Sourdough Stuffing Recipe [Best Thanksgiving Side Ever]
This post may contain affiliate links. Please read our disclosure policy.
Sourdough Stuffing makes the best Thanksgiving side, offering rich flavors and texture. Made with sourdough bread, herbs, and bone broth for a classic recipe!
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
One of my husband’s favorite Thanksgiving dishes has always been stuffing. I’ve always liked it but never loved it…until I made it with sourdough bread, that is.
Game changer!
This Sourdough Stuffing recipe uses homemade sourdough bread, fresh herbs, and bone broth for the most flavorful, crispy side dish perfect for Thanksgiving or any Sundar evening feast.
There’s something about quality, crusty homemade bread turning into deliciously moist and flavorful stuffing that is unmatched by those made from a box.
I promise, after that first bite, there’s no going back!
Better yet, I’ve included some time-saving tips to help you make meal prep during the holidays far less stressful.
Serve up a healthy spoonful of this stuffing next to the roasted turkey, creamy mashed potatoes topped with homemade sourdough gravy and a soft sourdough dinner rolls. How heavenly does that sound?
MY LATEST VIDEOS
Pin for Later!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Why You’ll Love This Recipe
Texture
This sourdough stuffing strikes the perfect balance of textures. The top is crispy, while the center stays tender and moist. The stale bread cubes soak up just the right amount of moisture from the vegetable mix, so it’s not too soggy but still packed with flavor. It’s a textural delight that perfectly complements the rest of your Thanksgiving meal.
Flavor
It’s packed with flavor, blending the tangy sourdough bread with fresh herbs. You can adjust the seasoning to your liking, whether you want more herbs or a little extra salt and pepper. This classic stuffing recipe brings savory flavors together, making it the perfect addition to your holiday table spread.
Nutritious
Made with homemade sourdough bread, it’s easier to digest than store-bought versions. The bone broth adds essential nutrients like collagen and amino acids, supporting overall health. Plus, the mix of celery, onion, and garlic brings in extra vitamins. It’s a hearty, wholesome side dish that’s full of savory flavor and provides added nutritional benefits, making it the perfect addition to your holiday meal.
Ingredients Needed
Sourdough Bread : The star of this classic recipe! I used my go-to sourdough bread recipe. Prep and bake a few days before you want to make sourdough stuffing to help you save on time!
Celery
Onion
Garlic : For the best flavor, opt for fresh cloves of garlic over pre-minced garlic.
Bone Broth : I love the nourishing flavor of bone broth, but you could substitute it with chicken broth or stock!
Eggs : Brings moisture and structure to the stuffing.
Fresh Herbs: Finely chopped sage, thyme, and parsley gives this sourdough stuffing an incredible flavor, however, you can substitute with dried herbs. I would decrease it to half.
Salt & Pepper
Supplies
Large frying pan
9×13 baking dish
How to Make Sourdough Stuffing
Prepare and bake a loaf of homemade sourdough bread. This can be done days before to save time.
Once the bread has been baked and cooled to room temperature, slice and cube the sourdough bread into bite-sized pieces. Spread them out on a rimmed baking sheet and cover with a clean tea towel to dry.
Alternatively, preheat the oven to 300 degrees F, spread the cubed bread on a rimmed baking sheet, and bake for 30-45 minutes, mixing every 15 minutes. Once the bread is toasty to the touch, remove it from the oven, pour it into a large bowl, and set aside.
Grease a 9×13 or 2.5-quart baking dish with butter and set aside.
Dice onions and celery, and mince your garlic.
Heat a large skillet over medium heat and melt the butter. Once the butter is melted, sauté the onions, celery, and garlic until tender, about 8-10 minutes.
Once the vegetables are soft, remove them from the heat and slowly pour in 1 cup of bone broth, then stir to combine.
Pour the onion mixture over the dry bread and mix.
In a separate bowl, whisk together the remaining bone broth, eggs, salt, and pepper to taste, and finely chopped fresh herbs.
Pour the egg mixture over the bread and mix. Transfer the stuffing to the prepared baking dish. Allow the stuffing to sit while you preheat the oven to 350 degrees F.
