Sourdough Stuffing

This sourdough stuffing is a Thanksgiving classic with a little extra character from the sourdough: buttery and tender throughout, with crisp, golden pieces on top and plenty of savory flavor from onion, celery and garlic. Fresh parsley, sage, rosemary and thyme give it that unmistakable holiday flavor, while the sourdough adds a little tang and enough structure to keep the stuffing from turning mushy. It’s also easy to make gluten-free, dairy-free or vegetarian.

Serve it alongside my Smoked Turkey Breast for a classic Thanksgiving dinner, or pair it with roast chicken or pork outside the holidays.

The bread is completely dried before the broth is added, which helps it soak up all that buttery, herby flavor while still holding its shape.

This recipe was tested with a combination of regular sourdough and my Whole Wheat Sourdough Bread, which gives it a little extra flavor and texture, but you can also make it with all white sourdough, like this Overnight Sourdough Bread.

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

• Sourdough bread – weigh out 20 ounces (567 grams) after the bread has been completely dried, not before. The recipe was tested with more white sourdough than whole wheat sourdough, but an even 50/50 combination is also delicious, and all white sourdough works well. About one whole regular sourdough loaf plus roughly 1/3 of my whole wheat sourdough I linked to above provided enough dried bread, with some extra cubes left over. Loaf size and moisture vary, though, which is why the dried weight is the most reliable measurement. Sourdough’s sturdy texture also helps the cubes absorb the broth while still holding their shape.
• Fresh herbs – parsley, sage, rosemary and thyme are used generously here. The amount is intentionally on the higher side, but the herbs don’t overwhelm the sourdough. They add freshness and brightness to what can otherwise be a fairly rich side dish.
• Poultry seasoning – adds another layer of classic stuffing flavor alongside the fresh herbs.
• Chicken or turkey broth – start with 2 1/2 cups (600 grams). Different sourdough breads absorb liquid differently, so you can add up to another 1/4 cup (60 grams) if needed. For vegetarian stuffing, use vegetable broth instead.
• Butter – I got great results with Violife for a dairy-free version.

How to Make It

This is just an overview of the process. See the recipe card below for the full measurements and detailed instructions.

Dry the sourdough – cut the bread into 3/4-1-inch (2-2.5-cm) cubes and dry them either at room temperature for 1-2 days or in a 250°F (120°C) oven for 45-60 minutes. Let the bread cool completely before continuing.

Cook the vegetables – melt some of the butter in a large skillet, then cook the onion and celery for 7-9 minutes, until softened.

Add the herbs – stir in the garlic, parsley, sage, rosemary, thyme, poultry seasoning, salt and pepper. Cook for another 1-2 minutes, then remove the skillet from the heat and stir in the remaining butter.

Combine the stuffing – place the dried sourdough in a very large bowl and toss it with the warm vegetable and herb mixture. Whisk the eggs and broth together, then gradually add the mixture to the bread, tossing gently until everything is evenly moistened.

Transfer to the baking dish – spread the stuffing evenly in a greased 9×13-inch (23×33-cm) baking dish.

Bake – cover tightly with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 25-30 minutes, until the top is golden and crisp and the center reaches 165°F (74°C).

Rest – let the stuffing sit for 5-10 minutes before serving.

Troubleshooting

The stuffing seems too dry before baking – add a little more broth, tossing gently between additions. You can use up to another 1/4 cup (60 grams), but don’t add it all automatically.

The stuffing seems too wet – gently fold in some extra completely dried sourdough cubes. This is one reason it’s helpful to dry a little more bread than you think you’ll need.

The top isn’t crisp enough – continue baking uncovered for a few more minutes once the center has reached 165°F (74°C), watching closely so the bread doesn’t become too dark.

My stuffing turned soggy – make sure the bread is thoroughly dry before adding the broth, add the liquid gradually and don’t pack the mixture tightly into the baking dish.

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Sourdough Stuffing

Author Erin Dooner

Course Side Dish

Cuisine American

Servings 12

Print Recipe

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 2 hours hrs 15 minutes mins

This Herbed Sourdough Stuffing has a moist, buttery center and crisp golden top with onion, celery, garlic and plenty of fresh parsley, sage, rosemary and thyme. It's also easy to make gluten-free, dairy-free and vegetarian.

