This easy Homemade Sourdough Stuffing recipe is perfect for Thanksgiving! Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious! If you’re looking for an impressive Thanksgiving stuffing recipe that utilizes your sourdough bread, this dish is a must-try! It’s the perfect way to elevate your holiday feast with comforting, delectable flavors.

If you’re a fan of Thanksgiving recipes, such as Gluten Free Pecan Pie Bars and Garlic Mashed Potatoes, you’re going to love this delicious Homemade Sourdough Stuffing from scratch recipe.

Sourdough stuffing is a rich, savory filling bursting with the flavors of butter, herbs, celery, and onion, who wouldn’t love it? It’s easy to make and yummy to eat. It’s the perfect way to elevate your holiday feast with comforting, delicious flavors.

This sourdough stuffing recipe is the perfect side dish for your Thanksgiving table this year!

WHY YOU’LL LOVE this Homemade Sourdough Stuffing

One Pot Recipe. This easy Homemade Sourdough stuffing comes together in one pot. From the sauteeing to the mixing of the bread, it all comes together in one pot. A win for fewer dishes!
Flavorful. Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious!
Got Stale Bread? This easy Homemade Sourdough Stuffing from scratch uses stale sourdough bread. Fresh bread needs to be eaten within a few days and can get stale some days later. This recipe is perfect for those sourdough breads that went stale.

INGREDIENTS

Sourdough Bread- The star of the show! The use of stale sourdough bread adds a classic sourdough flavor to this Thanksgiving stuffing.

Onion/Celery- These two veggies bring flavor and texture to this homemade sourdough stuffing.

Herbs- Fresh parsley, thyme, and rosemary add delectable and impressive flavors.

Butter– Adds savoriness and depth to the stuffing.

Chicken Broth – Adds the necessary moisture and flavor to the bread.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
Add 2 cups of the chicken broth and stir until it’s warm.
Remove the pot from heat and add your stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

How to Dry Out Bread for Making Stuffing

For the overnight drying method, cut a loaf of fresh bread into small pieces, about 1-inch each. Then spread all the bread pieces out on a large baking pan. A single layer is the best way to do this to get maximum airflow around the pieces of bread. Leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch.
For a quick drying method, preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.

What’s the difference between sourdough stuffing and regular stuffing?

The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.

Does sourdough stuffing taste different than regular stuffing?

Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

Storing Homemade Sourdough Stuffing

I recommend baking and eating the stuffing the day of for better flavor and texture. Store leftovers in a sealed container and in the fridge for 2-3 days.

Homemade Sourdough Stuffing

Author: Michelle Powell
Total Time: 1 hour 30 minutes
Yield: 8 1x

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Description

Ingredients

Scale

1 loaf stale sourdough bread, chopped into 1-inch cubes
2 tsp olive oil plus more if needed
1 1/2 cups onion, finely diced
1 cup celery, chopped small
2 cups chopped fresh parsley, loosely packed
2 tbsp fresh thyme leaves or 2 tsp dry thyme
2 tbsp fresh rosemary needles or 2 tsp dry rosemary
1/8 tsp ground pepper
2 1/2 tsp rubbed sage
1/2 cup butter
3 cups low-sodium chicken broth

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Instructions

Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
Add 2 cups of the chicken broth and stir until it’s warm.
Remove the pot from heat and add the stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

Notes

For stale bread- leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch OR preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.
Add additional stock as needed to ensure the bread crumbs are moistened, but not soggy. I added a half cup of the chicken stock.
The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.
Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

Prep Time: 30 minutes
Cook Time: 1 hour