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!
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If you made your own sourdough bread, use the sourdough discard to make my Sourdough Chocolate Chip Cookies or Sourdough Discard Banana Bread.
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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 recipe 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Jeri's Top Tips
- Use my Homemade Sourdough Bread recipe for the ultimate stuffing.
- Add the broth gradually; the bread should be moist but not too wet.
- Chop vegetables the same size so they cook evenly.
- Let the stuffing rest for 10 minutes before serving.
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.
What to Serve With Sourdough Stuffing
Here are the perfect pairings for your holiday table:
- Traditional: Serve with Smoked Turkey, Double Smoked Ham, or Smoked Turkey Breast.
- Sunday dinner: Perfect with Smoked Spatchcock Chicken or Smoked Pork Roast.
- Don't forget: Homemade Cranberry Sauce and Twice Baked Mashed Potatoes.
What To Do With Leftover Stuffing
Don't let that delicious sourdough stuffing go to waste! Here are some creative ways to use the leftovers:
- Stuffed Chicken Breasts: Cut a pocket in chicken breastsand fill with stuffing. Try my Stuffed Chicken Breast with Stuffing recipe for detailed instructions.
- Turkey Meatballs: Mix ground turkey with crushed leftover stuffing instead of breadcrumbs. Check out my Turkey Meatballs with Stuffing recipe. Yum!
- Breakfast Hash: Crisp up stuffing in a skillet with butter and top with a fried egg and hollandaise sauce for an incredible breakfast.
Make Ahead & Storage
Make Ahead:
- Prep ingredients up to 24 hours in advance.
- Store vegetables and bread cubes separately.
- Combine and bake just before serving.
Storage:
- Keep in an airtight container in the refrigerator for 3-4 days.
- Reheat covered with aluminum foil until heated through.
Recipe FAQs
Can I use fresh bread instead of day-old?
Yes, you can!
Can I make this vegetarian?
Absolutely! Use vegetable stock instead of chicken stock, olive oil instead of butter, and use an egg substitute.
More Thanksgiving Recipes
If you love this stuffing, try these holiday favorites:
Did you LOVE This Recipe?
Then please leave a 5-star rating and review below!
Easy Sourdough Stuffing
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 rivals the turkey as the star of your holiday table.
Servings: 12 servings
Calories: 211kcal
Ingredients
For the Bread
- 1 large sourdough bread (1 pound) cut into 1-inch cubes
- 2 tablespoons olive oil
- ¼ teaspoon salt
For the Stuffing
- 4 tablespoons unsalted butter
- 2 large onions diced
- 4 celery stalks diced
- 6 cloves garlic minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2½ cups chicken or turkey stock
- 2 large eggs beaten
- 2 tablespoons olive oil or melted butter for topping
Instructions
- Preheat the oven to 350°F and position the oven rack in the middle. Spread bread cubes onto a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and season with ¼ teaspoon salt. Toast in the oven for 15 minutes, stirring halfway, until lightly golden and dry to touch.
- Heat a large skillet over medium heat and melt 4 tablespoons of butter. Add diced onions and celery, cooking until softened and translucent, about 10-12 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add dried sage, thyme, 1½ teaspoons salt, and ½ teaspoon black pepper to the vegetable mixture. Stir to combine and cook for 30 seconds. Remove the pan from the heat.
- Transfer toasted bread cubes to a large mixing bowl. Pour warm vegetable-herb mixture over bread and toss gently to coat evenly.
- Whisk together 2½ cups of stock and beaten eggs. Gradually add to bread mixture, ½ cup at a time, tossing between additions. The bread should be moist but not soggy - you may not need all the liquid.
- Butter a 9x13-inch baking dish. Transfer the stuffing mixture to the casserole dish. Drizzle 2 tablespoons of melted butter or olive oil over the top. Cover tightly with foil.
- Bake covered for 40 minutes, then remove foil and continue baking for 15-20 minutes until top is golden brown and crispy. The internal temperature should reach 165°F.
- Rest the stuffing for 10 minutes before serving. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
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Notes
- Both homemade and store-bought broth work well - just ensure it's low-sodium so you can control seasoning.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat covered with foil at 325°F until warmed through, adding a splash of broth if needed.
- Let stuffing rest 10 minutes before serving - it will continue to set up.
Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 643mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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