This Sourdough Bread Stuffing starts with homemade sourdough bread and is transformed into a classic Thanksgiving side with buttery sautéed vegetables, fresh sage, and thyme. It's savory, easy to make, and perfectly moist with golden, crispy edges.

A small white plate with sourdough bread stuffing and a roasted chicken leg.

As my family's official Thanksgiving host, I've made pretty much every Thanksgiving dish you can imagine. But my absolute favorite one to make (and eat!) is sourdough bread stuffing.

This is the exact stuffing recipe I've been making for years. It started with store-bought bread, but once I started baking my own sourdough, I knew I had to try it in my stuffing. And it made an already favorite side even better.

Now, I know people have a lot of opinions about what should and shouldn't go in stuffing. I prefer to keep mine simple and classic with just sage, celery, and onion. And lots of butter, of course.

I love this recipe because it's so easy to make and comes together in just over an hour. Or, if you're a planner like me, you can assemble it up to a day ahead and have it ready to bake on Thanksgiving Day. Yay, less stress!

So whether you're hosting Thanksgiving or just in charge of bringing the stuffing, you're definitely going to want to give this sourdough bread version a try.

I hope you love it as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Bread- Day-old or stale sourdough bread works best because it absorbs the stock without becoming overly soggy. If using fresh bread, dry the cubes in the oven first. You can use homemade or store-bought sourdough.
Chicken or Turkey Stock- Adds moisture and savory flavor to the stuffing. Use low-sodium stock if possible so you have more control over the salt.
Butter- Adds richness while also keeping the stuffing moist. You'll use some to sauté the vegetables and some to grease the baking dish.
Vegetables- Onion, celery, and garlic create the savory base for the stuffing. Yellow or white onion can be used interchangeably.
Herbs- Fresh sage and thyme give this stuffing its classic herbed flavor. I recommend fresh herbs for the best flavor, but dried herbs can be used in a pinch.
Eggs- Help bind the stuffing together and give it a fluffier texture.
Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much. Adjust to taste.

The ingredients to make sourdough bread stuffing. Each ingredient is labeled with text. They include sourdough bread, eggs, salt, thyme, sage, celery, garlic, chicken stock, butter, and onion.

Tips for Success

Use stale or dried-out bread. Stale bread absorbs the stock without becoming overly soggy. If using fresh sourdough, dry the cubes in the oven first.
Use homemade sourdough if you have it. A hearty sourdough loaf gives the stuffing more flavor and texture than soft sandwich-style bread.
Cut the bread evenly. Aim for roughly ½-inch cubes so the stuffing cooks evenly and you get a good mix of soft and crispy pieces.
Taste before baking. Seasoning can vary depending on the bread and stock you use. To check the seasoning, cook a small spoonful of the stuffing mixture on a piece of foil until cooked through, then taste and adjust the salt as needed.
Let it rest before serving. Give the stuffing 5–10 minutes to cool slightly after baking so it can set up before you serve it.

How to Make Sourdough Bread Stuffing

Here’s a quick look at how this sourdough bread stuffing comes together. The full measurements and detailed instructions are in the recipe card below!

Step 1: Prepare the bread. Cut the sourdough into small cubes. If your bread isn't already stale, dry the cubes in the oven until slightly crisp.

Sourdough bread being cut into small cubes on a wooden cutting board.

Step 2: Soak the bread cubes. Whisk together the eggs and stock, then toss with the bread cubes until evenly coated.

Chicken stock and eggs being whisked together in a large bowl.

Sourdough bread cubes mixed with chicken stock and eggs in a large bowl.

Step 3: Sauté the vegetables. Cook the onion, celery, garlic, sage, thyme, and salt in butter until the vegetables are tender and lightly caramelized.

Celery, onion, garlic, sage, and thyme being sautéed in a stainless steel skillet.

Step 4: Combine everything. Add the sautéed vegetables to the soaked bread and gently mix until evenly distributed.

Sourdough bread stuffing mixed together in a large bowl.

Step 5: Bake the stuffing. Transfer the stuffing to a buttered 9×13-inch baking dish. Cover and bake at 375°F, then uncover and continue baking until the top is golden brown and crispy.

Sourdough bread stuffing in a buttered 9x13" pan before baking.

Baked sourdough bread stuffing in a 9x13" pan.

How to Cook Stuffing in a Turkey

Want to cook this sourdough stuffing inside your Thanksgiving turkey instead? You can, but there are a few important things to keep in mind for food safety and even cooking.

Stuff the turkey just before roasting. Keep the prepared stuffing refrigerated until you're ready to fill the turkey. Don't let the stuffed turkey sit at room temperature before roasting.
Don't overstuff. Loosely fill the turkey cavity with stuffing so the center can heat through properly.
Use a meat thermometer. The center of the stuffing needs to reach 165°F to be safe to eat. Check the temperature in several spots, especially the center of the cavity.
Allow extra cooking time. A stuffed turkey generally takes longer to cook than an unstuffed turkey, so plan accordingly and rely on the internal temperature rather than the clock.
Serve promptly. Once the turkey and stuffing have reached a safe temperature, remove the stuffing from the cavity and serve.

Make Ahead Instructions

This stuffing can be assembled up to 1 day ahead, making it an easy Thanksgiving side to prep in advance.

Prepare the stuffing as directed, then transfer it to the baking dish. Cover tightly with foil and refrigerate for up to 24 hours. When you're ready to bake, add about 5–10 extra minutes to the covered and uncovered baking times.

How to Store

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until heated through, or microwave individual portions.

For longer storage, freeze in an airtight container for up to 3 months and thaw in the refrigerator before reheating.

Serving Suggestions

This sourdough bread stuffing is right at home on a classic Thanksgiving table. Serve it alongside turkey, dinner rolls, cranberry sauce, gravy, and your favorite Thanksgiving sides. It's also delicious served with roasted chicken for a cozy fall dinner.

A baking pan of sourdough bread stuffing.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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