Sourdough Stuffing

Sourdough Stuffing

12 servings
This Sourdough Stuffing is incredibly flavorful and the perfect balance of textures. The top is crispy with a soft, tender middle without being mushy. It will be a go-to Thanksgiving recipe year after year.

Ingredients

  • 860 grams stale sourdough bread

    1 large loaf

  • onion

    1 large

    200 g
  • celery

    4 large stalks

    200 g
  • garlic

    2 tablespoons

    30 g
  • butter

    ¾ cup

    170 g
  • fresh sage)

    1 tablespoon (can replace with 1 teaspoon of dried

    2 g
  • fresh rosemary)

    1 tablespoon (can replace with 1 teaspoon of dried

    2 g
  • fresh thyme)

    1 tablespoon (can replace with 1 teaspoon of dried

    2 g
  • salt

    1 teaspoon

    5 g
  • pepper

    ½ teaspoon

    1 g
  • dried cranberries

    optional, ½ cup

    60 g
  • chicken broth)

    1 ½ cup (can replace with vegetable, bone, or beef

    360 g
  • whole milk)

    ½ cup (can replace with more broth for a dairy free option

    120 g
  • eggs

    100 grams

    2
  • parmesan cheese

    freshly shredded, ¾ cup

    75 g

Directions

Prep the bread

  1. 1

    Make Ahead: To make stale bread, the day before you make the stuffing, chop up a loaf of sourdough bread into 1-inch cubes.  Place the bread crumbs on a large pan uncovered to dry out overnight.

  2. 2

    Same Day: Alternatively, you can chop up a loaf and place it in the oven at 300℉ for 15-20 minutes or until dry. Let cool while prepping the stuffing mix.

Make the stuffing

  1. 1

    Preheat oven to 350℉.

  2. 2

    In a large skillet, melt ¾ cup butter over medium heat. Finely chop the onion and celery and add to the butter. Cook for 5-8 minutes until softened. 170 grams butter, 200 grams onion (1 large), 200 grams celery (4 large stalks)

  3. 3

    Mince garlic and fresh seasonings, if you are using them, and add it to the pan along with salt and pepper. Let it simmer for 1-2 minutes until fragrant. 30 grams garlic, 2 grams fresh sage , 2 grams fresh rosemary, 2 grams fresh thyme, 5 grams salt, 1 gram pepper

  4. 4

    In a bowl mix together chicken broth, whole milk, and eggs. Remove the pan from the heat and add the liquids to the pan to incorporate. 360 grams chicken broth , 120 grams whole milk, 2 eggs

  5. 5

    If the bread fits in the pan you can toss the bread and cranberries into the pan to incorporate. If not, add the bread and cranberries to an extra large bowl and pour the mixture over top, and stir until the bread is moistened. 60 grams dried cranberries, optional

  6. 6

    Spray a 9x13” pan and dump the bread mixture into the pan. Sprinkle with parmesan cheese if desired. Cover with aluminum foil and bake for 30 minutes covered followed by 20-25 minutes uncovered to crisp the top. Remove from the oven when the stuffing is golden brown and serve.75 grams parmesan cheese, freshly shredded

Sourdough Stuffing

Sourdough Stuffing

95 min12 servings368 cal

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About this Recipe

Searching for that ultimate Thanksgiving side dish that truly shines? This Sourdough Stuffing recipe promises a perfect blend of crispy and tender textures, elevating your holiday meal into an unforgettable feast. You’ll find yourself coming back to this flavorful, satisfying recipe year after year.

The magic of this stuffing lies in its careful balance of ingredients and the unique character of sourdough bread. It’s specifically designed to develop a wonderfully crispy top while maintaining an incredibly soft, tender middle—never mushy or soggy. This intentional textural contrast sets it apart, making it a standout holiday recipe everyone will ask you to make.

Prepare for a savory symphony of classic holiday flavors. You'll taste the aromatic richness of fresh sage, rosemary, and thyme, perfectly complemented by sautéed onions and celery. The optional addition of dried cranberries offers a delightful sweet-tart counterpoint, while freshly shredded parmesan cheese adds a savory depth and richness throughout. This is a robust side dish, generous enough to serve up to 12 people, making it an ideal anchor for your main holiday gathering.

Customization and Variations

Easily adapt this Sourdough Stuffing recipe to your preferences or what you have on hand. For a dairy-free option, simply replace the whole milk with additional chicken broth, or whatever broth you're using. If fresh herbs aren't readily available, you can substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh. Feel free to experiment with different types of broth, as chicken, vegetable, bone, or beef broth all work beautifully.

This Sourdough Stuffing is truly the quintessential holiday recipe, perfect as the star side dish for your Thanksgiving table or any festive occasion.

Frequently Asked Questions