This easy Sourdough Stuffing brings bold, savory flavor and a satisfying texture that boxed mixes just can’t match. It’s a simple way to elevate your holiday table or weeknight dinner. Keep reading to learn how to make this crowd-pleasing classic with minimal effort.
My family loves stuffing. I make it with chicken, turkey, pork and beef. Two favorites are my Apple Sausage Stuffing and my Old Fashioned Stuffing.
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Why this Sourdough Stuffing Recipe is a Keeper
This classic recipe for delicious sourdough stuffing is fluffy, flavorful and super customizable, making it perfect even for the pickiest of eaters. You have to try this recipe and save this recipe for the holidays.
- Superior Texture: Unlike other breads that can turn to mush, sourdough maintains its structure.
- Complex Flavor: Sourdough’s signature tangy flavor provides a bright, subtle contrast to the savory herbs, butter, and aromatics. This depth of flavor elevates the stuffing beyond a one-note dish.
- Highly Customizable: This recipe is a fantastic blank canvas for a variety of additions, from different types of sausage to nuts, fruits, and vegetables.
- Make-Ahead Friendly: Much of the prep work can be done a day or two in advance, which is a lifesaver during the busy holiday season.
Can I Use Fresh Sourdough Bread?
You can use fresh bread, but it’s better to use day old bread. Either way, the recipe has you toast the bread before adding it to the sourdough stuffing mixture.
Pro Tip for Bread Stuffing
Dry out the bread so that it can soak up more of the chicken broth.
Ingredient Notes to Make Sourdough Stuffing
All of the required ingredients for this easy recipe are easy to find at the store, but some might be around your kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bread: You will need cubed bread to make this recipe. I prefer to use a loaf of homemade sourdough bread, but you can use your favorite sourdough.
- Chicken Broth: Chicken broth or chicken stock is best for adding more flavor homemade stuffing.
- Vegetables: Diced celery and onion are classic vegetables for Sourdough Stuffing.
- Seasonings: Rather than season with salt and pepper, make your own Poultry Seasoning and All Purpose Seasoning.
Variations and Substitutions for Sourdough Bread Stuffing
This herb sourdough stuffing is super easy to customize. I like to take the best stuffing ever to the next level by using different ingredients or trying different flavors.
- Protein: Add cooked meats to make a bacon, pancetta or mild Italian sausage stuffing for a heartier dish.
- Fruits and Nuts: Incorporate chopped apples, dried cranberries, or toasted pecans and walnuts for sweetness and crunch.
- Vegetables: Add leeks, carrots or mushrooms and cook. Feel free to add to the classic onion and celery traditional stuffing base for extra flavor and nutrients.
- Herbs and Spices: Fresh herbs like thyme and rosemary are essential for that classic holiday flavor. You can substitute dried herbs if necessary, but use about half the amount. A pinch of nutmeg or a dash of poultry seasoning can also enhance the taste.
- Liquid: You can also use vegetable broth for a vegetarian version or a dry white wine for extra depth of flavor.
How to Make Sourdough Bread Stuffing
This bread stuffing recipe comes together in 4 quick and easy steps. This side dish is so good, it quickly became one of my favorite ways to make stuffing for Thanksgiving dinner.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Toast the Bread: Preheat the oven. Evenly spread the bread crumbs onto a rimmed baking sheet and bake bread for about 20 minutes, stirring halfway.
- Cook the Veggies: In a large skillet, melt the butter over medium high heat. Sauté the onion and celery with some of the Poultry Seasoning until softened.
- Mix Everything Together: In a large bowl, whisk together the chicken broth and egg. Add the dried bread cubes, vegetables, the rest of the Poultry Seasoning, dried sage and All Purpose Seasoning. Allow to soak up liquid.
- Bake the Stuffing: After the toasted bread mixture has soaked up all the liquid, pour the stuffing in a 9×13 baking dish and bake until the top is golden brown.
Prep Ahead Suggestions for Homemade Bread Stuffing
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for Thanksgiving and Christmas.
- Dry the Sourdough Loaf: Prepare the bread a day or two in advance. Cube the loaf of sourdough and leave it out on a baking sheet, or toast it in the oven until dry. Store the dry sourdough bread cubes in an airtight container or bag.
- Sauté the Aromatics: Cook the onions, celery, and any other vegetables a day ahead and store them in the refrigerator.
- Make the Stuffing (Unbaked): You can make the recipe ahead of time (bread, sautéed vegetables, herbs, and seasonings) and place it in the baking dish. Cover and refrigerate for up to 2 days. On the day of, you will just need to add the broth and eggs (if using) and bake.
