Parmesan and Thyme Sourdough Stuffing Recipe

When it comes to comforting, flavorful side dishes that bring everyone to the table, few things can compete with a well-made stuffing. This Parmesan and Thyme Sourdough Stuffing takes a timeless favorite and gives it a gourmet twist, combining the tangy flavor of artisan sourdough bread with the nutty richness of Parmesan cheese and the earthy fragrance of fresh thyme. It’s the kind of dish that instantly fills your kitchen with warmth and aroma, making it perfect for cozy gatherings, family dinners, or any special meal where you want to impress.

Inspired by classic homemade stuffing recipes, this version balances crisp edges with a soft, herby interior. The use of sourdough bread adds a rustic depth that elevates this from ordinary to unforgettable. Whether you serve it alongside roast chicken, turkey, or a hearty vegetarian main, this dish is sure to become one of your most requested sides.

Ingredients

• 1 large loaf of sourdough bread, cut into 1-inch cubes (about 10 cups)

• 4 tablespoons unsalted butter

• 1 medium yellow onion, finely chopped

• 3 stalks celery, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 1 teaspoon dried sage

• 1 teaspoon salt, plus more to taste

• ½ teaspoon black pepper

• 1½ cups grated Parmesan cheese, divided

• 2½ cups low-sodium chicken or vegetable broth

• 2 large eggs, beaten

• 2 tablespoons chopped fresh parsley for garnish

Directions

1. Prepare the Bread
   Begin by preheating your oven to 350°F (175°C). Spread the sourdough cubes evenly on a large baking sheet. Toast them in the oven for about 20–25 minutes, or until the edges are lightly golden and crisp. Stir halfway through to ensure even toasting. Once done, remove from the oven and let them cool. This step gives your stuffing that ideal balance of crispness on the outside and softness within.

2. Sauté the Vegetables
   In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened and fragrant—about 8 minutes. Stir in the minced garlic and cook for another 1–2 minutes, just until the garlic releases its aroma.

3. Add Herbs and Seasonings
   Sprinkle in the thyme, sage, salt, and pepper. Stir well to coat the vegetables in the fragrant butter and herbs. This step infuses your stuffing with that signature savory depth that makes it irresistible.

4. Combine the Bread and Vegetables
   Transfer the toasted sourdough cubes to a large mixing bowl. Pour the sautéed vegetable mixture over the bread and toss gently to combine. Make sure each cube gets coated with a touch of butter and herbs for maximum flavor.

5. Add Cheese and Broth
   Sprinkle 1 cup of grated Parmesan cheese into the bowl, reserving the remaining ½ cup for topping. Slowly pour in the broth, a little at a time, while gently mixing. The goal is to moisten the bread without soaking it—each cube should feel slightly damp but still hold its shape.

6. Incorporate the Eggs
   Once the mixture has cooled slightly, pour in the beaten eggs and mix until everything is evenly combined. The eggs will help bind the stuffing and give it a cohesive texture when baked.

7. Transfer to Baking Dish
   Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the stuffing mixture evenly into the dish and sprinkle the remaining ½ cup of Parmesan over the top.

8. Bake to Perfection
   Cover the dish with foil and bake for 25 minutes. Then, remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and crisp while the center remains soft and flavorful.

9. Garnish and Serve
   Let the stuffing cool for 5–10 minutes before serving. Sprinkle with chopped fresh parsley for a touch of color and freshness. Serve warm as a stunning side dish to poultry, roasted vegetables, or even grilled fish.

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 hour 10 minutes

Yield

Serves 8–10

Notes

• Bread Texture Matters: For best results, use day-old sourdough bread. Fresh bread tends to get soggy too quickly.

• Herb Variations: Feel free to substitute thyme with rosemary or oregano for a different flavor profile.

• Make Ahead: You can prepare the stuffing mixture a day in advance and refrigerate it, then bake it fresh before serving.

• Broth Options: Use vegetable broth for a vegetarian-friendly version.

• Cheese Options: Try swapping Parmesan for Asiago or Pecorino Romano for a stronger, more robust taste.

