Sourdough Stuffing Recipe

Yield: servings

Prep Time: 40

Cook Time: 40

Total Time: 1 20

Sourdough stuffing makes the best Thanksgiving side, offering rich flavors and texture. Made with sourdough bread, herbs, and bone broth for a classic side!

5 from 1 vote

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Equipment

Ingredients

1 pound sourdough bread
200 grams celery, diced 4 large stalks
400 grams onions, diced 2 medium
3 garlic cloves minced
226 grams unsalted butter 1 cup
600 grams bone broth *divided 2 1/2 cups
2 large eggs
salt & pepper to taste
1 gram thyme, finely chopped 10 sprigs
2 grams sage, finely chopped 10 leaves
6 grams parsley, finely chopped 3 Tablespoons

Instructions

Prepare and bake a loaf of homemade sourdough bread. This can be done days before to save time on the day of!
See time saving tips in notes below.
1 pound sourdough bread
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.
Grease a 9x13 baking dish or 2.5-quart baking dish with butter and set aside.
Dice onions and celery, and mince your garlic.
200 grams celery, diced, 400 grams onions, diced, 3 garlic cloves
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.
226 grams unsalted butter
Once the vegetables are soft, remove them from the heat and slowly pour in 240 grams (1 cup) of bone broth, then stir to combine.
600 grams bone broth *divided
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.
2 large eggs, salt & pepper, 1 gram thyme, finely chopped, 2 grams sage, finely chopped, 6 grams parsley, finely chopped
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. 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. And don't forget the rolls - like my 100% Sourdough Dinner Rolls or my 2-hour Sourdough Discard Dinner Rolls.

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.

This recipe card was updated on 03/13/26.

Nutrition

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