Sourdough Stuffing Recipe | Easy Thanksgiving
This homemade sourdough stuffing recipe is buttery, savory, and full of fresh herbs, tender celery, and onions. Made with rustic sourdough bread and baked until golden brown, it has perfectly crispy edges and a soft, flavorful center. An easy, classic Thanksgiving side dish that’s perfect for making ahead.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 10-12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Holiday Recipes
- Diet: Vegetarian only if using vegetable broth
Ingredients
- 1 large loaf rustic sourdough bread (about 1 pound), cut into ¾-inch cubes
- ¾ cup unsalted butter, divided
- 1 large yellow onion, finely diced
- 4 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh rosemary, finely chopped
- 2½–3 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Dry the bread. Preheat oven to 275°F. Spread sourdough bread cubes evenly over two baking sheets. Bake for 35–45 minutes, tossing occasionally, until dry and lightly crisp. Remove and cool.
- Prepare the vegetables. Increase oven temperature to 350°F. Melt ½ cup butter in a large skillet over medium heat. Add onion and celery and sauté for 8–10 minutes until softened.
- Add the herbs. Stir in minced garlic and cook for 1 minute. Add parsley, sage, thyme, rosemary, salt, and pepper. Cook for another 30 seconds until fragrant.
- Combine the stuffing. Place dried sourdough bread cubes in a large mixing bowl. Pour the buttery vegetable mixture over the bread and gently toss to combine.
- Add the broth. In a separate bowl, whisk together eggs and 2½ cups chicken broth. Gradually pour over the bread mixture, gently tossing until evenly moistened. Add up to ½ cup additional broth if needed.
- Prepare for baking. Butter a 9-by-13-inch baking dish. Transfer the stuffing mixture into the dish without packing it down. Dot the top with the remaining ¼ cup butter.
- Bake covered. Cover tightly with aluminum foil and bake at 350°F for 30 minutes.
- Brown the top. Remove foil and bake for another 20–25 minutes until golden brown and crispy around the edges. The center should reach 165°F.
- Serve. Let rest for 5–10 minutes before serving warm.
Notes
Best bread: Use a rustic sourdough loaf with a sturdy crust. Day-old bread works especially well.
Don’t skip drying the bread: Fresh bread can become soggy. Drying the cubes first helps them absorb the broth while maintaining their texture.
Adjust the moisture: Start with 2½ cups of broth and add more gradually. The bread should be moist but not swimming in liquid.
Make ahead: Dry the bread and prepare the buttery vegetables one day in advance. Store the bread airtight at room temperature and refrigerate the cooked vegetables separately. Assemble and bake the next day.
For extra crispy edges: Bake uncovered for an additional 5 minutes, watching carefully to prevent burning.
Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking for up to 3–4 days.
Freezing: Freeze cooled stuffing in an airtight container for up to 2–3 months for best quality.
Reheating: Add a splash of broth, cover with foil, and warm at 325°F until the center reaches 165°F.
Find it online: https://www.firsthomelovelife.com/homemade-sourdough-stuffing/