Adding sourdough to bread stuffing helps give it great texture. Use your crusty artisan bread to make this simple sourdough stuffing for Thanksgiving! It features fresh herbs and sourdough bread for a classic, flavorful side dish.
Sourdough stuffing ingredients:
- Sourdough bread: make homemade sourdough a few days in advance with your own sourdough starter or purchase sourdough from the store or local bakery.
- Vegetables: also known as a mirepoix, this mixture of onion, celery and carrot is sautéed to add extra flavor.
- Broth: the broth helps the bread and eggs soften and combine when it's baked.
- Eggs: this is the binder in the recipe that holds it all together
- Fresh herbs: a mixture of our favorite fall herbs are the final touch on this classic stuffing.
Best bread for stuffing
The best kind of bread for stuffing is one that can hold up to the moisture and has a bold or sweet flavor. I love using sourdough bread because it dries out and hardens really well and it has a bold sour taste.
How long to let bread dry for stuffing
It's important to let the bread dry out because it's mixed with wet ingredients like chicken stock. Start with a dry bread so it absorbs all that good stock and doesn't become soggy. Ideally, dice and dry your bread out 1-2 days in advance.
How to dry it out: cube your bread then spread it out onto a large baking sheet.
How to make sourdough stuffing
Dry out the bread
- Cube and dry out the sourdough by leaving it on a sheet pan for a few days. If you don't have time, bake at 400°F for 20 minutes.
Cook the vegetables
- Saute the onion, celery and apple in a medium saute pan over medium heat. Cook, stirring frequently, until softened and translucent, 2-3 minutes. Add the minced garlic and cook for 1-2 more minutes then add the salt, pepper and all of the herbs and stir well.
Bake, garnish and serve
- Grease a 9x13 inch baking dish and set aside.
- Whisk the eggs in a large bowl then add the sauteed filling. Finish with the crusty bread cubes and vegetable broth then toss everything to coat it well.
- Melt more butter in the same saute pan then pour evenly over the stuffing. Bake at 350°F for 30-35 minutes.
Sourdough bread is a century old technique used to ferment dough and bake bread with wild yeast. The slow fermentation process while baking sourdough breaks down the peptides in gluten that often give people trouble. Although it's not gluten free it is a better option for those with gluten sensitivities.
Spread your diced bread evenly onto a large baking sheet. Drizzle with olive oil and then bake at 400°F for 20 minutes, stirring halfway through.
You want your bread to be moist but not wet or soggy. If there is a puddle of broth in the bottom of your pan you probably have too much liquid. Fix this by adding more bread to soak up the moisture.
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More stuffing recipes
Simple Apple and Herb Sourdough Stuffing
For the sourdough:
- 11 cups 2-3 day old sourdough bread
- 2 tablespoons olive or avocado oil * only if you need to dry out the bread
For the stuffing:
- 6 tablespoons grass-fed or vegan butter divided
- 1 small yellow onion diced
- 3 celery stalks diced
- 1 medium apple diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
- 4 fresh sage leaves chopped
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped rosemary
- 2 1/4 cups reduced sodium chicken broth
- 2 eggs beaten
If you don't have crusty bread and need to dry it out:
- Preheat the oven to 400°F and line a large baking sheet with foil or a silpat mat. Add the cubed sourdough to the baking sheet then drizzle with olive oil or avocado oil then toss gently. Place in the oven for 20 minutes, stirring halfway through, until the bread crisps and turns golden, but doesn’t brown.
Make the stuffing:
- Preheat the oven to 350°F and spray a 9x13 inch baking pan with cooking spray.
- Melt 3 tablespoons of grass-fed butter (or vegan butter) in a large saute pan or skillet over medium heat. Once it's melted, add the onion, celery and apple and cook, stirring frequently, until softened and translucent, 2-3 minutes. Add the minced garlic and cook for another then finish with the salt, pepper and all of the herbs and stir well. Remove from the heat and set aside.
- In a large bowl, whisk together the eggs then add the prepared celery, onion and apple filling. Add the crusty bread cubes and toss everything to coat. Add the chicken stock and stir again.
- Pour the stuffing mixture into the prepared pan and spread it out evenly. Cut the remaining 3 tablespoons of butter (or vegan butter) into chunks and place them on top of the stuffing. Cove
- Cover the stuffing with foil and bake in the preheated oven for 25 minutes. Remove the foil from the top and cook for another 8-12 minutes, until it's golden brown.
- Bake the sourdough, cover and store at room temperature for up to 3 days.
- Make the filling according to the directions and store in an airtight container for up to 3 days in the fridge. When you’re ready to bake it, mix everything together, add the chicken broth and butter and bake according to the directions. Make your sourdough up to 4 days in advance Cook the onion, apple and celery together then store in an airtight container in the fridge for up to 3 days. Mix everything together and bake when you're ready.