Sourdough Stuffing Recipe – Thanksgiving Favorite!

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Learn how to make simple sourdough stuffing from scratch. Homemade sourdough bread is toasted in butter and combined with sautéd veggies, fresh herbs, and chicken broth. It’s perfect for holiday meals and cozy comfort food.

Now that it is officially fall, it’s time to start cozying up in the kitchen.

I recently published an early fall in the kitchen vlog on YouTube. And in that, I mentioned that there is an inherent craving for cooking and baking this time of year.

The popularity of fall cooking and baking is likely a deeper connection to the harvest and preparing for winter.

As soon as the weather cools off, I want to spend more time in the kitchen making fall-inspired foods like gnocchi with sage cream sauce, sourdough pumpkin cinnamon rolls, sourdough pumpkin cobbler, and, of course, sourdough bread stuffing.

Of all the fall foods, sourdough stuffing might be one of my favorites. Yes, it is a classic Thanksgiving side dish, but it is a staple around our house this time of year.

I don’t need a feast at the holiday table to devour sourdough stuffing.

It’s a great way to use up bread that is about to go stale. In fact, I often freeze sourdough bread past its prime so I can use it later for stuffing.

I’m so excited to share this recipe with you and have it be a part of your fall traditions and Thanksgiving meal!

Tips for Making Sourdough Stuffing

• Make ahead – Cut back on holiday stress by making sourdough stuffing in advance. I like to make it the day before. The next day, I reheat it in the oven just before it’s time to gather around the Thanksgiving table.
• Use leftover sourdough bread – Each week, if we have leftover sourdough, I cube it and freeze it until I’m ready to use it. What would otherwise be food waste turns into a delicious side dish.
• Use cast iron – Any skillet or baking dish will do, but a cast iron skillet creates a crispy top with crusty edges while the center stays soft. Check out my cast iron skillet size guide to decide which is right for you.
• Add sausage – You can add cooked mild Italian sausage to this recipe if you prefer.

Video – Thanksgiving from Scratch

Tools You May Need

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• Cast iron skillet – I use a 13.25″ Lodge cast iron skillet for this sourdough stuffing recipe. You can also use a 9″x12″ baking dish, casserole dish, or any large skillet.
• Small skillet – While the bread toasts, I sauté the veggies in the lid of my Lodge Combo Cooker. Any small skillet will work.
• Mixing bowl – Grab a large mixing bowl for mixing the broth, eggs, and herbs.
• Cutting board – You’ll need a cutting board for dicing the veggies. A quality cutting board, like an end-grain butcher block, is my go-to.
• Knife – Grab a sharp knife for chopping the veggies and a serrated knife for cubing the bread. I use the Canshang knife set.
• Measuring spoons – You’ll need your cups and spoons to make sourdough stuffing.
• Spoon – A regular old wooden spoon will get the job done.

Ingredients & Substitutions

• Sourdough boule – Cut the bread into 1-inch cubes. Leftover stale bread works great for this recipe, but you can definitely make it with fresh bread. A pumpkin-shaped sourdough boule will give you all of the fall vibes. If you don’t have time to bake, grab sourdough at a local bakery.
• Butter – I used unsalted butter. Salted will also work, but keep in mind the broth might also have added salt. You can swap the butter for olive oil if you prefer.
• Celery – Celery adds a classic flavor and a little texture. I love cooked celery, so I always add extra.
• Onion – Sweet or yellow onions work best for this recipe. You can also use freeze-dried onion powder if you are in a pinch. Just add it in with the herbs
• Herbs – This classic recipe uses sage and thyme, but you can add any of your favorite herbs and spices, such as fresh parsley, garlic powder, or poultry seasoning. You can use fresh, dry, or freeze-dried herbs.
• Chicken broth – Use store-bought or homemade broth. Once, I’ve even made this with 3 cups of water and chicken bullion when I forgot to make chicken stock. Veggie broth will also work.
• Eggs – I used two large eggs. Freeze-dried eggs also work well in this recipe.
• Salt and pepper – Always! I use coarse kosher salt and fresh ground black pepper.

How to Make Sourdough Stuffing

Preheat the oven to 350° F.

Add half of the butter to a baking dish or cast iron skillet and put it in the preheated oven to melt, about 3-5 minutes.

When the butter is melted, remove it from the oven and add the cubed bread. Lightly stir or toss the bread to coat with the melted butter.

Bake for 10 minutes.

Remove from oven and stir bread around. This helps prevent burning and encourages even toasting.

Bake for another 10 minutes.

Meanwhile, sauté the diced onions and celery in the remaining butter over medium heat until they are tender crisp, about 5-10 minutes. Add salt and pepper to taste. Set aside.

In a bowl, whisk together the eggs, broth, sage, and thyme. Set aside.

When the bread is done, pour the egg, broth, and herb mixture over the bread. Gently stir and allow to sit for 10 minutes to soak up the broth.

Add the vegetable mixture and lightly stir it into the stuffing mixture.

Bake for 25-30 minutes or until golden brown.

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