Easy Sourdough Stuffing Recipe
Last Updated on November 23, 2025 by Jamie Saechao
This easy sourdough stuffing recipe is made with fresh herbs, delicious sourdough bread, and savory chicken stock.
Though there are a few steps, making homemade stuffing is quite easy, and it’s a great way to feature tangy sourdough at your holiday table!
You’ll love the rich buttery flavor of this sourdough stuffing. It features a variety of herbs, giving it a savory flavor that pairs perfectly with your Thanksgiving turkey.
You can adjust the salt, pepper, and seasonings you add to the bread mixture to your liking, and tweak the vegetable mixture to suit your fancy. This recipe is both flexible and full of flavor, making it perfect for large holiday gatherings.
Make this stuffing with either homemade sourdough bread or store-bought bread. It’s packed with flavor and loaded with veggies, the perfect addition to your Thanksgiving meal! You are going to love it!
For more delicious sourdough Thanksgiving side dishes, try these rolls, pumpkin muffins, or homemade bread.
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Ingredients
This recipe features simple ingredients; feel free to adjust the herbs and seasonings to your tastes.
Sourdough bread: Use stale bread for this recipe. Some good options are this light whole wheat bread, classic Dutch oven bread, or olive oil and herb loaf.
You can also purchase sourdough bread at your local grocery store or bakery. Look for a loaf that is not pre-sliced and on the softer side. Day-old bread works great for this recipe!
Veggies: A generous helping of onions and celery for flavor and crunch. Feel free to slice and add mushrooms if you like.
Fresh herbs: fresh parsley, sage, and rosemary add cozy flavor to the stuffing.
Seasonings: Salt and pepper add flavor and spice to this stuffing (adjust to your liking!)
Stock: You can use chicken broth or vegetable broth for this stuffing
Butter
Eggs: Eggs are the “glue” that hold the stuffing together!
Supplies
- Large skillet
- Large bowl
- 9×13 baking dish
How To Make Sourdough Stuffing
Prepare the bread: Slice the bread into 1-inch cubes and place on baking sheets to dry at room temperature overnight. Alternatively, dry them out in the oven by baking the cubes at 350 degrees for 20 minutes. Dry bread soaks up the herbs and stock!
Cook veggies: In a large skillet, melt both sticks of butter over medium heat. Saute the onion and celery in the melted butter, then add the salt, pepper, and herbs. Transfer the bread crumbs to a large mixing bowl.
Add eggs: Add half of the stock to the hot butter mixture, then pour it over the sourdough breadcrumbs and stir well. Whisk the eggs with the remaining stock, then pour the mixture over the stuffing and mix.
Bake: Place all the stuffing into a well-greased baking dish and bake at 350°F until the top of the dressing is golden brown, or until desired doneness (see notes).
Variations
- Add mushrooms or chopped carrots to the vegetables for extra texture and flavor.
- To make this recipe vegan, omit the eggs and cook the vegetables in coconut oil or a plant-based butter substitute.
Tips
- Some prefer their stuffing on the dryer side with crispy edges, while others like moist stuffing. Bake the stuffing longer if you like it drier! Cook time can vary by 10-15 minutes, depending on your preference.
- To save time, chop all your fresh herbs and vegetables the day before your big holiday.
- Take this recipe to the next level by using your sourdough bread! Sandwich bread or a boule works well.
Storage
Refrigerate leftover stuffing in an airtight container for 3 to 4 days.
To freeze stuffing, portion it into small freezer-safe bags and remove all air. Freeze for up to 3 months.
I hope you enjoy this buttery, delicious sourdough bread stuffing! This traditional stuffing recipe has been upgraded with sourdough, lending it a mouth-watering sourdough tang alongside the rich flavors of butter and herbs.
It’s the perfect side for your Thanksgiving feast. Let me know in the comments what you think!
Easy Sourdough Stuffing Recipe
Ingredients
- 20-24 ounces sourdough bread cubes 1 large boule or 1.5 loaves of sandwich bread
- 2.5 cups chicken or vegetable stock
- 1 cup unsalted butter
- 3 cups diced onions
- 2 cups diced celery
- 3 tbsp chopped rosemary
- 3 tbsp chopped sage
- 3 tbsp chopped parsley
- 1.5 tsp salt adjust to taste
- 1.5 tsp pepper adjust to taste
- 2 large eggs
- herbs for garish optional
Instructions
Bread Preparation
- Slice the bread into 1-inch cubes and place on baking sheets to dry at room temperature overnight. Alternatively, dry them out in the oven by baking the cubes at 350 degrees for 10 minutes, flipping the cubes over, and baking for 10 more minutes.20-24 ounces sourdough bread cubes
Stuffing
- Chop the onion, celery, sage, rosemary, and parsley. Transfer the bread crumbs to a large mixing bowl.3 cups diced onions, 2 cups diced celery, 3 tbsp chopped rosemary, 3 tbsp chopped sage, 3 tbsp chopped parsley
- Preheat oven to 350 degrees F and grease a 9×11 baking dish with butter or oil.
- In a large skillet, melt both sticks of butter over medium heat. Saute onion and celery in the melted butter, then add the salt, pepper, and chopped herbs. Sprinkle in the salt and pepper (adjust to your taste preferences!).1 cup unsalted butter, 1.5 tsp salt, 1.5 tsp pepper
- Add one cup of stock to the hot butter mixture and whisk. Pour the butter-herb mixture over sourdough bread chunks and stir.2.5 cups chicken or vegetable stock
- Whisk the eggs with the remaining stock, then pour the mixture over the stuffing. Mix well and transfer to baking dish.2 large eggs
- Bake at 350°F for 50 minutes, OR until the top of the dressing is golden brown, and the bottom layer of stuffing is baked to your liking. Garnish with herbs and serve!
Notes
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- Bake the stuffing longer if you like it drier! Cook time can vary by 10-15 minutes, depending on preference.
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- To save time, chop all your fresh herbs and vegetables the day before your big holiday.
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- Take this recipe to the next level by using your own sourdough bread! Try this herb bread, whole wheat loaf, or sourdough discard sandwich bread.
I’m a stuffing fan and I think that the stuffing is the best part of a Thanksgiving meal! Love this recipe!
This buttery sourdough stuffing is the perfect side for turkey. Enjoy!