Looking for a way to spice up your holiday table? Try sourdough bread dressing!
This recipe adds a tangy, chewy twist to a Thanksgiving or Christmas classic. It’s a hearty and flavorful alternative to traditional stuffing that will have your guests raving.
This article will give you everything you need to make amazing sourdough bread dressing, from the basic recipe to fun variations. We’ll also share our top tips for success and answer frequently asked questions.
One of the best things about this sourdough bread dressing recipe is how easy it is to customize. Whether you’re vegetarian, gluten-free, or just want to try something new, you can easily adapt this recipe to fit your needs and preferences. Ready to get started?
Why Sourdough is Perfect for Dressing
Sourdough bread is a fantastic choice for dressing, and here’s why:
- Texture: Sourdough has a firm, dense crumb. This is crucial because it holds its shape and prevents the dressing from becoming a soggy mess when you add moisture.
- Flavor: That signature tangy taste of sourdough adds a wonderful complexity to your dressing, making it way more interesting than using plain white bread.
Choosing Your Sourdough
When you’re picking out your loaf, keep these tips in mind:
- Staleness is your friend: A slightly stale loaf works best. Day-old sourdough is perfect. It’s already starting to dry out, which is exactly what you want.
- Crust considerations: A thick, chewy crust will add extra texture to the finished dressing. If you prefer a softer dressing, go for a loaf with a thinner crust.
Prepping the Bread
The way you prepare the bread is also important. Cut the sourdough into uniform cubes, about ½ inch to 1 inch in size. Consistency is key here. Uniform cubes dry out and bake evenly, preventing some pieces from being crunchy while others are still soft.
Preparing the Bread Cubes: The Key to Non-Soggy Dressing
The secret to amazing sourdough bread dressing isn’t just the sourdough itself, but how you prep it. Soggy dressing? No, thank you. The goal is golden, flavorful cubes that soak up all those delicious savory flavors without turning to mush. That means drying the bread is absolutely essential.
Drying the Bread Cubes
You’ve got a couple of options here:
- Oven-drying: Spread those sourdough cubes in a single layer on baking sheets. Pop them in a low oven – around 200°F (93°C) or maybe up to 300°F – until they’re dried out and lightly toasted. Depending on how humid it is where you live, this could take an hour or two. Keep an eye on them so they don’t burn!
- Air-drying: If you’ve got the time, this is my favorite method. Just spread the bread cubes on baking sheets and leave them out at room temperature for a few days. Turn them every so often to make sure they dry evenly. This method really concentrates the sourdough flavor, which makes the dressing even better.
Why Drying Is Crucial
Seriously, don’t skip this step! Drying the bread does three important things:
- It prevents the dressing from becoming a soggy mess.
- It allows the bread to really soak up all the delicious flavors from the other ingredients.
- It creates a much better texture in the final dish – a little bit chewy, a little bit crispy, and totally delicious.
Basic Sourdough Bread Dressing Recipe: Step-by-Step
This recipe is a great jumping-off point. Feel free to experiment with different herbs, spices, and add-ins to make it your own.
Ingredients
- 10 cups sourdough bread cubes (dried)
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 1/4 cup + 2 tablespoons butter, melted
- 2-3 cups chicken broth
- Fresh herbs (parsley, sage, thyme, rosemary), chopped
- Salt and pepper to taste
A note about the bread: You’ll want to dry out your sourdough bread cubes before assembling the dressing. You can do this by leaving them out on a baking sheet overnight, or by toasting them lightly in a low oven.
Instructions
- Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Combine the ingredients: In a large bowl, combine the dried sourdough bread cubes, sautéed vegetables, and chopped fresh herbs.
- Add moisture: Gradually add the chicken broth to the bowl, tossing gently to combine. You want the bread to be moistened but not completely saturated. Start with 2 cups of broth and add more as needed to reach your desired consistency. Some people like a drier dressing, while others prefer it more moist.
