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The Best Sourdough Stuffing Recipe for a Perfect Holiday

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This sourdough stuffing is a family-favorite holiday dish that combines tangy, chewy bread with aromatic herbs and a perfect balance of moisture and crunch. It’s easy to make, uses simple ingredients, and delivers a savory, comforting flavor that will have everyone coming back for seconds.

Ingredients

Scale
  • 1 large loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons fresh parsley, chopped (optional)
  • 1.5 cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Spread sourdough cubes on a rimmed baking sheet in a single layer. Bake for 10-12 minutes, tossing halfway, until lightly golden and dry.
  2. While bread toasts, heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add onion and celery; cook 6-8 minutes until soft and translucent. Add garlic and cook 1 minute more.
  3. Stir in sage, rosemary, thyme, and parsley. Cook 1-2 minutes until fragrant.
  4. Transfer toasted bread cubes to a large mixing bowl. Pour sautéed vegetable and herb mixture over bread; toss gently to combine.
  5. In a small bowl, whisk together broth, beaten egg, remaining 2 tablespoons melted butter, salt, pepper, and red pepper flakes (if using).
  6. Slowly pour broth mixture over bread mixture, tossing gently until evenly moistened (no puddles at bottom).
  7. Grease a 9×13-inch baking dish with butter or non-stick spray. Transfer stuffing mixture to dish and spread into an even layer without pressing down.
  8. Bake uncovered at 375°F for 25-30 minutes until top is golden brown and crispy. For extra crunch, broil 2-3 minutes at the end, watching carefully.
  9. Let rest 5 minutes before serving. Serve warm.

Notes

Use day-old sourdough for best texture. Toasting the bread prevents sogginess. The egg is essential for binding. For make-ahead, assemble through step 7, cover, and refrigerate up to 24 hours; add 10-15 minutes to baking time. For extra crispy edges, spread in a thinner layer or broil at the end.

Nutrition

Keywords: sourdough stuffing, holiday stuffing, Thanksgiving stuffing, sourdough bread stuffing, herb stuffing

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