Sourdough Bread Stuffing

Make a fabulous homemade stuffing with this Sourdough Bread Stuffing, it’s the perfect side dish for your holiday meal and made with real ingredients!

Made with tangy sourdough bread, savory herbs, and sautéed vegetables, this stuffing has a rustic flavor and hearty texture that everyone will love. The sourdough adds a delicious twist, and if you make sourdough regularly, this is a great way to use it!

Surprise the family with a fabulous homemade version using a wonderfully crusty, rustic bread loaf.  This is the perfect side dish to serve alongside your turkey or ham, alternatively, you can also stuff it right into the turkey too.

This recipe is full of savory flavor and fresh herbs, perfect to add to your holiday table.

What ingredients do you need for this Sourdough Stuffing Recipe?

• Sourdough Bread Loaf
• Butter
• Olive Oil
• Yellow Onion
• Celery
• Garlic Cloves
• Fresh Sage
• Fresh Rosemary
• Fresh Parsley
• Chicken Stock or Chicken Broth
• Egg
• Kosher Salt
• Black Pepper

Can you use other breads?

This recipe features sourdough bread; however, it can be made with other rustic bread or even combinations.

Try bread such as Italian, French, or Ciabatta. Our go-to though is a loaf of sourdough bread.

Sourdough gives stuffing a nice, tangy flavor, plus it holds up better than most breads so you will have a great texture.

It’s also important to note that day-old bread works the best for this recipe.

Tips for Making Sourdough Bread Stuffing:

This recipe is important to carefully follow the recipe instructions in the recipe card below, but there are a few additional things to keep in mind in case you have questions.

This homemade stuffing can be doubled, simply double each ingredient.

This recipe uses toasted bread cubes; however, if you prefer to not toast the bread cubes first in the oven, then cut up the bread into 1-inch cubes and leave it out overnight so that it dries out before adding the liquid.

This is also a great recipe to prep ahead, all of the steps can be done, but before baking, wrap it with plastic wrap or aluminum foil. Place it in the fridge overnight. Once you are ready to make this, remove it from the fridge and let it sit out at room temperature for about an hour then continue to bake it.

Do you have to use fresh herbs?

Fresh Herbs do work the best for this recipe and give an abundance of flavor. If you do only have dried available, remember that about 1 Tbsp of Fresh Herbs is equal to about 1 Tsp of Dried Herbs, so you would then need to convert it according to the recipe.

Need a gluten-free stuffing? Check out this easy gluten-free stuffing, the perfect way to celebrate the day gluten-free!

This Sourdough Stuffing pairs wonderfully with your other Thanksgiving holiday side items like cranberry sauce and mashed potatoes. It also pairs wonderfully with Smoked Turkey.

This homemade sourdough bread stuffing brings a unique twist to a traditional holiday side dish. The combination of tangy sourdough bread, savory herbs, and tender vegetables creates a mouthwatering stuffing that’s sure to impress your guests.

Check out more Thanksgiving Recipes!

Created by: Kristy Still

Sourdough Bread Stuffing

Course Recipes

Cuisine American

Servings 12

Make a wonderful Sourdough Bread Stuffing, perfect as a side dish for a holiday meal and is made with a rustic sourdough bread loaf.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

  

1x2x3x

• 1 Lb Rustic Sourdough Bread Loaf
• 1/2 Cup Butter
• 1/4 Cup Olive Oil
• 2 1/2 Cups Yellow Onion Finely Diced
• 2 Cups Celery Finely Chopped
• 5 Cloves of Garlic Finely Minced
• 2 Tbsp Fresh Sage Finely Chopped
• 2 Tbsp Fresh Rosemary Finely Chopped
• 2 Tbsp Fresh Parsley Finely Chopped
• 2 1/2 Cups Low Sodium Chicken Stock
• 1 Egg
• 1 Tsp Salt
• 1 Tsp Cracked Black Pepper
• Additional chopped herbs to Garnish

Instructions

• Preheat the oven to 350°F.
• Spray a 2-quart baking dish with nonstick cooking spray or rub with softened butter.
• Cut the sourdough loaf into 3/4" chunks. Toss the bread onto 1 or 2 large sheet pans in a single layer and toast in the oven for 15 minutes.
• While the bread toasts, add the butter and olive oil to a large 12" skillet and melt over medium heat.
• Add the onion and celery along with a pinch of salt and cook until the onions are translucent and tender for about 6 minutes.
• Add in the garlic and fresh herbs and cook another minute, then remove from heat.
• In a medium bowl, whisk together the chicken stock and egg.
• Put the toasted bread in a large mixing bowl.
• Add in the onion and herb mixture, chicken stock mixture, salt, and pepper.
• Mix well until all the liquid is absorbed in the bread.
• Transfer to a prepared baking dish, press the bread FIRMLY into the pan.
• Sprinkle with additional herbs if desired.
• Bake for 45-50 minutes, if it is browning too quickly, you can tent it loosely with foil.
• Serve.

Video

Notes

This recipe works well with any crusty bread such as Sourdough, Italian, French, or Ciabatta. Day-old works the best!

If you prefer to not toast the bread, cut it up and let it dry out overnight on a sheet pan.

To prep this ahead: Prep as directed and cover with plastic wrap, refrigerate overnight. Take it out and leave it at room temperature for about an hour before cooking then move on with the baking.

This recipe can be doubled by x2 all ingredients.

Nutrition

Serving: 1g | Calories: 248kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 622mg | Fiber: 2g | Sugar: 4g

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