Ingredients

• ▢ 20 ounces (567 grams) dried sourdough bread cut into 3/4-1-inch (2-2.5-cm) cubes, about 12-14 cups - use gluten-free bread if you're GF
• ▢ 3/4 cup (168 grams) unsalted butter divided - I used Violife for dairy-free
• ▢ 2 1/2 cups (375 grams) finely diced yellow onion, about 2 1/2 medium onions
• ▢ 2 cups (250 grams) finely diced celery, about 4-5 stalks
• ▢ 4 cloves garlic minced
• ▢ 1/2 cup (about 30 grams) finely chopped fresh parsley, plus more for garnish
• ▢ 2 1/2 tablespoons finely chopped fresh sage
• ▢ 2 tablespoons finely chopped fresh rosemary
• ▢ 2 tablespoons finely chopped fresh thyme
• ▢ 2 teaspoons poultry seasoning
• ▢ 1 1/2 teaspoons kosher salt, or to taste
• ▢ 1/2 teaspoon freshly ground black pepper, or to taste
• ▢ 2 1/2 cups (591 ml) chicken or turkey broth plus up to 1/4 cup (60 grams) more if needed - vegetable broth for vegetarian
• ▢ 2 large eggs
• ▢ butter or nonstick spray for greasing a 9x13-inch (23x33-cm) baking dish

Instructions

• Cut the sourdough bread into 3/4-1-inch (2-2.5-cm) cubes and spread them in a single layer on one or two large baking sheets.
  20 ounces (567 grams) dried sourdough bread
• To dry the bread at room temperature, leave the cubes uncovered for 1-2 days, tossing once or twice, until completely dry and crisp.
• For the oven method, preheat the oven to 250°F (120°C). Spread the bread cubes evenly over the baking sheets and bake for 45-60 minutes, tossing once or twice, until dry and crisp throughout. Let the bread cool completely.
• Once the bread is completely dry, weigh out 20 ounces (567 grams) for the recipe. Weigh the bread after drying because it loses moisture as it dries.
• Preheat the oven to 350°F (175°C). Lightly butter or spray a 9x13-inch (23x33-cm) baking dish.
• Melt 4 tablespoons (56 grams) of the butter in a large skillet or Dutch oven over medium heat. Add the onion and celery and cook for 7-9 minutes, stirring occasionally, until softened.
  0.25 cup (56 grams) unsalted butter,

  2 1/2 cups (375 grams) finely diced yellow onion, about 2 1/2 medium onions

  2 cups (250 grams) finely diced celery, about 4-5 stalks
• Add the garlic, parsley, sage, rosemary, thyme, poultry seasoning, salt and black pepper. Cook for another 1-2 minutes, until the garlic and herbs are fragrant.
  4 cloves garlic

  1/2 cup (about 30 grams) finely chopped fresh parsley, plus more for garnish

  2 1/2 tablespoons finely chopped fresh sage

  2 tablespoons finely chopped fresh rosemary

  2 tablespoons finely chopped fresh thyme

  2 teaspoons poultry seasoning

  1 1/2 teaspoons kosher salt, or to taste

  1/2 teaspoon freshly ground black pepper, or to taste
• Remove the skillet from the heat. Add the remaining 8 tablespoons (113 grams) butter and stir until completely melted into the warm vegetable and herb mixture.
  0.5 cup (112 grams) unsalted butter,
• Place the dried bread cubes in a very large mixing bowl. Pour the warm butter and vegetable mixture over the bread and gently toss until evenly coated.
• Whisk together the eggs and chicken or turkey broth in a separate bowl or large measuring cup.
  2 large eggs

  2 1/2 cups (591 ml) chicken or turkey broth
• Slowly pour the broth and egg mixture over the bread, gently tossing between additions so the liquid is evenly distributed. Continue until the bread is thoroughly moistened but still holds its shape. If you prefer a particularly moist stuffing, add up to another 1/4 cup (60 grams) broth as needed.
• Transfer the stuffing to the prepared baking dish and gently spread it into an even layer. Do not pack it down.
• Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for 25-30 minutes, or until the top is golden brown and crisp and the center reaches 165°F (74°C).
• Let the stuffing rest for 5-10 minutes before serving. Garnish with additional fresh parsley or herbs, if desired.

Notes

• The 20-ounce (567-gram) bread measurement is the weight after drying. Loaf size and moisture vary, so weighing the dried bread is more reliable than using a specific number of loaves.
• Different sourdough breads absorb broth differently. Add the liquid gradually and use the texture of the bread as your guide. Keep a little extra dried bread on hand in case the mixture becomes wetter than you'd like.
• For a vegetarian version, use vegetable broth instead of chicken or turkey broth. For dairy-free, use vegan butter. For gluten-free, make sure your bread is gluten-free. For all versions, make sure your bread, broth and poultry seasoning are compliant with your diet.
• The stuffing can be assembled several hours ahead, covered and refrigerated. Let it sit at room temperature for about 30-60 minutes before baking.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 266kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 58mgSodium: 786mgPotassium: 207mgFiber: 2gSugar: 4gVitamin A: 752IUVitamin C: 9mgCalcium: 75mgIron: 3mg

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