This flavorful Sourdough Bread Stuffing recipe combines the rustic charm of crusty sourdough bread with a flavorful blend of aromatic vegetables, herbs, and seasonings. Perfect for your Thanksgiving table, Christmas or any festive gathering, this stuffing will elevate your meal with its hearty and comforting taste.
This sourdough stuffing recipe is so delicious that it will makes you crave Thanksgiving and holiday dishes every day of the year. It's soft and fluffy inside, reminiscent of a savory bread pudding, with supremely crispy edges and bottom.
Stuffing is by far our family's favorite part of Thanksgiving. While we're not against stuffing made with the classic Pepperidge Farms dried bread crumbles, stuffing made with high quality cubed sourdough bread brings humble stuffing to a whole new level.
Since stuffing is essentially bread with butter baked in broth with some aromatics, the quality of ingredients impacts its flavor in a huge way. I don't mind splurging on high quality bread, organic broth and fresh herbs. I say when it comes to stuffing, go big or go home!
If you're making this stuffing as part of your Thanksgiving or holiday meal, you may also like my Stuffing Stuffed Chicken Breast, One-Pot Ricotta Mac and Cheese, Roasted Beet Salad, Sautéed Delicata Squash or this epic Fall Charcuterie Board.
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Why use sourdough bread for stuffing?
- Sturdy Texture: Sourdough bread has a sturdy and chewy texture due to its firm crust and soft, holey interior. When used in stuffing, it maintains its structure and doesn't disintegrate into a mushy consistency during cooking.
- Rich Flavor Profile: Sourdough bread is made through a natural fermentation process, which imparts a unique tangy flavor to the bread.
- Absorbs Flavors Well: Sourdough bread's porous texture allows it to absorb liquids and flavors effectively.
- Rustic Appearance: Sourdough bread's rustic and artisanal appearance enhances the visual appeal of the stuffing.
This salad is featured in the list of 25 Best Thanksgiving Side Dishes to Impress along with more delicious recipe ideas to try.
Ingredients and substitutions
- Sourdough Bread: good quality crusty sourdough loaf is a must for this recipe. I get mine at a local bakery or at Whole Foods. Homemade sourdough bread will work great, too!
- Broth: I used organic chicken broth but you can swap it homemade turkey or chicken stock. For a vegetarian version use good quality vegetable broth.
- Celery: the recipe calls for 4 ribs of celery. Feel free to add more or less than that, according to your preferences.
- Onion: yellow or white onion will work best
- Garlic: used as an aromatic
- Butter: I usually use unsalted butter but if salted butter is what you have, reduce the amount of salt you use for seasoning. For dairy-free, use vegan butter or olive oil
- Eggs: used to bind the stuffing and prevent it from turning into a crumbly mess during cooking.
- Herbs: fresh sage leaves, parsley and thyme infuse the stuffing with delightful herbal notes. If you don't have fresh herbs, swap them for dried or use some fresh and some dried. Fresh chives, rosemary and oregano are also great choices for stuffing
- White Wine: wine is optional but I wouldn't skip it as it really elevates the flavor. Sauvignon blanc, chardonnay, riesling or any white wine that's not sweet is good.
- Salt and Pepper: to season the stuffing. I like kosher salt and freshly milled black pepper
Step-by-step instructions
Step 1: Cut the sourdough bread into thick slices, then further divide each slice into ½ to 1-inch cubes. For a more rustic appearance, tear the bread into bite-sized pieces instead of using a knife, if you prefer.
Step 2: Spread the bread pieces on a large baking sheet and let them air dry overnight. Alternatively, if you're pressed for time, toast the bread in an oven preheated to 300 degrees Fahrenheit for approximately 30 minutes or until the pieces are thoroughly dried, tossing occasionally. Once dried, set aside and let them cool to room temperature.
Step 3: Preheat the oven to 375 degrees Fahrenheit.
Step 4: In a large skillet melt butter over low-medium heat. Add chopped onions and celery, sautéing and stirring frequently until they are soft but not browned, which should take about 10-12 minutes. Add minced garlic and cook for an additional minute until it becomes fragrant. If you're using white wine, add it at this stage and cook to reduce for about 4 minutes. Then, turn off the heat.
Step 5: In a separate bowl, whisk together chicken or turkey broth and eggs until well combined.
Step 6: Transfer the dried bread cubes into a large mixing bowl, making sure to scrape all the flavorful bits and butter from the pan into the bowl. Add the sautéed vegetable mixture. Season with salt and pepper, and add the chopped herbs.
Step 7: Pour in ¾ of the broth-egg mixture and stir with a wooden spoon until the bread absorbs all the liquid. If the mixture seems too dry, add the remaining ¼ of the liquid. Depending on your preference, you can use all 2 ½ cups of broth for a crispy exterior and a custardy, fluffy interior.
Step 8: Grease a 9 x 13 casserole dish with butter or lightly spray it with non-stick spray.Transfer the stuffing mixture into the prepared dish in one even later. Dot the top with small cubes of 2 tablespoons of the butter.
Step 9: Bake the stuffing, uncovered in preheated oven, for 40-45 minutes or until the edges turn crispy and golden brown. If the top isn't browned enough, increase the oven temperature to 410 degrees and bake or broil for a few more minutes, keeping a close eye to prevent burning.
Optional add ins
This is a basic Thanksgiving stuffing recipe flavored only with celery, onions and herbs. Add whatever you like to make it your own. Here aresome mix-in ideas:
- Sausage: brown classic Italian sausage or turkey sausage in a pan, drain the fat (if desired) and add it to the stuffing with all the veggies and herbs.
