Simple Sheet Pan Sourdough Stuffing
A Thanksgiving side dish that can be mixed, baked, and served all in the same pan!
This stuffing recipe is a classic simple version—just like my grandma used to make. The base is made with just onions and celery, but you can easily dress it up by adding mushrooms or even ground sausage if you like. After years of overcomplicating my stuffing recipe, I realized my family really loves the crispy, golden bits of bread on top, paired with the flavors of the onions, celery, and fresh herbs. It’s the perfect combo and even makes a fantastic breakfast dish for feeding a crowd.
The thing I love most about this recipe is that you are mixing, baking, and serving the stuffing all from the same sheet pan! As I share these holiday recipes with you over the next couple of weeks, one of the goals I have in mind is to minimize dirty dishes! I don’t know about you, but sometimes I feel like I spend more time at the kitchen sink than anywhere else.
If you don’t want to make a loaf of bread specifically for this recipe, you can compile the end pieces and leftover slices that accumulate over the next couple weeks. Cut each slice into cubes, toss them into a ziplock, and store them in the freezer until you have about 8–9 cups of bread cubes. You can then take them right from the freezer and onto the sheet pan to crisp up in the oven.
In the photos for this recipe, you’ll notice two types of bread. I used half a loaf of freshly milled sourdough and half a loaf of classic white sourdough.
Simple Sheet Pan Sourdough Stuffing
Makes one large sheet pan - serves 6-10 people, depending on serving size
TOOLS
10” or 12” cast iron skillet
Baking Sheet
Parchment Paper
Spatula or wooden spoon
Cutting board
Chef’s knife
INGREDIENTS
8 tbsp (1 stick) butter
1 onion, diced
4 ribs celery, diced
4 cloves garlic, minced
1 loaf day-old sourdough bread, sliced and cubed
1 tbsp fresh thyme leaves
2 tsp fresh chopped sage leaves
2 tbsp fresh chopped parsley
Salt and pepper, to taste
2 eggs
2.5 cups broth (room temperature or chilled)
METHOD
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the bread: Slice the loaf of sourdough into 1/2-inch slices, then cut the slices into 1/2” cubes. Spread the cubes in a single layer on the prepared baking sheet. Bake for 10 minutes, stir, then bake for another 10 minutes, until golden and crisp. Remove from the oven and set aside.
Cook the vegetables: While the bread cubes are crisping, heat a large 10-inch cast iron skillet over medium heat. Add the butter and let it melt. Once melted, add the diced onion, celery, and minced garlic. Sauté for 7-8 minutes until the vegetables are softened and browned.
Add fresh herbs: Stir in the thyme, sage, and parsley.
Combine broth and eggs: Pour the broth into the skillet with the vegetable mixture. In a separate bowl, whisk the eggs, then drizzle them into the skillet, stirring quickly to incorporate and prevent the eggs from cooking.
Assemble the stuffing: Pour the veggie-broth-egg mixture over the toasted bread cubes. Toss everything together using two wooden spoons or a large spatula to evenly coat the bread.
Bake: Transfer the mixture to the oven and bake for 20-22 minutes, or until the top is crisp and golden brown.
Garnish and serve: Garnish with additional fresh herbs, if desired, and serve.
Make-Ahead Tip:
To prep ahead, toast the bread cubes and store them in an airtight container. Prepare the sautéed vegetable mixture and store it in a glass airtight container in the fridge. When ready to bake, whisk the eggs into the vegetable-broth mixture just before assembling and baking the stuffing.
