Easy Sourdough Stuffing Recipe

Turn a loaf of sourdough bread into the most flavorful Thanksgiving stuffing! This classic recipe combines crispy bread cubes with sautéed vegetables for a side dish that will rival the turkey as the star of your holiday table.

If you love this recipe, try my Homemade Stuffing Recipe or Traditional Green Bean Casserole next!

Easy Sourdough Stuffing

Here's why this will be your new favorite stuffing recipe:

• Perfect texture! Crispy golden top, tender middle, never soggy.
• Make ahead: Prep a day ahead and bake when needed.
• Simple ingredients! Just sourdough bread with classic seasonings.
• Versatile: Great for holidays, Sunday dinners, or anytime you're craving comfort food.

Recipe Ingredients

Here's everything you'll need, with special notes to assist you:

• Sourdough Bread: Start with my Homemade Sourdough Bread, Sourdough Discard Bread, or No Knead Sourdough Sandwich Bread, for the best results, or use store-bought. Day-old bread is best. Cut into 1-inch cubes and toast in the oven.
• Herbs: Dried sage and thyme provide that traditional stuffing flavor. Fresh herbs can be substituted - just double the amount.
• Aromatics: Onion, celery, and garlic create the classic savory base. Cut vegetables uniformly for even cooking.
• Liquid: Use chicken broth or vegetable broth for moisture. For extra flavor, use Smoked Chicken Stock or Smoked Turkey Stock.

See the recipe card below for full information on ingredients and quantities.

How To Make Perfect Sourdough Stuffing

1. Prepare the bread: Cut the sourdough loaf into 1-inch cubes. Spread evenly on a baking sheet, being careful not to overcrowd. Drizzle with olive oil and sprinkle with salt. Toast in the oven at 350°F for about 15 minutes, stirring halfway through, until the bread is lightly golden and feels dry.

2. Cook aromatics: While the bread is drying, heat a large skillet or pan over medium heat and melt the butter. Add diced onions and celery, cooking until the vegetables soften and become translucent - about 10-12 minutes. You want them soft but not browned. Add the minced garlic and cook just until fragrant, about 1 minute more. Stir in the sage, thyme, salt, and black pepper. Remove from heat.

3. Combine: Transfer toasted bread cubes to a large bowl. Pour the warm vegetable-herb mixture over the bread. Toss gently with a wooden spoon to coat evenly.

4. Add the liquid: Combine beaten eggs and chicken stock in a measuring cup. Add the broth gradually, about ½ cup at a time, tossing gently between additions. The bread should be moist but not soggy. Depending on how dry your bread is, you might not need all the broth. I used 2-½ cups of broth, and it was perfect. A little bit of liquid at the bottom of the bowl is OK, as the bread will absorb it all.
5. Transfer: Butter a 9x13-inch casserole dish generously. Transfer the stuffing mixture, but don't pack it down - you want some nooks and crannies for crispy edges. Drizzle with melted butter or olive oil. Cover tightly with aluminum foil.
6. Bake: Bake in the oven at 350°F for 40 minutes. Uncover and bake for 15-20 minutes more until the top is golden brown and crispy. Let rest for 10 minutes before serving. Garnish with fresh parsley or chives. Enjoy!

Scaling Tips

For Smaller Gatherings (6 servings):

• Halve all ingredients.
• Use an 8x8-inch baking dish.
• Reduce covered baking time to 20 minutes.

For Larger Crowds (24 servings):

• Double all ingredients.
• Use two 9x13 baking dishes.
• Rotate pans halfway through the cooking time.

Variations

• Sausage & Apple: Brown 1 pound Italian sausage, drain, then mix in 2 diced apples.
• Wild Mushroom: Add 1 pound of sautéed mushrooms.
• Dried Fruit: Mix in 1 cup of dried cranberries or cherries.