Sourdough Stuffing

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Make the best sourdough stuffing recipe for Thanksgiving! Easy homemade dressing with herbs, butter & tangy sourdough bread. Make-ahead friendly!

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Author Julie Menghini

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 9x13 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

Bread Matters

● The key to flavorful, non-soggy stuffing is day-old or toasted sourdough bread. Fresh bread will turn mushy, so make sure to cube your loaf and let it dry out overnight or toast it in the oven before mixing.

● Sourdough adds a tangy, rustic flavor that balances perfectly with savory herbs like sage, thyme, and rosemary.

Prep Ahead

● You can cube and dry the bread up to 2 days in advance.

● The whole stuffing mixture can be assembled the night before Thanksgiving or Christmas, just cover tightly and refrigerate. Bake it the next day for stress-free holiday prep.

Texture Tips

● Prefer extra crispy edges? Spread stuffing in a shallow baking dish instead of a deep casserole.

Variations

● Apple + Sausage Stuffing: Add browned Italian sausage and diced apples for a hearty fall twist.

● Mushroom + Leek Stuffing: Swap onions for leeks and add earthy mushrooms for depth.

● Cranberry Pecan Stuffing: Stir in dried cranberries and toasted pecans for sweet-crunchy contrast.

Substitutions

● Use gluten-free sourdough for a gluten-free holiday stuffing.

● Swap butter with olive oil or vegan butter for a dairy-free version.

● Vegetable broth works in place of chicken broth if you want a vegetarian stuffing.

Storage

● Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating

● Reheat in the oven at 325°F, covered with foil, until warmed through, approximately 15–20 minutes.

● For single servings, use the microwave or air fryer, but add a splash of broth to keep it moist.

Tips & Tricks for Success

● Taste your broth before adding, since stuffing absorbs flavors; a well-seasoned broth makes all the difference.

● Don’t skip the sauté step for onion, celery, carrots, and herbs: this builds the flavor base.

Nutrition

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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