Sourdough Stuffing Recipe (with Video)

Sourdough Stuffing Recipe: There’s something magical about stuffing—especially when it’s made with hearty, tangy sourdough bread.

Whether you’re preparing for Thanksgiving, Christmas, or just a cozy Sunday dinner, sourdough stuffing is a game-changer. The chewy texture and signature flavor of sourdough elevate this classic side dish into something unforgettable.

Ready to impress your family and guests? Let’s dive into the ultimate guide to making sourdough stuffing from scratch!

What Is Sourdough Stuffing?

Sourdough stuffing is a savory bread-based side dish traditionally baked and served during holiday meals like Thanksgiving or Christmas. Unlike traditional stuffing, which uses white or wheat bread, this version uses sourdough, giving the dish a unique tang and a chewy, robust texture.

Stuffing itself is a comfort food classic, often mixed with aromatic vegetables like onions and celery, moistened with broth, and seasoned with herbs such as sage, thyme, and parsley. The sourdough variation brings a slight acidity that balances the richness of butter and broth beautifully. You can customize it endlessly, adding everything from sausage and mushrooms to cranberries and apples.

What makes sourdough stuffing stand out is the interplay between the crispy golden edges and the soft, moist center. It’s a texture lover’s dream—and once you try it, you may never go back to basic bread stuffing again.

Why Choose Sourdough for Stuffing?

Sourdough bread isn’t just trendy—it’s flavorful, rustic, and ideal for soaking up all the delicious ingredients in your stuffing. Here’s why it’s a top pick:

• Texture Perfection: The crusty, dense structure of sourdough holds up incredibly well when mixed with broth and baked. It doesn’t get mushy like some soft breads.
• Flavor Depth: Sourdough has a distinct tangy flavor thanks to the natural fermentation process. This adds complexity and balance to the rich, savory stuffing.
• Healthier Option: Naturally fermented sourdough is often easier to digest and contains fewer preservatives than commercial breads.
• Stale Bread = Better Stuffing: Sourdough naturally dries out better than other breads, which is exactly what you want when making stuffing. Slightly stale bread absorbs broth more evenly.

If you’re going to put in the effort to make stuffing from scratch, sourdough gives you a major flavor and texture upgrade that’s well worth it.

Perfect Occasions to Serve Sourdough Stuffing

Sourdough stuffing isn’t just for Thanksgiving—although it definitely deserves a place of honor on your holiday table. Here are some perfect occasions to whip up a batch:

• Thanksgiving Dinner – A must-have beside turkey and gravy.
• Christmas Feast – Pairs beautifully with ham, prime rib, or roast chicken.
• Sunday Roasts – A delicious addition to any weekend meal.
• Potluck Parties – Serve as a crowd-pleasing side dish.
• Friendsgiving Gatherings – Adds a gourmet twist to a traditional dish.
• Leftover-Inspired Meals – Use it to stuff pork chops or as a base for a casserole.

Basically, if there’s a main dish with gravy or roasted meat involved, sourdough stuffing is the perfect companion.

List of Ingredients You’ll Need

Let’s talk about what you’ll need in your kitchen before getting started. Here’s your complete ingredient list, separated into must-haves and optional add-ins.

Main Ingredients

• 1 loaf (about 1 lb) sourdough bread – cut into 1-inch cubes, preferably stale or lightly toasted
• 1 medium yellow onion – finely chopped
• 3-4 celery stalks – diced
• 4 tablespoons unsalted butter – for sautéing
• 2–3 cloves garlic – minced
• 2–3 cups chicken or vegetable broth – more as needed
• 2 large eggs – beaten (helps bind the stuffing)
• 1 teaspoon salt – adjust to taste
• ½ teaspoon black pepper
• 1 tablespoon fresh sage – finely chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley – chopped

Optional Add-Ins for Extra Flavor

• Cooked sausage – crumbled and browned
• Dried cranberries or chopped apples – for a sweet touch
• Chopped mushrooms – sautéed
• Toasted pecans or walnuts – for crunch
• Parmesan or gruyère cheese – adds richness
• Leeks or shallots – for extra aromatics

These optional ingredients let you customize your stuffing based on personal preference or what you have in the fridge.

How to Choose the Right Sourdough Bread

Choosing the right sourdough is crucial—it’s the foundation of your stuffing. Here’s what to keep in mind:

• Go for Artisan or Bakery-Style Loaves: Avoid pre-sliced packaged sourdoughs that are too soft. Look for loaves with a firm crust and dense crumb.
• Slightly Stale is Best: Day-old or two-day-old bread works best. If your bread is too fresh, cut it into cubes and lightly toast it in the oven to dry it out.
• Avoid Flavored Varieties: Stick to plain sourdough unless you want a garlic or herb-infused version. Flavored breads might overpower your stuffing.

