My Sourdough Stuffing Recipe brings a delightful twist to a holiday classic. This traditional stuffing features homemade sourdough bread cubes, fresh herbs, and a savory blend of vegetables cooked in a large skillet. With its golden brown, crispy top and rich flavor, it’s a perfect addition to your Thanksgiving meal or any festive holiday table. Whether you’re preparing it for a cozy family dinner or a grand celebration, this easy-to-make stuffing is sure to impress. It’s the best way to elevate any holiday feast with much flavor and comfort. Enjoy this delicious sourdough bread stuffing—it’s bound to be a favorite!
I have a deep affection for classic stuffing, and this Sourdough Stuffing Recipe is one of my favorites. The combination of crusty sourdough bread cubes, savory vegetables, and fresh herbs creates a comforting, golden brown dish that always feels like home. This recipe has been my go-to for family gatherings and holiday meals, and it never disappoints. It’s simple enough to prepare on a regular day but special enough to shine on the holiday table. Every time I make it, I’m reminded of the joy of sharing a delicious, hearty side dishes with loved ones. It’s a dish that brings warmth and cheer to any occasion.
Looking for more stuffing recipes? Try my classic sausage stuffing, croissant stuffing, stuffing-stuffed chicken breasts, onion and sage stuffing, and chorizo stuffing.
Jump to:
🌟 Why You'll Love this Recipe
- Rich Flavor with Sourdough Bread: This Sourdough Stuffing Recipe combines crusty toasted bread cubes with savory vegetables and fresh herbs, creating a side dish that’s both hearty and flavorful. The tangy sourdough adds a unique twist to traditional stuffing, making it a standout choice for any meal.
- Simple Preparation: With just a few ingredients and straightforward steps, this recipe is easy to make. It’s perfect for both everyday dinners and special occasions, allowing you to enjoy a delicious, homemade stuffing without spending too much time in the kitchen.
- Holiday Ready and Crowd-Pleasing: Whether you’re hosting a Thanksgiving feast or a festive holiday gathering, this stuffing elevates any occasion. Its golden brown, crispy top and delightful blend of flavors ensure it will be a hit with family and friends, making it an impressive addition to your holiday table.
🥘 Ingredients
- Sourdough Bread – This forms the base of the stuffing, providing a robust, tangy flavor and a hearty texture. Use day-old or slightly stale sourdough bread to ensure it holds up well and absorbs the flavorful butter and vegetable mixture.
- Unsalted Butter – Melted butter adds a rich, creamy flavor and helps to crisp up the top of the stuffing as it bakes. It’s essential for sautéing the onions and celery and ensuring the dried bread cubes are well-coated and flavorful.
- Sweet Onions – Finely diced sweet onions bring a sweet, aromatic flavor that forms the backbone of the stuffing. They cook down to a soft, golden state, adding depth and savory sweetness to the dish.
- Celery – Celery adds a crisp, slightly peppery crunch and a subtle earthiness that complements the onions and herbs. It’s finely diced to blend seamlessly into the stuffing.
- Garlic – Garlic provides a robust, aromatic flavor that enhances the overall taste of the stuffing. It’s minced or pressed to release its natural sweetness and depth.
- Fresh Rosemary – Fresh rosemary brings a piney, aromatic flavor that’s essential for adding a touch of sophistication to the stuffing. It’s roughly chopped to infuse the dish with its distinctive taste.
- Poultry Seasoning – This blend of spices adds a savory, herbal complexity to the stuffing, enhancing the overall flavor profile and making it a perfect match for the sourdough and vegetables.
- Chicken Stock – Chicken stock moistens the bread and adds a rich, savory flavor. It’s absorbed by the bread cubes, bringing all the ingredients together in a flavorful, cohesive mixture.
- Fresh Sage (Optional) – Fresh sage adds an earthy, slightly peppery taste that enhances the stuffing’s classic flavor. It’s chopped to blend smoothly into the bread mixture.
- Fresh Parsley (Optional) – Fresh parsley provides a hint of brightness and freshness, complementing the other herbs and adding a touch of color to the stuffing. It’s chopped to mix evenly throughout the dish.
See recipe card for quantities.
🔪 Step by Step Instructions
Preheat the Oven: Preheat your oven to 350°F (180°C).
Prepare the Bread: Slice 1 loaf of sourdough artisan bread into pieces and tear into chunks. Allow the bread to air dry completely or bake the cubes in a low oven (170-200°F) for 45 minutes to an hour until dry. Set aside.
