Herbed Sourdough Bread Stuffing


Prep Time: 10 minutes

Total Cook Time: 70 minutes

Servings: 2 servings



    • 10 oz of sourdough bread
    • 1 oz of butter
    • ¼ onion, chopped
    • 2 celery stalks, chopped
    • 1 tsp of garlic granulates
    • 1 tsp of rosemary
    • 1 tsp of thyme
    • 1 cup of chicken stock, with 1 egg beaten inside (to bind everything together)



              1 - Preheat oven to 400F

              2 - Tear the bread into chunks and add to a baking tray in a single layer

              3 - Toast the bread in a preheated oven for about 30 minutes, or until bread is dried out and golden

              4 - While bread is toasting, in a hot pan add butter and start by frying the onions and celery

              5 - When the bread is ready, add in the cooked onions and celery and chicken stock with the beaten egg to the baking tray the bread was toasted in

              6 - Mix thoroughly so the bread soaks up all the liquid and bake for another 30 minutes

              Note - you can substitute the sourdough bread with your favorite gluten free bread for a GF version of this recipe. Substitute the butter with olive oil for a dairy free version.



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