Einkorn Sourdough Stuffing

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This Einkorn Sourdough Stuffing is a perfect blend of hearty sourdough bread, fresh herbs, and rich bone broth, creating a side dish full of flavor and depth. With a mix of sage, thyme, rosemary, and parsley, each bite is infused with fragrant, savory notes, making it an ideal addition to any holiday table. It’s baked to a golden crisp on top while remaining moist and flavorful inside—perfectly comforting and delicious!
Course: Side Dish
Servings: 8 servings

Ingredients

  • ½ cup butter
  • 2 cups celery – chopped
  • 1½ cups onion – chopped
  • 8 cups Einkorn Sourdough Bread – day old, diced into 1/2 inch cubes
  • ¼ cup fresh sage – chopped finely
  • 2 tablespoons fresh parsley – chopped finely
  • 1 tablespoon fresh thyme – chopped finely
  • 3 tablespoons fresh rosemary – chopped finely, stems discared
  • 2 eggs – beaten
  • 2½ cups chicken bone broth
  • 1 teaspoon Celtic Sea Salt – coarse
  • 1 teaspoon black pepper – ground

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Instructions

  • Preheat oven to 350˚F. Grease a 9X13 baking dish.
  • In a large skillet, melt butter over medium heat.
  • Add leeks, onions, and celery and cook until softened and leeks start to become soft, about 7 minutes.
  • In a large bowl, mix together bread, onions, celery, and fresh herbs.
  • Add half of the chicken broth to the mixture and stir until combined.
  • In a small bowl, beat together the eggs and the rest of the chicken broth.
  • Add into the mixture a pinch of salt and pepper, and stir until completely combined.
  • Pour the stuffing into the prepared baking dish. Add a little more chicken broth, about 1/4 cup to keep it moist. Cover and bake for 30 minutes. Remove the lid and cook for another 5 minutes until top is slightly browned at the edges.
  • Let cool for 5-10 minutes before serving!