How to Make Sourdough Stuffing: Perfect for Thanksgiving
I love Thanksgiving! There’s so much amazing food, but honestly stuffing is my favorite. This sourdough stuffing is a must-try recipe that brings together the rich, tangy flavor of sourdough bread with savory, buttery goodness.
My mouth is watering just thinking about it! Make sure your bread cubes are fully dried before mixing them with the broth—this helps the stuffing achieve that perfect balance of crispness on top and softness underneath.
Sourdough Stuffing
Ingredients
- 1 loaf sourdough bread cut into cubes and dried
- 2 tablespoon 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
- Salt and pepper
- 2 cups chicken broth stock or bone broth
- ¼ cup salted butter cut into cubes
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 allowing them to dry out.
- Prep for baking. Preheat the oven to 400 degrees F. 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. Allow the olive oil to warm slightly. Add the onion, carrots, and celery to the saucepan and allow the vegetable mixture to saute until the onions become slightly translucent about 5 minutes.
- Add garlic and herbs. Next, add the garlic and season the vegetable mixture with salt and pepper. Add the fresh parsley, rosemary, and sage to the vegetable mixture, stirring to combine. Allow the vegetable mixture to sweat 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 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. Transfer to the preheated oven and bake at 400 degrees F for 30 minutes.
- Cool and serve. Remove the stuffing from the oven and allow it to cool for 5 minutes before serving.
Notes
Like I said, stuffing has always been my favorite during the holidays. But I find myself craving this recipe even after the holidays are over. But hey, sourdough is healthier right? The way the bread soaks up all the flavors but still has a satisfying crunch…YUM!
I hope it becomes a favorite in your home too!
Key Ingredients and Tools
When making this recipe, a few key ingredients and tools can make all the difference in the final dish. Here are some that stand out:
- Sourdough bread. The tangy flavor of sourdough adds a unique depth to the stuffing that you won’t get from regular white bread. Make sure it’s well-dried to achieve the best texture.
- Fresh herbs. Using fresh parsley, rosemary, and sage gives the stuffing a vibrant, earthy flavor. If you don’t have fresh herbs, dried ones can work, but use about half the amount since they’re more concentrated.
- Chicken broth. This is the base of your stuffing’s flavor, so choose a good-quality broth. If you prefer, you can substitute vegetable broth to make the dish vegetarian. Did you know sourdough bread is already vegan?
- Large saucepan. A large enough pan is crucial for sautéing the vegetables evenly without overcrowding them. This ensures everything cooks properly and evenly.
These simple, whole ingredients and basic cooking tools will help you create a stuffing that’s flavorful, perfectly textured, and memorable.
Troubleshooting and Help
You can, but the sourdough really gives this stuffing a 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.
No worries! You can use dried herbs instead. Just remember that dried herbs are more concentrated, so use about half the amount listed in the recipe.
Absolutely! You can prepare the stuffing up to the point of baking and store it in the fridge overnight. Just bring it to room temperature before baking to ensure it cooks evenly.
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 it’s worth giving them a bit more time to dry out.
Definitely! If you’re looking for a vegetarian option, vegetable broth works just as well. Just be sure to taste and adjust the seasoning, as different broths can have different flavor profiles.
I hope this sourdough stuffing is the only stuffing you’ll be making from now on. This comforting dish brings out the best in simple ingredients, creating a side that’s perfect for any gathering (even after the holidays are over). With a few easy steps and some fresh herbs, you’ll have a delicious stuffing that everyone will love.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.