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–+ servings
A close-up of a golden-brown bread stuffing recipe in a baking dish, garnished with fresh parsley.

Sourdough Apple Stuffing with Herbs

This sourdough apple stuffing recipe is a crowd-pleasing side dish perfect for any holiday meal. It features a blend of savory herbs, sweet apples, and a crispy, tender texture.
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Prep Time 20 minutes
Cook Time 1 hour
Drying Time 12 hours
Total Time 13 hours 20 minutes
Servings: 8 cups
Course: Holiday, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing
  • 1 large (1 lb.) sourdough boule cut into cubes (8 cups)
  • 6 Tbsp. butter divided, plus more for baking dish
  • 2 apples cored and chopped
  • 2 celery stalks thinly sliced
  • 2 medium onions chopped
  • 1/2 Tbsp. freshly chopped sage
  • 1/2 Tbsp. fresh thyme leaves freshly chopped
  • 1/2 Tbsp. freshly chopped rosemary
  • 2 Tbsp. freshly chopped parsley plus more for garnish
  • 1 cup dried cranberries
  • 2 1/2 cups low-sodium vegetable broth
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Baking sheet
  • Large skillet
  • large baking dish

Method
 

  1. Spread bread cubes onto a baking sheet and leave uncovered overnight to dry out. Alternatively, bake at 200ºF (95ºC) for 20 minutes.
  2. Preheat your oven to 350ºF (175ºC). Butter a large baking dish.
  3. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped apples, sliced celery, and chopped onions. Cook until they are soft and fragrant, about 8 minutes. Stir in the chopped rosemary, sage, and thyme, and cook for 1 minute more until fragrant. Season with salt and pepper. Stir in the remaining 3 tablespoons of butter and the chopped parsley.
  4. Place the dried bread cubes and dried cranberries in a large bowl. Add the cooked onion mixture and the vegetable broth. Toss gently to combine.
  5. Transfer the stuffing mixture to the prepared baking dish and cover with foil. Bake for 45 minutes, or until cooked through. Remove the foil and bake for an additional 15 minutes, or until the bread is golden brown.
  6. Garnish with additional chopped parsley before serving.

Notes

This stuffing is best served warm. It can be made a day ahead and reheated before serving.

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