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Sourdough skillet stuffing is crispy on top with juicy, decadent flavors of butter, herbs, mushrooms, celery, onion and garlic inside. This is the perfect Thanksgiving stuffing recipe if you want to use your sourdough bread and homemade bone broth.
Learn to make delicious, juicy yet crispy Thanksgiving stuffing in your cast iron skillet with this easy recipe. I love using homemade sourdough bread and bone broth for this too.
A Homemade Thanksgiving
I just got back from a cold, 32 degree walk outside and it’s time to start prepping for Thanksgiving. My favorite kind of day is one that starts with a cold, sunny walk and ends with sourdough stuffing.
I make so much sourdough bread at the homestead that it only makes sense to turn it into sourdough stuffing.
And my cast iron skillets are always on my stovetop. They actually just live there, which makes us use them for almost every meal.
This Thanksgiving stuffing recipe is a no-fret, always a winner kind of recipe. No need to buy store-bought stuffing when you can make the good stuff yourself. I hope you enjoy this homemade stuffing recipe as much as we did this Thanksgiving!
PIN IT FOR LATER!
Why We Love This Recipe
A sinker and plunker, as my mom and dad would say. It means, a meal that has everything in it so you’re nice and full afterwards! And that’s true here. I actually make this as a regular staple in the fall and winter time too. Since it uses healthy, from-scratch ingredients, you don’t need to feel guilty about eating it. Your family will thank you for making it more often than just Thanksgiving!
It uses homemade sourdough bread. Now to save time you could also just buy a loaf of sourdough from the store and use it in this recipe too.
It also uses homemade bone broth which is packed full of nutrients from our chickens, as well as herbs, onion, and garlic.
This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon associate, I earn on qualifying purchases. See my full disclosurehere.
New to Sourdough?
If you are brand new to sourdough, you’ll love using your starter to make a variety of dishes, including this delicious stuffing.
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
INGREDIENTS (for 2 cast iron skillets):
Serves: 8-10
12-14 cups chopped sourdough bread (approximately 1 loaf of homemade sourdough bread)
1 onion, chopped
4 cloves garlic, chopped
2 cups mushroom, chopped
2 cups celery, chopped
6 tbsp chopped herbs (my favorite combination is rosemary, thyme, and sage)
1 cup bone broth
6 tbsp butter
2 eggs
Olive oil
Salt
Pepper
Note: if only using one cast iron skillet, cut the ingredients in half.
TOOLS NEEDED
Large mixing bowl (to hold the bread cubes)
Baking tray
Parchment Paper
Cutting Board
Chopping Knife (Use code DUVALLHOMESTEAD for a discount on our favorite chef’s knives!)
THE PROCESS
Recipe note: this recipe uses two, 12” cast iron skillets. The above ingredients will be divided in half for each skillet.
If making homemade sourdough bread, start the bread the day before you want the stuffing. Follow my beginner sourdough bread recipe here. You could also buy your favorite store-bought sourdough loaf here.
Once you have your loaf of bread and are reading to start the stuffing, preheat the oven to 350 degrees F. Chop up 1 whole loaf of sourdough bread into 1/2” – 1” bread cubes.
Line a baking tray with parchment paper and add all the bread cubes to the tray. Drizzle the bread with olive oil and pinch a generous amount of salt over the bread. Use a second baking tray if the bread does not fit.
Place the baking tray with bread in the oven for 15 minutes. This is to toast the bread before it gets placed in the stuffing mixture.
Meanwhile, heat two 12” cast iron skillets on medium heat. Add the butter, then sauté the onions, garlic, mushroom, celery, and half the herbs (note: the ingredient list should be cut in half for each cast iron. For example, 2 cloves of garlic for each skillet). Sauté for about 10 minutes until veggies are mostly cooked.
Crack the eggs into a bowl and whisk with a fork.
Add the toasted bread to the skillets. Then pour in the bone broth and eggs, dividing in half for each skillet. Sprinkle with fresh cracked pepper and the remaining herbs. Stir to combine.
Place the cast iron skillets in the oven and bake for 15 minutes.
Serve with a spatula and enjoy!
More Homestead Recipes:
Fall Apart Pork Shoulder Roast
Creamy Pumpkin Carrot Pasta Sauce
Pumpkin Protein Einkorn Muffins
Einkorn Sourdough Cinnamon Raisin Bread
Bison Stuffed Acorn Squash
Cast Iron Skillet Breakfast
PIN IT FOR LATER!
Sourdough Stuffing in Cast Iron Skillet
Yield: 2 skillets of stuffing (serves 8-10)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Sourdough skillet stuffing is crispy on top with juicy, decadent flavors of butter, herbs, mushrooms, celery, onion and garlic inside. This is the perfect Thanksgiving stuffing recipe if you want to use your sourdough bread and homemade bone broth.
Ingredients
- 12-14 cups chopped sourdough bread (approximately 1 loaf of homemade sourdough bread)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 cups mushroom, chopped
- 2 cups celery, chopped
- 6 tbsp chopped herbs (my favorite combination is rosemary, thyme, and sage)
- 1 cup bone broth
- 6 tbsp butter
- 2 eggs
- Olive oil
- Salt
- Pepper
- Note: if only using one cast iron skillet, cut the ingredients in half.
Instructions
- Recipe note: this recipe uses two, 12” cast iron skillets. The above ingredients will be divided in half for each skillet.
- If making homemade sourdough bread, start the bread the day before you want the stuffing. Follow my beginner sourdough bread recipe here. You could also buy your favorite store-bought sourdough loaf here.
- Once you have your loaf of bread and are ready to start the stuffing, preheat the oven to 350 degrees F. Chop up 1 whole loaf of sourdough bread into 1/2” - 1” bread cubes.
- Line a baking tray with parchment paper and add all the bread cubes to the tray. Drizzle the bread with olive oil and pinch a generous amount of salt over the bread. Use a second baking tray if the bread does not fit.
- Place the baking tray with bread in the oven for 15 minutes. This is to toast the bread before it gets placed in the stuffing mixture.
- Meanwhile, heat two 12” cast iron skillets on medium heat. Add the butter, then sauté the onions, garlic, mushroom, celery, and half the herbs (note: the ingredient list should be cut in half for each cast iron. For example, 2 cloves of garlic for each skillet). Sauté for about 10 minutes until veggies are mostly cooked.
- Crack the eggs into a bowl and whisk with a fork.
- Add the toasted bread to the skillets. Then pour in the bone broth and eggs, dividing in half for each skillet. Sprinkle with fresh cracked pepper and the remaining herbs. Stir to combine.
- Place the cast iron skillets in the oven and bake for 15 minutes.
- Serve with a spatula and enjoy!
Notes
TOOLS NEEDED
Large mixing bowl (to hold the bread cubes)
Baking tray
Parchment Paper
Cutting Board
Chopping Knife (Use code DUVALLHOMESTEAD for a discount on our favorite chef’s knives!)
Thank you so much for stopping by our homestead!
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