Culinary Institute of America Recipe
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Sourdough Stuffing

Chef David Kamen's Family Favorite

Chef Dave Kamen’s not-so-secret ingredient is sourdough bread. Watch him make it and get the recipe. Recipe courtesy CIA Chef David Kamen '88.
Sourdough stuffing with bacon recipe by the CIA



Makes 8 Servings

  • 8 cups sourdough bread cubes
  • 3 bacon strips, minced
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup minced onion
  • 1/2 cup quartered white mushrooms
  • 2 cups chicken or turkey broth, warmed
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped parsley
  • 1 teaspoon poultry seasoning
  • 1 teaspoon Old Bay


  1. Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or casserole. Cut a piece of parchment paper to use as a lid and butter it lightly.
  2. Spread the bread cubes on baking sheets and place in the oven until dry, about 8 to 10 minutes. Transfer them to a large mixing bowl.
  3. Heat a large skillet over medium heat. Add the minced bacon and cook slowly until the bacon is crisp. Remove the bacon with a slotted spoon and set aside. Add the carrots, celery, onion, and mushrooms to the bacon fat and sauté, stirring frequently, until tender and translucent, about 5 to 7 minutes.
  4. Remove from the heat and cool before adding to the bread cubes along with the reserved bacon, broth, egg, parsley, and spices. Toss the ingredients together until evenly blended and moistened.
  5. Place the stuffing in the baking dish and cover with the parchment paper. Bake the stuffing until the top and edges are browned and crisp, about 45 minutes. Serve the stuffing very hot.

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