We have a tried and true stuffing recipe for the upcoming holidays, and it’s the ultimate easy sourdough stuffing recipe!
Sourdough bread stuffing starts with basic ingredients and some delicious mix-ins. Ready-made mixes from Costco that can be made on the stovetop are all well and good, but a homemade bread stuffing that can be used for Thanksgiving, Christmas, or any special celebration? It’s a must for every recipe box!
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Sourdough stuffing is amazing with turkey and gravy, and served alongside other special Christmas or Thanksgiving side dishes, such as more traditional mashed potatoes, crispy Brussels sprouts, and glazed sweet potatoes. Or, if you’re looking for something a little different, try it with baby potatoes with oven roasted beets and parmesan roasted broccoli. Also, don’t forget to use the bones to make turkey broth when you’re done with the holiday turkey! It’s the Thanksgiving bird that keeps on giving!
Is it Stuffing or Dressing?
Lots of home cooks get confused about the difference between the terms stuffing and dressing. Both terms are essentially the same recipe, but dressing is cooked outside of the poultry cavity in a separate pan. However, the terms for stuffing and dressing are also a regional thing; in the south, it is referred to as dressing, the rest of the continental US calls it stuffing.
Why We Love Sourdough Dressing
Sourdough dressing is the perfect way to use up leftover sourdough bread! It’s got a little more substance than a regular dressing, with a slight sourdough flavor.
Few family recipes are more cherished than a sourdough bread stuffing recipe that has been passed down from generation to generation. Many regions have their own twists. For instance:
- A traditional New England stuffing would feature oysters, mushrooms, apples, and even raisins or dates.
- In the South, dressing is made with cornbread, cranberries, chestnuts, or pears.
- Italians love a moist dressing using cubes of French bread, Italian sausage, bell peppers, bacon, and a liberal amount of Parmesan cheese.
- But let’s head out west to the land of vegans! Californians love the tangy flavor of sourdough bread for stuffing, San Francisco style, with diced kale, artichoke hearts, cranberries, and grapes. Add some brown wild rice for texture!
Ingredients and Variations
All you need for this basic recipe is sourdough bread, celery, onion, butter, and a handful of fresh, savory herbs and seasonings.
From this point, add whatever mix-ins fit into your particular menu. Regardless of where you live, the most popular mix-ins are ground sausage, cranberries, even chopped walnuts or pecans. Don’t forget about the regional variations for ideas too!
PRO TIP: For a recipe as special as this one, we highly recommend using fresh herbs, if you can.
Let’s Make It!
Homemade sourdough stuffing is as easy as 1, 2, 3!
- Fry celery, onions (diced with my favorite vegetable chopper!!), and seasonings in melted butter until the onions are translucent.
- Add bread crumbs and broth until the stuffing mix is moist, but not mushy.
- Spread in a prepared casserole dish, cover, and bake about an hour.
Bon Appetit!
How to Stuff a Turkey with Sourdough Stuffing
- Loosely pack the salted cavity of a turkey, twine the legs, and roast the turkey according to recipe directions.
- Put any remaining stuffing in a prepared casserole dish and cover. Bake about 45 minutes. Remove from oven and fluff stuffing with a fork before serving.
PRO TIP: If using fresh sourdough, the day before preparing stuffing, place the cut cubes of bread on a baking sheet and let them sit at room temperature overnight so they can dry out. Or dry them in a warm oven (250°F) for about two hours before using.
Leftovers are the Best!
- Sourdough stuffing, like all holiday leftovers, is even better the next day! Keep leftovers in a covered container in the fridge and they’ll be good for about 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.
- Reheat with your turkey and other leftovers in the oven in a greased, tightly covered casserole dish. Bake at 350°F for about 25 minutes, or until heated through. I usually add a splash of broth on the turkey and the stuffing before sealing up the dish.
Sourdough Stuffing
Equipment
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 OK
- 4 cups chicken broth may not use all broth
Instructions
- Preheat oven to 350°F. Grease a 9x13 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 10-12 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
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.
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