Who else thinks that stuffing might just be the best Thanksgiving side dish? It needs to be flavorful, tender, and perfectly fluffy—ready to sit alongside mashed potatoes and soak up all that savory gravy. After years of tinkering and taste testing, this sourdough bread stuffing recipe has earned its place on our holiday table. It’s a true classic recipe—simple, hearty, and absolutely packed with cozy holiday flavor.
This recipe for sourdough stuffing serves as an excellent method to utilize stale bread or sourdough that has reached its prime. If you’re already baking homemade sourdough, even better—try using my sourdough overnight rise bread or sourdough bread sandwich recipe for the ultimate from-scratch experience. Don’t worry if you’re new to baking; I’ve also got a fail-proof sourdough starter tutorial that walks you through every step with helpful tips for beginners!
Of course, shortcuts are totally welcome during the holiday season. I often reach for the Boudin sourdough stuffing mix from Costco—it’s seasoned perfectly and saves loads of time. Any high-quality sourdough bread cubes will do, though. Whether you go fully homemade or take a few store-bought shortcuts, this stuffing still delivers the perfect balance of comforting flavors and hearty texture.
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Why We Love This Sourdough Stuffing
- That signature sourdough tang!
The slight tang of sourdough stuffing elevates it to a new level. It adds a depth of flavor you won’t get from plain white bread. - Perfect texture combo
Sourdough has that amazing crusty exterior and soft interior that holds up beautifully to the broth and butter without getting mushy. - Easy to customize
Whether you use homemade sourdough bread or store-bought bread, this sourdough stuffing recipe is easy to adapt with your favorite mix-ins, herbs, or even sausage. My favorite to buy is Boudin Sourdough Classic Herb Stuffing. I buy a big bag of it from Costco or Sam’s Club. I’ve seen smaller bags of it available in local grocery stores.
Ingredient Notes and Substitutions
- Sourdough bread cubes (seasoned or plain): Use Boudin’s herb stuffing cubes or cube up a loaf of high-quality sourdough bread. Dry it overnight for best results.
- Onions: Yellow or white onions work great, sautéed until soft and fragrant.
- Celery: Adds that classic crunch and aromatic flavor.
- Olive oil: Used to sauté the veggies; can be swapped for butter if preferred.
- Broth (chicken or turkey): Adds moisture and richness. Use homemade or low-sodium store-bought.
- Eggs: Helps bind the stuffing together.
- Fresh parsley: Adds brightness and freshness.
- Salt: Essential for enhancing all the taste in the dish.
- Lemon juice: A splash of acidity that really brings the flavors to life.
- Butter (melted): Adds rich flavor and helps crisp the top. You’ll pour it over before baking or drizzle it just before serving.
🎯 TFN Pro Tip
To make toasted bread cubes in the oven and spread them in a baking sheet or baking dish. If your bread cubes are unseasoned, season with 2 tsp ground sage and 2 tsp dry thyme. You may also add black pepper, garlic powder, or other fresh herbs.
Recipe Variations
- Add Italian sausage: Browned sausage adds extra heartiness and turns this into a full meal.
- Mix in fresh herbs: Sage, rosemary, and thyme bring that holiday aroma and flavor.
- Make it vegetarian: Use veggie broth and skip the sausage.
- Add nuts or fruit: Try chopped pecans or dried cranberries for extra texture and sweetness.
- Use mushrooms: Sautéed mushrooms add a savory, umami boost.
- Broth: you may use vegetable broth instead of chicken stock.
Equipment Used in this Recipe
- Casserole dish: For baking and serving.
- Large bowl: For mixing all ingredients.
- Skillet pan: To sauté the onions and celery.
- Non-stick cooking spray: To grease your baking dish and prevent sticking.
If you are looking for other stuffing recipes, you might want to try our chicken stove top stuffing casserole and jiffy dressing recipe.
How to Make Sourdough Stuffing Recipe
My main tip when making sourdough stuffing as a Thanksgiving side dish is to make twice as much as you think you’ll need. Like almost everything delicious, this sourdough stuffing recipe starts with chopping onions. So, first and foremost, chop up your onions and celery.
- Preheat your oven to 350º.
- Then add olive oil to a heavy skillet. I like to use my Staub braiser. Not only does it go from stovetop to oven, but it has a nice heavy lid. The cast iron gives the sourdough stuffing crispness but keeps the inside moist.
- It’s about 4 quarts in size which is large enough for most recipes. I use it a lot for baked macaroni and cheese and other rigatoni dishes. It’s definitely a multi-use pot.
- Next, add the chopped onions and celery to the skillet, and sauté on medium heat until they are translucent and softened.
