Easy Sourdough Stuffing

A casserole dish of homemade sourdough stuffing ready to serve.

5 from 2 votes

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.

Prep Time25

Cook Time45

Total Time1 10

Course: All Recipes, Side Dish

Cuisine: American

Servings: servings

Calories: 211kcal

Author: Jeri Walker

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!
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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