- Season: Season the mixture with salt and pepper to taste. Don’t be shy! The bread will absorb a lot of the flavor.
- Bake: Transfer the dressing mixture to a greased baking dish (a 9×13 inch pan works well). Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy.
Let the dressing cool slightly before serving. Enjoy!
Variations and additions to elevate your dressing
Once you’ve mastered the basic recipe, it’s time to start playing around with it to make it your own. Here are a few ideas to get you started:
Sausage and apple dressing
This is a classic addition that brings savory and sweet notes to the dressing. To make it:
- Brown a pound of sausage in a skillet. You can use pork, turkey, or even a vegetarian sausage. Drain off any fat.
- Add a diced apple or two to the skillet and cook until the apple softens.
- Stir the sausage and apple mixture into the bread cube mixture before baking.
Some sausage options to consider are honey garlic, maple breakfast, mild Italian, or turkey sausage. Each will bring a different flavor profile to the finished dish.
Vegetarian/vegan dressing
To make this dressing vegetarian or vegan:
- Omit the sausage, or substitute it with plant-based sausage crumbles.
- Use vegetable broth instead of chicken broth.
- Sauté sliced mushrooms with the onions and celery for added flavor and texture.
Other variations
Here are some other ways to customize your sourdough bread dressing:
- Add dried cranberries or cherries for a touch of sweetness.
- Stir in toasted nuts like pecans or walnuts for a bit of crunch.
- Experiment with different herbs like marjoram or oregano to create unique flavor profiles.
Tips for Perfect Sourdough Dressing
Here’s what I’ve learned about making amazing sourdough dressing:
- Don’t drown the bread. Add the broth slowly, giving the bread time to soak it up. You want it moist, not soggy.
- Season, season, season. Taste the dressing before you bake it. Does it need more salt? Pepper? Maybe some extra herbs? Now’s the time to adjust it.
- Let it sit (maybe). I often let the mixture sit for 30 minutes or an hour before baking. This lets all the flavors get to know each other. But if you’re short on time, skip it! It’ll still be great.
- Bake it evenly. I usually cover the dish with foil for the first part of baking. This keeps the top from getting too brown before the inside is cooked through.
Help! My Dressing Isn’t Working!
Okay, let’s troubleshoot some common dressing problems:
Soggy Dressing
- Make sure your sourdough cubes are completely dry before you start. Stale is good!
- You might be using too much broth. Start with less and add more as needed.
Dry Dressing
- Add more broth during baking, a little at a time.
- Cover the dressing with foil for longer while it bakes to trap moisture.
Bland Dressing
- Don’t be shy with the herbs and spices! Taste as you go and add more.
- The broth you use matters! Choose a good quality, flavorful broth.
How to serve and store sourdough bread dressing
This sourdough bread dressing tastes amazing served warm next to roasted turkey, gravy, and other holiday favorites.
A little cranberry sauce or another sweet side dish complements the savory, herby flavors.
Storing leftovers: Keep leftover dressing in the fridge for up to three days or freeze it for up to a month.
Reheating: Reheat the dressing in the oven at 350°F until it’s heated through. If it seems dry, add a splash of broth.
Enjoy!
In Summary
Sourdough bread dressing isn’t just a side dish; it’s a flavor adventure! Its tangy, complex taste, combined with its satisfyingly chewy texture, elevates the entire holiday meal. Plus, it’s incredibly adaptable. You can use different types of sourdough, experiment with herbs and spices, and add your favorite veggies and meats to create a truly unique and memorable dressing.
Don’t be afraid to get creative and put your own spin on this recipe. Try adding dried cranberries and walnuts for a sweet and savory twist, or chorizo for a spicy kick. The possibilities are endless! Ultimately, the best sourdough bread dressing is the one you and your loved ones enjoy the most.
Happy cooking, and may your holiday meal be filled with warmth, laughter, and, of course, delicious sourdough bread dressing!