If you’re looking for a side dish that truly steals the show, look no further: this Sourdough Stuffing is one of those recipes everyone will be begging for after the first forkful. With a wonderfully crisp top and a soft, savory center brimming with fresh herbs and aromatics, it’s the kind of comforting, classic dish that turns a good meal into a memorable feast. Whether gracing your Thanksgiving table or making an average weeknight feel special, Sourdough Stuffing is all about rustic flavor, homey aromas, and irresistible texture.
Ingredients You’ll Need
The magic of Sourdough Stuffing is in its simplicity: every ingredient plays a crucial role, from the tangy bread to the fragrant herbs. Gather these essentials, and you’re on your way to stuffing perfection.
- 8 cups cubed day-old sourdough bread: The star that brings chew, tang, and structure; using day-old bread helps soak up all those delicious flavors without turning soggy.
- 1/2 cup unsalted butter: Provides a rich, buttery backbone while helping cook the vegetables to tender, golden perfection.
- 1 medium onion, diced: Delivers a sweet, aromatic foundation that infuses every bite.
- 3 celery stalks, diced: Adds crunch, freshness, and that classic stuffing flavor.
- 2 cloves garlic, minced: Offers subtle depth and warmth—fresh is always best here!
- 1/4 cup chopped fresh parsley: Brings a bright, herby lift and a pop of color.
- 1 tablespoon chopped fresh sage: Essential for that nostalgic, earthy stuffing essence.
- 1 tablespoon chopped fresh thyme: Lends subtle floral notes that round out the flavor.
- 1 teaspoon chopped fresh rosemary: Just enough for a fragrant, woodsy underpinning (a little goes a long way).
- 2 1/2 cups low-sodium chicken or vegetable broth: The soaking liquid that keeps things moist without overpowering; choose the broth that suits your preference.
- 2 large eggs, lightly beaten: Holds everything together without making the stuffing heavy.
- 1 teaspoon sea salt: Enhances all the other flavors—taste before adding more!
- 1/2 teaspoon freshly ground black pepper: For just the right amount of gentle heat and spice.
How to Make Sourdough Stuffing
Step 1: Toast the Sourdough Bread
Preheat your oven to 350°F (175°C). Spread the sourdough bread cubes out on a baking sheet, then pop them into the oven for about 10 minutes. This step is key—the toasting gives every cube a light crunch, helping them absorb all the broth and flavors without turning to mush. Once they’re lightly golden and dry, transfer them to a large mixing bowl.
Step 2: Sauté the Vegetables and Herbs
In a large skillet, melt the butter over medium heat. As soon as it’s bubbling, add the diced onion and celery, cooking for about 8 minutes until they’re soft, translucent, and oh-so-fragrant. Add the minced garlic next and cook for another minute—just until it’s fragrant, not too dark. Remove the skillet from heat and stir in the parsley, sage, thyme, and rosemary, letting their aromas bloom in the warm butter.
Step 3: Combine the Bread and Vegetable Mixture
Pour your buttery vegetable and herb mixture right over the toasted sourdough cubes. Gently toss everything together so each piece of bread is coated in that herb-infused goodness. You want every bite to be balanced with bread, veggies, and fresh, bright herbs.
Step 4: Mix the Broth and Eggs
In a separate bowl, whisk together the low-sodium broth and the lightly beaten eggs. This combo is the secret to a moist, just-set stuffing that holds together beautifully without feeling heavy or dense.
Step 5: Moisten and Season
Pour the broth and egg mixture evenly over the bread and veggie mixture. Season with sea salt and freshly ground black pepper. Using a gentle hand (and maybe a big spoon or your hands!), toss until the bread is evenly moistened but not soggy—the cubes should be plump, not drenched.
Step 6: Bake to Finish
Transfer the mixture to a greased 9×13-inch baking dish—spread it out evenly, but don’t pack it down too firmly. Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and return it to the oven for another 15–20 minutes, until the top is perfectly golden and crisp. Serve your Sourdough Stuffing warm for the ultimate comfort experience.
How to Serve Sourdough Stuffing
Garnishes
Sprinkle a little extra chopped parsley over the top just before serving for a fresh pop of color. For special occasions, try a few whole sage leaves sizzled quickly in butter for an aromatic, restaurant-worthy touch. Don’t be afraid to add a pinch of flaky sea salt for crunch and sparkle.
