Make a loaf of sourdough bread.  I prefer the round artisan sourdough bread, and I usually make at least two loaves when I make a batch.  I keep an extra one in the freezer to pull out for a quick batch of garlic bread, bread crumbs or this homemade stuffing.  You can also save all of your ends and leftover pieces of bread in a bag in the freezer, and making stuffing is a great way to use them up.

Cut loaf of bread in half, and then slice into 1-inch cubes or tear into small pieces.

Place sourdough bread cubes in a 12” cast iron skillet or on a cookie sheet and toast in a 350 degree oven. I like to use my cast iron skillet for the entire stuffing making process, and then I only have to wash one pan.  If you’re in a hurry, you can toast the bread cubes in the oven on a rimmed baking sheet lined with a piece of parchment paper and use the cast iron skillet to cook the vegetable mixture at the same time, it’s up to you.

Place dried bread cubes in a large mixing bowl.

On a large cutting board, chop the onions, celery and garlic.

In a cast iron skillet over medium heat, saute onions and celery in fat until soft.  Towards the end of the cooking time, add in the garlic as it doesn’t take as long to cook.

Once the onions, celery and garlic are done cooking, add to the bread mixture in the bowl.  

Add eggs, herbs, salt and pepper and mix well.

Then add the broth to the stuffing mixture in the bowl and stir gently with a wooden spoon.  I suggest you start with 4 cups of broth. After it sits for a few minutes at room temperature, check to see how wet or dry the mixture is and if you think it needs more broth.  I like mine with just 4 cups of broth, but if you like a super soft stuffing, you may want to add a little more if your bread still seems really dry.

Place bread cube mixture into the same cast iron skillet you used for the onions and garlic (it should already be greased from cooking the veggies).  You could also bake this in a 9" x 13" casserole dish.  Be sure to grease it with a little butter first.

Bake uncovered in a 350 degree preheated oven for 25-30 minutes or until it's golden brown with a crispy top.  For a super moist stuffing, you can bake it covered with aluminum foil, but I prefer to bake it without.

Serve warm with sourdough gravy and mashed potatoes, or as the perfect addition for Thanksgiving dinner or almost any weeknight meal.

Leftover stuffing can be stored in an airtight container for up to a week in the refrigerator.