The Secret Behind Great Stuffing Texture

The key to mastering this Parmesan and Thyme Sourdough Stuffing lies in balancing moisture and texture. You want each bite to deliver both crisp edges and a tender, flavorful middle. Toasting the sourdough bread before mixing prevents sogginess, while the Parmesan helps create a slightly crisp, cheesy crust during baking.

The tangy, chewy nature of sourdough also makes this recipe stand out from traditional white bread stuffings. It holds up beautifully under the broth, absorbing flavor without losing structure. Combined with the fresh herbs, this creates a dish that feels hearty, aromatic, and sophisticated—perfect for when you want something familiar yet elevated.

Why You’ll Love This Recipe

1. Elevated Flavor: The sourdough brings a unique tanginess that pairs perfectly with Parmesan and thyme.

2. Texture Perfection: A crispy top and soft, flavorful interior make this an unforgettable stuffing experience.

3. Versatility: Pairs beautifully with roasted chicken, turkey, beef, or even vegetarian mains.

4. Simple Ingredients: You likely already have most of the ingredients in your pantry.

5. Crowd-Pleaser: It’s elegant enough for special occasions yet simple enough for weeknight dinners.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze portions for up to 3 months. When ready to enjoy, thaw in the fridge overnight before reheating.

• Reheating: For best results, reheat in a 350°F oven for 10–15 minutes until warmed through and slightly crisp on top. Avoid microwaving if you want to maintain that perfect texture.

Serving Suggestions

This Parmesan and Thyme Sourdough Stuffing pairs wonderfully with a variety of main dishes and sides. Here are a few serving ideas:

• With Roasted Chicken or Turkey: The herby, cheesy flavor complements poultry beautifully.

• Alongside Roasted Vegetables: Serve with a medley of carrots, Brussels sprouts, or butternut squash for a comforting, colorful meal.

• With Grilled Salmon or White Fish: A light yet flavorful combination that feels both cozy and refined.

• Vegetarian Feast: Pair with mashed potatoes, green beans, and a rich mushroom gravy for a satisfying plant-based meal.

Variations to Try

1. Garlic and Herb Sourdough Stuffing: Add roasted garlic cloves and a mix of fresh herbs like rosemary, parsley, and basil for an aromatic twist.

2. Cheddar and Chive Sourdough Stuffing: Replace Parmesan with sharp cheddar and mix in fresh chives for a more robust, tangy flavor.

3. Mushroom and Parmesan Sourdough Stuffing: Add sautéed mushrooms for an earthy, umami-packed variation that’s perfect for vegetarians.

4. Spinach and Parmesan Stuffing: Stir in fresh spinach leaves for color, nutrients, and a light earthy taste.

5. Caramelized Onion and Thyme Stuffing: Add slow-cooked caramelized onions for a touch of sweetness that contrasts beautifully with the sourdough’s tang.

FAQs

1. Can I make this stuffing vegetarian?
Absolutely! This Parmesan and Thyme Sourdough Stuffing can easily be made vegetarian without losing its rich, savory flavor. Simply swap the chicken broth for a good-quality vegetable broth. The depth of flavor in vegetable broth, especially when it includes ingredients like onions, carrots, celery, and herbs, complements the tangy sourdough and nutty Parmesan perfectly. If you want to elevate the taste even further, use a homemade vegetable broth or one that includes roasted vegetables for an added layer of complexity. This small adjustment makes the dish suitable for vegetarians while keeping it comforting, hearty, and full of aroma—ideal for sharing with everyone at the table.

2. Can I use different bread types instead of sourdough?
Yes, you can definitely experiment with different bread types based on what you have or prefer. While sourdough gives the stuffing its signature tang and chewy texture, other varieties of bread can produce equally delicious results. French bread offers a classic, mild flavor with a light, airy crumb that becomes tender when baked. Ciabatta provides a slightly denser structure that holds up well to moisture, while multigrain bread adds an earthy note with hints of nuttiness. Each bread type will subtly change the flavor and texture of the dish, allowing you to customize your stuffing to your liking. The key is to choose bread that’s at least a day old and sturdy enough to absorb the broth without becoming soggy. This ensures that perfect contrast between the crispy top and soft interior that makes stuffing so delightful.

