The Ultimate Sourdough Stuffing Recipe: Your New Holiday Tradition
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Looking for the perfect sourdough stuffing recipe that’ll steal the show at your holiday table? This homemade sourdough stuffing (or dressing, if that’s what you call it!) is the ultimate comfort food side dish. Made with tangy sourdough bread, fresh herbs, and loads of butter, this easy stuffing recipe comes together in just over an hour.
Whether you’re planning your Thanksgiving menu or prepping for Christmas dinner, this sourdough dressing will have everyone asking for seconds. The best part? You can make it ahead of time, so you’ve got one less thing to worry about on the big day!
Ingredient Notes & Tips
Let’s talk about what makes this sourdough stuffing recipe so special:
Sourdough Bread: This is your star player! The tangy flavor of sourdough adds something store-bought stuffing just can’t match. Use bread that’s 2-3 days old, or if you only have fresh bread, don’t worry. Just cube it up and pop it in a 200°F oven for 15-20 minutes to dry it out. Day-old bread soaks up all that buttery goodness without getting mushy.
Want to make your own sourdough from scratch? Try our popular Sourdough Bread Recipe – it’s perfect for this stuffing! Bake it a day or two before you need it, and you’ll have the ideal bread for your holiday dressing.
Butter: We’re using a whole stick divided into two parts. Don’t skimp here! Butter gives your stuffing that rich, irresistible flavor. If you need a dairy-free version, olive oil or vegan butter works great too.
Fresh Herbs: Parsley, thyme, and rosemary are the classic combo that makes this taste like the holidays. Fresh herbs make a huge difference, but in a pinch, you can use dried herbs (just use about a third of the amount since dried herbs are stronger).
Vegetables: Red onion (or sweet onion), celery, and carrots give this stuffing nice texture and flavor. The carrots are cut smaller than the celery, but you could even shred them if you want.
Chicken Broth: This keeps everything moist and adds tons of flavor. Make sure your broth tastes good on its own because the bread will soak up all that flavor! For a vegetarian version, just use vegetable broth instead.
Eggs: These help bind everything together so your stuffing holds its shape when you scoop it out.
How to Make Sourdough Stuffing
Making this sourdough dressing is easier than you think! Here’s how to do it:
Prep Your Bread: Cut your sourdough into 1-inch cubes. If your bread is fresh, dry it out in the oven first so it doesn’t get soggy.
Butter Your Pan: Grease a 9×13 baking dish with butter and set it aside. Preheat your oven to 350°F.
Cook the Veggies: Melt 4 tablespoons of butter in a large skillet over medium heat. Add your onions first and cook until they’re soft. Then add the celery, carrots, and garlic. Cook everything for 8-10 minutes until the vegetables are nice and tender. This step is super important because it builds all the flavor!
Season It Up: Add your salt, pepper, and fresh herbs. Mix well, then add the remaining 4 tablespoons of butter and let it melt into everything. Take the skillet off the heat.
Put It Together: Spread your bread cubes in the buttered baking dish. Pour the beaten eggs over the bread, then add all those yummy vegetables with the melted butter. Pour the chicken broth over everything and give it a gentle mix.
Bake: Cover tightly with aluminum foil and bake for 30 minutes. Then uncover it and bake for another 15-20 minutes until the top is golden and crispy.
Pro Tip: Don’t skip sautéing those vegetables! That’s where all the magic flavor happens. And remember, a well-seasoned broth makes all the difference since the bread absorbs everything like a sponge. Trust me on this one!
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Variations to Try
Want to shake things up? Here are some delicious twists on this sourdough stuffing recipe:
Cranberry Walnut Sourdough Stuffing: Use our Cranberry Walnut Sourdough instead of plain sourdough for a festive twist! The sweet-tart cranberries and crunchy walnuts are already baked right into the bread, giving you an extra special stuffing that looks as good as it tastes. This variation is perfect for Thanksgiving!
Apple Sausage Stuffing: Brown some Italian sausage and add it to the mix along with diced apples. The sweet and savory combo is amazing!
Mushroom Leek Stuffing: Swap the onions for leeks and add earthy mushrooms. This gives you a more sophisticated flavor that’s perfect for dinner parties.
Cranberry Pecan Stuffing: Stir in some dried cranberries and toasted pecans for a sweet-crunchy surprise in every bite. This one’s a crowd favorite!
Gluten-Free Version: Use gluten-free sourdough bread instead of regular, and you’re all set!
