Thanksgiving is just around the corner, and that means one thing: comforting, mouth-watering carbs. If you want a stuffing that stands out next to roast turkey and green bean casserole, this sourdough stuffing is a must. Crunchy and golden at the edges with a soft, savory center, it’s the kind of side dish that disappears fast—and may tempt you to serve it straight from the baking dish.
Traditional stuffing often starts with white bread or croutons, but using sourdough bread elevates the flavor. Whether your sourdough is store-bought or homemade, slightly stale loaves are perfect here because drying and toasting the cubes yields ideal texture. Once you try sourdough in stuffing, you’ll likely skip regular bread forever.
Why you will love our sourdough stuffing recipe
If you’ve been keeping a sourdough starter, this recipe is a delicious way to use extra loafs or discard. It’s forgiving, accessible, and packed with classic fall flavors.
Highlights:
- Simple to prepare—most of the work is straightforward chopping and mixing.
- Everyday ingredients—no specialty items required.
- Make-ahead friendly—assemble up to 48 hours ahead and refrigerate before baking.
- Great for leftovers—store in the refrigerator for up to three days or freeze for longer.
For a gluten-free alternative, consider a stuffing made with cooked grains like sprouted brown rice and quinoa. But if you want classic comfort, this sourdough version hits all the familiar notes—herbs, butter, and a luxuriously moist interior.
Ingredients needed for sourdough stuffing
All of these ingredients are easy to find and straightforward to prepare:
- Sourdough bread (cut into cubes)
- Olive oil
- Onion, celery, garlic
- Fresh rosemary and thyme
- Sliced almonds (toasted)
- Poultry seasoning, ground sage, pepper and salt
- Large egg
- Chicken broth
- Dry white wine
- Butter
How to make this sourdough stuffing
This stuffing comes together with minimal prep, so you can get it in the oven and enjoy a glass of wine while it bakes. The brief steps below summarize the method; full, detailed instructions and measurements are included in the recipe card further down.
- Cut the bread into 1-inch cubes, dry them in a low oven, then cool.
- Sauté onion and celery in olive oil, add garlic briefly, then combine with the bread cubes, herbs, and toasted sliced almonds. Add seasonings and a whisked egg, tossing to combine.
- Bring chicken broth and white wine to a boil with the butter, then pour the hot liquid over the bread mixture and toss to evenly moisten.
- Transfer to a prepared casserole dish and bake covered, then uncover to brown and crisp the top.
More sourdough ideas
If you maintain a sourdough starter, you can use discard in many tasty recipes beyond stuffing, including crackers, banana bread, croutons, and rustic loaves. Sourdough discard adds tang and depth to baked goods and snacks.
- Sourdough discard crackers with Parmesan
- Sourdough banana bread
- Spelt sourdough bread
- Sourdough croutons
- Collections of sourdough recipes and ideas
Frequently asked questions
Can I make this stuffing in advance?
Yes. Prepare the stuffing through the mixing stage, then cover and refrigerate for up to 48 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes. If it’s still cold when you put it in the oven, add an extra 5–10 minutes to the bake time so it heats through evenly.
Why dry the bread before making the stuffing?
Drying the bread prevents the mixture from becoming soggy and helps produce a pleasing contrast between a soft interior and a crisp exterior. Fifteen to twenty minutes in a low oven is usually enough to remove excess moisture without fully toasting the cubes.
What is the difference between dressing and stuffing?
They’re essentially the same mixture. “Stuffing” traditionally refers to a mixture placed inside the bird during roasting; “dressing” is usually baked or cooked outside the bird, in a casserole or on the stovetop. Regional usage varies—many cooks use the terms interchangeably. This recipe is baked in a dish, but we still call it stuffing.
Easy, flavorful, and make-ahead friendly—this sourdough stuffing is a holiday staple that’s sure to please.
Some other recipes you might enjoy
- Roasted Cornish Game Hens with wild rice and fig stuffing — an elegant, individual-sized entrée.
- Brine-roasted turkey — for crisp skin and moist meat when serving a holiday bird.
- Roast chicken with freekeh stuffing — smoky grain-based stuffing with mushrooms, herbs and white wine.
Sourdough Stuffing — Recipe
Prep Time: 20 mins • Cook Time: 45 mins • Total Time: 1 hr 5 mins • Servings: 8
Our sourdough stuffing combines homemade sourdough croutons with onion, celery, fresh herbs, white wine and chicken broth for a moist, flavorful side finished with a crunchy crust.
Ingredients
- 1½ loaves sourdough bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup celery, diced
- 3 garlic cloves, finely chopped
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1½ cups sliced almonds, toasted
- 1 teaspoon poultry seasoning
- Salt, to taste
- ⅛ teaspoon ground white pepper or black pepper
- 1 teaspoon ground sage
- 1 large egg, lightly whisked
- 2 cups chicken broth
- ½ cup dry white wine (or use extra chicken broth)
- 8 tablespoons butter
Instructions
- Heat the oven to 300°F. Coat a 3‑quart casserole dish with oil or nonstick spray and line a sheet pan with parchment paper.
- Remove the crusts and cut the bread into 1‑inch cubes. Spread the cubes on the lined sheet pan and bake 15–20 minutes to dry them out. Cool and transfer to a large mixing bowl.
- Increase oven temperature to 350°F.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and celery and sauté until the onion is translucent. Stir in the garlic and cook for an additional 30 seconds. Remove from heat.
- Add the sautéed vegetables to the bowl with the bread. Stir in the chopped rosemary, thyme, and toasted sliced almonds. Sprinkle with poultry seasoning, salt, pepper, and ground sage. Add the whisked egg and toss to combine thoroughly.
- Bring the chicken broth and white wine to a boil in a saucepan. Add the butter and allow it to melt. Pour the hot liquid over the bread mixture and toss until evenly moistened.
- Transfer the stuffing to the prepared casserole dish. Coat one side of a large piece of foil with oil spray and cover the dish. Bake covered for 30 minutes, then remove the foil and bake an additional 10–15 minutes until the top is crusty and golden brown.
Notes
- If you prefer not to use wine, replace the white wine with an equal amount of chicken broth.
- If you don’t have sliced almonds, chopped walnuts or pecans make a tasty substitute.
- For a sweet contrast, fold in dried cranberries or raisins to the stuffing mix.
Nutrition (approximate per serving)
Calories: 455 kcal • Carbohydrates: 46 g • Protein: 14 g • Fat: 24 g • Saturated Fat: 7 g • Cholesterol: 37 mg • Sodium: 846 mg • Fiber: 5 g • Sugar: 6 g
Did you make this recipe? We’d love to hear how it turned out—leave a comment or share your tips for variations. This sourdough stuffing is easy, adaptable, and a delicious way to bring sourdough flavor to your holiday table.
