Sourdough is all the rage for a reason, and it makes this sourdough stuffing even better than traditional stuffing. The rich buttery vegetables, fresh herbs, and sourdough bread make this the best Thanksgiving stuffing. It’s worthy of becoming a a holiday staple you pass down!
Looking for another stuffing recipe? Try gluten-free stuffing or chorizo cornbread stuffing next time.
Table of Contents
- Ingredients You Need
- How to Make Sourdough Stuffing
- Recipe FAQs
- Storage and Make-Ahead Tips
- More Thanksgiving Sides
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Sourdough Stuffing Recipe
No holiday meal is complete without stuffing. Like the rest of the world, I fell in love with sourdough. It takes so much patience and care to bake a crusty sourdough boule or soft and fluffy sourdough rolls.
You can eat it as is, but it’s also delicious inside Thanksgiving stuffing. Stuffing (aka dressing) is my favorite holiday side so I make multiple options like gluten-free stuffing, chorizo cornbread stuffing, and gluten-free cornbread stuffing every year.
Sourdough, as the name suggests, has a sour, or tangy, flavor that balances well with the rest of the stuffing ingredients. Not to mention, sourdough bread dries out well and gets crunchy, making it perfect to hold up to the wet ingredients.
You will not regret adding this to your holiday table (along with my favorites like cottage cheese dinner rolls or sweet potato streusel casserole).
Ingredients You Need
Here are the key ingredients to make this sourdough stuffing recipe. It features all the best ingredients like butter, celery, onion, and fresh herbs!
- Sourdough bread: make homemade sourdough a few days in advance with your sourdough starter or purchase fresh bread from the store or local bakery.
- Vegetables: also known as a mirepoix, this mixture of onion, celery, and carrot are sautéed to add extra flavor.
- Broth: use vegetable stock, vegetable broth, or chicken broth for this recipe. It softens the bread and helps bind everything together. You can also purchase extra turkey stock from the store and use that to bring the Thanksgiving flavors together.
- Eggs: this is the binder in the recipe that holds it all together
- Fresh herbs: a mixture of our favorite fall herbs is the final touch on this classic stuffing.
How to Make Sourdough Stuffing
Here are the step-by-step instructions and photos to make sourdough bread stuffing. Jump down to the recipe card for the full printable recipe.
Step 1. Prep the bread: Cube the bread and dry it out overnight or bake at 300 for 35 minutes.
Step 2. Saute veggies: Cook the onion, celery, garlic, and herbs in butter until soft.
Step 3. Mix the Bread and Veggies. Transfer the herb and veggies mixture to the bowl with the bread cubes and toss well.
Step 4. Pour in Eggs. Whisk the eggs stock, salt and pepper together in a medium bowl then pour it over the bread mixture. Stir well to combine then transfer to a 9×13 inch baking dish.
Step 5. Bake. Bake uncovered for 45 minutes, until set and golden brown.
Recipe FAQs
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-rimmed 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.
Storage and Make-Ahead Tips
Make-ahead: Dry out the bread and make the vegetable mixture according to the directions. Mix the bread and vegetable mixture together in your baking dish and store in the fridge for up to 3 days. When you’re ready to bake, whisk the eggs and broth together and toss with the bread mixture then bake according to instructions.
Traveling with this dish: I recommend making this recipe from start to finish. Cover it well before traveling to your holiday destination. Reheat in the oven before serving.
Storage: If you have any remaining from your Thanksgiving dinner, store leftover stuffing in an airtight container in the fridge for 3-4 days. Warm in the microwave or the oven until heated all the way through.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Sourdough Stuffing
Save this Recipe!
Ingredients
- 18-24 ounces sourdough bread about 14 cups
- 1 cup unsalted butter or vegan butter
- 2 large yellow onions diced (3 cups)
- 5 ribs celery diced (2 cups)
- 6 cloves garlic minced
- 3 Tablespoons fresh chopped parsley diced
- 3 Tablespoons fresh chopped sage minced
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs
Instructions
- Cube the bread into 1-2 inch pieces then spread the bread cubes onto a large sheet pan. Loosely tent with foil and let sit overnight to get stale. Alternately, bake them in the oven at 300°F for 35-45 mins to dry them out the same day. Let them cool on the baking sheet and then transfer to a large bowl.18-24 ounces sourdough bread
- Preheat the oven to 350°F and spray a 9×13 inch baking pan with cooking spray.
- Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.1 cup unsalted butter, 2 large yellow onions, 5 ribs celery, 6 cloves garlic, 3 Tablespoons fresh chopped parsley, 3 Tablespoons fresh chopped sage, 2 Tablespoons fresh chopped rosemary
- Transfer the herb and veggies mixture to the bowl with the bread cubes and toss well.
- Whisk the eggs stock, salt and pepper together in a medium bowl then pour it over the bread mixture. Stir well to combine then transfer to a 9×13 inch baking dish.1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, 2 1/2 cups chicken, 2 large eggs
- Bake uncovered in the pre-heated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it's becoming too brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
This post may contain affiliate links. Read our disclosure policy.
I’m going to make this ahead of time and follow your suggestion about prepping beforehand. My family isn’t big on dressing so I’m thinking of maybe only doing one loaf of sourdough and then adjusting the remaining ingredients?
Can I stuff my turkey with this?
Hi! I haven’t tried this, but yes, I think you can stuff the turkey with this mixture, but stuffing cooks more slowly inside the bird, so make sure the very center of the stuffing reaches 165°F before serving. If the turkey is done but the stuffing isn’t, scoop it out and finish baking it in a separate dish until it hits that temperature.
I made this recipe for the first time on Thursday and it was a hit! My family loved it and I will no longer shop for other stuffing recipes! Soooo good!
Just reviewing the recipe for the coming holiday and 14 cups of cubed bread seems like a typo. Maybe 4 cups instead?
Hello! Nope, it’s 14:) It’s about 2 loaves. It should be enough to fill the full casserole dish!
I made your stuffing recipe to accompany the roast pheasant with port & lingonberry sauce I made for Christmas dinner this year. It was so much better than store bought stuffing mix. I’d never used eggs in stuffing before though. I made it as specified and really liked being able to taste the sourdough bread in the stuffing. The fresh herbs make such a difference. I’m wondering how it might be without the eggs. I’d like to hear your thoughts.
Sourdough stuffing! A great idea – this looks fantastic.
Thank you!!