Description
Garlic Parmesan Sourdough Stuffing is the kind of dish that turns a simple meal into something unforgettable. It’s golden, buttery, and filled with layers of flavor — the tang of sourdough, the nuttiness of Parmesan, and the irresistible aroma of garlic and herbs. Perfect for cozy family dinners or festive gatherings, this stuffing brings warmth and comfort to any table. Inspired by traditional homemade versions but elevated with modern flavors, it’s the ultimate balance between rustic and refined. Once you make this recipe, it’ll become a year-round favorite side dish.
Ingredients
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1 large sourdough loaf (about 1 pound), cut into 1-inch cubes
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6 tablespoons unsalted butter
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1 large yellow onion, finely chopped
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3 celery stalks, finely chopped
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6 cloves garlic, minced
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1 ½ teaspoons salt
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1 teaspoon ground black pepper
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2 teaspoons dried Italian seasoning (or a blend of thyme, rosemary, and oregano)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 ½ cups low-sodium chicken or vegetable broth
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2 large eggs, lightly beaten
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1 cup freshly grated Parmesan cheese
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¼ cup chopped fresh parsley (optional, for garnish)
Instructions
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Cut the sourdough loaf into 1-inch cubes. Spread the cubes out on a baking sheet and toast them in a 300°F (150°C) oven for 25–30 minutes, until dry and lightly crisp. Let cool completely.
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In a large skillet over medium heat, melt the butter. Add chopped onion and celery, cooking for 8–10 minutes until soft and fragrant. Stir in the minced garlic and cook for another 1–2 minutes.
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Add salt, pepper, Italian seasoning, garlic powder, and onion powder. Stir well to coat the vegetables with seasoning.
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Place the toasted sourdough cubes in a large bowl. Pour the cooked vegetables and melted butter mixture over the bread. Add ¾ cup of grated Parmesan cheese and gently toss to combine.
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In another bowl, whisk together the chicken or vegetable broth with the beaten eggs. Slowly pour this liquid over the bread mixture, stirring gently until the bread is evenly moistened but not soggy.
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Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spoon the stuffing mixture evenly into the dish. Sprinkle the remaining ¼ cup of Parmesan cheese over the top.
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Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and crisp around the edges.
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Let the stuffing rest for 10 minutes before serving. Garnish with fresh parsley if desired. Serve warm and enjoy.
Notes
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Use day-old or slightly stale sourdough bread for the best texture.
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Toasting the bread helps it soak up the broth evenly without getting soggy.
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Adjust the broth amount slightly depending on your bread’s dryness.
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To make ahead, assemble the stuffing the day before, cover, refrigerate, and bake before serving.
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Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
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For extra flavor, mix in roasted garlic or add a handful of sautéed mushrooms before baking.
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This recipe can be made vegetarian by using vegetable broth instead of chicken broth.
- Prep Time: 25 minutes
- Cook Time: 50 minutes