Bake the stuffing for 40-45 minutes, or until the internal temperature reaches 160°F and there’s no more liquid. If the top is browning too quickly, cover it with aluminum foil for the rest of the baking time.
How to Serve
Serve this sourdough bread stuffing hot with turkey, mashed potatoes, gravy and cranberry sauce. Top with fresh parsley or a drizzle of olive oil for extra flavor. It pairs wonderfully with sweet potato casserole or a bowl of vegetable broth soup. The crispy edges and tender center bring much flavor that complements your Thanksgiving dinner spread.
How to Store
Store leftover stuffing in an airtight container in the fridge for 3-4 days.
To reheat: place in the oven at 350°F for 15-20 minutes until warm and golden brown.
For longer storage, wrap and freeze for up to a month. To reheat frozen stuffing, thaw overnight in the fridge and warm in the oven. Make ahead by prepping the stuffing and storing it in the fridge until ready to bake.
Time-Saving Tips
- Prep the bread early: Cut the bread into cubes days in advance. Place them on a baking sheet with a clean kitchen towel on top and let them go stale to save time on Thanksgiving Day.
- Pre-assemble the stuffing: You can prep the stuffing up to just before baking. Cover it with foil and store it in the fridge until you’re ready to bake.
- Bake in advance: For even more time-saving, bake the stuffing the day before. Let it cool to room temperature, cover it with foil, and store it in the fridge overnight. Reheat it in the oven the next day and serve hot.
- Chop veggies ahead: Chop and store the celery and onions in advance to cut down on prep time.
FAQs
What are some variations I can make to this sourdough stuffing recipe?
If you want a meatier version, throw in turkey sausage or Italian sausage for an extra punch of flavor. Want it vegetarian? Just skip the meat and load it up with veggies like carrots or mushrooms. You can even swap fresh herbs for dried herbs, depending on what you’ve got or what you prefer.
If you’re looking for a richer taste, try using chicken broth or turkey broth instead of bone broth. Want a little sweetness? Dried cranberries or diced apple works great. Don’t be shy—experiment with different vegetable mixtures and seasonings to make it your own!
How do I ensure my sourdough stuffing has the perfect texture?
Use stale sourdough bread or day-old bread for the best texture. This type of bread absorbs the flavors of the bone broth and vegetable mixture without getting soggy. Fresh bread doesn’t soak up the liquid as effectively, so drying it out beforehand helps. Leave it on a baking sheet with a towel over it for a few days or toast it in the oven at 300°F for 30-45 minutes. Bake until the internal temperature reaches 160°F for a crispy top and soft inside.
Can I make this stuffing recipe spicier?
You can easily add some spice to your stuffing! For a kick, toss in red pepper flakes, black pepper, or a chopped jalapeño to the vegetable mixture. Swap out the fresh sage for a spicier herb like cilantro or oregano if you’re in the mood. Adjust the seasoning to match your personal heat preference, but be careful not to overpower the subtle tang of the sourdough bread.
Can I use store-bought sourdough bread for this stuffing recipe?
Homemade stuffing with your own sourdough bread is the way to go for the best flavor, but if you’re short on time, store-bought sourdough works just fine too. Just make sure it’s day-old or stale. That’s the secret to getting the right texture for your stuffing. Cut the bread into 1-inch cubes so it soaks up all that delicious stuffing mixture. Want a bit of extra crunch? Toast the cubes before adding them to the mix.
Happy baking!
More Recipes Like This:
Soft and Fluffy Sourdough Dinner Rolls
Sourdough Stuffing Recipe
Sourdough stuffing makes the best Thanksgiving side, offering rich flavors and texture. Made with sourdough bread, herbs, and bone broth for a classic!