A good sourdough will soak up broth like a sponge without becoming mushy. Think chewy, crusty, and full of character!

Tools and Equipment Needed

You don’t need fancy tools, but having the right basics will make your stuffing journey easier.

• Large cutting board & bread knife – for cubing the bread
• Large skillet or sauté pan – to cook veggies and sausage
• Large mixing bowl – to combine everything
• Rubber spatula or wooden spoon – for gentle mixing
• Measuring cups & spoons – accuracy matters
• 9×13-inch baking dish – or equivalent oven-safe dish
• Aluminum foil – for covering during baking
• Oven – of course!

Now that your kitchen is prepped, let’s get into the heart of it—making the stuffing.

Step-by-Step Guide to Making Sourdough Stuffing

Step 1: Prep the Bread

Cut sourdough bread into bite-size cubes. Spread them on a baking sheet and dry out in a low oven or leave uncovered overnight. Dry bread absorbs flavor better without becoming mushy.

Step 2: Cook the Vegetables

In a large skillet, melt butter over medium heat. Add chopped onions, celery, and garlic. Cook until soft and fragrant, about 5–7 minutes. Stir in fresh herbs like sage, thyme, and rosemary for classic stuffing flavor.

Step 3: Mix Everything Together

Place dried bread cubes in a large bowl. Pour the cooked vegetables and melted butter over the bread. Toss gently to distribute evenly.

Step 4: Add the Broth and Toss

Slowly pour in warm chicken or vegetable broth, tossing as you go. Add just enough to moisten the bread without soaking it. Season with salt and pepper to taste.

Step 5: Transfer to a Baking Dish

Grease a baking dish and spread the stuffing evenly inside. Press lightly but do not pack it down, allowing air pockets to stay for a light texture.

Step 6: Bake to Perfection

Cover with foil and bake at 350°F (175°C) for about 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and crisp. Serve warm.

Tips for Making the Best Sourdough Stuffing

Making amazing stuffing isn’t just about following the steps—it’s also about the little tricks that make it unforgettable. Want that perfect balance of crispy and moist? Here’s how to take your sourdough stuffing to the next level:

• Use dry bread: This cannot be emphasized enough. Moist bread will turn soggy fast. Use stale sourdough or toast fresh bread cubes in the oven until they’re golden and dry.
• Season in layers: Add a bit of salt and pepper when cooking your veggies, and again when mixing the stuffing. This creates depth of flavor in every bite.
• Don’t overdo the broth: Add it gradually. If the bread is swimming in liquid, you’ll end up with stuffing pudding—not what you want. The bread should be moist but still hold its shape.
• Add fresh herbs: While dried herbs work, fresh ones provide a brighter, cleaner taste. Sage, thyme, and parsley are your MVPs.
• Mix gently: Toss the mixture with a light hand. Overmixing will break down the bread cubes and result in mushy stuffing.
• Let it rest: After baking, let the stuffing sit for 10 minutes before serving. This helps it firm up and intensifies the flavors.

These simple tips can make the difference between good stuffing and stuffing that has everyone coming back for seconds (and thirds!).

How to Make It Ahead of Time

Planning ahead? Sourdough stuffing is actually a great make-ahead dish. Here’s how to prep it in advance without sacrificing flavor or texture:

Option 1: Prep the Night Before

• Complete steps 1 through 4: cube and dry the bread, sauté the veggies, mix everything, and add broth.
• Transfer to your baking dish, cover tightly with plastic wrap or foil, and refrigerate overnight.
• The next day, bring it to room temperature for 30–40 minutes, then bake as directed.

Option 2: Fully Bake and Reheat

• Bake the stuffing completely and let it cool.
• Cover and refrigerate for up to 3 days.
• To reheat, cover with foil and warm in a 350°F (175°C) oven for 25–30 minutes.

Freezing Instructions

• You can freeze unbaked stuffing (without eggs) for up to 1 month. Thaw in the fridge, then mix in eggs and bake as usual.
• Fully baked stuffing can also be frozen—just wrap it tightly. Reheat in the oven straight from frozen (add extra time and keep it covered).

Making it ahead gives you one less thing to worry about on the big day—and we all know that’s a huge win during the holidays.

