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Leak and sage sourdough stuffing served on a plate with a fork.
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Leek and Sage Sourdough Stuffing

This Leek and Sage Sourdough Stuffing is the kind of cozy side dish that deserves a spot at every holiday table. With crispy sourdough, buttery leeks, fresh herbs, sweet apple, and plenty of golden edges, it's flavorful, savory, and a great vegetarian option that everyone will love!
Course Side Dish
Cuisine American
Keyword leak and sage sourdough stuffing
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 -10 servings
Calories 380kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 large loaf sourdough bread, about 1½ lbs, cut into small 1-inch cubes
  • 10 Tbsp. unsalted butter, divided
  • 2 large leeks, white and light green parts only, halved, thoroughly rinsed and thinly sliced
  • 3 celery ribs, diced
  • 1 large shallot, finely diced
  • 1 large honeycrisp apple, unpeeled and diced
  • 4-5 cloves garlic, minced
  • 2 Tbsp. chopped fresh sage, plus more for garnish
  • 1 Tbsp. fresh thyme leaves
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 2-2½ cups low-sodium chicken broth
  • 2 large eggs
  • 1/2 tsp. Dijon mustard
  • 1½ tsp. kosher salt, plus more to taste
  • 1/2 tsp. black pepper, plus more to taste
US Customary - Metric

Instructions

  • Dry the bread: Preheat the oven to 300°F. Spread the sourdough cubes evenly between two large rimmed baking sheets. Bake for ~ 25 minutes Start Timer, tossing halfway through, until the bread feels dry and lightly toasted but isn't deeply browned. Set aside to cool. Increase the oven temperature to 375°F. Grease a 9×13-inch baking dish with butter.
    1 large loaf sourdough bread
    Side-by-side of drying the sourdough bread cubes in the oven on two baking trays.
  • Brown the butter: Add 6 tablespoons butter to a large skillet or Dutch oven over medium heat. Cook, stirring frequently, as the butter melts, foams, and eventually develops golden-brown milk solids and a nutty aroma. Watch it closely toward the end so it doesn't burn.
    10 Tbsp. unsalted butter
    Side-by-side of browning the butter in a dutch oven.
  • Cook the vegetables: Add the leeks, celery, and shallot directly to the brown butter. Season with salt and pepper and cook over medium heat for about 8 minutes Start Timer, stirring occasionally, until softened.
    2 large leeks, 3 celery ribs, 1 large shallot
    Side-by-side of adding the vegetables to the browned butter and cooking until softened.
  • Add the apple: Add the diced apple and cook for another 2-3 minutes Start Timer. You want the apple to soften slightly while still retaining some texture.
    1 large honeycrisp apple
    Side-by-side of adding the apple to the cooked vegetables and cooking until the apple softens.
  • Stir in herbs: Stir in the garlic, sage, thyme, and 1/4 cup parsley and cook for about 1 minute Start Timer, until fragrant.
    4-5 cloves garlic, 2 Tbsp. chopped fresh sage, 1 Tbsp. fresh thyme leaves, 1/4 cup chopped fresh parsley
    Side-by-side image of adding the herbs and garlic to the cooked vegetables and stirring to combine.
  • Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes Start Timer, or until the wine has reduced almost completely. Remove from the heat.
    1/4 cup dry white wine
    Side-by-side of adding the white wine to deglaze the cooked vegetables.
  • Assemble the stuffing: Place the dried sourdough cubes in a very large mixing bowl. Add the leek and apple mixture, and Parmesan. Toss gently to combine.
    1/2 cup freshly grated Parmesan cheese
    Side-by-side of assembling the stuffing ingredients before adding the broth mixture.
  • Make the broth mixture: In a separate bowl or large measuring cup, whisk together 2½ cups chicken broth, eggs, Dijon, kosher salt, and black pepper.
    2-2½ cups low-sodium chicken broth, 2 large eggs, 1/2 tsp. Dijon mustard, 1½ tsp. kosher salt, 1/2 tsp. black pepper
    Side-by-side image of whisking broth mixture together.
  • Add broth to bread: Slowly pour the broth mixture over the bread, tossing gently as you go so it's evenly absorbed. The bread should be thoroughly moistened but not soggy.
    Side-by-side image of pouring broth mixture on top of bread and vegetables and mixing until bread is moistened but not soggy.
  • Transfer to the baking dish: Spoon the stuffing into the prepared 9×13-inch baking dish, spreading it into an even but loose layer don't pack it down. Cut the remaining 4 tablespoons butter into small pieces and dot them evenly over the top.
    Transferring stuffing mixture to a prepared 9x13 baking dish.
  • Bake: Cover tightly with foil and bake at 375°F for 25 minutes Start Timer. Remove the foil and continue baking for ~20 minutes Start Timer, or until the center is hot and the top is deeply golden with plenty of crispy sourdough edges.
    Side-by-side image of covering baking dish with tin foil them baking sourdough stuffing for 45 minutes.
  • Finish: Sprinkle with fresh parsley and additional sage. Taste and finish with flaky salt and freshly cracked black pepper, if desired. Serve warm.
    Side-by-side of baking the sourdough stuffing in a casserole dish then scooping out and serving on a small plate with a fork.

Notes

  • Vegetarian: Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish.
  • Make in advance: Assemble the stuffing in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed.
  • Store: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Reheat individual portions in the microwave or reheat a larger amount covered in the oven at 350°F until warmed through, then uncover for a few minutes to help crisp up the top again.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 39g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 851mg | Potassium: 278mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 4mg