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A hand uses a wooden spatula to serve a portion of baked bread stuffing from a square ceramic dish.

Sourdough Stuffing

I love making this Sourdough Stuffing every Thanksgiving and Christmas, and it’s always the side dish everyone asks about. The bread cubes are toasted in the oven so they soak up all the savory broth from buttery sautéed onions and celery, giving tender insides with a crisp golden top. I always add plenty of fresh rosemary and sage for that herby flavor. It’s perfect for holiday dinners or potlucks, especially when I need to feed a crowd. It can be made a day ahead, kept covered in the fridge, or frozen for up to 3 months.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Bread, Side Dish
Cuisine: American
Keyword: Sourdough Stuffing
Servings: 8
Calories: 259kcal
Author: Mandy Applegate

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
US Customary - Metric

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

[adthrive-in-post-video-player video-id="gfsir2Po" upload-date="2025-11-17T09:05:49+00:00" name="Easy Homemade Sourdough Bread Stuffing" description="A cozy, herby side that pairs beautifully with your favorite mains." player-type="default" override-embed="default"]

Notes

Here are my best tips for making this stuffing turn out perfectly every time:
  • 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

Calories: 259kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 770mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 3mg
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