Sourdough Bread Stuffing is a classic Thanksgiving side made with toasted sourdough bread, butter, onions, celery, fresh herbs, and savory chicken broth. This easy sourdough stuffing has a golden, crisp top with a soft, flavorful center and can be prepped ahead when you're juggling the rest of Thanksgiving dinner. My version keeps the ingredients simple, letting the tangy sourdough and fresh rosemary, sage, and parsley shine without sausage, dried fruit, or packaged seasoning mixes.
Recipe At A glance
- 🍞 Bread: Sourdough bread, dried or toasted so it can soak up the broth without turning mushy
- 🔥 Method: Oven-baked until soft and savory in the center with a golden, crisp top
- 🌿 Flavor: Buttery and herby with fresh rosemary, sage, parsley, onions, and celery
- 🦃 Best For: Thanksgiving, holiday dinners, or any cozy meal that needs a classic side dish
- 🕒 Make Ahead: Prep the bread and chop the vegetables and herbs ahead of time to make Thanksgiving Day easier
- ✨ Texture: Crisp around the edges and on top, with a soft, flavorful center
- 🤎 What Makes It Different: A simple sourdough stuffing made with real ingredients and fresh herbs, without sausage, dried fruit, or packaged seasoning mixes
I didn't really grow up eating traditional Thanksgiving stuffing, but my husband did. Once I started hosting Thanksgiving, it became one of those dishes I wanted to get right for him, but I still wanted to make it the way I cook everything else: from scratch, with simple ingredients and lots of flavor. Now it's part of the Thanksgiving spread I make every year alongside turkey, mashed potatoes, and plenty of gravy.
At the time, I always had a bag of sourdough ends piling up in my freezer. I bake sourdough often, and saving the heels and leftover pieces felt like an easy way to keep good bread from going to waste. My fall garden was full of rosemary, sage, and parsley too, so turning those sourdough scraps and fresh herbs into stuffing just made sense.
I keep this sourdough bread stuffing simple on purpose. You won't find sausage, dried fruit, nuts, or a packaged seasoning mix here. Good sourdough already brings plenty of flavor, and when you pair it with butter, sautéed onions and celery, fresh herbs, and a flavorful chicken broth, it really doesn't need much else.
If you've ever made stuffing that came out soggy in the middle or dry around the edges, I know how frustrating that can be, especially when you're already juggling a whole Thanksgiving meal. The biggest difference comes down to the bread and broth. Drying the sourdough well and adding the broth gradually gives you stuffing that is soft and savory in the center with those crisp, golden edges everyone reaches for first.
If you're looking for more cozy sourdough recipes, try my Sourdough Chicken Pot Pie, Sourdough Chicken and Dumplings, or Apple Sourdough Bread.
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Ingredients You'll Need
- Sourdough Bread: This recipe uses 18 ounces of sourdough bread cut into 1-inch cubes. Its sturdy texture and tangy flavor make it perfect for stuffing since it soaks up the broth without turning mushy. The natural fermentation gives the bread deeper flavor and a little chew, which pairs nicely with the soft onions and celery. If you bake your own sourdough, this is a great way to use up leftover ends from the freezer. A good-quality store-bought loaf works too, just make sure the cubes are well dried or toasted before adding the broth.
- Grass-Fed Butter: Rich and savory, butter adds flavor to every bite and helps the top crisp up in the oven. I prefer Kerrygold as it is grass-fed, and it provides a slightly nutty flavor and higher-quality fat. It's what makes the base of this stuffing feel indulgent without needing anything processed.
- Sweet Onion: This adds depth and a gentle sweetness that balances the herbs and tangy sourdough. I usually go with a sweet variety like Vidalia, but any onion will do here. Dice it small so it softens evenly and blends into the stuffing.
- Celery: A classic stuffing base. It gives a subtle crunch and earthiness that's essential to the flavor profile. Chop it small to keep the texture uniform throughout the bake.
