This Thanksgiving Stuffing Sourdough Bread has a soft, chewy crust and savory holiday flavor, with turkey stock, homemade stuffing, pecans, and dried cranberries. Enjoy it with dinner, for turkey sandwiches, or toasted with butter!
“This is the best bread I think I've ever had!” my brother-in-law exclaimed after inhaling a slice in about 7 seconds flat. And I can't say I disagree!
This savory sourdough inclusion loaf is herby, nutty, buttery, and a little sweet, with a soft but chewy texture. It's delicious alongside just about any meal, makes great sandwiches, and is especially good toasted with a little butter. And while I'm calling it Thanksgiving stuffing sourdough bread, there's no reason to save it just for the holidays!
I'd seen similar loaves on social media, and after recently retesting my sourdough bread stuffing recipe, I had plenty of leftovers to experiment with. But as a sourdough blogger, I wanted to make mine a little more flavorful than simply adding stuffing to sourdough. So I swapped the water for homemade turkey stock and added pecans and dried cranberries for extra flavor and texture.
Thanksgiving is my favorite holiday, so I have a feeling this loaf is going to become a staple in my house. I hope you give it a try and 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.
- Active Sourdough Starter- Use a bubbly, recently fed sourdough starter for the best rise.
- Thanksgiving Stuffing- I recommend using homemade stuffing so you have more control over the flavor, moisture, and salt content. Choose a meat-free stuffing and let it cool completely before adding it to the dough.
- Turkey Stock- Homemade or low-sodium turkey stock gives you more control over the saltiness of the loaf. You can also substitute chicken stock or water.
- Pecans- Add a little crunch and nutty flavor. Feel free to leave them out or substitute another nut.
- Dried Cranberries- Add a touch of sweetness and a chewy texture. You can leave them out or substitute another dried fruit.
- Bread Flour- Gives the loaf a chewy texture and helps it hold its shape. All-purpose flour can also be used, though the loaf may have a slightly softer texture.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Use an active starter. Since this dough contains several inclusions, use your starter when it's bubbly, active, and at or near its peak for the best rise.
- Use cooled stuffing. Leftover stuffing works great for this recipe! Just make sure it's completely cooled before adding it to the dough so it doesn't affect the dough's temperature or fermentation.
- Be mindful of the salt. Turkey stock and stuffing can both contain salt. I recommend using low-sodium turkey stock and adjusting the salt based on how salty your stuffing is.
- Watch the dough, not the clock. Fermentation times vary depending on your kitchen temperature and starter activity. Look for dough that's puffy, bubbly, and noticeably increased in volume before shaping.
- Let the loaf cool completely. Wait at least 2 hours before slicing. Cutting into sourdough too early can leave the crumb gummy and make the loaf harder to slice.
How to Make Thanksgiving Stuffing Sourdough Bread
Here's a quick look at how to make Thanksgiving stuffing sourdough bread. Follow the steps below, and check the recipe card for the full ingredient list and detailed instructions.
Step 1: Feed your starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.
Step 2: Mix the dough. Whisk together the turkey stock and sourdough starter. Add the flour and salt and mix until a sticky dough forms. Cover and let rest for 20 minutes.
Step 3: Stretch and fold. Work the chopped pecans and dried cranberries into the dough during the first set of stretch and folds. Complete 4 sets total, resting for 15 minutes between each.
Step 4: Bulk ferment. Cover and let the dough rise at room temperature until puffy, bubbly, and noticeably increased in volume.
Step 5: Shape with stuffing. Stretch the dough into a rectangle, spread the stuffing evenly over the surface, and roll it into a log. Tuck the ends underneath and shape into a tight ball.
Step 6: Cold proof. Place the dough seam-side up in a rice-floured proofing basket, cover, and refrigerate for 12–16 hours.
Step 7: Bake. Turn the dough onto parchment or a bread sling, score the top, and carefully transfer it to the preheated Dutch oven. Add the ice cubes for steam, cover, and bake for 40 minutes. Uncover and bake for another 5–10 minutes. Cool for at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your Thanksgiving stuffing sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix dough and let rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds; add mix-ins.
- 9:30 AM–4:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 4:30–5:00 PM: Shape the dough; add stuffing.
- 5:00 PM–8:00 AM (Next Day): Cold proof overnight.
- 8:00–8:45 PM: Bake at 450°F.
- 8:45–10:45 AM: Cool.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
The best way to store this Thanksgiving stuffing sourdough bread is in the freezer.
Since stuffing contains perishable ingredients, the bread shouldn't be left at room temperature for extended periods, and refrigeration can cause it to go stale faster.
To freeze, slice the cooled loaf and place the slices in a freezer-safe bag or container for up to 3 months. Reheat frozen slices in a toaster or oven whenever you're ready to enjoy them.
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Let's Connect!
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More Sourdough Thanksgiving Recipes
📖 Recipe
Thanksgiving Stuffing Sourdough Bread with Pecans & Cranberries
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ½ cups (360 grams) turkey stock homemade or low sodium
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt reduce to 1 ¼ teaspoons or measure in grams if using Morton's brand or table salt
- ¼ cup (30 grams) pecans chopped
- ¼ cup (30 grams) dried cranberries chopped
- 1 cup (200 grams) Thanksgiving stuffing completely cooled or leftover/refrigerated
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large bowl, whisk together the turkey stock and active sourdough starter until the starter is mostly dissolved. Add the bread flour and salt, then mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.1 ½ cups (360 grams) turkey stock, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Sprinkle about one-quarter of the chopped pecans and dried cranberries over the dough. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on the remaining three sides, adding another portion of the mix-ins with each fold until all the pecans and cranberries have been incorporated. Gather the dough into a loose ball, place it seam-side down, and cover. Let it rest for 15 minutes. Repeat the stretch-and-fold process three more times, resting the dough for 15 minutes between each round, for a total of four rounds.¼ cup (30 grams) pecans, ¼ cup (30 grams) dried cranberries
- Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours, depending on your kitchen temperature and the strength of your starter.
- Turn the dough out onto a lightly floured work surface and gently stretch it into a large rectangle. Spread the stuffing evenly over the surface, leaving a little space around the edges. Starting at one of the short ends, roll the dough up into a log, keeping the stuffing tucked inside as you go. Tuck the ends underneath. With the seam-side down on the work surface, gently cup your hands around the dough and rotate it to form a smooth, tight ball. This helps create surface tension so the loaf holds its shape.1 cup (200 grams) Thanksgiving stuffing
- Lightly dust a proofing basket with rice flour, or line a bowl with a clean tea towel and dust it with rice flour. Place the dough in the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for another 30 minutes.
- Turn the dough out onto a piece of parchment paper or a bread sling, keeping the seam-side down. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes for steam, then carefully lower the dough into the pot. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for another 5–10 minutes, until the crust is deeply golden brown.2 ice cubes
- Carefully transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.
Notes
- Storage: Slice and store leftover bread in a freezer-safe bag in the freezer for up to 3 months. Since this loaf contains stuffing, avoid leaving it at room temperature for more than 24 hours. Refrigeration can cause bread to stale faster, so freezing is the best option for longer storage.
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