Sourdough Stuffing Recipe – The Perfect Roast Chicken Companion

Sourdough Stuffing Recipe – The Perfect Roast Chicken Companion
If there’s one recipe that truly brings comfort to the dinner table, it’s a good old-fashioned stuffing. But not just any stuffing, we’re talking about sourdough stuffing. The tangy flavour of the bread paired with fresh herbs, golden butter, and savoury seasoning turns a humble roast chicken into something spectacular.

Whether you’re making it for Sunday lunch, a special family dinner, or a festive feast, this recipe will have everyone asking for seconds. The best part? You can make it inside the chicken for maximum juiciness and bake the extra stuffing separately for that irresistible crispy top.

Ingredients

  • 1 small onion, diced
  • ½ cup diced celery
  • 6 slices stale sourdough bread, cut into cubes
  • 1 tbsp black pepper
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh rosemary
  • 1 tsp dried thyme
  • 1 tsp  salt
  • ½ cup melted butter + extra for brushing the chicken
  • 1 whole chicken
  • 1 tbsp garlic seasoning
  • 2x large eggs, whisked
  • 200ml chicken stock

Method

1. Preheat your oven

Set your oven to 180°C and get your roasting pan ready.

2. Make the stuffing base

In a large bowl, combine the onion, celery, sourdough cubes, pepper, parsley, rosemary, thyme, and salt. Pour over the melted butter and mix until everything is well coated.

3. Stuff the chicken 

Spoon the stuffing into the chicken cavity. Close up the cavity with toothpicks and tie legs together with kitchen string. Place the chicken in a roasting pan, brush with melted butter, and sprinkle with garlic seasoning and a little extra salt. Cover with a lid or foil.

4. Roast the chicken

Bake for 1 hour. Remove the cover, increase oven temperature to 220°C, and continue roasting until the skin is golden and crisp, and an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (about 15–25 minutes more, depending on the size of your chicken).

5. Bake the extra stuffing

For any leftover stuffing, mix in the whisked eggs and enough chicken stock for the bread to absorb (it should be moist but not too soggy). Transfer to a greased baking dish and bake at 180°C for 35 minutes until golden brown.

Serving Tip

Serve your chicken carved at the table with the baked stuffing alongside. Add some roasted vegetables or a fresh green salad, and you’ve got a meal that’s pure comfort.

This recipe is also a great way to use up leftover sourdough! Because we all know a loaf never goes to waste in a baker’s kitchen.

Back to blog