Cook the Vegetables: In a large skillet over medium heat, melt 1 cup of unsalted butter. Add 2 medium diced sweet onions and 4 diced celery stalks. Cook until the onions and celery are softened and just starting to turn golden brown, about 10 minutes. Stir occasionally for even cooking.
Add Garlic and Herbs: Add 4 minced garlic cloves and 2 tablespoons of chopped fresh rosemary to the skillet. Cook for an additional 1-2 minutes until fragrant.
Combine Stock and Bread: Remove the skillet from heat. Add the dried sourdough bread cubes to the skillet and toss to combine with the vegetable mixture. Pour in 2 cups of chicken stock (or vegetable stock) and mix until the bread is moistened but not mushy. Add 2 tablespoons of chopped fresh sage and 2 tablespoons of chopped fresh parsley if using.
Prepare the Baking Dish: Butter a 9 x 13-inch baking dish with 2 tablespoons of unsalted butter. Pour the stuffing mixture into the dish and use a wooden spoon to gently press down and level off the top.
Bake the Stuffing: Cover with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is crisp and golden brown.
Cool and Serve: Let the stuffing rest for a few minutes before serving to help it set and make it easier to portion out. Enjoy this sourdough stuffing recipe!
👩🏼🍳 Tips & Notes
- Use Day-Old Sourdough Bread: For the best texture in your stuffing, use sourdough bread that is 1-2 days old. Stale or day-old bread absorbs the chicken stock better and helps achieve the perfect consistency. Fresh bread may become too mushy.
- Melt Butter First: Melt the butter before adding it to the skillet with the diced onions and celery. This ensures the fat is evenly distributed and helps the vegetables cook more evenly, contributing to a richer flavor.
- Cook the Vegetables Thoroughly: Allow the onions and celery to cook slowly over medium-low heat until they are soft and slightly caramelized. This step is crucial for developing a deep, savory flavor in the stuffing.
- Adjust Seasonings: Taste the stuffing mixture before baking and adjust the seasoning if needed. You can enhance the flavors by adding more salt, pepper, or fresh herbs to suit your taste preferences.
- Use a Wooden Spoon: When combining the bread cubes with the vegetable mixture, use a wooden spoon to gently fold everything together. This prevents breaking up the bread too much and maintains a light, appealing texture.
- Let It Rest: After baking, let the stuffing rest for a few minutes. This helps it firm up and makes it easier to serve and portion out.
- Keep an Eye on Baking Time: Baking times can vary based on your oven and the thickness of the stuffing. Look for a golden brown, crispy top and adjust the baking time if necessary. If the top is browning too quickly, cover it loosely with aluminum foil.
📖 Substitutions & Variations
Different Bread: If you prefer, you can use whole wheat bread or ciabatta instead of sourdough. Whole wheat will add a nutty flavor, while ciabatta offers a lighter, airy texture. Just ensure the bread is slightly stale or toasted to help it hold up well in this sourdough stuffing recipe.
Different Herbs: For a change in flavor, you can use dried rosemary or thyme instead of fresh rosemary. Dried rosemary will provide a more intense flavor, while thyme adds a subtle, earthy note. Remember that dried herbs are more concentrated, so use less than the fresh versions.
Chicken or Vegetable Broth: If you don’t have chicken stock, you can use vegetable broth as a substitute. Vegetable broth will maintain a lighter flavor, while chicken broth will add a richer depth. Adjust the seasoning as needed based on the broth you use. You can also use turkey broth! Turkey broth is usually available at the grocery store seasonally.
Plant-Based Butter: To make the recipe dairy-free or vegan, substitute regular butter with plant-based butter. This will still provide the necessary richness and help achieve a crispy top without affecting the overall flavor.
Additional Mix-ins: For extra flavor and texture, consider adding sautéed mushrooms, chopped apples, or crumbled sausage. Mushrooms will contribute an umami depth, apples will add a hint of sweetness, and sausage will bring a hearty, savory element. Be sure to adjust the seasoning to balance these additions.
🍴 Serving Suggestions
Wine Pairing – A medium-bodied Pinot Noir with its soft tannins and fruity notes pairs beautifully with the savory, tangy flavors of this sourdough stuffing recipe. If you prefer a white wine, a buttery Chardonnay or a crisp Sauvignon Blanc offers a nice balance, complementing the richness and freshness of the herbs in the dish.
