This Herbed Sourdough Stuffing Recipe is made with bakery-fresh sourdough bread, hearty vegetables, and lots of flavorful herbs and spices. You'll love the classic Thanksgiving flavors paired with the tangy taste of sourdough in this fun twist on a traditional stuffing recipe.
Scratch-made stuffing is without a doubt my favorite Thanksgiving side dish.
Fluffy pieces of bread with crispy edges soaked in melted butter, chicken stock, and plenty of flavorful seasonings. So. Good.
Thanksgiving stuffing is the ultimate comfort food. And yes, it absolutely has to be homemade. Especially for the holidays. If you've never tried homemade stuffing, this recipe is about to change your life. Don't be intimidated, it's easy (and can even be prepared ahead)!
>> Making a traditional turkey dinner? Pair this sourdough dressing with my Oven-Braised Turkey Breast, Garlic Mashed Potatoes, Roasted Green Beans and Carrots, and Orange Cranberry Sauce.
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Why You'll Love This Recipe
- Classic Flavors- Onion, celery, garlic, sage, and thyme give this stuffing a classic flavor. It pairs beautifully with any holiday meal.
- Rustic Sourdough Bread- Sourdough bread has a hearty texture and a slightly tangy flavor, which compliments the savory flavors in this dish nicely. If you like your stuffing with a bit of texture, this sourdough stuffing recipe is perfect for you.
- Easy to Make- Don't be intimidated by stuffing made from scratch. The hardest part of this recipe is tearing the bread into cubes (and that's actually super easy to do). If you can sauté, mix, and bake, then you've got this!
- Make Ahead-Friendly- Every year, I make this sourdough stuffing for Thanksgiving. And I always prepare the mixture the day before to give myself a head start when the big day comes. You can make this stuffing mix and refrigerate it up to 24 hours in advance of baking.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Bread- You'll need a 12 to 16-ounce loaf of sourdough bread to make this sourdough bread stuffing. Use high-quality sourdough bread, which you can make yourself, find in the grocery store bakery section, or purchase at a local bakery.
- Unsalted Butter- Butter provides both moisture and flavor to the stuffing. Using unsalted butter lets you better control the amount of salt in the recipe.
- Vegetables- A classic sage and onion stuffing recipe usually has some celery, onion, and garlic. I finely dice my vegetables so that they blend into the stuffing better.
- Fresh Herbs- You can't have sage stuffing without chopped fresh sage. Just a few tablespoons of fresh thyme and sage give this dish a cozy, holiday feel.
- Chicken Stock- Stock not only provides moisture to the stuffing, but it also infuses the dry bread cubes with lots of delicious poultry flavor. I typically use homemade chicken stock, especially for Thanksgiving or Christmas, but high-quality store-bought chicken stock can also be used.
- Eggs- Eggs help bind the stuffing and give it a fluffy texture.
Step by Step Instructions
Here is how to make this herbed sourdough stuffing.
Step 1: Dry the bread. Preheat the oven to 225°F. Cut or tear the sourdough bread into ½-inch cubes and spread them evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes. Set the dried bread cubes aside in a large mixing bowl.
Step 2: Sauté the aromatics. Increase the oven temperature to 375°F. Generously butter a 9-inch by 13-inch baking dish and set it aside. Melt 6 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, garlic, herbs, salt, and pepper to the skillet. Sauté the vegetables and herbs for 5-7 minutes or until softened and just beginning to brown. Scrape the cooked vegetables into the mixing bowl with the bread cubes and stir thoroughly to combine.
Step 3: Mix everything together. In a small mixing bowl, whisk together the eggs and chicken broth. Pour the egg mixture over the bread cubes and vegetables, stirring until the bread has absorbed most of the liquid. Spread the stuffing mixture evenly in the buttered baking dish and cover it with aluminum foil.
Step 4: Bake the stuffing. Bake the stuffing for 25 minutes covered. Then, remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy.
Tips for Success
- Try tearing the bread instead of cutting it. If you're impatient like me, taking the time to perfectly dice the bread into ½-inch cubes isn't going to happen. I like to cut the bread into slices, then tear the slices into small "cube-like" pieces. Once everything is mixed together, you'll never even notice.
- Use two baking sheets. To reduce the amount of time it takes to dry the bread, I recommend dividing the bread cubes between two different baking sheets. Putting less bread on each sheet pan will give the bread more exposure to the hot, dry air of the oven.
- Dry the bread ahead of time. You can easily dry the bread up to 5 days in advance of making the stuffing mixture. This can save you some time on the day you plan to make the stuffing.