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 1 pound sourdough bread
- 200 grams (4 large stalks) celery, diced
- 400 grams (2 medium) onions, diced
- 3 garlic cloves, minced
- 226 grams (1 cup) unsalted butter
- 600 grams (2 1/2 cups) bone broth *divided
- 2 large eggs
- salt & pepper to taste
- 1 gram (10 sprigs) thyme, finely chopped
- 2 grams (10 leaves) sage, finely chopped
- 6 grams (3 Tablespoons) parsley, finely chopped
Instructions
See time saving tips in notes
1. Prepare and bake a loaf of homemade sourdough bread. This can be done days before to save time on the day of!
1 pound sourdough bread
2. Once the bread has been baked and cooled to room temperature, slice and cube the sourdough bread into bite-sized pieces. Spread them out on a rimmed baking sheet and cover with a clean tea towel to dry for a few days.
Alternatively, preheat the oven to 300 degrees F, spread the cubed bread on a rimmed baking sheet, and bake for 30-45 minutes, mixing every 15 minutes. Once the bread is toasty to the touch, remove it from the oven, pour it into a large bowl, and set aside.
3. Grease a 9x13 or 2.5-quart baking dish with butter and set aside.
4. Dice onions and celery, and mince your garlic.
200g (4 large stalks) celery, 400g (2 medium) onions, 3 cloves garlics
5. Heat a large skillet over medium heat and melt the butter. Once the butter is melted, sauté the onions, celery, and garlic until tender, about 8-10 minutes.
226g (1 c) unsalted butter
6. Once the vegetables are soft, remove them from the heat and slowly pour in 1 cup of bone broth, then stir to combine.
240g (1 c) bone broth
7. Pour the onion mixture over the dry bread and mix.
8. In a separate bowl, whisk together the remaining bone broth, eggs, salt, and pepper to taste, and finely chopped fresh herbs.
360g (1 1/2 c) remaining bone broth, 2 eggs, salt and pepper to taste, 1g (10 sprigs) thyme, 2g (10 leaves) sage, 6g (3 T) parsley.
9. Pour the egg mixture over the bread and mix. Transfer the stuffing to the prepared baking dish. Allow the stuffing to sit while you preheat the oven to 350 degrees F.
10. Bake the stuffing for 40-45 minutes, or until the internal temperature reaches 160°F and there’s no more liquid. If the top is browning too quickly, cover it with aluminum foil for the rest of the baking time. Serve warm and enjoy!
Notes
How to Serve
Serve this sourdough bread stuffing hot with turkey, mashed potatoes, gravy and cranberry sauce. Top with fresh parsley or a drizzle of olive oil for extra flavor. It pairs wonderfully with sweet potato casserole or a bowl of vegetable broth soup. The crispy edges and tender center bring much flavor that complements your Thanksgiving dinner spread.
How to Store
Store leftover stuffing in an airtight container in the fridge for 3-4 days.
To reheat: place in the oven at 350°F for 15-20 minutes until warm and golden brown.
For longer storage, wrap and freeze for up to a month. To reheat frozen stuffing, thaw overnight in the fridge and warm in the oven. Make ahead by prepping the stuffing and storing it in the fridge until ready to bake.
Time-Saving Tips
- Prep the bread early: Cut the bread into cubes days in advance. Place them on a baking sheet with a towel on top and let them go stale to save time on Thanksgiving Day.
- Pre-assemble the stuffing: You can prep the stuffing up to just before baking. Cover it with foil and store it in the fridge until you're ready to bake.
- Bake in advance: For even more time-saving, bake the stuffing the day before. Let it cool to room temperature, cover it with foil, and store it in the fridge overnight. Reheat it in the oven the next day and serve hot.
- Chop veggies ahead: Chop and store the celery and onions in advance to cut down on prep time.
Can I use sourdough sandwich bread for this recipe
This should be just fine! However, it will lead to a more soft and moist consistency.
I already have cubed stale sourdough bread that I’ve stored. How many cups would you say 1lb of sourdough bread equals?
About 8 cups!
Does it really call for 3 bulbs of garlic? Seems like a lot. 3 cloves doesn’t seem like enough but I just want to double check since all I can smell is garlic now after sauteeing 3 whole bulbs with the celery and onions.
Oh my goodness! My sincerest apologies – bulbs was a typo. Thank you so much for bringing this to my attention. It has been corrected to being only 3 garlic cloves.
Can you use olive oil in replacement of the butter?
I’m not 100% sure as this recipe has only been tested using butter, but I think olive oil would be fine to use as a substitute.