- Green Onions: These add a mild onion flavor with a fresher edge, plus a little pop of color. They're sautéed just briefly to preserve that bright, slightly sweet taste that rounds out the more savory elements.
- Garlic: Just a few cloves go a long way here. I always use fresh, minced garlic, never jarred. It gently caramelizes in the butter and infuses the dish with warmth and richness without taking over.
- Fresh Herbs (Sage, Parsley, and Rosemary): These three herbs work together to bring that unmistakable Thanksgiving aroma and flavor. Sage adds a woodsy, cozy note. Parsley keeps everything fresh and balanced. Rosemary brings just enough piney depth to make the stuffing taste complex and intentional. I always recommend fresh herbs when you can; dried just don't hit the same way in a dish like this.
- Sea Salt and Black Pepper: Seasoning in layers is key. I use Redmond Real Salt and freshly ground black pepper. I like adding a little in early with the vegetables to build flavor as they cook, and the rest gets added when the herbs and garlic go in to finish everything off just right.
- Eggs: These help bind the stuffing without making it heavy or dense. They hold the bread and aromatics together while still letting the sourdough texture shine through. Room-temperature eggs mix more smoothly into the broth, which helps coat the bread evenly.
- Chicken Broth: This brings it all together and gives the stuffing that tender, custardy center without being wet. As a former nutrition coach, I've always looked for ways to make comfort food with ingredients I trust. That's why I use either homemade chicken stock or Kettle & Fire. Both are made with real, whole-food ingredients and nothing weird. Since the stock infuses the entire dish, using a good one makes all the difference.
- Parmigiano Reggiano: If you want a slightly richer finish, a light sprinkle of Parmigiano Reggiano on top before baking adds savory depth and helps the crust turn beautifully golden. It's subtle, but it makes each bite feel a little more special.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Gluten-Free: Swap the sourdough for a sturdy gluten-free bread that can hold up to the broth. Cut it into cubes and toast it well before assembling the stuffing.
- Vegetarian: Use a flavorful vegetable broth in place of the chicken broth. Since the bread absorbs so much of the liquid, choose a broth you really like the taste of.
- Dairy-Free: Replace the butter with extra virgin olive oil or your favorite dairy-free butter. If you tolerate ghee, 4th & Heart is another option, but keep in mind that ghee is still made from dairy.
- Dried Herbs: Fresh rosemary, sage, and parsley give this stuffing its best flavor, but dried herbs can work in a pinch. Use about one-third of the amount called for since dried herbs are more concentrated.
- Add-Ins: I keep the original recipe simple so the sourdough and fresh herbs stay front and center. If you want a heartier variation, browned sausage or sautéed mushrooms work well, and chopped apple can add a touch of sweetness.
How To Make Stuffing With Sourdough Bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat oven to 350°F. Spread the sourdough cubes on a rimmed baking sheet in an even layer and toast for 12-15 minutes, stirring once halfway through, until they're dry and lightly golden. Let them cool slightly while you prep everything else. Butter a 9×13-inch baking dish and set it aside.
Step 2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the sweet onion, celery, and 1 teaspoon of sea salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8-10 minutes.
If you're planning ahead, you can also cube the bread and leave it out overnight on a baking sheet to air-dry. Just make sure it's fully dry before using so it soaks up the broth properly.
Step 3. Stir in the green onions, garlic, sage, parsley, rosemary, and the remaining 1 teaspoon of salt and the pepper. Let everything cook together for about 1 minute, just until fragrant and well combined. Then remove from the heat.
Step 4. Place the toasted bread cubes in a large mixing bowl. Pour the warm vegetable and herb mixture over the top and toss gently until the bread is evenly coated.
Step 5. In a medium bowl or large measuring cup, whisk together the eggs and 1 cup of the chicken stock. Pour the mixture over the bread and toss until it's evenly moistened. Add more stock, ¼ cup at a time, until the bread is soft but not soggy. Depending on how dry your bread is, you may not need the full 2 cups.
