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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.
My guess is that 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 sourdough apple cider donuts, 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. But for our holiday meals, I like to top my sourdough stuffing with homemade cranberry sauce, caramelized onion green bean casserole, and sauerkraut (which is apparently only a thing where I grew up in Maryland, haha!).
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!
This recipe comes from Farmhouse on Boone’s sourdough stuffing. It’s always a family favorite, and you can check out the original recipe here.
Why You’ll Love This Recipe
Holiday Favorite: This sourdough stuffing is a classic holiday side dish and will shine on your Thanksgiving or Christmas table.
Make-Ahead Friendly: Prep it the day before and reheat it before serving to cut back on holiday stress.
Leftover Sourdough: This recipe is a great way to transform day-old bread into a crowd-pleasing side.
Customizable: Keep it classic or add sausauge, herbs, or more veggies to your liking.
Crispy and Tender: Baking it in a cast iron skillet creates crispy golden edges and a soft center.
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 home-canned chicken 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.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
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.
Step-by-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: Remove from oven and stir bread around. This helps prevent burning and encourages even toasting.
Bake for another 10 minutes.
Step 5: 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.
Step 6: 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.
Step 7: Add the vegetable mixture and lightly stir it into the stuffing mixture.
Step 8: Bake for 25-30 minutes or until golden brown.
Tips for Making Sourdough Stuffing
- Cut back on holiday stress by preparing sourdough stuffing the day before. Simply reheat it in the oven right before serving at the Thanksgiving table.
- Cube and freeze extra sourdough throughout the week. What might have been food waste turns into the perfect base for a flavorful stuffing.
- While any skillet works, a cast iron pan creates a crispy golden top with soft, tender stuffing in the center. Check out my cast iron skillet size guide to choose the right one.
- For extra flavor, mix in cooked mild Italian sausage before baking. It turns classic sourdough stuffing into a hearty, savory side dish.
Storing & Freezing Leftovers
Store leftover sourdough stuffing in an airtight container in the fridge for up to 5 days.
Leftover sourdough stuffing also freezes well. Transfer any leftover stuffing to a freezer-safe container. Pop it in the freezer and use it within 3 months.
FAQs
Yes! You can assemble it the day before, cover it tightly, and refrigerate it. Reheat in the oven before serving so it stays crisp on top.
Sage and thyme are the traditional herbs for stuffing. In the recipe, I have specific measurements. But I often don’t measure herbs when I’m cooking.
Feel free to add more or less to your dish.
Either will work. However, in general, if you use fresh herbs, you will need to use more than you would if dried herbs because dried herbs are more potent.
Yes, slightly stale or dried bread cubes absorb the broth better. If your bread is fresh, cube it and dry it in the oven for 10-15 minutes.
Yes, though eggs help bind everything together. If you prefer egg-free, add a little extra broth and bake until the top is golden.
Cooked mild Italian sausage or breakfast sausage are classic additions. You can also use chopped bacon, turkey, or even oysters for regional variations.
Video – Homemade Sourdough Stuffing Tutorial
Make scratch-made sourdough stuffing with me!
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Sourdough Stuffing
Equipment
- Small Skillet
- Mixing bowl
Ingredients
- 1 crusty sourdough boule, cut into 1″ cubes
- 1 stick butter
- 3 celery stalks diced
- 1 onion, diced
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 3 cups chicken broth
- 2 large eggs
- Salt and pepper to taste
Instructions
- 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.1 stick butter
- 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.1 crusty sourdough boule
- 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.3 celery stalks diced, 1 onion, Salt and pepper to taste
- In a bowl, whisk together the eggs, broth, sage, and thyme. Set aside.1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh thyme, 2 large eggs, 3 cups chicken broth
- 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.
Video
Notes
- Cut back on holiday stress by preparing sourdough stuffing the day before. Simply reheat it in the oven right before serving at the Thanksgiving table.
- Cube and freeze extra sourdough throughout the week. What might have been food waste turns into the perfect base for a flavorful stuffing.
- While any skillet works, a cast iron pan creates a crispy golden top with soft, tender stuffing in the center. Check out my cast iron skillet size guide to choose the right one.
- For extra flavor, mix in cooked mild Italian sausage before baking. It turns classic sourdough stuffing into a hearty, savory side dish.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
