This low FODMAP, gut friendly, delicious sourdough bread stuffing recipe is a delightful blend of savory herbs and hearty bread cubes, perfect for a holiday meal or a comforting side dish. The recipe uses simple ingredients and offers flexibility with optional garlic-infused olive oil for an extra layer of flavor. It's a family favorite that brings warmth and nostalgia to the table.
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Preheat the oven to 200°F and bake the bread cubes for at least 15 minutes or set them out on cookie sheets for 24 hours to dry in the air.
Grease a 9 x 11 or 8 x 10 baking dish.
Preheat the oven to 350°F.
Saute celery and carrots in garlic-infused olive oil or regular olive oil until translucent, about 5 to 7 minutes.
Add salt and seasonings (rosemary, basil, sage, thyme) and stir until they release their fragrance, about 1 minute.
Add the bread cubes to the pan and toss together with the sautéed vegetables and seasonings.
Pour in the chicken stock and add the slightly beaten egg. Mix until just combined, being careful not to overmix.
Transfer the mixture to the greased baking dish.
Bake for 30 minutes at 350°F or until the top is toasty.
For a more intense flavor, use garlic-infused olive oil when sautéing the vegetables.
Ensure the bread cubes are completely dry before using to avoid a soggy stuffing.
Do not overmix the stuffing after adding the egg and chicken stock to maintain a good texture.
Can I use store-bought chicken broth instead of homemade?
Yes, you can use store-bought chicken broth, but homemade broth adds a richer flavor to the stuffing.
Can I make this recipe vegetarian?
Yes, you can substitute the chicken broth with vegetable broth to make it vegetarian.
Can I prepare this stuffing ahead of time?
Yes, you can prepare the stuffing up to the point of baking and refrigerate it. Bake it just before serving.
What can I use instead of sourdough bread?
You can use any sturdy bread like French bread or whole wheat bread as a substitute for sourdough.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
