This Sourdough Stuffing is perfectly moist and buttery with a classic herbed flavor. Make ahead-friendly, this easy side dish recipe is one you’ll want on your Thanksgiving table year after year.
Which side dish do you look forward to the most on Thanksgiving? For me, it's definitely stuffing.
I started making stuffing from scratch several years ago and haven’t looked back since. Buttery, rich, and flavorful, this sourdough stuffing recipe is the one I’ve perfected over the years. I serve it to my family every holiday.
Homemade stuffing is easier to make than you may think and can even be made ahead!
Today, I’m walking you through how to make the best sourdough stuffing, including which ingredients to use, tips that guarantee it turns out right the first time, and how to use it to stuff a turkey.
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Why You'll Love This Recipe
- Made with Sourdough- The tangy flavor and hearty texture of sourdough bread makes the best homemade stuffing.
- Simple Flavors- A blend of aromatic herbs and sautéed vegetables give this stuffing a simple, yet classic flavor.
- Easy- Making stuffing from scratch is a lot easier than you might think! With simple ingredients and basic techniques, even a beginner can master this recipe.
- Better Than Store-Bought- The flavor and texture of homemade sourdough stuffing is incomparably better than store-bought. You’ll never go back!
- Make Ahead-Friendly- Prepare your stuffing up to one day ahead to give yourself a headstart before the big day.
- Customizable- This basic stuffing recipe is a fantastic starting point to let your creativity shine. Feel free to add apples, sausage, cranberries, and more!
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Bread- Use a 16-ounce loaf of sourdough bread. Homemade sourdough bread is best, but purchasing one at a local bakery is another great option.
- Butter- Butter provides richness, moisture, and flavor to the stuffing.
- Vegetables- Finely dice the onion, celery, and garlic so that they blend easily into the stuffing.
- Herbs- Fresh sage leaves and thyme add an earthy, herbaceous flavor to this classic sage stuffing.
- Chicken Stock- Opt for homemade chicken stock or a high-quality store-bought stock for the best flavor.
- Eggs- Eggs bind the stuffing mixture together and give it a fluffy texture.
- Kosher Salt- I always recommend using kosher salt because it doesn’t contain sugar or anti-caking agents like table salt often does.
- Black Pepper- Use freshly ground black pepper for the best flavor.
🌱 Sustainability Tip: Opt for locally-sourced or homemade sourdough bread to reduce the environmental impact of transportation and packaging associated with commercial options.
Substitutions and Variations
Here are a few ways you can customize this sourdough bread stuffing recipe to fit your diet and taste preferences.
Substitutions
- Sourdough Bread- Swap sourdough bread for sourdough sandwich rolls, white bread, challah bread, or any other bread you prefer.
- Butter- Replace butter with an equal amount of margarine or olive oil.
- Onion- Substitute onion with shallots or 1 tablespoon of onion powder.
- Celery- Try using fennel or ¼ teaspoon of celery seeds in place of fresh celery.
- Garlic- Swap fresh garlic cloves for 1 teaspoon of garlic powder.
- Herbs- Use 2 teaspoons of dried sage and 1 teaspoon of dried thyme leaves in place of fresh herbs.
- Chicken Stock- Substitute chicken stock with turkey stock, vegetable broth, or low-sodium chicken broth.
- Eggs- For an egg-free version, try using a flaxseed or chia seed egg substitute (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water per egg).
Variations
- Gluten-Free- Use your favorite gluten-free sourdough bread to make gluten-free sourdough stuffing.
- Dairy-Free- Swap the butter for dairy-free butter, margarine, or olive oil.
- Egg-Free- Leave the eggs out entirely or replace them with flax or chia seed eggs (see ‘Substitutions’ section above).
- Sausage & Apple- Make a sweet sausage stuffing by sautéing some ground sausage and diced apples along with the vegetables in this recipe.
- Cranberry Pecan- Mix in dried cranberries and toasted pecans for a festive holiday touch.
- 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.
How to Make Sourdough Stuffing
Here is how to make this homemade stuffing with sourdough bread.
Step 1: Dry bread. Preheat the oven to 225°F. Spread the sourdough bread cubes evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes until they are crisp and have the texture of day-old bread. Set aside in a large mixing bowl.
Step 2: Prepare baking dish. Increase the oven temperature to 375°F. Generously butter a 9”x13” baking dish and set it aside.
Step 3: Sauté aromatics. In a large skillet over medium heat, melt 6 tablespoons of butter. Add the diced onion, celery, garlic, sage, thyme, salt, and pepper to the skillet. Sauté for 5-7 minutes or until the vegetables are softened and just starting to caramelize. Transfer the vegetables to the large bowl with the dried bread cubes. Mix thoroughly.
Step 4: Mix stuffing. In a small mixing bowl, whisk together the eggs and chicken stock. Pour the egg mixture evenly over the bread cubes and vegetables, stirring well to combine. Allow the stuffing mixture to rest for a few minutes after combining to ensure the bread absorbs the liquid. Spread the stuffing mixture evenly in the buttered baking dish and cover it with aluminum foil.
Step 5: Bake stuffing. Bake the stuffing covered for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy. To check for doneness, the internal temperature of the stuffing should reach at least 165°F.
