Einkorn Sourdough Stuffing

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: 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

Instructions

Preheat oven to 350˚F. Grease a 9X13 baking dish.
In a large skillet, melt butter over medium heat.
Add 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!