Name: Sourdough Stuffing
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 3 Tablespoons butter; 3 stalks celery (chopped ); 1 small onion (diced ); 2 Tablespoons fresh herbs ((sage, rosemary (finely chopped), thyme, parsley), or 2 teaspoons dry poultry seasoning); salt and freshly ground black pepper (to taste); 8 cups sourdough bread cubes (some crumbs are OK); 4 cups chicken broth (may not use all broth)

Baked Sourdough Stuffing is a classic, savory side dish made with crusty bread, tender celery and onion, plus fragrant fresh herbs.

Pair this homemade stuffing with oven roasted turkey, Air Fryer chicken, or honey glazed ham for a comforting addition to any holiday meal.

The Perfect Sourdough Stuffing Recipe for the Holidays

Flavor: The sourdough brings a gentle tang that balances the rich butter, savory, and herbaceous flavors. The stuffing has a crisp top with a tender, flavorful center.
Skill Level: This beginner friendly recipe with straightforward steps. Just sauté, mix, and bake.
To Make Ahead: For make-ahead holiday planning, prep the bread cubes and vegetables separately in advance. This keeps the final texture easier to control when the stuffing is assembled.
Tools: A large frying pan and a 9×13-inch casserole dish are all you need to make this recipe.

Cook Time: 1 Hr 15 Mins (10 Mins Prep) Servings: 10 Cooking Method: Oven

Ingredient Notes

Sourdough Bread: Day-old or slightly dry sourdough is perfect because it absorbs the flavorful liquid while maintaining its texture.
Onion: Adds a savory richness and when cooked becomes mellow and sweet.
Celery: Adds a fresh, slightly earthy flavor that keeps the stuffing from tasting too heavy.
Fresh Herbs: A combination of sage, rosemary, thyme, and parsley create the herbaceous flavor you want in a holiday stuffing. You can use poultry seasoning if fresh herbs are not available.
Chicken Broth: Adds moisture and brings the flavors together without overpowering the tangy sourdough. You can use vegetable or turkey broth.

Variations

For a heartier version, fold cooked and crumbled sausage and/or sautéd mushrooms into the bread before baking.
Make a more sweet and savory stuffing add diced tart apple along with the celery and onion.
Cranberries add color and tart sweetness, perfect for holiday meals.

How to Make Sourdough Stuffing

Sauté celery, onion, and herbs in butter.
Toss in the bread cubes until coated.
Stir in broth gradually until moist but not mushy.
Transfer to a greased casserole dish, cover, and bake (full recipe below).

Tips for the Perfect Sourdough Stuffing

Be sure to use dry or slightly stale sourdough bread. If the bread is soft, cube it ahead of time and let it dry before assembling the stuffing. You can also dry the sourdough in a warm oven (250°F) for about two hours before using.
Loaves of bread vary in moisture content, so begin with a small amount of liquid, adding gradually. The cubes should be well hydrated but still hold their shape.
Bake covered for a soft stuffing, remove the cover near the end of baking for a more golden, crispy top.

top view of Sourdough Stuffing in a bowl with a spoon.

Storing Leftovers

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the refrigerator.
Reheating: For quick reheating, microwave individual portions until warmed through. For crispier results, spread stuffing on a baking sheet and reheat in the oven, then use a short broiler finish for crisp edges. Watch closely under the broiler because bread can brown quickly.

Easy Sides When Oven Space is Tight

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Sourdough Stuffing

Sourdough stuffing is buttery, savory, and loaded with celery, onion, and fragrant herbs. Tangy sourdough gives this easy holiday side a hearty texture that pairs perfectly with turkey and gravy.

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Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings 10 servings

Author Candace

Equipment

Vegetable chopper

9×13 casserole dish

Ingredients

▢ 3 Tablespoons butter
▢ 3 stalks celery chopped
▢ 1 small onion diced
▢ 2 Tablespoons fresh herbs (sage, rosemary (finely chopped), thyme, parsley), or 2 teaspoons dry poultry seasoning
▢ salt and freshly ground black pepper to taste
▢ 8 cups sourdough bread cubes some crumbs are OK
▢ 4 cups chicken broth may not use all broth

Instructions

Preheat oven to 350°F. Grease a 9×13 or similar casserole dish.
In a large frying pan, melt butter. On medium-low heat, saute celery, onions, herbs, salt, and pepper until cooked through and onions are translucent, about 10 to 12 minutes.
Add bread crumbs and mix through. Add 2 cups chicken broth and mix. Add ½ cup chicken broth at a time until stuffing is fairly moist, but not mushy.
Add to casserole dish and cover. Bake covered for one hour.
Alternatively, add stuffing to turkey to bake per turkey directions, and add leftovers to a small greased casserole dish. Bake covered for about 45 minutes.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat stuffing in the microwave or crisp it up by spreading it out on a sheet pan and placing it under the broiler for about 4 minutes.

5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Side Dish

Cuisine American

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