Start by cubing your sourdough bread into roughly 1-inch pieces. If your bread is fresh, toast the cubes in a 300°F oven for 15-20 minutes until they’re lightly crisp but not browned.
Heat your skillet over medium heat and add the diced turkey bacon. Cook until crispy and browned, then remove and set aside, leaving the rendered fat in the pan. Add diced onion, celery, and minced garlic to the skillet. Sauté until the vegetables soften and become fragrant, about 5-7 minutes.
Turn off the heat and stir in the fresh parsley, thyme, rosemary, sage, salt, and black pepper.
In a large mixing bowl, combine the toasted sourdough bread cubes with the sautéed vegetable and herb mixture, plus the crispy turkey bacon. Slowly pour in the broth while gently tossing to evenly moisten the bread.
Spread the mixture evenly into your prepared baking dish. Cover with foil and bake at 350°F for 25 minutes. Remove the foil and bake for an additional 15 minutes to get a golden, crispy top.
Let the stuffing cool for a few minutes before serving. It pairs wonderfully with roasted mains or as a hearty side alongside fresh, bright dishes.
