This sourdough stuffing is one of those traditional old fashion recipes that everyone will love. This recipe is like Grandma use to make. It is so full of favor with all the seasoning and herbs to make it the best stuffing recipe for the holidays.
Sourdough Bread Stuffing
Sourdough stuffing is perfect for any holiday table. Actually the recipe has been around since the ties of the ancient Romans. The bread stuffing will stay moist from the chicken broth and the egg and can be placed inside the bird or in a baking dish.
Why This Sourdough Stuffing Recipe is a Keeper
A large mixing bowl of this tempting bread stuffing recipe will be a favorite. The leftover stuffing can be used for sandwiches or filling in bricola or other dishes. The sourdough bread is a classic.
- 30 Minutes: It cooks in only 30 minutes.
- Easy Ingredients: All found in pantry. This classic recipe is so easy.
- Family Friendly: The tangy stuffing will be a hit for Thanksgiving dinner.
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
If you’re looking for more holiday inspired recipes, try these Old Fashioned Sweet Potato Casserole with Canned Yams, Easy No Knead Rolls and Giblet and Turkey Neck Gravy.
What is Sourdough?
Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. This makes it richer in nutrients. It has also been shown to be less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker’s yeast.
Ingredient Notes to Make Sourdough Stuffing Side Dish
- Sourdough bread: Make your own fresh bread or use store-bought. Even buy day old to help dry out the bread. The sourdough bread adds such flavor to the cubed bread.
- Vegetables: Celery and onions are the base for this stuffing mixture.
- Seasoning: Two blends, Poultry seasoning and All Purpose Seasoning Blend and dried sage.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Sourdough Bread Stuffing
Every recipe is a start point. You can make adjustments to make this tempting homemade stuffing.
- Meat: Mild Italian Sausage can really enhance the homemade sourdough sausage stuffing. Sausage and sourdough go well together.
- Different Vegetables: Add the mushrooms or other vegetables to the bread mixture for this sourdough bread stuffing recipe.
- Cooking variation: Of course you can make this recipe in the slow cooker or instant pot.
How to Make Homemade Stuffing
These are the basic steps for making Stuffing from Scratch. Try this recipe for Thanksgiving. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Cut Sourdough Bread and Bake Bread for Toasted Bread Cubes
First, preheat oven to 350 degrees F. Then arrange sourdough loaf bread cubes on rimmed baking sheets, making sure they are in an even layer. Next, dry bread for 20 minutes, stirring halfway through.
STEP 2: Add the Onions and Celery in a Skillet over Medium Heat
Meanwhile, as the bread is baking, melt the butter in a large skillet over medium-high heat. Next, add the celery, onion and 1/2 teaspoon poultry seasoning to the melted butter and saute until softened, about 7-10 minutes; Set aside.
STEP 3: Combine the Bread Cubes and Vegetable Mixture
Next, in a large bowl, add the broth and egg and whisk to combine. Then 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. Season with salt and pepper as needed.
STEP 4: Bake the Wonderful Sourdough Stuffing Side Dish
Finally, transfer to a 13×9 baking dish and bake the stuffing at 350 degrees F for 20 minutes or until the top of the stuffing is golden brown.
Recipe FAQs for the Best Thanksgiving Stuffing
Expert Tips for Making This Fresh Herb Sourdough Stuffing Recipe
- This Recipe for Homemade Sourdough Bread Stuffing Can be Doubled: This is a great recipe for a crowd. So double or even triple the recipe. Make recipe ahead of time and bake when you are ready.
- Add Bacon: Feel free to add bacon or pancetta to the sourdough recipe.
- Short cut tip: Buy premade sourdough bread cubes in the store.
- Store: Leftover stuffing can be stored in the refrigerator for up to three days add a little chicken stock to moisten as necessary. You can also freeze leftover stuffing in an airtight container.
- Preheat oven to 350 degrees F.
- 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 1/2 teaspoon poultry seasoning to the melted butter and saute 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 at 350 degrees F for 20 minutes or until the top of the stuffing is golden brown.