Sourdough Stuffing
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Sourdough Stuffing is what I reach for when I want a side dish that steals the spotlight. The tangy sourdough cubes soak up savory broth while staying intact, and those buttery vegetables weave through every bite. Fresh herbs bring brightness that dried versions can’t match, and golden crust on top adds a nice crunch.
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I make this every Thanksgiving and Christmas since it’s become the side dish everyone asks about. It’s perfect for holiday dinners and potlucks where you’re feeding a crowd, and the best part is you can prep it a day ahead. Keep it covered in the fridge for up to 2 days, or freeze it for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sourdough Stuffing with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This stuffing comes together more easily than you might think, and the dried bread cubes are what make all the difference in texture.
Cut and Prepare the Bread
Cut your sourdough loaf into thick slices, then cube them into pieces that are between ½ and 1 inch in size. You want them fairly uniform so they dry evenly.
I like using a serrated bread knife because it cuts through crusty sourdough without squashing the soft interior.
Dry the Bread Cubes
Spread those cubes in a single layer on a baking sheet and slide them into a 300°F oven for about 30 minutes. I use an oven thermometer to ensure my oven is at the correct temperature.
Toss them around every 10 minutes or so until they’re completely dry and crisp all the way through. This step is critical because dried bread absorbs the chicken broth without becoming mushy.
Sauté the Vegetables
Once your bread is cooling, increase the oven temperature to 375°F. In a large skillet or pan, melt the butter over medium heat, then add your diced onion and celery. I always grab my mandoline slicer to get perfectly uniform diced veggies.
Let them cook low and slow for 10 to 12 minutes until they’re soft and fragrant. The slower they cook, the sweeter they get. Fold in the chopped garlic for just a minute at the end.
Mix the Broth and Eggs
Grab a large bowl and whisk together your vegetable broth or chicken stock and beaten eggs. The eggs help bind everything together once it bakes.
Pour the dried bread cubes into this mixture and toss everything together with your hands or a large spoon until each cube is evenly coated.
Combine Everything and Transfer
Stir in your sautéed vegetables along with the fresh thyme, sage, rosemary, salt, and pepper. Mix all the ingredients together until the bread is moistened.
If it looks too dry, add a bit more broth. Transfer everything to a greased 9×13 baking dish and cover it tightly with foil.
If you want to make a presentation, this baking dish is beautiful enough to serve straight from the oven to the holiday table, and it retains heat longer, so your stuffing stays warm throughout dinner.
Bake Until Golden
Bake your stuffing mixture covered for 20 minutes, then remove the foil and continue baking for an additional 10 to 15 minutes. You’re looking for a golden, slightly crisp top with tender stuffing underneath.
Garnish and Serve
Once that top is golden and slightly crisp, pull the dish from the oven and let it rest for just a minute or two. Sprinkle the extra fresh parsley over the top while everything’s still steaming hot.
The bright green against the golden brown looks beautiful, and that fresh herb hit right before serving makes all the difference. Serve it warm straight from the baking dish. Enjoy!
If you’re taking your stuffing to a potluck or holiday gathering, an insulated casserole carrier keeps it hot during transport and protects your dish from bumps in the car.
Equipment
Ingredients
- 1 loaf sourdough bread
- 6 tablespoons unsalted butter
- 1 cup onion finely diced
- 3–4 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh sage chopped
- 2 teaspoons fresh rosemary chopped
- ½ cup fresh parsley chopped
- 2½–3 cups chicken or vegetable broth
- 2 large eggs beaten
Instructions
- Cut the sourdough into thick slices, then cube them into ½–1-inch pieces.1 loaf sourdough bread
- Spread the cubes evenly on a baking sheet and bake at 300°F (150°C) for about 30 minutes, tossing occasionally, until the bread is completely dry and crisp. Let cool.
- Increase oven temperature to 375°F (190°C).
- In a large skillet, melt the butter over medium-low heat. Add the onion and celery, and sauté for 10–12 minutes until soft and fragrant. Add the garlic and cook for another 1 minute.6 tablespoons unsalted butter, 1 cup onion, 3–4 celery stalks, 2 cloves garlic
- In a large mixing bowl, whisk together the broth and eggs. Add the dried bread cubes and toss to coat evenly.2½–3 cups chicken or vegetable broth, 2 large eggs
- Stir in the sautéed vegetables, herbs, salt, and pepper. Mix until the bread is evenly moistened—add more broth if it feels too dry. Transfer the mixture to a greased baking dish and cover with foil.1 teaspoon salt, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh sage, 2 teaspoons fresh rosemary, ½ teaspoon black pepper
- Bake for 20 minutes, then uncover and bake for an additional 10–15 minutes until the top is golden and slightly crisp.
- Garnish with a little extra parsley before serving warm.½ cup fresh parsley
Video
Notes
- Cut the bread uniformly: The cubes should be fairly uniform, around 1-inch cubes, so they dry at the same rate and crisp all the way through. If they’re still soft in the center, they’ll turn mushy when you add the broth.
- Use day-old bread if you can: Stale homemade sourdough bread or store-bought sourdough both work perfectly for making stuffing from scratch. Day-old bread dries out faster in the oven and has a better texture, whereas fresh bread requires the full 30 minutes to dry properly.
- Add extra vegetables if you like: Dice some carrots and sauté them with the onions and celery, or add sliced mushrooms when you melt butter in the pan for an earthy boost. Both add texture and make the stuffing heartier.
- Chop your herbs fresh: Dried herbs don’t have the same bright flavor as fresh sage, thyme, and rosemary. Fresh makes a noticeable difference in the final taste.
- Don’t skip the foil: Covering the dish for the first 20 minutes traps steam and keeps the stuffing moist throughout. Uncovering it at the end gives you that crispy golden top.
- Storage instructions: Keep leftovers covered in the fridge for up to 4 days, or freeze in airtight containers for up to 3 months. Reheat in a 350°F oven, covered, until warmed through.
Nutrition
How to Store Leftovers
Let your stuffing cool completely before storing it. You can keep leftover stuffing in an airtight container in the fridge for up to 4 days, and it reheats beautifully in the oven or microwave.
For longer storage, freeze it in portions for up to 3 months. I like using freezer-safe glass containers because they stack neatly and can be reheated directly in the microwave without needing to be transferred to another dish.
Just thaw overnight in the fridge before reheating.
What to Serve With Sourdough Stuffing
This stuffing pairs perfectly with roasted turkey or chicken, and it soaks up gravy like a dream. I love serving it alongside mashed potatoes, roasted vegetables, or green beans for a complete meal. It’s also wonderful with baked ham, pork chops, or even meatloaf when you want something hearty and comforting.
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About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