Cranberry Sauce – A tangy cranberry sauce is the perfect complement to this stuffing. Its bright, tart flavor contrasts beautifully with the rich, savory notes of the stuffing, adding a refreshing burst to each bite. Serve a dollop of cranberry sauce alongside the stuffing for a balanced and festive touch.
Gravy – Pouring a generous ladle of gravy over the stuffing adds extra richness and moisture. A savory, well-seasoned gravy enhances the flavors and ties the dish together, making it even more comforting. Opt for a classic turkey gravy or a homemade gravy for the best results.
Roasted Turkey – This stuffing pairs wonderfully with roasted turkey, making it an ideal choice for a holiday meal. The savory, herb-infused stuffing complements the tender, juicy turkey, creating a classic and satisfying combination. Serve the stuffing alongside slices of roasted turkey and mashed potatoes for a traditional and hearty feast.
💭 Recipe FAQs
Yes, you can! While sourdough bread gives this stuffing its unique tangy flavor, you can substitute it with other types of bread. For a different twist, try using whole wheat bread for a nutty flavor, or ciabatta for a lighter, airier texture. Just make sure the bread is slightly stale or toasted to help it absorb the chicken stock and hold up well in the stuffing. Fresh bread might become too mushy.
To make this stuffing recipe vegan, substitute the regular unsalted butter with plant-based butter. This will provide the necessary richness and help achieve that crispy top without compromising flavor. Additionally, use vegetable broth instead of chicken stock to keep it plant-based. The result will be a delicious, vegan-friendly stuffing that’s perfect for any holiday meal or family gathering.
Absolutely! You can prepare the stuffing a day or two in advance. After assembling the stuffing mixture, transfer it to a baking dish, cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, simply remove it from the fridge and allow it to come to room temperature before baking as directed. This makes it a convenient option for holiday feasts, allowing you to spend more time enjoying the holiday table with loved ones.
🥣 Storage & Reheating
Storage: Keeps for up to 3 days when stored in an airtight container in the fridge. Make sure the stuffing is completely cooled before refrigerating to maintain the best texture.
Freezing: Transfer the cooled stuffing to an airtight container or freezer bag, removing as much air as possible. It can be frozen for up to 2 months.
Thaw: To use, thaw the stuffing in the refrigerator overnight. Reheat gently in a covered baking dish at 350°F (180°C) for about 20-25 minutes, or until heated through. Adding a splash of chicken stock or water can help keep it moist during reheating.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Traditional Sourdough Stuffing Recipe (Thanksgiving Classic)
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Oven
- Large skillet
- 9 x 13-inch baking dish
- Butter knife
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Aluminum Foil
- Baking sheet (optional)
Ingredients
- 1 loaf sourdough bread
- 1 cup unsalted butter
- 2 medium sweet onions diced (about 2 cups)
- 4 stalks celery diced (about 1 ½ cups)
- 4 cloves garlic minced or pressed
- 2 tablespoons rosemary roughly chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 cups chicken stock vegetable stock can be substituted
- 2 tablespoons fresh sage chopped (optional)
- 2 tablespoons fresh parsley chopped (optional)
- 2 tablespoons unsalted butter reserved for greasing the pan
Instructions
- Preheat the oven: Set the oven to 350°F.
- Prepare the bread: Slice 1 loaf of sourdough artisan bread into pieces, then tear into chunks. Allow the bread to air dry completely or bake bread cubes at 170-200°F for 45 minutes to an hour until dry. Let cool before using.
- Cook the vegetables: Melt 1 cup of unsalted butter in a large skillet over medium-low heat. Add 2 medium diced onions, 4 diced celery stalks, and 4 minced garlic cloves. Cook until the onions and celery are softened, about 10 minutes.
- Add herbs and seasonings: Stir in 2 tablespoons of chopped rosemary, 1 teaspoon of poultry seasoning, 1 teaspoon of salt, and ½ teaspoon of ground pepper. Cook for an additional minute to combine the flavors.
- Mix in the bread and stock: Remove the skillet from heat and add the dried bread cubes. Toss to combine with the onion mixture. Pour in 2 cups of chicken stock (or vegetable stock) and mix until the bread is moistened but not mushy. Add 2 tablespoons of chopped fresh sage and 2 tablespoons of chopped fresh parsley if using.
- Prepare the baking dish: Butter a 9 x 13-inch baking dish with 2 tablespoons of unsalted butter and pour in the stuffing mixture. Spread it out evenly.
- Bake the stuffing: Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and crispy.
- Rest and serve: Let the stuffing rest for a few minutes before serving. Enjoy!
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Comments
No Comments