Stuffing, not dressing, from scratch

I decided to embark on a homemade stuffing journey this year.  It was easier than I thought it was going to be! The fun part about making stuffing is that you can add whatever you want to it! This is just what I like in my stuffing and it’s a good classic recipe. All of the seasonings and extras can be to taste, so you can really make it your own!

Apparently this launched quite the debate at my local library when I submitted a photo for the photography club (Hi Hot Shots!) on whether this is stuffing or dressing. I’m from the midwest, so it’s stuffing to me. This was not stuffed into a bird- but semantics… so whatever you call it, let’s get to it and get cooking~

Begin by cutting your bread into half inch cubes. I left mine to dry out overnight on a baking sheet in my kitchen. (Mike helped me- that is not my hand lol)

Dice the celery, onions, and parsley.

Melt the butter in a pan and add the celery and onions.

Saute until slightly softened and then add the salt, pepper, and poultry seasoning. (I also added garlic powder and onion powder)

Add cooked vegetables, walnuts, and parsley to a bowl with the bread cubes.

Mix in eggs and chicken broth until all the liquid is absorbed. (I ended up using half of a 14.5 ounce can.)

Transfer stuffing to a baking dish and bake at 350 for 25- 30 minutes, or until top is browned and middle is hot.

The finished product! Dig In!

What’s your favorite Thanksgiving or Holiday side dish? Let me know below!

Happy Cooking!

Sourdough Stuffing

  • Servings: 6-8
  • Difficulty: easy
  • Print
Ingredients:Approx 4 cups sourdough bread (one long skinny loaf)

  • 4 stalks celery- diced
  • 1 yellow onion- diced
  • 3 tablespoons butter
  • ¼ cup fresh parsley
  • ½ cup walnuts- diced
  • 1 lb pork sausage (optional)
  • 2 eggs
  • 7 oz chicken broth (half a can)
  • ½ tsp poultry seasoning
  • ½ tsp salt
  • ½ tsp pepper

DirectionsCube the sourdough bread into half inch pieces.

  1. Dry out the bread by either letting it sit out overnight, or placing it in the oven at 350 for 7-10 minutes mixing frequently until browned.
  2. Melt butter in a pan and add the diced vegetables, salt, pepper, and poultry seasoning. Cook until slightly softened.
  3. Add cooked vegetables, walnuts, and parsley to a large bowl with the bread.
  4. If you’re adding sausage-remove vegetables and brown sausage in the same pan.
  5. Drain the sausage and add to large bowl along with the bread and other ingredients.
  6. Mix in the egg and chicken broth until all the liquid is absorbed.
  7. Transfer stuffing from the bowl into a baking dish.
  8. Bake at 350 for 25-30 minutes- or until the top is browned and it is hot in the middle.

Cooking With Christie

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