Side Dishes
Sourdough Stuffing is a dream alongside classic holiday mains like turkey, roasted chicken, or even a juicy roast beef. Round out the table with creamy mashed potatoes, cranberry sauce, green beans, or a fresh salad. Its cozy, herb-flecked flavor blends beautifully with almost any comforting side.
Creative Ways to Present
For a buffet, scoop the stuffing into an oven-safe cast iron skillet for rustic, straight-from-the-oven appeal. Want an appetizer or brunch twist? Portion the mixture into muffin tin cups for individual Sourdough Stuffing “cakes” that are easy to serve and extra crispy on top. You can even make mini skillets for a personal flair!
Make Ahead and Storage
Storing Leftovers
Leftover Sourdough Stuffing will keep beautifully sealed in an airtight container in the refrigerator for up to four days. Make sure it cools completely before storing to keep the top crisp and the flavors at their freshest.
Freezing
To freeze, let the stuffing cool, then wrap tightly either in foil or a freezer container. It will stay flavorful for up to a month. For best results, thaw overnight in the refrigerator before reheating so it stays moist and doesn’t dry out.
Reheating
To reheat, sprinkle a little broth over the top if it looks dry, cover with foil, and warm in a 350°F oven until heated through (about 20–25 minutes). Remove the foil for the last few minutes to crisp the top. Individual portions can be microwaved, but oven reheating preserves the best texture.
FAQs
Can I make Sourdough Stuffing vegan?
Absolutely! Swap out the butter with a plant-based alternative, use vegetable broth, and replace the eggs with a flaxseed “egg” or simply omit them—the bread should still hold everything together beautifully, especially if you mix it gently.
What’s the best bread for Sourdough Stuffing?
Stick to a loaf of hearty, rustic sourdough with a lovely crust—you want something sturdy that will soak up the broth and hold its shape. Day-old or slightly stale bread is ideal, as it absorbs flavors better than fresh.
Can I add meat or other mix-ins?
Yes! Cooked sausage, sautéed mushrooms, dried cranberries, or even toasted nuts can be added. Just fold your favorites in with the vegetable mixture before combining with the bread. Each adds its own special twist while keeping the classic stuffing vibe.
How far ahead can I assemble the stuffing?
You can assemble Sourdough Stuffing up to one day in advance. Cover and refrigerate it unbaked, then just pop it in the oven when you’re ready. This can be a lifesaver on busy holiday mornings.
Does Sourdough Stuffing work for non-holiday meals?
Definitely! It’s a hearty, delicious side perfect for roast chicken, pork chops, or even a cozy vegetarian dinner. Don’t wait for a big event to serve Sourdough Stuffing—any night can be stuffing night.
Final Thoughts
There’s just something special about pulling a bubbling tray of Sourdough Stuffing out of the oven—the aroma, the golden top, the promise of something comforting and filled with love. If you’ve never tried homemade stuffing with sourdough before, I can’t recommend it enough. Give it a go, share it with the people you care about, and make it a new favorite at your table!
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Sourdough Stuffing Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Sourdough Stuffing is a delicious twist on a traditional holiday side dish. Made with hearty sourdough bread and fragrant herbs, it’s the perfect addition to your Thanksgiving table.
Ingredients
Sourdough Stuffing:
- 8 cups cubed day-old sourdough bread
- 1/2 cup unsalted butter
- 1 medium onion diced
- 3 celery stalks diced
- 2 cloves garlic minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 1/2 cups low-sodium chicken or vegetable broth
- 2 large eggs lightly beaten
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Spread the sourdough bread cubes on a baking sheet and toast for about 10 minutes.
- Prepare vegetables: In a skillet, sauté onion, celery, and garlic in butter until softened. Add herbs and mix well.
- Combine ingredients: Pour vegetable mixture over bread cubes. Whisk together broth and eggs, pour over bread mixture. Season with salt and pepper.
- Bake: Transfer mixture to a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden.
- Serve: Serve warm and enjoy!
Notes
- This stuffing can be assembled a day ahead and baked just before serving.
- For added flavor, stir in cooked sausage, mushrooms, or dried cranberries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
