Sourdough Sage and Onion Stuffing

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 120 min

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Ingredients

• 1/4 lb sourdough loaf
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 large yellow onions, thinly sliced
• 1 celery stalks, chopped
• 1 garlic cloves, minced
• 1/4 cup fresh sage, chopped
• 1/4 tbsp fresh thyme leaves
• 1/4 tsp fennel seed, crushed
• 1 large eggs
• 1/2 cup low-sodium chicken broth
• 1/4 cup flat-leaf parsley, chopped

Method (tap to check — screen stays awake)

1. Heat the oven to 300F. Tear or cube the sourdough into rough 1-inch pieces, spread on two sheet pans, and dry in the oven 20 minutes, tossing once. Tip into your biggest bowl. Raise the oven to 375F.
2. Melt the butter in a wide skillet over medium and cook the onions with a big pinch of salt, stirring now and then, 15 minutes, until soft and golden at the edges — this slow start is where the flavor lives.
3. Add the celery, garlic, chopped sage, thyme, and crushed fennel seed — our sage-fennel seasoning, which reads faintly like breakfast sausage without any sausage — and cook 5 minutes more.
4. Scrape the vegetables and every bit of the herb butter over the bread. Whisk the eggs into the broth, pour it over, add the parsley and a few grinds of pepper, and fold until the bread is evenly moistened.
5. Pile into a buttered 9x13 baking dish. Cover with foil and bake 30 minutes at 375F.
6. Uncover and bake 20 minutes more, until the top is crackly and deep golden. Rest 10 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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