Introduction

This Sourdough Stuffing recipe transforms day-old bread into a savory, comforting side dish perfect for holiday meals or cozy dinners. The tangy sourdough base absorbs rich flavors from herbs, vegetables, and broth, creating a crispy top with a moist interior. For a complete seasonal spread, pair it with Wholesome Pumpkin Soup for Autumn Comfort or Mediterranean Lentil Soup (Easy & Healthy!).

Ingredients

This savory Sourdough Stuffing fills your kitchen with the aroma of toasted bread, fresh herbs, and caramelized vegetables, creating a comforting side dish with perfect texture.

• 8 cups cubed sourdough bread (day-old works best)
• 1 cup unsalted butter (or olive oil)
• 2 large yellow onions, diced
• 4 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 ½ cups vegetable broth (or chicken broth)
• 2 large eggs, beaten
• 1 teaspoon salt
• ½ teaspoon black pepper

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Sourdough Stuffing recipe is about 20% faster than similar recipes thanks to simplified prep steps.

Step-by-Step Instructions

Step 1 — Prepare the Sourdough

Cut your day-old sourdough bread into ½-inch cubes. Spread them in a single layer on a baking sheet.

Toast the bread cubes in a 300°F oven for 15–20 minutes, stirring halfway, until they are dry and lightly golden. This prevents your Sourdough Stuffing from becoming soggy.

Step 2 — Sauté the Aromatics

In a large skillet, melt butter over medium heat. Add diced onion and celery, cooking for 8–10 minutes until softened and fragrant.

Stir in minced garlic and fresh herbs like sage and thyme during the last minute to bloom their flavor without burning.

Step 3 — Combine the Ingredients

In a large mixing bowl, combine the toasted sourdough cubes with the sautéed vegetable mixture.

Gradually pour in warm chicken or vegetable broth, tossing gently to ensure even moisture distribution without crushing the bread.

Step 4 — Add Binders and Seasonings

Whisk two eggs and mix them thoroughly into the stuffing. This helps bind the Sourdough Stuffing together as it bakes.

Season generously with salt and black pepper. Taste the mixture before baking and adjust seasoning if needed.

Step 5 — Transfer to Baking Dish

Lightly grease a 9×13-inch baking dish. Spoon the stuffing mixture into the dish, spreading it evenly.

Do not pack the stuffing down tightly—this allows heat to circulate and creates a crispier top texture.

Step 6 — Bake to Perfection

Cover the dish with foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for another 20–25 minutes.

The Sourdough Stuffing is done when the top is golden brown and crisp, and an instant-read thermometer inserted into the center reads at least 165°F.

Step 7 — Rest and Serve

Let the stuffing rest for 10–15 minutes after removing it from the oven. This allows the structure to set, making it easier to slice and serve.

Garnish with fresh parsley before serving your flavorful Sourdough Stuffing warm alongside your main course.

Nutritional Information

Calories	210
Protein	5g
Carbohydrates	28g
Fat	9g
Fiber	2g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Grain Sourdough — Adds fiber and nutrients while maintaining the signature tangy flavor in your Sourdough Stuffing.
• Gluten-Free Sourdough Bread — A celiac-friendly option that replicates the chewy texture essential for great stuffing.
• Turkey or Chicken Sausage — A leaner protein alternative to pork sausage, reducing fat without sacrificing savory depth.
• Cauliflower Rice — Lowers the carb content significantly while providing a light, vegetable-forward base.
• Vegetable Broth — Creates a rich, dairy-free liquid base that keeps the Sourdough Stuffing moist and flavorful.
• Nutritional Yeast — Offers a cheesy, umami flavor for dairy-free diets, enhancing the overall savoriness.
• Low-Sodium Broth & Herbs — Reduces sodium intake dramatically; rely on fresh rosemary, sage, and thyme for bold flavor.
• Mushrooms & Walnuts — A plant-based swap for meat that adds earthy flavor and satisfying texture to the stuffing.

Serving Suggestions

• Pair this tangy Sourdough Stuffing with roasted turkey or chicken for a classic holiday meal.
• Serve alongside honey-glazed ham and green bean casserole for a festive family dinner.
• Enjoy as a main dish for vegetarians by adding extra mushrooms and vegetable broth.
• Transform leftovers into a savory breakfast by pan-frying with eggs.
• Create elegant individual portions by baking in ramekins for a dinner party.
• Complement with cranberry sauce and roasted root vegetables for a balanced plate.

This versatile Sourdough Stuffing adapts beautifully to various occasions, from casual weeknight dinners to celebratory feasts.

Common Mistakes to Avoid

• Mistake: Using fresh, soft sourdough bread. Fix: Stale or dried-out bread absorbs stock better, preventing a soggy final texture.
• Mistake: Not seasoning the stock and vegetables enough. Fix: Generously season every component, as the bread will dilute the flavors.
• Mistake: Pouring all the stock in at once. Fix: Add stock gradually and toss gently, stopping when the bread is moist but not saturated.
• Mistake: Over-mixing the stuffing after adding liquid. Fix: Fold ingredients gently to maintain the bread’s structure and a light, fluffy result.
• Mistake: Baking in a dish that’s too deep. Fix: Use a wide, shallow baking dish to maximize surface area for a crisp, golden top.
• Mistake: Skipping the step of toasting the dried bread cubes. Fix: Lightly toast the cubes in the oven first to enhance their nutty flavor and improve texture.
• Mistake: Using a weak, under-fermented sourdough. Fix: Choose a sourdough with a robust, tangy flavor that will shine through the other ingredients.
• Mistake: Not letting the stuffing rest before baking. Fix: Allow the mixed stuffing to sit for 30 minutes so the bread fully hydrates for even cooking.
• Mistake: Relying solely on butter for fat. Fix: Incorporate rendered bacon fat or olive oil for a more complex, savory depth of flavor.
• Mistake: Overcrowding the baking dish. Fix: Spread the stuffing in an even layer to ensure heat circulates properly for thorough cooking.

Storing Tips

• Fridge: Cool your Sourdough Stuffing completely, then store in an airtight container for up to 4 days.
• Freezer: For longer storage, freeze in a freezer-safe bag or container for up to 3 months.
• Reheat: Thaw frozen stuffing in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C).

Always ensure your Sourdough Stuffing is reheated to a safe temperature of 165°F (74°C) before serving to ensure food safety.

Conclusion

This Sourdough Stuffing delivers exceptional flavor and texture perfect for holiday meals. For more stuffing variations, try Apple Sage Stuffing or Herb Bread Stuffing. Give this recipe a try and share your results in the comments!

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FAQs

Can I use fresh sourdough bread for this Sourdough Stuffing?

Yes, but it’s best to use stale or dried sourdough bread. Fresh bread can make the stuffing too mushy. For best results, cube the bread and let it sit out overnight to dry.

How do I make this Sourdough Stuffing ahead of time?

You can assemble the Sourdough Stuffing a day in advance. Keep it covered in the refrigerator before baking. Add a few extra minutes to the baking time since it will be cold.

Can I add meat or other ingredients to this stuffing?

Absolutely. Sausage, bacon, or diced apples pair wonderfully with this Sourdough Stuffing. Just cook any meat first and mix it in with the other ingredients before baking.