Step 6. Transfer the mixture to your prepared baking dish and spread it out evenly. If you're using Parmigiano Reggiano, sprinkle it across the top. Cover tightly with foil (butter the foil if you want to keep things from sticking) and bake for 30 minutes.
Make Ahead Option: You can prep the stuffing ahead by toasting the bread, sautéing the vegetables and herbs, and combining everything through Step 4. Store the bread and veggie mixture in a covered bowl, and keep the whisked egg-stock mixture in a separate airtight container in the fridge. When you're ready to bake, let both come to room temp for 45-60 minutes, then combine, moisten, and bake as directed. This method keeps the bread from getting soggy and makes holiday prep so much easier.
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Step 7. After 30 minutes, remove the foil and continue baking for another 25-30 minutes. The stuffing should be golden brown on top and fully set in the center. You're looking for a 160°F internal temp if you want to be precise. Let the stuffing rest for 10 minutes before serving. Garnish with a few extra herbs if you'd like.
Nadia's Expert Tips And Tricks
- Toast the bread well: Toasting bread for stuffing helps the sourdough soak up the broth without falling apart or turning mushy. Whether you're using day-old bread or pieces from your freezer stash, the cubes should feel dry and lightly crisp before you add the broth.
- Taste as you go: Once the vegetables and herbs are cooked, give them a quick taste before adding them to the bread. It's much easier to adjust the seasoning before the eggs and stock go in.
- Go by feel, not just measurements: Depending on how dry your sourdough is, you may not need the full 2 cups of stock. Stop adding it when the bread feels soft and evenly moistened, but never wet or soupy.
- For an extra-crisp top: Use a wider or shallower baking dish to give more of the stuffing direct heat. If you want even more golden edges, leave it uncovered for a few extra minutes at the end of baking.
What to Serve With Sourdough Bread Stuffing
- Main Dishes: Serve with Traeger Smoked Turkey for a smoky Thanksgiving dinner, Dutch Oven Turkey for a more traditional holiday meal, or Dutch Oven Ham for Thanksgiving or Christmas. If you'd rather smoke your ham, Traeger Smoked Ham works just as well here. I also love serving this stuffing alongside Smoked Brisket, especially when I want a less traditional holiday spread.
- Side Dishes: Pair it with Cottage Cheese Mashed Potatoes or Truffle Mashed Potatoes, Traeger Scalloped Potatoes, Maple Roasted Brussels Sprouts, Roasted Carrots With Whipped Feta, or Cranberry Sauce With Mandarin Oranges. I like having something creamy, something green, and something tart on the plate with the rich, buttery stuffing.
- Vegetables: For something green that can share oven or smoker space, go with Smoked Green Beans or Prosciutto Wrapped Asparagus Bundles.
- Toppings: Spoon warm turkey gravy over the top, add a little Smoked Butter, or finish with freshly grated Parmigiano Reggiano.
Storage And Reheating
- Storage: Store leftover stuffing in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just let it cool completely before transferring to a freezer-safe container.
- Reheating: Warm in a 325°F oven, covered with foil, until heated through. If you want the top to get crispy again, remove the foil during the last 10 minutes. Always thaw frozen stuffing overnight in the fridge before reheating.
Recipe FAQs
Yes. Sourdough is one of my favorite breads for stuffing because the sturdy crumb holds up well after you add the broth. It has a little tang too, which adds more flavor than plain white bread without needing lots of extra mix-ins.
Cut the sourdough into 1-inch cubes, spread them on a baking sheet, and toast at 350°F for 12-15 minutes, stirring once halfway through. The cubes should feel dry and lightly crisp before you add the broth. You can cube the bread and leave it uncovered overnight if you want to prep it ahead.
Yes. Toast the bread and cook the vegetables and herbs up to one day ahead. Store the bread and vegetable mixture covered, and keep the egg and stock mixture separate in the refrigerator. Let everything come toward room temperature before combining and baking so the bread doesn't get soggy while it sits.
