a greased 9×13 inch baking dish and cover with foil. Bake for 20 minutes. Afterward, remove the foil and bake for an additional 15–20 minutes, until the top is golden and slightly crisp.
FAQs + Tips
Absolutely. Just make it up until you add the broth. Wrap it and store it in the fridge until about 30 minutes before you want to bake. Pull it out, toss in the broth and continue baking as usual.
Honestly, it’s all about the bread. I used my own homemade sourdough cut into small cubes and I used about 3 cups. You don’t want to make it too soggy so be careful and add slowly!
YUP! This is so adaptable, pretty much all you have to do is add them in before the broth. Dried cranberries, walnuts, mushrooms, there are so many options!
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PrintSourdough Stuffing with Brown Butter Apples, Sage, and Lemon Zest
- Total Time: 1 hour 40 minutes
Ingredients
Instructions
- Cut sourdough into 1-inch cubes and toast lightly in the oven at 350°F (175°C) for 10–15 minutes until dry but not browned. Set aside.
- Make the brown butter apples: In a large skillet, melt the butter over medium heat. Swirl occasionally until it turns golden brown and fragrant. Add the diced apples and sage to the brown butter. Sauté for 3–4 minutes until the apples are slightly softened and the sage is aromatic. Remove from the skillet and set aside.
- In the same skillet, sauté the onions and celery in the remaining brown butter until softened, about 5–6 minutes. Season with salt and black pepper.
- In a large mixing bowl, combine the toasted sourdough cubes, cooked onions and celery, brown butter apples, thyme, and lemon zest. Toss to combine evenly.
- Slowly pour 2 cups of broth over the mixture, tossing gently to moisten. Add more broth, 1/4 cup at a time, until the stuffing reaches your desired consistency (moist but not soggy). Season with additional salt and pepper to taste.
- Preheat the oven to 375°F (190°C). Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the top is golden and slightly crisp.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