- Make the stuffing ahead. If you want to be even more prepared, you can make the entire dish and store it in the refrigerator for up to 24 hours before baking.
- Cut the recipe in half. Hosting a small Thanksgiving? I've tested halving this sourdough stuffing recipe and it comes out fabulously!
Substitutions and Variations
Here are a few ways you can customize this sourdough stuffing recipe to fit your diet and taste preferences.
Substitutions
- Sourdough Bread- Swap the sourdough bread for sourdough sandwich rolls, white bread, challah bread, brioche bread, or potato bread if preferred. Alternatively, use homemade sourdough croutons.
- Unsalted Butter- Replace the butter with an equal amount of margarine or ¼ cup of olive oil for dairy-free bread stuffing.
- Vegetables- In a pinch, you can use 1 teaspoon of garlic powder and 1 tablespoon of onion powder in place of fresh garlic and onion. If you're out of celery, try using apple, fennel, or ¼ teaspoon of celery seeds.
- Fresh Herbs- Dried herbs can be swapped for fresh herbs. You'll need 2 teaspoons of dried sage and 1 teaspoon of dried thyme leaves.
- Chicken Stock- Turkey stock, vegetable stock, low-sodium chicken broth, or water can be used in place of chicken stock. If you use water, you'll likely need to add an extra ¼-½ teaspoon of salt.
- Eggs- While your stuffing might turn out a bit more crumbly, you can leave the egg out entirely if necessary. Otherwise, try making two flax "eggs" by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water.
Variations
- Gluten-Free- Use your favorite gluten-free sourdough bread or white bread in place of the traditional sourdough bread for gluten-free stuffing.
- Dairy-Free- Swap the butter for dairy-free butter or olive oil.
- Egg-Free- Leave the egg out entirely or replace it with flax "eggs."
- Sausage, Apple, & Cranberry- Make a sweet sausage stuffing by sautéing some ground sausage and diced apples along with the other vegetables in this recipe. Then, mix in a few tablespoons of dried cranberries.
- Mushrooms- Finely dice and sauté mushrooms along with the celery and onion for a hearty vegetable stuffing.
- Toasted Nuts- Mix some toasted and chopped walnuts, pecans, almonds, or pine nuts into the stuffing for a nice crunchy texture.
What to Serve with Sourdough Stuffing
- Slow-Braised Turkey Breast with Gravy
- Lemon-Garlic Roasted Chicken
- Dutch Oven Chicken Pot Pie
- One-Pot Chicken and Vegetables
- Creamy Pumpkin Soup
- Stuffed Portobello Mushrooms
How to Use Up Leftovers
- Leftover Stuffing Waffles
- Turkey Pot Pie
- Stuffing Dumplings
- Thanksgiving Leftovers Sandwich
- Stuffing-Topped Baked Mac and Cheese
- Thanksgiving Leftover Pizza
- Turkey and Stuffing Egg Rolls
Storage and Reheating
While it's not always fun to think about, bread dressing is a dish that needs to be handled properly to avoid any potential food safety issues. Here are my top food safety tips for this sourdough bread stuffing as well as how to properly store and reheat it.
Food Safety Tips
- Meat Thermometer- Regardless of whether or not you stuff the turkey or cook the dressing in a separate casserole dish, measure the temperature with a meat thermometer. It should reach an internal temperature of 165°F.
- Room Temperature- Do not allow the stuffing to sit at room temperature for longer than 2 hours.
- Moisture- If you plan to stuff the turkey cavity, make sure your stuffing mixture is moist. Add an additional ½ cup of chicken stock if it seems too dry.
- Stuffing the Turkey- Pack the cavity loosely with stuffing so it can fully heat through by the time the turkey has finished cooking.
How to Store
- Refrigerator- Store leftover sourdough stuffing in an airtight container in the refrigerator for 3-4 days.
- Freezer- Allow the stuffing to cool completely before freezing. Then, portion the stuffing out into appropriate serving sizes and store it in a freezer-safe container or bag for up to 3 months.
How to Reheat
- Oven- Preheat the oven to 350°F. Place the leftover sourdough stuffing in a baking dish and cover it with aluminum foil. If the stuffing seems dry, add a splash of chicken stock to help moisten it. Bake for 30-35 minutes or until the stuffing is steaming hot. Uncover for the last 10 minutes of baking for a crispy top.
- Stovetop- Melt a tablespoon or two of butter in a small saucepan or skillet over medium heat. Add your stuffing and cook until the bread is crispy and the stuffing is fully warmed through. If you prefer a moist stuffing, drizzle a few tablespoons of chicken stock over it.
