Savory Artisan Bread Stuffing

This classic La Brea Bakery stuffing recipe is sure to become a favorite in your household during the holidays.

Serves: 4Prep: 20 minutesCook: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4


  • 1 La Brea Bakery Country White Sourdough Loaf
  • 2 tbsp. unsalted butter
  • 1 large shallot, peeled and diced
  • 1 medium yellow onion, peeled and diced ¼”
  • 4 medium stalks celery, diced ¼”
  • 1 medium leek, diced ¼”
  • 2⁄3 cup Italian flat-leaf parsley leaves, finely minced
  • 1⁄4 cup fresh sage leaves, finely minced
  • 3 tbsp. fresh rosemary, sticks discarded and finely minced
  • 2 tbsp. fresh thyme, sticks discarded and finely minced
  • 2 tbsp. extra-virgin olive oil
  • 3 cups chicken stock
  • 1 tsp. fine salt
  • 1⁄2 tsp. ground black pepper


  • Preheat oven to 375°F.
  • Cut the loaf into ¾” cubes and spread evenly on a baking sheet.
  • Toast in oven 10-15 minutes, until dry and crunchy (may take longer depending on oven).
  • Place the toasted bread pieces in a large mixing bowl and mix in the parsley, sage, rosemary and thyme.
  • In a large saucepan, warm the olive oil and add shallot, onion, celery, leek, salt and pepper, and sauté for about 5 minutes or until all ingredients are slightly tender.
  • Add the chicken stock to the vegetables and bring to a boil.
  • Slowly pour contents of the pan over the stuffing in the bowl.
  • Mix everything together, making sure the croutons are evenly coated.
  • Allow to rest for 5 minutes and mix again.
  • Butter the inside of a large baking dish.
  • Spoon the mixture into the buttered baking dish and spread evenly to form a flat top.
  • Bake for 30 minutes or until golden brown on top. Serve immediately.