Classic Sourdough Bread Stuffing

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

Classic Sourdough Bread Stuffing

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.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

Servings ½-cup servings

Calories 200kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

16 ounces (454 grams; 1 pound) sourdough bread day-old or stale; cut into ½-inch cubes
8 tablespoons unsalted butter divided
2 ½ cups chicken or turkey stock
2 large eggs
½ large yellow onion finely diced
2 stalks celery finely diced
4 cloves garlic minced
2 tablespoons fresh sage minced
1 tablespoon fresh thyme leaves removed from stem
2 teaspoons Diamond Crystal Kosher Salt reduce to 1 teaspoon if using Morton's brand or table salt

Instructions

Cut the day-old or stale sourdough bread into ½-inch cubes. If your bread is fresh, spread the cubes on a rimmed baking sheet and bake at 225°F for 30–60 minutes, or until slightly crisp and similar in texture to stale bread.
16 ounces (454 grams; 1 pound) sourdough bread
Preheat the oven to 375°F. Use 2 tablespoons of the butter to generously grease a 9×13-inch baking dish.
2 tablespoons unsalted butter
In a large mixing bowl, whisk together the eggs and chicken or turkey stock. Add the bread cubes and gently toss until all of the bread is coated. Set aside while you prepare the vegetables.
2 ½ cups chicken or turkey stock, 2 large eggs
Melt the remaining 6 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, garlic, sage, thyme, and salt. Sauté for 7–10 minutes, stirring occasionally, until the vegetables are softened and just beginning to caramelize.
½ large yellow onion, 2 stalks celery, 4 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh thyme, 2 teaspoons Diamond Crystal Kosher Salt, 6 tablespoons unsalted butter
Add the sautéed vegetables to the bowl with the soaked bread. Gently mix until the vegetables and herbs are evenly distributed throughout the bread.

For a seasoning check, cook a small spoonful of the stuffing mixture on a piece of foil until cooked through. Taste and adjust salt if needed.

Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 25 minutes, or until the top is golden brown and crispy. Let the stuffing cool for 5–10 minutes before serving.

Notes

Make Ahead: Prepare the stuffing as directed, but do not bake it. Cover the assembled stuffing tightly with aluminum foil and refrigerate for up to 24 hours. When ready to bake, take it straight from the refrigerator and bake covered at 375°F for 30 minutes, then uncover and bake for another 30 minutes, or until the top is golden brown and crispy.
Cooking Inside a Turkey: For food safety, it's best to bake stuffing separately in a casserole dish. If you choose to cook it inside a turkey, stuff the bird just before roasting and make sure the center of the stuffing reaches 165°F. The turkey and stuffing must both reach a safe internal temperature.
Storage: 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.

Nutrition

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