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sourdough stuffing recipe in a white serving dish with fresh rosemary on top
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5 from 1 vote

Simple Apple and Herb Sourdough Stuffing

Use your crusty artisan bread to make this simple herb sourdough stuffing for Thanksgiving! It features fresh herbs, apples and sourdough bread for a classic, flavorful side dish.
Prep Time20 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: dressing, sourdough, stuffing
Servings: 6
Calories: 312kcal


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.
  • To make the stuffing: Preheat the oven to 350°F and spray a 9x13 inch baking pan with cooking spray.
  • Add 3 tablespoons of grass-fed butter (or vegan butter) to a large saute pan or skillet and melt over medium heat. 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 minute until fragrant. Add 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.


To make ahead of time:
  • 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.


Serving: 1serving | Calories: 312kcal | Carbohydrates: 33g | Protein: 7.3g | Fat: 17.7g | Cholesterol: 30.5mg | Sodium: 933mg | Fiber: 3.4g | Sugar: 6.5g