3. What can I use instead of Parmesan cheese?
If you’re out of Parmesan or simply want to try something new, there are several excellent substitutes that bring their own unique qualities to the dish. Pecorino Romano is one of the best alternatives—it’s sharper, saltier, and slightly tangier, which enhances the savory notes in the stuffing. Asiago cheese is another great choice, offering a mild nutty sweetness that pairs beautifully with the herbs and bread. For a more delicate flavor, you could even mix a bit of grated mozzarella with a stronger cheese like Pecorino to create a balanced, creamy texture. The goal is to maintain that rich, umami depth that Parmesan provides, ensuring every bite remains flavorful and satisfying.

4. Can I make this ahead of time?
Yes, this recipe is perfect for preparing in advance—especially when you’re cooking multiple dishes. You can assemble the stuffing mixture up to a day ahead. Simply prepare it according to the recipe instructions, then cover it tightly with plastic wrap or foil and refrigerate overnight. When you’re ready to serve, remove it from the fridge about 30 minutes before baking to bring it closer to room temperature. Bake it fresh before your meal for that perfectly crisp top and soft, flavorful center. Preparing ahead not only saves time but also allows the flavors of the herbs, butter, and sourdough to meld beautifully overnight, resulting in an even more delicious, well-balanced stuffing the next day.

See also  Cranberry Pecan Holiday Snack Balls Recipe

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Parmesan and Thyme Sourdough Stuffing Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings 1x

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Description

This Parmesan and Thyme Sourdough Stuffing is a rich, savory twist on a beloved classic. Combining tangy sourdough bread with nutty Parmesan and fragrant herbs like thyme and sage, it delivers an irresistible balance of texture and flavor. Perfect for family gatherings or cozy dinners, this homemade stuffing bakes up beautifully golden on top with a soft, herby interior that makes it a standout side dish for any hearty meal.

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Ingredients

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• 1 large loaf sourdough bread, cut into 1-inch cubes (about 10 cups)

• 4 tablespoons unsalted butter

• 1 medium yellow onion, finely chopped

• 3 stalks celery, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 1 teaspoon dried sage

• 1 teaspoon salt, plus more to taste

• ½ teaspoon black pepper

• 1½ cups grated Parmesan cheese, divided

• 2½ cups low-sodium chicken or vegetable broth

• 2 large eggs, beaten

• 2 tablespoons chopped fresh parsley for garnish

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Instructions

• Preheat the oven to 350°F (175°C). Spread the sourdough cubes evenly on a large baking sheet and toast for 20–25 minutes, stirring halfway through, until lightly golden and crisp. Remove from the oven and let cool.

• In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking for about 8 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes.

• Add thyme, sage, salt, and pepper to the vegetables, stirring until fragrant and well mixed.

• Transfer the toasted sourdough cubes to a large bowl and pour the sautéed vegetables over them. Toss gently to coat.

• Add 1 cup of Parmesan cheese, reserving ½ cup for topping. Gradually pour in the broth while tossing, adding just enough for the bread to feel moist but not soggy.

• Once slightly cooled, mix in the beaten eggs until the mixture is evenly combined.

• Lightly grease a 9×13-inch baking dish and spread the stuffing evenly. Sprinkle the remaining ½ cup Parmesan on top.

• Cover with foil and bake for 25 minutes. Remove the foil and bake another 20–25 minutes until the top is golden brown and crisp.

• Let cool for 5–10 minutes before serving. Garnish with fresh parsley.

Notes

• Use day-old sourdough bread for the best texture; fresh bread can make the stuffing soggy.

• For a vegetarian version, substitute vegetable broth for chicken broth.

• You can prepare the mixture a day in advance and refrigerate it, then bake fresh before serving.

• Substitute Parmesan with Pecorino Romano or Asiago for a sharper flavor.

• Reheat leftovers in the oven at 350°F for 10–15 minutes to maintain a crisp top.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Michelle Davis