- Fresh or Dried Fruits: fresh chopped apples or pear as well as dried cranberries, cherries or apricots
- Nuts: chopped walnuts or pecans
- Bacon bits
- Sautéed mushrooms
- Shucked oysters: it's a New England thing
Storage & freezing
To preserve any leftover stuffing, place it in an airtight container and store it in the refrigerator for 3-4 days. Alternatively, you can freeze it for up to two months. When you're ready to enjoy it again, simply thaw the stuffing in the fridge and then reheat it by baking.
To make ahead, follow the recipe until the point just before baking. Cover tightly with tin foil or plastic wrap and store in the fridge for up to 24 hours. When ready to bake, I recommend bringing the stuffing to room tempeature by leaving it on the counter for an hour or so. If baking straight from the fridge, you will need to add more time in the oven.
More expert tips
- Pick sourdough bread that's crusty. It may seem like a lot of hard crust would not work well in stuffing, but don't worry, once it cooks in broth, it gets soft and chewy. Yum!
- Make sure your butter is fresh. My rule of thumb is: if it smells weird, toss it! You don't want your stuffing to have any rancid notes.
- Season your stuffing well. Don't skimp on salt and pepper. Freshly milled pepper is always best.
- Though dried herbs are fine to use in stuffing, fresh herbs enhance its flavor, aroma and visual appeal.
- Don't press the stuffing once you transfer it to the baking dish. Keep it loose and fluffy though it's ok to spread it into one even layer. Pressing may make it dense.
- Dotting the stuffing with bits of butter create the best crispy top and edges so don't skip that step!
- If you are low on fresh herbs, enhance the flavor of this stuffing with ½ teaspoon (or more) of poultry seasoning.
Recipe FAQs
There are 3 ways to prepare your bread for stuffing:
1. Air Drying: leave cubed bread on a baking sheet for 24-48 hours, turning it occasionally until completely dried
2. Toasting: place the baking sheet with bread in an oven preheated to 300 degrees Fahrneheit for about 30 minutes, checking and turning the bread cubes from time to time
3. Oven Drying: same as above but decrease the temperature to 200 degrees and the process takes longer, an hour or so
You can, if that's what you want. I tend to make my stuffing with fresh or day-old bread which I toast in the oven to dry out.
Yes! Just use high quality vegetable broth, homemade or store bought.
I wouldn't. I know there are a lot of eggless stuffing recipes out there but this sourdough stuffing recipe will not hold its form without eggs and it will likely turn ino crumbles during baking.
Recipe
Sourdough Stuffing
Ingredients
- 1 loaf crusty sourdough bread 1 to 1 ½ lbs or 12 cups cubed/ torn to pieces
- 8 tablespoon butter divided (1 stick + 2 tablespoons)
- 4 celery ribs diced small
- 2 small yellow onions or one large, chopped small
- 2 ½ cups chicken broth or turkey stock, homemade or store bought
- 3 large eggs
- ⅓ cup dry white wine optional
- 2 tablespoon fresh parsley leaves chopped
- 2 teaspoon kosher salt
- 1 teaspoon black pepper freshly milled
- 3 garlic cloves minced
- fresh sage and thyme
Instructions
- Slice the sourdough bread into thick slices and then each slice into ½ to 1-inch cubes. If you prefer a more rustic look, tear the bread into bite-sized pieces instead of cubing with a knife.
- Either leave the spread out bread on a large baking tray overnight to dry out or, if you're short on time, toast in the oven preheated to 300 degrees Fahrneheit for about 30 minutes or longer, tossing and turning from time to time until the bread pieces are dried out. Cool and set aside.
- Preheat (or increase temperature) the oven to 375 degrees Fahrenheit.
- Melt 1 stick (8 tablespoons) butter over low-medium heat, add chopped onions and celery and sauté, stirring often until softened but not browned, about 10-12 minutes.
- Add minced garlic and cook for one minute until fragrant.
- If using white wine, add it now and cook to reduce, about 4 minutes. Turn the heat off.
- Whisk together chicken or turkey broth and eggs until combined.
- Chop up all the herbs you're using (parsley, thyme, sage).
- Transfer the dried out bread pieces into a large bowl. Add sautéed onions and celery. Make sure to scrape all the bits and butter from the pan - that's where the flavor is!
- Season with salt and pepper. Add chopped herbs.
- Pour in ¾ of the broth-egg mixture and stir it together until the bread absorbs all the liquid. If the mixture seems not wet enough, add the remaining ¼ of the liquid. I like my stuffing crispy on the outside and custardy and fluffy inside so I use all 2 ½ cups of broth.
- Grease a 9 x 13 casserole dish with butter or spray lightly with non-stick spray.
- Transfer the mixture to the prepared dish and dot with 2 tablespoons butter cubed small.
- Bake uncovered for 40-45 minutes until the edges are crispy and golden brown. If the top is not browned enough, increase the temperature to 410 degrees and bake or broil for a few more minutes. Watch the stuffing so it doesn't get too dark or burn.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Jess says
Our family compared this sourdough stuffing to regular Pepperidge farms dried bread cubes stuffing this year. The verdict was split, with kids preferring the store bought and adults the from-scratch sourdough. Store bought was wetter and more bread pudding like while sourdough was lighter with nice crisp edges and more sophisticated taste. I think the sourdough paired better with the turkey gravy, so it was the clear winner for me!
Boguslawa says
Delicious dish