This is the stuffing recipe to save! Buttery torn sourdough ciabatta baked up with herbs and celery, a modern classic you’ll make year after year!
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My mom has been making this stuffing for as long as I can remember, and it is without a doubt my FAVORITE part of the holidays! I truly look forward to these flavors all year long, and stuffing usually takes up 1/2 of my plate.
She usually uses a mix of different breads for the base of the stuffing, and here I went with only ciabatta. That being said, If you have scraps of challah or leftover baguette, feel free to add them to the party. It’s all good!
Want more delicious holiday recipes? Check out:
The Best Sourdough Discard Crackers for Charcuterie boards
Herby French Potato Salad with Capers
Spiced Roasted Sweet Potatoes with Pineapple
Ingredients
sourdough ciabatta bread – Using sourdough ciabatta for the base of your stuffing is going to make the stuffing fluffy and airy, but at the same time, it absorbs all of the buttery herb vegetables really well. Leave the crust on of course, it adds and artisan chewiness (especially on the crispy corners) which is so delicious. If you like bigger cubes of bread, do that. I you prefer them smaller, go for it.
grass fed unsalted butter – I always use Kerrygold Irish Butter for all of my bakes and cooking. The richness and flavor of the butter add so much to this dish.
celery – this is celery’s moment to shine! You’re going to need 5-6 stalks, chopped. The celery mixed with onion, garlic, butter, and sage is heavenly. It’s the classic holiday stuffing, with the flavors we know and love, with a few modern takes.
onion – I like to use yellow onions here for their added sweetness. Chop them finely so they melt into stuffing.
dried sage – make sure you’re using dried herbs that are fresh, ie, not sitting in your spice cabinet for 3 years. If you prefer to use fresh sage, use a 1/4 cup finely minced fresh sage leaves.
fresh parsley and thyme – I always use flat leaf Italian parsley because it’s much more flavorful than curly parsley. Chop it finely. For the thyme, make sure to remove the leaves from the woody stems, and give them a chop as well.
chicken stock – go with low sodium chicken stock or broth so that you can control the amount of salt that goes into your stuffing.
How to make the best Ciabatta Stuffing
- Place the cubed ciabatta bread on a large baking sheet, and bake in a 250° oven for about one hour to completely dry out the bread. Alternatively, cube the bread 2 to 3 days beforehand, and let it dry out at room temperature.
- In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion, chopped celery, fresh thyme leaves, and ground sage to the pan. Mix to combine, and cook the vegetables on medium heat for 5 to 7 minutes until they have softened slightly. Add the kosher salt, pepper, and chopped fresh parsley to the onion and celery mixture – stir to combine. Remove the pan from the heat.
- In a large mixing bowl, add the cooked vegetables, 2 cups of chicken stock, and two eggs. Whisk to combine very well.
- Preheat the oven to 350°F, and spray a 9×13” baking dish with nonstick cooking spray, set aside.
- Add the dried bread cubes to the egg and vegetable mixture. Use a spatula to fold the bread into the wet ingredients, until the bread is coated thoroughly. If the mixture seems dry, add another 1/2 cup of chicken stock.
- Pour the stuffing into the prepared baking dish, in a smooth even later. Cover the pan with aluminum foil, and bake for 30 minutes, covered.
- Remove the foil, and bake for another 25-30 minutes uncovered until the top is golden brown and toasty. Optional: if making during thanksgiving, spoon a few tablespoons of the turkey juices over the top of the stuffing for an even richer flavor. Serve immediately.
Prep ahead to make your life easier
One of the most stressful things about the holidays is rushing to cook several different dishes at the same time. This is where you’re going to prep as many elements of the meal ahead of time as possible.
For example:
- cube and dry out your sourdough ciabatta up to 1 week ahead of time.
- chop and sauté your vegetables 1-2 days in advance, and store them in the fridge in an airtight container.
- set out your serving dishes and serving utensils and label each one with a sticky note, so you know what’s what.
Tools I use
ceramic 9×13 baking dish – For this sourdough ciabatta stuffing, I like to use a ceramic baking dish. This dish usually goes straight from the oven to the table, and I think the ceramic looks nicer. Also, it retains heart more than metal, so it keeps the stuffing warmer for longer.
mixing bowls – I’ve said it before, and I’ll say it again. You need great stainless steel mixing bowls for literally every job in the kitchen. They’re hard working and will last a lifetime. Extra points when they nest perfectly!
glass measuring cups – Pyrex measuring cups have been around for ages, and for good reason! I use them daily for baking and cooking, and the heavy duty glass lasts forever! I like to have a few sizes, and the spout really comes in handy when measuring out the chicken stock in this recipe.
large nonstick frying pan – this is the pan that I sauté all of the vegetables in, not to mention that it is an absolute work horse in the kitchen. You will always be glad that you invested in high quality kitchen tools like this. I’ve use SO many brands on nonstick cookware and bakeware and Greenspan is by far the best (not sponsored at all!)
Be prepared to fall in love with this Herb and Sourdough Ciabatta Stuffing!
You just found your new family family tradition, and I know you’re going to love it as much as we do.
If you have a big crowd for the holidays, this recipe can easily be doubled.
Did you make this stuffing? Rate the recipe + Comment below to let me know what you think! I LOVE hearing from you
Herb and Sourdough Ciabatta Stuffing
this is the stuffing recipe to save! buttery torn ciabatta baked up with tons of herbs and celery, a modern classic that you'll make it year after year, I promise
Ingredients
- 2 large loaves of sourdough ciabatta bread cubed and torn into 1-inch pieces
- 8 tablespoons Kerrygold Unsalted Butter 113 g
- 3 cups chopped celery about 5-6 stalks
- 1 medium yellow onion
- 3 cloves garlic chopped
- 2 sprigs fresh thyme
- 1 tablespoon dried ground sage
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup chopped parsley
- 2-3 cups low sodium chicken or turkey stock
- 2 large eggs
Instructions
- Place the cubed ciabatta bread on a large baking sheet, and bake in a 250° oven for about one hour to completely dry out the bread. Alternatively, cube the bread 2 to 3 days beforehand, and let it dry out at room temperature.
- In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion, chopped celery, fresh thyme leaves, and ground sage to the pan. Mix to combine, and cook the vegetables on medium heat for 5 to 7 minutes until they have softened slightly. Add the kosher salt, pepper, and chopped fresh parsley to the onion and celery mixture - stir to combine. Remove the pan from the heat.
- In a large mixing bowl, add the cooked vegetables, 2 cups of chicken stock, and two eggs. Whisk to combine very well.
- Preheat the oven to 350°F, and spray a 9x13” baking dish with nonstick cooking spray, set aside.
- Add the dried bread cubes to the egg and vegetable mixture. Use a spatula to fold the bread into the wet ingredients, until the bread is coated thoroughly. If the mixture seems dry, add another 1/2 cup of chicken stock.
- Pour the stuffing into the prepared baking dish, in a smooth even later. Cover the pan with aluminum foil, and bake for 30 minutes, covered.
- Remove the foil, and bake for another 25-30 minutes uncovered until the top is golden brown and toasty. Optional: if making during thanksgiving, spoon a few tablespoons of the turkey juices over the top of the stuffing for an even richer flavor. Serve immediately.
The post Herb and Sourdough Ciabatta Stuffing first appeared on Lion’s Bread Blog