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.

Ingredients

Scale

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