Our Sourdough Stuffing has simple flavors and lots of fresh herbs paired with tangy sourdough bread. It’s the perfect side to your Thanksgiving turkey or ham, doused with thick turkey gravy is our favorite way to eat it. A delicious meat-free stuffing that is sure to please everyone!
Why We Love This Sourdough Stuffing Recipe
This sourdough stuffing has all the cozy, nostalgic flavors of the holidays! Using sourdough bread gives this stuffing a bit of tang with a delightful, chewy flavor.
- Simple, classic ingredients: All you need is a big loaf of sourdough bread and some pantry staples like celery, apple, onion and chicken broth.
- Make Ahead Recipe: You can make this stuffing (or really most any stuffing!) ahead of time, even 2 days, and bake it an hour before dinner.
- Perfect for any crowd: This meat-free stuffing will please everyone at your holiday table.
How To Make
Only a few steps and you’re on your way to this delicious Sourdough Stuffing! Step by step photos here for a visual aide, but for complete instructions, head down to the recipe card.
- Lightly toast slices of sourdough bread. Tear the bread into bite sized pieces and add to a large mixing bowl.
- Dice onions, celery and apples and add them to a large skillet with butter. Season with salt, pepper and poultry seasoning and cook for 5-7 minutes until softened.
- Pour in chicken stock and add fresh thyme, stir and bring to a simmer. Simmer the broth mixture for 5 minutes and then pour over the toasted bread cubes.
- Add the stuffing to a 9″ x 13″ baking dish, spreading into an even layer. Place pats of butter on top, cover with foil and bake at 400 degrees for 35 minutes. Uncover and bake for another 15-20 minutes.
Variations
We’re definitely stuffing lovers in our house and this Sourdough Stuffing is no exception. While some members in our house prefer a meat-based stuffing, some like the simple flavors in this recipe. Here are some ideas for adding some tasty twists!
- Add fruit and/or nuts: In addition to apples, you can add dried cranberries or raisins and any kind of nut that you like. Our favorite nuts to add to a stuffing recipe are pine nuts, walnuts and almonds.
- Add Sausage: You can add cooked, crumbled pork or Italian sausage to this recipe if you’re looking for a meatier version, similar to our famous Sausage Stuffing but with sourdough bread.
- Add more herbs: We kept this stuffing simple with fresh thyme, but you can also add sage, rosemary or even dried herbs if that’s what you have.
- Switch up the bread: If sourdough isn’t your favorite flavor, you can use this same recipe with any type of white bread instead.
Can Stuffing Be Made Ahead Of Time?
Yes! Stuffing is a wonderful make ahead recipe. You can even make it a day or two ahead of time, keep it wrapped in foil and tucked away in the fridge. We recommend taking the stuffing out of the refrigerator 30 minutes to an hour ahead of time before baking.
Looking For More Stuffing Recipes?
- White Castle Stuffing
- The Best Sausage Stuffing
- Pineapple Stuffing
- Cornbread Dressing
- Best Vegetarian Stuffing
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Sourdough Stuffing Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 Servings 1x
Print Recipe
Pin RecipeHomemade Sourdough Stuffing is made with delicious, toasted sourdough bread and tart apples in a buttery, herby broth. A classic Thanksgiving side dish!
Ingredients
- 14 cups toasted sourdough bread, torn into pieces (see note)
- 3 1/2 cups chicken broth
- 12 tablespoons butter, (divided, see recipe notes)
- 2 eggs beaten with 1 tablespoon milk
- 1 cup diced celery
- 1 cup diced onion
- 2 cups diced apples
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- 1 teaspoon poultry seasoning
- 2 tablespoons fresh chopped thyme
- 1 tablespoon fresh chopped sage
Instructions
- Lightly toast the slices of sourdough bread. Tear into bite sized pieces, add to a large bowl and set aside.
- Add 4 tablespoons of the butter to a large skillet. Once melted, add the onions, celery and apples. Cook for 5 minutes until softened, then add the salt, pepper, poultry seasoning, thyme and sage.
- Pour in the chicken broth, stir and bring to a simmer. Simmer the chicken broth mixture for 5 minutes and then remove from the heat.
- Beat the eggs together with the milk and then pour into the bowl with the bread cubes. Toss to combine. After the broth has cooled slightly, pour over the bread cubes, tossing until all the bread is moistened.
- Melt 4 tablespoons of butter and then pour into the bowl, tossing to combine.
- Pour the stuffing into a greased 9″ x 13″ baking dish. Add the remaining 4 tablespoons of butter to the top of the stuffing and then cover with aluminum foil.
- Bake for 35 minutes, then remove the foil and bake another 15-20 minutes. If the stuffing starts getting too brown, you can cover again with the foil.
Recipe Notes
Bread: Sourdough loaves vary in size but we use a large rectangle loaf (like the size that Panera has) and it works great. Or buy 2 round loves.
Tips for best flavor: since this is a simple flavored stuffing, we find that it’s best to make it ahead of time and let the flavors blend together in the refrigerator before baking.
If you prefer to not have a crispy stuffing then leave the foil on for the entire cooking time. You can make this stuffing recipe ahead of time, cover and keep in the refrigerator until ready to bake. Bring the dish out about 30 minutes before cooking to let it come to room temperature first.
To Make Ahead and Freeze: Make the stuffing, let it cool and then wrap it and freeze it until you’re ready to bake. Put the frozen stuffing, covered with foil, into a 400 degree oven for 40 minutes and then uncover for 15. Perfect, make ahead stuffing!
- Category: Side Dish
- Method: Stove Top / Oven
- Cuisine: American