How to Cook Stuffing in a Turkey
Want to cook this sourdough stuffing inside your Thanksgiving turkey instead? Here are a few things to keep in mind to ensure your stuffing is both safe to eat and absolutely delicious.
- Bring to room temperature. Both the turkey and stuffing should be brought to room temperature before stuffing.
- Roast immediately. Don’t stuff the turkey cavity until you’re ready to roast it. Allowing the stuffing to sit inside the cavity can lead to contamination.
- Pack loosely. Pack the cavity loosely with stuffing so it can fully heat through by the time the turkey has finished cooking.
- Truss the turkey. Truss the turkey with kitchen twine to help hold the stuffing in place and ensure even cooking.
- Use a thermometer. Use a meat thermometer to ensure the center of the stuffing reaches an internal temperature of 165°F.
- Plan for longer cooking time. Add the extra weight of the stuffing to determine the total cooking time. A stuffed turkey takes longer to cook than an unstuffed one.
Tips for Success
- Use stale bread. Day-old bread or stale bread will dry more quickly than fresh bread. If possible, make or purchase your bread at least one day before preparing your stuffing.
- Tear the bread. Instead of dicing the bread into ½-inch cubes, try cutting it into slices and tearing them into small pieces. Once mixed, you won't even notice the difference.
- Spread bread cubes out evenly. When drying the bread, spread the cubes out on the baking sheets to ensure they dry out quickly and evenly.
- Plan ahead. Dry the bread up to 5 days in advance to save time on the day you plan to make the stuffing.
- Make ahead. Alternatively, make the entire dish and store it in the refrigerator for up to 24 hours before baking.
Need more or less stuffing? For smaller or larger servings, halve or double the recipe and adjust the size of the baking dish accordingly.
What to Serve with Sourdough Stuffing
Typically eaten during the holiday season, sourdough stuffing is a comforting side dish that pairs well with hearty, homestyle meals.
Of course, herbed stuffing pairs well with traditional Thanksgiving dishes, such as turkey breast, gravy, mashed potatoes, cranberry sauce, and green beans.
However, it’s also delicious when served alongside other comforting meals. A few of my favorites include whole roasted chicken, chicken pot pie, and braised chicken breast with vegetables.
How to Use Up Leftovers
If you’re anything like me, you always make too much food for your holiday feast. Luckily, leftover sourdough sage and onion stuffing can be repurposed in a variety of creative ways.
Gather all of your Thanksgiving leftovers and turn them into turkey pot pie, sandwiches, pizza, egg rolls, and more. Alternatively, use leftover stuffing as a filling for stuffed mushrooms and dumplings or as a topping for baked macaroni and cheese.
For a hearty breakfast, make stuffing waffles or shape into patties and fry until crispy for the perfect egg pairing.
Storage and Reheating
How to Store
- Room Temperature- If you’re serving stuffing as part of a holiday gathering, ensure it’s only kept at room temperature for a maximum of 2 hours.
- 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 desired serving sizes and store 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 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 a portion of leftover sourdough stuffing in a microwave-safe bowl and add a splash of water or chicken stock. Cover the dish and microwave on HIGH for one minute. Stir, then continue microwaving in 30-second intervals until warmed through.
- 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- Dice the vegetables and store them separately in airtight containers up to one week in advance.
- Stuffing Mix- Prepare the stuffing mix and store it in the refrigerator for up to 24 hours before baking.
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. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 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. Spread the sourdough bread cubes evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes until they are crisp and have the texture of day-old bread. Set aside in a large mixing bowl.1 16-ounce loaf sourdough bread
- Increase the oven temperature to 375°F. Generously butter a 9”x13” baking dish and set it aside.
- In a large skillet over medium heat, melt 6 tablespoons of butter. Add the diced onion, celery, garlic, sage, thyme, salt, and pepper to the skillet. Sauté for 5-7 minutes or until the vegetables are softened and just starting to caramelize. Transfer the vegetables to the large bowl with the dried bread cubes. Mix thoroughly.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 stock. Pour the egg mixture evenly over the bread cubes and vegetables, stirring well to combine. Allow the stuffing mixture to rest for a few minutes after combining to ensure the bread absorbs 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 covered for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy. To check for doneness, the internal temperature of the stuffing should reach at least 165°F.
Notes
- Bring to room temperature. Both the turkey and stuffing should be brought to room temperature before stuffing.
- Roast immediately. Don’t stuff the turkey cavity until you’re ready to roast it. Allowing the stuffing to sit inside the cavity can lead to contamination.
- Pack loosely. Pack the cavity loosely with stuffing so it can fully heat through by the time the turkey has finished cooking.
- Truss the turkey. Truss the turkey with kitchen twine to help hold the stuffing in place and ensure even cooking.
- Use a thermometer. Use a meat thermometer to ensure the center of the stuffing reaches an internal temperature of 165°F.
- Plan for longer cooking time. Add the extra weight of the stuffing to determine the total cooking time. A stuffed turkey takes longer to cook than an unstuffed one.
- Dried Bread Cubes- Cut and dry the bread up to 5 days before making the stuffing.
- Vegetables- Dice the vegetables and store them separately in airtight containers up to one week in advance.
- Stuffing Mix- Prepare the stuffing mix and store it in the refrigerator for up to 24 hours before baking.
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