- Microwave- Place the leftover sourdough stuffing in a microwave-safe dish and add a splash of water or chicken stock. Cover the dish and microwave the stuffing at half-power (50%) in one-minute intervals. Stir the stuffing to ensure it warms through evenly.
- Air Fryer- Preheat the air fryer to 350°F. Mix a few tablespoons of chicken stock with your leftover stuffing and break it up into smaller portions. Place the small portions of stuffing into the air fryer basket and heat for 4-5 minutes or until fully warmed through and crispy.
Make Ahead
- Dried Bread Cubes- Cut and dry the bread up to 5 days before making the stuffing.
- Vegetables- Similarly, you can dice all of your vegetables and herbs up to one week prior to making your sourdough stuffing mix.
- Entire Dish- Once everything is mixed together, you can store it in the refrigerator right inside of the casserole dish you want to bake it in. Wrap the dish tightly in plastic wrap and store for up to 24 hours.
Frequently Asked Questions
Stuffing and dressing only differ in their cooking method. Bread dressing is baked separately from the turkey, often in a casserole or baking dish. Stuffing, as the name implies, usually refers to a bread dressing that has been stuffed inside the turkey cavity and baked.
I love the rustic texture and tangy flavor sourdough bread gives to stuffing. However, white bread, challah bread, and brioche bread also make fabulous options for stuffing recipes.
You can cut the sourdough bread into ½-1 inch cubes using a bread knife. But, that can be a little tedious and time-consuming. My favorite way to make bread cubes is to simply tear the bread into little pieces.
Nope! The bread crust adds a lovely texture and color to the stuffing.
You want all of the bread cubes to be moist, but you don't want them sopping wet. If there's extra liquid in the bottom of the mixing bowl, you've likely added too much. It does, however, take a few minutes for the dried bread to absorb the liquid. Keep mixing and check again in 5 minutes.
Let's Connect!
Be sure to leave a comment below if you have any questions about the recipe. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Holiday Side Dish Recipes
- Garlic Mashed Potatoes
- Crispy Roasted Brussels Sprouts
- Roasted Green Beans and Carrots
- Orange Cranberry Sauce
- Creamy Pumpkin Soup
- Stovetop Mac and Cheese
- Brown Butter Skillet Cornbread
📖 Recipe
Sourdough Stuffing
Ingredients
- 1 16-ounce loaf sourdough bread cut into ½-1 inch cubes
- 6 tablespoons unsalted butter plus more for baking dish
- 1 large yellow onion diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 tablespoons fresh sage minced
- 1 tablespoon fresh thyme leaves removed from stem
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 ½ cups chicken stock
- 2 large eggs
Instructions
- Preheat the oven to 225°F. Cut or tear the sourdough bread into ½-inch cubes and spread the cubes evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes. Set the dried bread cubes aside in a large mixing bowl.1 16-ounce loaf sourdough bread
- Increase the oven temperature to 375°F. Generously butter a 9-inch by 13-inch baking dish and set it aside. Melt 6 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, garlic, herbs, salt, and pepper to the skillet. Sauté the vegetables and herbs for 5-7 minutes or until softened and just beginning to brown. Scrape the cooked vegetables into the mixing bowl with the bread cubes and stir thoroughly to combine.6 tablespoons unsalted butter, 1 large yellow onion, 2 celery stalks, 4 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh thyme leaves, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- In a small mixing bowl, whisk together the eggs and chicken broth. Pour the egg mixture over the bread cubes and vegetables, stirring until the bread has absorbed most of the liquid. Spread the stuffing mixture evenly in the buttered baking dish and cover it with aluminum foil.2 ½ cups chicken stock, 2 large eggs
- Bake the stuffing for 25 minutes covered. Then, remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy.
Notes
- Dried Bread Cubes- Cut and dry the bread up to 5 days before making the stuffing.
- Vegetables- Similarly, you can dice all of your vegetables and herbs up to one week prior to making your sourdough stuffing mix.
- Entire Dish- Once everything is mixed together, you can store it in the refrigerator right inside of the casserole dish you want to bake it in. Wrap the dish tightly in plastic wrap and store for up to 24 hours.
- If Stuffing a Turkey- Pack the stuffing loosely into the cavity and make sure your stuffing is moist.
- Whether or not you're stuffing a turkey or baking separately, ensure the internal temperature of the stuffing reaches 165°F.
- Never leave leftover stuffing at room temperature for longer than 2 hours.
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