Start with thoroughly dried bread and add the stock gradually. I begin with 1 cup, then add more about ¼ cup at a time until the bread is soft and evenly moistened. Depending on how dry your sourdough is, you may not need the full 2 cups.
For this recipe, I use 18 ounces of sourdough bread cut into 1-inch cubes. That fills a 9×13-inch baking dish and makes about 6 servings. Weighing the bread is more dependable than measuring cups since sourdough loaves can vary quite a bit in shape and density.
The names are often used interchangeably, but traditionally stuffing is cooked inside the turkey and dressing is baked in a separate dish. This sourdough stuffing is baked in a 9×13-inch baking dish, which gives you more of those golden, crisp edges.
More Sourdough Recipes You'll Love
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Easy Sourdough Bread Stuffing With Fresh Herbs
Ingredients
- 18 ounces Sourdough Bread cut into 1-inch cubes and toasted
- ¾ cup 1 ½ sticks Unsalted Butter
- 2 cups diced Sweet Onion about 1 large
- 1 cup diced Celery 2-3 ribs
- 2 teaspoons Sea Salt divided
- 1 cup sliced Green Onions
- 4 cloves Garlic minced
- 3 tablespoons Sage chopped
- ½ cup Italian Parsley chopped
- 2 tablespoons Rosemary chopped
- ½ teaspoon Black Pepper
- 2 large eggs
- 2 cups Chicken Stock (you may not need all)
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 350°F. Spread the sourdough cubes on a rimmed baking sheet in an even layer and toast for 12-15 minutes, stirring once halfway through, until they're dry and lightly golden. Let them cool slightly while you prep everything else. Butter a 9×13-inch baking dish and set it aside.18 ounces Sourdough Bread
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the sweet onion, celery, 1 teaspoon of sea salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8-10 minutes.¾ cup 1 ½ sticks Unsalted Butter, 2 cups diced Sweet Onion, 1 cup diced Celery, 2 teaspoons Sea Salt
- Stir in the green onions, garlic, sage, parsley, rosemary, and the remaining 1 teaspoon of salt and the pepper. Let everything cook together for about 1 minute, just until fragrant and well combined. Then remove from heat.1 cup sliced Green Onions, 4 cloves Garlic, 3 tablespoons Sage, ½ cup Italian Parsley, 2 tablespoons Rosemary, ½ teaspoon Black Pepper
- Place the toasted bread cubes in a large mixing bowl. Pour the warm vegetable and herb mixture over the top and toss gently until the bread is evenly coated.
- In a medium bowl or large measuring cup, whisk together the eggs and 1 cup of the chicken stock. Pour the mixture over the bread and toss until it's evenly moistened. Add more stock, ¼ cup at a time, until the bread is soft but not soggy. Depending on how dry your bread is, you may not need the full 2 cups.2 large eggs, 2 cups Chicken Stock
- Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the Parmigiano Reggiano, across the top. Cover tightly with foil (butter the foil if you want to keep things from sticking) and bake for 30 minutes.¼ cup Parmesan Cheese
- After 30 minutes, remove the foil and continue baking for another 25-30 minutes. The stuffing should be golden brown on top and fully set in the center. You're looking for a 160°F internal temp if you want to be precise. Let the stuffing rest for 10 minutes before serving. Garnish with a few extra herbs if you'd like.
Notes
- Use day-old or freezer-stashed bread: Fresh bread can turn soggy. Toasting dry bread helps it soak up the broth without falling apart.
- Taste as you go: Once the vegetables and herbs are cooked, give them a quick taste before adding to the bread. It's easier to adjust the seasoning before the eggs and stock go in.
- Go by feel, not just measurements: Depending on your bread's dryness, you may not need the full 2 cups of stock. Stop adding when the bread feels soft and evenly moistened, not wet or soupy.
- Want it extra crisp on top? Use a wider or shallower dish and don't be afraid to bake it uncovered for a few extra minutes.
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