This easy Sourdough Stuffing is a delicious twist on the classic recipe!
You're going to love this veggie-packed stuffing ... it's loaded with flavor and has the BEST texture. A definite crowd pleaser that's the perfect addition to your Thanksgiving or Christmas feast!
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Does your family tend to make the same dishes every holiday season? I'll never forget the year when my dad added apples to his traditional Bread Stuffing recipe, and my sister and I revolted (ha).
These days, I prefer to add a twist to classic recipes, even if it's a small one. I love tweaking my dad's recipe just a bit, and this year, I decided to change up the bread. And not to brag or anything, but this Sourdough Stuffing just might be the best stuffing ever!
You are going to love this flavor-packed stuffing, too! The sourdough bread adds such a great taste and texture to this easy dressing recipe ... trust me, the smell alone is going to bring everyone into the kitchen.
This recipe has all those old-fashioned flavors you love, plus loads of fresh veggies and fragrant herbs, and amazing, slightly chewy texture that so much better than anything from a box!
Keep reading to learn how to make this amazing recipe!
This recipe uses simple, traditional ingredients you'll find in most stores. Here's what you'll need:
- Sourdough Bread - You won't believe the flavor this tangy bread adds to your homemade stuffing, and it smells amazing, too. Look for it in the bakery section of your store, and choose an unsliced loaf (if possible) that isn't too tough or chewy for best results.
- Veggies - This recipe uses a mix of fresh onion, celery, and mushrooms for those classic Thanksgiving vibes you love.
- Fresh Herbs - Flat-leaf parsley, sage, and thyme are the perfect savory combo.
- Butter - Both salted and unsalted will work for this recipe.
- Broth - I used vegetable broth (I make my own from bouillon) to keep this recipe vegetarian, but other kinds will work fine.
- Egg - The egg is what holds the stuffing together. You can leave it out if you prefer or if you're in a pinch. It just won't hold together quite as much.
This recipe is already vegetarian (as long as you use vegetable broth to prepare it), and it's super easy to make vegan, too. Just leave out the egg and replace the butter with a nondairy alternative for a completely plant based recipe ... no one will even be able to tell the difference!
You'll Also Need
You'll need a large skillet to sauté the veggies (this 12-inch skillet is my go-to) and a couple baking sheets to dry the bread. To mix everything together, grab your largest bowl. And to bake the stuffing, you'll need a 13 x 9-inch baking dish (or similar size). My favorite ceramic baking dish (which you can see below) is perfect for this, because it looks good enough to bring it right to the table. It's great for lasagna and casseroles, too!
How to Make Sourdough Stuffing
This recipe takes a few steps, but it's simple to prepare. You'll find a detailed, printable recipe below, but here's a quick overview:
- Prepare the bread. Start by cutting the bread into cubes (about one-inch or so). Then you need to dry it. You can either leave it out overnight on a baking sheet, or you can dry it out in the oven like I usually.
- Sauté the onions and celery. These veggies are your base, and they're going to give the dressing so much flavor. Cook them in the butter until they're starting to get tender.
- Add the mushrooms. Then continue cooking the veggies until any liquid the mushrooms have released evaporates, and they start to brown.
- Mix in the fresh herbs. Once the veggies are done cooking, remove the pan from the heat. Stir in the fresh herbs and season generously with salt and pepper.
- Stir everything together. Place the bread cubes, veggies, and egg in a large bowl. Add a little bit of broth at a time, mixing well after each addition. You want to add just enough broth so that the stuffing is moistened, but not soggy.
- Bake the stuffing. Transfer the stuffing to a large pan, then bake it until it's hot and lightly browned on top.
Easy, right? The main keys are to season the veggies well and to not to add to much broth ... no soggy stuffing here!
Once you've mastered the basic recipe, this Sourdough Bread Stuffing is easy to change up. Here are some ideas to inspire you:
- Veggies - Feel free to simplify this recipe and leave out the mushrooms if you wish. I wouldn't skip the onions or celery though, because the give the stuffing its classic flavor. You could also add other veggies, like carrots or bell peppers if you really want to get creative.
