Sourdough Stuffing

This Sourdough Stuffing recipe has all the classic, herby stuffing flavor that pairs perfectly with sourdough bread. It’s the perfect Thanksgiving holiday stuffing!

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This sourdough stuffing gives all the classic stuffing (well, technically dressing) vibes, with an herby flavor just like the one your mom and grandma used to make.

Reasons You’ll Love This Recipe:

• Classic, herby flavor – fresh rosemary, sage, and parsley add perfect holiday flavor to this stuffing!
• Makes a smaller pan size – so many recipes use a 9×13-inch pan, but that’s quite a bit of stuffing if you’re having a smaller gathering! You can use an 8×8 or 9×9-inch baking pan for this stuffing recipe, or easily double the recipe for a 9×13-inch pan.
• Sourdough taste shines – whether you’re using homemade or store-bought sourdough, the unique taste of sourdough really shines through in this recipe.
• Pretty simple to make – while prep does take more than a few minutes, it’s pretty simple and straightforward with its steps!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Sourdough – homemade or store-bought, you’ll need about 12 ounces of sourdough bread, cubed and dried.
• Butter – while the amount is much less than in other recipes, a little butter is still used for flavor when sauteing the vegetables and herbs.
• Celery – two stalks, diced
• Onion – 1 medium-sized yellow onion, diced
• Garlic – the recipe calls for 3-4 cloves of garlic, minced, but I firmly believe garlic is one of those, “measure with your heart” ingredients, so you do you!
• Fresh Herbs – you need fresh rosemary, sage, and parsley for that classic stuffing flavor.
• Broth – chicken or turkey broth, or you can use vegetable broth if you need to keep it vegetarian.
• Egg – a beaten egg helps bind the stuffing together.
• Salt and Pepper – adjust seasonings to your personal preference! Note that with salt, the amount used varies greatly on the type of broth you use (i.e. regular vs unsalted), and even how salty your bread is. Adjust to taste!

How to Make Sourdough Stuffing

For complete instructions, please check out the recipe card at the bottom of this post.

Melt butter in a large skillet, then add celery and onion and sauté for 8-10 minutes, until vegetables are tender and more translucent. Add garlic and herbs and sauté another 1-2 minutes.

Add sauteed vegetables and herbs to a large bowl of stale or toasted sourdough bread cubes. Add the broth about a half cup at a time, tossing each time, until bread is softened and moist, but not soggy.

Add the beaten egg to the stuffing mixture and gently stir until combined. Transfer mixture to an 8×8 or 9×9 (or similar sized) baking dish and bake.

Drying Bread for Stuffing

The key for a good stuffing is the bread. Here are my top tips for ensuring your bread is perfect for stuffing:

• Prep ahead. Make or purchase your bread days, if not a week, ahead of time.
• Cut into Cubes. Slice your bread, then cut each slice into 1 inch cubes.
• Counter dry. You can spread the bread cubes out on a sheet pan in an even layer, no overlapping, for 1-3 days to dry out at room temp. The fresher your bread is, the longer it’ll take to dry out to a stale consistency.
• Oven dry. Don’t have days to dry bread? Take the sheet pan(s) of bread and place them in a 250 degree oven for 10-15 minutes. You want the bread to just dry out, not get toasted or browned. Note that you may need a little less broth if using this method!

Stuffing Troubleshooting Tips

• Too dry? Add some broth a little at a time until the stuffing mixture is moist, but not overly saturated or soggy.
• Too wet? If at all possible, try adding the broth just a little at time so the mixture doesn’t become too wet. But if it does, you can use the oven method to quickly toast another slice or two of bread, or even add a tablespoon or two of bread crumbs.
• Watch for excessive browning – watch your stuffing for excessive browning while baking. If your stuffing looks like it’s getting too brown, you can quickly, loosely tent it with some aluminum foil.

Stuffing Variations

Try changing up the bread (like half sourdough and half whole wheat), or get creative with different additions:

• Apple – add a peeled, diced apple to the celery and onion mixture and sauté for a sweet touch.
• Dried Cranberries – mix into the stuffing mixture when you’re mixing the sautéed vegetables into the bread cubes.
• Shallots – for a slightly different flavor, try using shallots instead of onion.
• Mushrooms – add sliced mushrooms to the diced onion and celery and sauté until tender.
• Sausage – sauteed sausage adds a delicious savory flavor to a stuffing!

Make Ahead, Storage, & Reheating

• Can you make stuffing ahead of time? Yes! Prepare stuffing according to the recipe below, but instead of baking, cover tightly and refrigerate up to 48 hours in advance. When ready to bake, remove it from the fridge 30 minutes ahead of time, and then bake as directed.
• How do you store leftover stuffing? Store in an airtight container in the fridge for up to five days.
• Can you freeze stuffing? You sure can! Freeze in an airtight container for up to three months.
• To reheat stuffing, bake in an oven-safe container at 350 degrees for 20 minutes, or until warmed through. You may need to add another splash or two of broth to keep the stuffing from drying out. Alternatively, you could also microwave a serving for 30 seconds at a time (although it won’t be crispy on top).

Can you make sourdough stuffing in a turkey?

Yes, this sourdough stuffing can be baked inside the turkey. Let the stuffing mixture cool for at least 30 minutes, if not an hour in the fridge (you don’t want there to be a big temperature difference between the turkey and the stuffing before baking). Stuff the turkey just before roasting. Roast until the stuffing’s temperature reaches 165 degrees at the center of the stuffing.

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More Thanksgiving Side Dishes to Love

• Greek Yogurt Mashed Potatoes
• Lighter Corn Casserole
• Prosciutto Green Beans
• Maple Balsamic Brussels Sprouts
• Apple Cider Cranberry Sauce

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