How to Store and Reheat Leftovers

Made too much? No problem—stuffing leftovers are delicious and versatile. Here’s how to store and reheat them properly:

Storage

• Refrigerator: Store in an airtight container in the fridge for up to 3–4 days.
• Freezer: For longer storage, freeze in individual portions. Use airtight bags or wrap tightly with plastic wrap and foil.

Reheating

• Oven: Reheat in a 350°F (175°C) oven. Cover with foil to prevent drying out and bake for about 20–25 minutes.
• Microwave: For a quick fix, microwave on medium power for 2–3 minutes. Add a splash of broth to keep it moist.

Stuffing reheats beautifully, and you can even crisp up portions in a skillet for a quick and savory breakfast side.

Variations of Sourdough Stuffing

Stuffing is wonderfully adaptable. Once you’ve mastered the base, you can get creative with different versions depending on your tastes and dietary needs.

Vegetarian Version

• Use vegetable broth instead of chicken.
• Add extra veggies like mushrooms, kale, or roasted squash.
• Try nuts or dried fruit (like cranberries or apricots) for texture and contrast.

Meat-Lovers Edition

• Brown sausage or bacon and mix it in for a richer, heartier stuffing.
• You can also add diced cooked turkey or chicken for a protein boost.

Gluten-Free Adaptation

• Use gluten-free sourdough bread—many stores carry it or you can bake your own.
• Everything else in the recipe remains the same—just double-check that your broth is gluten-free.

You can tailor your sourdough stuffing to match the rest of your menu or to suit dietary preferences. The possibilities are endless!

Common Mistakes to Avoid

Even the most experienced home cooks can run into trouble with stuffing. Watch out for these common mistakes:

1. Using too much broth: Over-saturating your bread results in a soggy mess. Always add broth slowly and give the bread time to absorb.
2. Skipping the bread prep: Fresh bread straight from the bag doesn’t work. Drying it out is key for proper texture.
3. Overmixing the ingredients: Be gentle! You want to preserve the bread’s structure, not mash it into a paste.
4. Not seasoning enough: Stuffing needs a lot of flavor. Use herbs, salt, pepper, and even a dash of lemon juice or vinegar to bring it to life.
5. Forgetting the eggs: Eggs help bind everything together. Skipping them can lead to loose, crumbly stuffing.

Avoid these pitfalls and you’re well on your way to stuffing greatness.

What to Serve with Sourdough Stuffing

Sourdough stuffing is rich and flavorful, which makes it a perfect complement to all sorts of main dishes. Here are a few pairings that always work:

• Roast Turkey – The classic combo. Add gravy and you’re golden.
• Baked Ham – The tang of sourdough cuts through the sweetness of glazed ham beautifully.
• Prime Rib or Roast Beef – A bold stuffing pairs well with a hearty main.
• Stuffed Acorn Squash – A great vegetarian holiday centerpiece.
• Gravy or Pan Drippings – Pour them right over the top for extra moisture and richness.

Whether it’s a holiday meal or just Sunday dinner, stuffing rounds out the plate with flavor and comfort.

FAQs about Sourdough Stuffing Recipe 

1. Can I make sourdough stuffing without eggs?

Yes! While eggs help bind the stuffing together, you can skip them for an egg-free version. Just use a little less broth so the mixture isn’t too loose.

2. How long should I dry the sourdough bread before using it in stuffing?

If your bread is fresh, toast the cubes in a 300°F oven for 15–20 minutes. You want them dry but not rock hard.

3. Can I freeze sourdough stuffing?

Absolutely. You can freeze it before baking (skip the eggs) or after. Wrap it tightly and store for up to a month. Reheat in the oven for best results.

4. Is sourdough stuffing good for vegetarians?

Yes, just use vegetable broth and skip the meat. Add mushrooms, nuts, and even dried fruit for a flavorful, satisfying vegetarian version.

5. Why is my stuffing soggy or mushy?

This usually happens from too much broth or using bread that wasn’t dry enough. Make sure to dry your bread and add broth gradually.

Conclusion

There’s a reason sourdough stuffing has become a favorite on so many holiday tables—it’s bold, hearty, and packed with comforting flavors. The tangy bread, the savory herbs, the buttery richness—it all comes together in a dish that’s hard to resist.

Whether you’re keeping it simple with classic ingredients or going wild with sausage and cranberries, sourdough stuffing gives you a solid foundation to build your perfect side dish. And once you taste that golden, crispy top and moist center? You’ll wonder why you ever used anything other than sourdough.

Now it’s your turn—grab a loaf, chop some onions, and get stuffing!