Delicious Homemade Bacon & Sourdough Stuffing
Holiday season is here, and this Bacon & Sourdough Stuffing is the ONLY stuffing recipe you need! Whether you are hosting Thanksgiving dinner, Christmas dinner or any nice dinner in between, this sourdough stuffing will be the most delicious thing you serve.
It is safe to say that stuffing is everyone’s favourite part of Thanksgiving or Christmas dinner and for good reason! It is buttery, soft, and full of comforting flavours. That being said, there are ways to make it even better than you ever imagined stuffing could be!
If you have been here for a while, you know we try to do everything homemade and stuffing is no exception. This Bacon and Sourdough Stuffing starts with a homemade loaf of sourdough bread. That bread is then coated in a buttery liquid full of garlic, onions, tons of fresh herbs and crispy bacon. It is baked to perfection to be lightly crisp on top, and soft on the inside. Trust me when I saw this will be the best stuffing you ever make and eat!
When making this sourdough stuffing, I recommend using a loaf of bread that is a day or two old. This will making it easier to cut and take a bit longer to absorb that moisture. This stuffing is a delicious side dish to turkey dinner, roast chicken, or ham. It is easy to make, and will absolutely be a crowd pleaser with all!!
Tips for Making Perfect Bacon Sourdough Stuffing
- Use a homemade sourdough bread loaf that is 1-3 days old. This will make it much easier to cut, and will allow it to slowly absorb the liquid and not go to complete mush.
- I always recommend toasting/ drying out the sourdough bread in the oven before making the stuffing as well. Again, this helps with getting that soft but firm texture in your stuffing so the bread doesn’t just melt into nothing.
- Make sure that you get the bacon crispy before adding it into the stuffing. With all of the moisture in the stuffing, the bacon will not over cook in the oven. If you don’t cook it fully before adding it to the stuffing it will just end up soft and chewy in the cooked stuffing.
Bacon Sourdough Stuffing Ingredients
Sourdough Bread– Homemade is always best, but you can also use a good sourdough bread from a local bakery if you don’t bake.
Bacon– Use any kind of bacon that you like for this recipe. I like either just a more plain bacon or using my homemade rosemary garlic bacon.
Onion– There is a large amount of onion in stuffing. Use a white or yellow onion to give a slight sweet flavor.
Garlic– As always, I recommend fresh minced garlic over store-bought pre minced garlic.
Celery– This is an essential flavor component in homemade stuffing. If you don’t love celery, just chop it super fine, and I promise you won’t taste it above all the other vibrants flavours.
Butter– I always use salted, but if you use unsalted you make just want to add a bit more salt to the stuffing.
Chicken Broth– A chicken or vegetable broth work for this recipe. If you use a low sodium broth, you will want to add extra salt than what the recipe calls for.
Fresh Herbs– Parsley, rosemary and sage are the dream flavor combo in this stuffing. Do not use dried herbs.
Eggs- A couple eggs are necessary in helping the stuffing bind and give you that classic texture.
White Wine– This is something I like to add that elevates the flavor just a touch and is truly the icing on the cake! If you are a sober house, you can just sub with extra broth.
The Steps
- Start by preheating your oven to 325F.
- Then, you are going to slice the whole loaf of sourodugh bread into bite sized chunks. You can also tear the bread but I find it quick to just slice it.
- Lay the bread cubes on a baking sheet and bake for 25 minutes, flipping half way through. This is to dry out the bread slightly.
- Remove the bread from the oven and add it to a big bowl to cool. Increase the oven temperature to 375F.
- Next, you are going to fry up the bacon in a large cast iron skillet or braiser.
- Once the bacon is crispy remove it from the pan and set aside.
- To that same pan, add the butter, onions and celery. Cook over medium heat for 2 minutes.
- Then add in the minced garlic and continue to cook until the vegetables are tender about 4 minutes.
- Keeping the pan over medium heat, pour in the white wine to deglaze the pan. This is where you want to use that liquid to help scrape all the crispy bits from the bacon off the bottom of the pan.
- Allow the wine to cook down for a couple of minutes, then stir in the fresh herbs, crispy bacon, salt and pepper.
- Once mixed, add in 1 cup of the broth, stir and then remove from heat.
- Pour this vegetable and bacon mixture over the bowl of bread cubes and toss to coat.
- Finally, you are going to whisk the eggs with the remaining broth, then pour that over the stuffing mixture too.
- Gently, stir everything together, then add it all back to the original pan, spreading it out evenly.
- Bake the stuffing for 40-50 minutes of until golden crisp on top. Serve warm and enjoy!
If you give this recipe a try leave a comment or a recipe review below!
Looking for more delicious sourdough recipes to try for the Holidays?
https://cmbarndominium.com/how-to-make-brown-butter-apple-sourdough-coffee-cake/
https://cmbarndominium.com/how-to-make-rosemary-garlic-sourdough-pumpkin-buns/
https://cmbarndominium.com/the-best-apple-pie-sourdough-cinnamon-buns/
A buttery, soft and golden stuffing made with homemade sourdough bread, crisy bacon, tons of garlic and white wine. This is the ultimate stuffing recipe to make for any holiday dinner. * You can use homemade or store bought sourdough bread, but if you buy it, I recommend getting it from a local bakery so you know it is real sourdough. *If you are serving a ton of people. this recipe can easily be doubled and baked in to pans. *If you do not have a skillet or braiser big enough to bake the stuffing in, you can just spread it into a 9x13 baking dish instead of putting it back into the skillet you had on the stove. *If you are a sober home and don;t want to use wine, simple replace it with extra broth. 
Bacon Sourdough Stuffing
Ingredients
Instructions
Notes