More Stuffing and Dressing Recipes to Love
Can’t get enough stuffing? We’ve got you covered! If you’re looking for more delicious ways to fill your holiday table, check out our collection of tried-and-true stuffing and dressing recipes. Our Herb Stuffing Recipe is a classic favorite loaded with fresh herbs and perfect for traditionalists. If you’re from the South or just love that sweet cornbread flavor, you’ll want to try our Cornbread Dressing Recipe – it’s moist, flavorful, and pairs beautifully with turkey gravy. For a comprehensive guide to making the perfect holiday side, our Thanksgiving Dressing post covers all the basics. And if you’re looking for something really unique, don’t miss our Dressing Patties – they’re crispy on the outside, tender on the inside, and perfect for leftover stuffing. Each recipe brings its own special twist to the table!
How to Store Sourdough Stuffing
Store your sourdough dressing in an airtight container in the fridge for up to 4 days. Some people say stuffing tastes even better the next day after all the flavors have had time to get cozy together.
To Reheat: Pop it in the oven at 325°F covered with foil for about 15-20 minutes. Add a splash of chicken broth if it seems dry. You can also use the microwave or air fryer for single servings, but the oven keeps it crispier.
How to Serve This Holiday Stuffing
This sourdough stuffing recipe is the perfect side dish for:
- Thanksgiving Turkey – It’s a classic for a reason!
- Roasted Chicken – Turns a regular weeknight into something special
- Christmas Ham – Because the holidays need stuffing too
- Pork Chops – The herbs pair beautifully with pork
Serve it hot right out of the oven with plenty of gravy on the side. Your guests will love the crispy top and tender, flavorful inside.
Related Recipes You’ll Love
If you’re loving this sourdough stuffing, you’ll want to check out these other holiday favorites:
- Classic Turkey Gravy (because you need something to pour over that stuffing!)
- Roasted Brussels Sprouts with Bacon
- Creamy Mashed Potatoes
- Turkey Roulade
- Sweet Potato Casserole
- Frozen Cranberry Salad
- Green Bean Casserole
Ready to Make the Best Sourdough Stuffing?
This sourdough stuffing recipe is everything you want in a holiday side dish – it’s flavorful, easy to make, and can be prepped ahead of time. The tangy sourdough bread combined with fresh herbs and buttery vegetables creates the perfect dressing that’ll have your family fighting over the last scoop. Whether you call it stuffing or dressing (both are correct!), this recipe is going to become your new holiday tradition.
Ready to make the best sourdough stuffing ever? Give this recipe a try and let me know how it turns out! Drop a comment below, rate this recipe 5 stars ⭐⭐⭐⭐⭐, and share your favorite variation. Did you add sausage? Try the cranberry version? I want to hear all about it!
Sourdough Stuffing
Ingredients
- 1 sourdough bread
- ½ cup butter 1 stick, divided
- 1 cup red onion diced. You can also use sweet onion
- 1 ½ cups celery diced
- 1 cup carrots I diced the carrots in smaller pieces than the celery; you could also shred them for a different texture.
- 3 garlic cloves minced
- 1 tsp salt
- ½ tsp ground pepper
- ¼ cup fresh parsley chopped
- ¼ cup fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 2 eggs beaten
- 2 ½ cups chicken broth
Instructions
- Preheat the oven to 350 °F.
- Butter a 9×13 baking dish. Set aside.
- Cut the sourdough bread into 1-inch cubes. I used 2-3 days old bread. If you have fresh bread, lay the cubes on a cookie sheet and place in a 200 degrees F oven for 15-20 minutes to help dry out the bread. Set aside.
- In a large skillet, add 4 tablespoons of butter. Over medium heat, melt the butter.
- Once the butter is melted, add the onions. Cook on medium heat until the onions are softened.
- Add the celery, carrots, and minced garlic. Mix well and cook for an additional 8-10 minutes. Until the onions are translucent, the celery and the carrots are softened/warm to your liking.
- Add salt and ground black pepper. Mix well.
- Add chopped parsley, thyme, and rosemary. Mix well.
- Add the remaining ¼ cup (4 tablespoons) butter. Mix until the butter is melted. Take off the heat and set aside.
- Lay the sourdough bread cubes as evenly as you can.
- Pour the beaten eggs over the bread.
- Add the vegetable mixture to the bread with the melted butter. Mix slightly.
- Pour the chicken broth over the vegetables.
- Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Uncover and cook for an additional 15-20 minutes, depending on how crispy you like the top.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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