How to Make Sourdough Stuffing
I love Thanksgiving! There’s so much amazing food, but honestly, stuffing is my favorite. This sourdough stuffing is a classic and delicious recipe using the best bread. Make sure your bread cubes are fully dried before mixing them with the broth—this helps the stuffing be crisp on top and soft underneath.

Don’t limit yourself to just the holidays. You can make stuffing any time of year.
Table of Contents
Ingredients and Tools You’ll Need
If you’re short on time, you can use stale bread instead of drying fresh sourdough overnight. If you don’t have fresh herbs, dried ones can work, but use about half the amount since they’re more concentrated.
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This will make 8 servings in a normal casserole dish. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- 9×13-inch casserole dish
- Baking Sheet
- large saucepan
Ingredients
- 1 loaf sourdough bread cut into cubes and dried
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 3 cloves garlic smashed and chopped finely
- 2 celery stalks
- ¼ cup fresh parsley
- 1 teaspoon fresh rosemary
- 1 tablespoon sage
- 2 cups chicken broth, stock, or bone broth
- ¼ cup salted butter cut into cubes
- salt
- pepper
How to Make Sourdough Stuffing
Step One: The Night Before
Cut up your sourdough into cubes and just leave them out on a baking sheet. They’ll get nice and stale overnight – that’s what you want.
Step Two: Prep And Cook Veggies
Heat your oven to 400℉ and spray your 9×13 dish. Heat up some olive oil in a big pot over medium heat. Toss in your chopped onion, carrots, and celery. Cook them for about 5 minutes until the onions look clear-ish.

Step Three: Add The Seasonings
Now add your garlic, salt, pepper, and all those herbs – parsley, rosemary, and sage. Stir it around and let it cook for just a minute so everything smells AMAZING.

Add your chicken broth and give it a stir.

Step Four: Add The Bread
Take the pot off the heat and dump in all those stale bread cubes. Stir everything together with a wooden spoon until the bread soaks everything up.

Step Five: Bake
Scoop everything into your casserole dish and dot the top with butter cubes.

Pop it in the oven for 30 minutes until the top gets golden. Give it 5 minutes to cool down before you serve it up.

Storage Instructions
After it has cooled completely, put it in an airtight container and store it in the fridge for 3-4 days. To reheat, cover the stuffing with foil and warm it in a 350°F oven until heated through, about 15-20 minutes.
You can prepare the stuffing ahead of time up to the point of baking and store it in the fridge overnight. Just bring it to room temperature before baking to make sure it cooks evenly.
What to Serve with Sourdough Stuffing
Serve with all your classic holiday foods.
- For the main course, have roasted chicken or turkey with gravy.
- For your sides, classic mashed potatoes and green beans.
- And prep some homemade cranberry sauce ahead of time. It’s much better than whatever that canned stuff is.
Questions and Troubleshooting
You can, but the sourdough really gives this stuffing its unique flavor. If you’re in a pinch, store-bought cubed bread will work, just make sure it’s not too soft or it might get mushy.
Your bread cubes should feel hard and slightly crisp to the touch. If they’re still soft, they might not hold up well in the stuffing, so give them a bit more time to dry out.
You can use dried herbs instead. Just remember that dried herbs are more concentrated, so use about half the amount listed in the recipe.

More Fun Sourdough Recipes To Try
- Use your starter throughout the fall season to make any one of these delicious fall sourdough recipes.
- Another way to use your leftover sourdough bread is to make homemade sourdough croutons!
- Add these sourdough dinner rolls to your holiday table.
- Use your holiday leftovers to make a soup and serve it in these sourdough bread bowls.
Printable Recipe
Sourdough Stuffing

Equipment
- 9×13-inch casserole dish
- Baking Sheet
- large saucepan
Ingredients
- 1 loaf sourdough bread cut into cubes and dried
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 3 cloves garlic smashed and chopped finely
- 2 celery stalks
- ¼ cup fresh parsley
- 1 teaspoon fresh rosemary
- 1 tablespoon sage
- 2 cups chicken broth stock or bone broth
- ¼ cup salted butter cut into cubes
- salt
- pepper
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Instructions
- Cube and dry bread overnight. The night before, cut the sourdough bread into cubes and place them on a large baking sheet in a single layer, letting them dry out.
- Prep for baking. Preheat the oven to 400℉. Spray a 9×13 casserole dish with a layer of baking spray and set aside.
- Sautee veggies. Place a large saucepan over medium heat and drizzle the olive oil. Let the olive oil warm slightly. Add the onion, carrots, and celery to the saucepan and saute until the onions become slightly translucent, about 5 minutes.
- Add garlic and herbs. Next, add the garlic and season with salt and pepper. Add the fresh parsley, rosemary, and sage, stirring to combine. Let the mixture cook for 1 minute.
- Add broth. Add the chicken broth and stir to combine.
- Mix in bread cubes. Take the pot off the heat and add the cubed, dried bread. Using a wooden spoon or spatula, stir to combine, making sure everything is well incorporated.
- Assemble in a casserole dish. Transfer the mixture to the prepared casserole dish. Top with the cubed butter.
- Bake. Bake at 400℉ for 30 minutes.
- Cool and serve. Remove the stuffing from the oven and let it cool for 5 minutes before serving.
Nutrition
Did You Make This?
I would love it if you would leave a review!Love,

Delicious! I made this tonight to prep for Thanksgiving tomorrow. I used all dried herbs as I didn’t have any fresh ones on hand. J used half the amount on the recipe and it turned out perfect.
Sounds yummy instead of stovetop stuffing in a box Do you by any chance have one for homemade dressing I’ve always loved it but don’t know how to make it ?