- While the vegetables are sautéing, add the bread cubes, parsley, and salt to a large bowl. Then add the wet ingredients: broth, lemon juice, and oil/butter. Toss until the bread cubes are evenly coated.
- Add the bread cubes mixture to the vegetables, and stir well.
- Place in the oven and bake for 30 minutes with the lid on. Remove from oven, stir, and return to the oven without the lid for 10 more minutes.
- And, now you’re ready to wow your guests with this delicious, moist, and perfectly tender Sourdough Stuffing.
- Be sure to try my Top 5 Recipes for Thanksgiving!
Serving Suggestions
Serve this flavorful sourdough bread stuffing as part of your Thanksgiving or Christmas feast. It’s the perfect companion to mashed potatoes, dinner rolls, green beans, or sweet potato casserole. Want to make it a main dish? Brown some Italian sausage and stir it in for a savory sourdough sausage stuffing. Add more fresh herbs like rosemary and sage for extra flavor, and don’t forget a ladle of gravy for that finishing touch!
Recipe FAQs
Sourdough makes the best stuffing! This Sourdough Bread Stuffing recipe is perfect as a side dish for a holiday meal. I love using a rustic sourdough bread loaf to make this.
Give your bread a quick bake in a 350ºF oven to dehydrate the bread. Cut your loaf into evenly sized cubes or slices, and toast them for 15 to 20 minutes, or until lightly golden brown.
You can use almost any type of high-quality bread: unsliced sourdough French bread, sourdough sandwich loaf, brioche, and challah. Avoid overly-soft or fluffy white sandwich loaves.
To store leftover stuffing, let it cool completely, then transfer it to an airtight container or cover the baking dish tightly with foil. It will keep in the refrigerator for up to 4 days. To reheat, warm it in the oven at 350°F until heated through, adding a splash of broth if it seems a little dry. You can also freeze stuffing for up to 2 months—just thaw it overnight in the fridge before reheating. It’s just as delicious the next day (some say even better)!
More Thanksgiving Recipes To Love…
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Sourdough Bread Stuffing
Equipment
- rectangle casserole dish
- large bowl
- skillet
- non-stick cooking spray
Ingredients
- 8 cups sourdough dried bread cubes, seasoned (see note below)
- 3 onions chopped
- 2 cups celery chopped
- 2 tablespoons olive oil
- 4 cups broth, chicken or turkey use homemade or low-sodium store-bought
- 2 large eggs
- 1 cup fresh parsley finely chopped
- 1 teaspoon salt
- 2 lemons juiced
- ½ cup (1 stick) butter melted
Instructions
- Add olive oil to a large skillet and heat until oil is shimmering. Add onions and celery. Saute for 5 minutes, or until onions are translucent and celery is softened.
- Preheat oven to 350 degrees F.
- While vegetables are sautéing, add bread cubes to a very large bowl. Add parsley and salt. Mix eggs in with the broth until well blended. Slowly add broth, lemon juice, and butter while stirring.
- Place in 4 qt casserole dish (or 11 x 13′). Add lid or cover with foil (spray the underside of the foil with cooking spray to keep the stuffing from sticking). Bake covered for 30 minutes. Remove from the oven, stir stuffing, and return to oven uncovered. Bake for 20 minutes longer.
Notes
- To make toasted bread cubes in the oven and spread them in a baking sheet or baking dish. If your bread cubes are unseasoned, season with 2 tsp ground sage and 2 tsp dry thyme. You may also add black pepper, garlic powder, or other fresh herbs.
- Add Italian sausage: Browned sausage adds extra heartiness and turns this into a full meal.
- Mix in fresh herbs: Sage, rosemary, and thyme bring that holiday aroma and flavor.
- Make it vegetarian: Use veggie broth and skip the sausage.
- Add nuts or fruit: Try chopped pecans or dried cranberries for extra texture and sweetness.
- Use mushrooms: Sautéed mushrooms add a savory, umami boost.
- Broth: you may use vegetable broth instead of chicken stock.
- To store leftover stuffing, let it cool completely, then transfer it to an airtight container or cover the baking dish tightly with foil. It will keep in the refrigerator for up to 4 days. To reheat, warm it in the oven at 350°F until heated through, adding a splash of broth if it seems a little dry. You can also freeze stuffing for up to 2 months—just thaw it overnight in the fridge before reheating. It’s just as delicious the next day (some say even better)!
- For 6-8 people, I use two 16 oz bags or the large bag of Boudin bread cubes (32 oz). Or use a whole loaf of sourdough bread for this stuffing recipe.
- If you want to make less, just use half a recipe.
Nutrition
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