Alternate Cooking Methods to Bake the Stuffing
This recipe is best in the oven, but there are a couple ways to switch it up.
- In the Turkey: While not recommended for food safety and texture, you can cook stuffing inside the turkey. It’s important to pack it loosely and ensure the internal temperature of the stuffing reaches 165°F.
- Stuffing Balls: For a different presentation, you can form the stuffing mixture into balls and bake them on a baking sheet. This method results in a crispy exterior on all sides.
- Skillet Stuffing: Cook the sausage and vegetables in a large cast-iron skillet, then add the bread cubes and liquid. Bake the entire dish in the skillet for a one-pan meal and a beautifully browned bottom.
How to Store, Reheat and Use Leftovers
- Store: Store leftover stuffing in an airtight container in the refrigerator for 3-4 days. For longer storage, it can be frozen for up to 3 months.
- Reheat: The best way to heat up a large batch is by baking. Place the stuffing in a baking dish, add a splash of broth or some butter to prevent it from drying out. Cover with foil and bake at 350°F until heated through (about 20-30 minutes). Uncover for the last 5-10 minutes to re-crisp the top.
- Stovetop: For smaller portions, reheat in a skillet with a little oil or butter over medium heat. This method is great for getting a crispy texture.
- Microwave: The fastest method for single servings, but the texture may become slightly soft. Add a bit of broth to prevent it from drying out.
- Use Leftovers: Press leftover stuffing into a waffle iron for a crispy, delightful breakfast or side dish.
- Stuffed Mushrooms or Bell Peppers: Use the stuffing as a filling for vegetables.
- Savory Bread Pudding: Layer with extra herbs and vegetables and bake again.
Common Questions About This Sourdough Recipe
Stuffing and dressing are essentially the same thing. The only main difference is that they can refer to the way it was prepared; “stuffing” refers to baking in the turkey and “dressing” is baked separately.
The stuffing has enough liquid when it’s moist but not wet. If there’s extra broth at the bottom, that means there’s too much liquid and you should add more bread to soak it up.
If your stuffing isn’t crispy on top, you can bake at a hotter temperature for a few extra minutes to help crispen it up.
Expert Tips for Making this Holiday Stuffing
- Dry Bread is Key: This cannot be overstated. The drier the bread, the better it will absorb the liquid without becoming soggy.
- Season Generously: Bread absorbs a lot of flavor, so don’t be shy with the salt, pepper, and herbs.
- Don’t Overmix: Gently fold the ingredients together to avoid breaking up the bread cubes and creating a mushy texture.
- Use a Quality Loaf: The quality of the sourdough bread will directly impact the final product. An artisan loaf with a good crust and crumb will give you the best texture.
- Serve this With: Serve with Air Fryer Turkey, Turkey Gravy without Drippings and Honey Butter Skillet Corn.
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Sourdough Bread Stuffing
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Ingredients
- 1 pound Sourdough bread, 1 loaf cut into ½ inch cubes
- 4 Tablespoons Butter
- 3 stalks Celery, diced
- 1 medium Onion, diced
- 1 teaspoon Poultry Seasoning Blend, divided
- 3 cups Chicken broth
- 1 Egg
- 1 teaspoon Dried sage
- 2 teaspoons All Purpose Seasoning Blend
Instructions
- Preheat oven to 350℉.
- Arrange bread cubes on rimmed baking sheets, making sure they are in an even layer.
- Bake for 20 minutes, stirring halfway through.
- While the bread is baking, melt the butter in a large skillet over medium-high heat.
- Add the celery, onion and ½ teaspoon poultry seasoning to the melted butter and sauté until softened, about 7-10 minutes; Set aside.
- In a large bowl, add the broth and egg and whisk to combine.
- Add the toasted bread, sauteed vegetables, remaining poultry seasoning, dried sage and All Purpose Seasoning Blend to the bowl and stir until completely combined and the bread has soaked up all of the liquid.
- Transfer to a 13×9 baking dish and bake for 20 minutes or until the top of the stuffing is golden brown.
Christina’s Notes
- Dry Bread: The drier your bread is, the better it will absorb liquid without becoming too soggy.
- Season: Don’t be shy with the seasonings.
- Don’t Overmix: Gently fold the ingredients together to avoid breaking the bread cubes.
- Use Quality Bread: The quality of the sourdough bread will impact the final product.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.