- Fruit - If you'd like to add a sweet-savory element to the recipe, you can add a chopped apple and sauté it with the veggies. Or stir in some dried cranberries when you add the herbs.
- Herbs - Stuffing is a great way to use up those extra extra herbs you tend to have around the holidays. Fresh rosemary would be a delicious addition. You could also pare things down. I'd keep the parsley, but the sage and thyme are negotiable.
- Rustic - Want to create a more rustic-looking stuffing? Instead of cutting the bread into cubes, tear it into (similarly-sized) pieces.
Store any leftovers in an airtight container and refrigerate. The dressing will keep for three to four days. Rewarm gently in your microwave.
Serve this Sourdough Bread Stuffing with all your holiday favorites ... it's perfect for Thanksgiving and Christmas, and your family will ask for it year after year!
Of course, you can't skip the main course! Try serving this side dish alongside a special holiday entrée, like Mushroom Wellington, Vegetable Pie, Mushroom Strudel, Vegetable Wellington, or Roasted Vegetable Tart.
- Old Fashioned Bread Stuffing - My Dad's recipe is a total classic that's super easy to customize!
- Mushroom Stuffing - The ultimate stuffing for mushroom lovers.
- Cream Cheese Mashed Potatoes - My Mom's recipe ... so delish!
- Garlic Mashed Potatoes - If you're a garlic lover, these creamy potatoes are for you.
- Roasted Vegetables - Roast a medley or a single veggie. So easy!
- Cranberry Orange Sauce - A holiday classic that super simple to prepare.
- Homemade Cranberry Sauce - The most easiest, most basic recipe that's perfect for picky eaters!
- Broccoli Rice Casserole - This cozy casserole is made from scratch and very tasty.
- Roasted Cauliflower Gratin - What could be better than cheesy baked cauliflower?
Frequently Asked Questions (FAQs)
Still have questions? Check out these commonly asked questions or leave a note in the comments.
To cut sourdough bread into cubes for stuffing, start by cutting your loaf into slices about one-inch thick (or smaller if you prefer). Then, stack the slices and cut them into one-inch wide strips. Finally, slice the strips cross-wise into one-inch cubes.
You do not need to remove the crust for stuffing, unless you prefer a more uniform look. The crust can add a great texture though, so I'd recommend leaving them on.
Yes, you need to dry bread for stuffing. Dried bread provides structure to your stuffing and keeps it from getting soggy.
Stuffing should never be wet. You want to add just enough broth so that it's starting to stick together. For best results, add a little broth at a time, and mix well after each addition. If you prefer a "looser" stuffing add less broth, or for stuffing that sticks together, add a little more (and possibly an extra egg).
Stuffing and dressing are essentially the same thing, and what you call it probably depends on where you're from (the term dressing is commonly used in the South). Read more about the history of stuffing.
- nonstick cooking spray
- 1 (22-ounce) loaf sourdough bread, cubed
- 4 tablespoons butter
- 3 cups diced celery (about 6 stalks)
- 2 cups diced onion (about 1 large onion)
- 8 ounces mushrooms, chopped (about 3 cups)
- ½ cup chopped flat leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1 large egg, lightly beaten
- 2 to 3 cups vegetable broth
- kosher salt
- Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with nonstick spray (or lightly oil).
- Divide cubed bread between two large baking sheets. Bake bread for 10 minutes. Flip, then cook for another 5 to 10 minutes or until edges are crunchy. Set aside.
- While bread cooks, melt butter in a large skillet over medium heat. Add onions and celery; season with salt and pepper. Cook until starting to turn translucent, about 7 to 10 minutes.
- Add mushrooms and cook, stirring occasionally, until any liquid is evaporated and mushrooms are starting to brown (about 10 to 15 minutes).
- Remove from heat. Stir in parsley, sage, and thyme, then season generously to taste with additional salt and pepper.
- Place dried bread cubes in a large bowl. Top with veggies and egg.
- Add broth, a little at a time, stirring well after each addition. Add just enough broth so stuffing is moistened, but not soggy.
- Transfer stuffing to baking dish, then bake until hot and lightly browned on top (about 35 to 40 minutes).
- Serve hot. Enjoy!