Easy Sourdough Stuffing Recipe (2024)

Last updated on . Originally posted on By Maryea / 3 Comments

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This Easy Sourdough Stuffing Recipe is vegetarian and can be prepared ahead of time!Easy Sourdough Stuffing Recipe (1)

Ah, stuffing. In so many American’s minds, it’s the star of the Thanksgiving meal. What’s not to love? The bread-y, herb-y baked goodness is worthy of all the admiration it receives.

I want to show you how to make a traditional stuffing recipe from scratch without much fuss at all. This is a pretty classic stuffing recipe–no trendy twists or frills, just exactly the stuffing flavor and texture you crave around the holidays.

Sourdough bread is called for in my recipe. I use it for a few reasons. Sourdough is definitely the superstar of the bread world nutritionally. Sourdough is a prebiotic, which helps support the gut microbiome and is one of the easiest breads to digest. I get mine from the local bakery and it’s one of my favorite things!

Aside from the health benefits, sourdough is just good and I love the flavor it brings to the stuffing. If you aren’t a fan, you can substitute a rustic loaf of country white bread or your favorite whole grain loaf to make it a whole grain stuffing.

What are the ingredients for stuffing?

Easy Sourdough Stuffing Recipe (2)

For this Thanksgiving stuffing recipe, I keep it vegetarian and don’t use sausage. I like this sourdough stuffing recipe much more than any recipe with sausage. Besides, isn’t Thanksgiving dinner heavy enough?

Recipe Ingredients–What You Need

These are the simple ingredients to make the best sourdough bread stuffing!

  • 1 loaf sourdough bread, cut into cubes (about 10 cups)
  • 2 tablespoons avocado oil
  • 2 onions, diced (2 cups total)
  • 1 shallot, diced (about 1/4 cup total)
  • 4 large or 6 small celery stalks, sliced
  • 2 teaspoons minced garlic
  • equal parts chopped fresh rosemary, thyme, and sage to equal 1/4 cup total (fresh herbs are a must)
  • 4 tablespoons butter (use a vegan butter alternative for dairy-free, vegan stuffing)
  • 2 1/2 cups vegetable broth (chicken broth or turkey stock may be used also)

    How do you make the best homemade sourdough stuffing?

    Easy Sourdough Stuffing Recipe (3)

    There are simple steps for how to make the best homemade stuffing. Follow this outline and you’ll be the hero of Thanksgiving because you made the best stuffing ever!

    1. Dry the bread. Stale bread isn’t quite what you’re looking for here, but totally fresh bread doesn’t work well, either. You need to have dry bread that’s hard. I find drying it in the oven on a rimmed baking sheet is the best bet. After you dry your bread, place the cubes in a large bowl.
    2. Sauté your vegetables and herbs.
    3. Add the sautéed vegetables mixture to the bread cubes.
    4. Melt some butter in the same pan that you sautéed your vegetables. Scrape up any brown bits (FLAVOR) and then pour the butter over the top of your stuffing mixture.
    5. Pour the butter over the top of the bread mixture.
    6. Add the vegetable broth and gently toss the mixture.
    7. Transfer the mixture to a lightly greased casserole dish and bake in the oven.

    Easy, right? This will be a delicious addition to your holiday meal! It’s the real deal!

    If you want to have a cornbread stuffing as well, check out this Jiffy Cornbread Dressing. It looks delicious!

    If you have leftover sourdough or an extra sourdough loaf, I recommend making this Sourdough French Toast for breakfast. Doesn’t it sound delicious?

    If this Sourdough Stuffing Recipe makes its way to your holiday table, I’d love to see it! Please share a photo on social media and tag me on Instagram or Facebook! Remember to leave a comment and star rating below, also. Those help other readers so much to see which recipes are tried and true! I appreciate you.


    Easy Sourdough Stuffing Recipe (4)

    Easy Sourdough Stuffing Recipe

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    • Author: Maryea Flaherty | Happy Healthy Mama
    • Total Time: 1 hour 45 minutes
    • Yield: 8 servings 1x
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    This easy Sourdough Stuffing recipe is a classic Thanksgiving stuffing that is vegetarian, simple to prepare, and always a HIT.


    Units Scale

    • 1 loaf sourdough bread, cut into cubes (about 10 cups)
    • 2 tablespoons avocado oil
    • 2 onions, diced (2 cups total)
    • 1 shallot, diced (about 1/4 cup total)
    • 4 large or 6 small celery stalks, sliced
    • 2 teaspoons minced garlic
    • equal parts chopped fresh rosemary, thyme, and sage to equal 1/4 cup total
    • 4 tablespoons butter (use a vegan butter alternative for dairy-free, vegan stuffing)
    • 2 1/2 cups vegetable broth (chicken or turkey broth may be used also)


    1. Dry the bread. Place your bread cubes on a large baking sheet and bake at 275 degrees until dry to the touch, but not toasted/brown, about 30 minutes. Allow to cool and place the cubes in a large bowl.
    2. Preheat the oven to 350 degrees.
    3. In a large skillet, heat 2 tablespoon avocado oil over medium heat. Sauté the onion, shallots, and celery until soft and starting to brown, about 10 minutes. Add the garlic and sauté another 30 seconds. Add in your fresh herbs and cook another 30 seconds. Add this mixture to the bread in the large bowl.
    4. In the same pan, melt the butter. Scrape up any browned bits and then pour the butter over the top of the bread and vegetables. Add the broth and gently toss the mixture.
    5. Transfer the mixture to a lightly greased baking dish (9 X 13″) and bake in the 350 degree oven, covered with foil, for 45 minutes. Uncover and bake an additional 10 minutes. Enjoy!
    • Prep Time: 50 minutes
    • Cook Time: 55 minutes
    • Category: recipes
    • Method: oven
    • Cuisine: american


    • Calories: 221
    • Sugar: 4.6 grams
    • Fat: 10.9 grams
    • Saturated Fat: 4.4 grams
    • Carbohydrates: 27.1 grams
    • Fiber: 1.6 grams
    • Protein: 0.6 grams

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    Easy Sourdough Stuffing Recipe (2024)


    What is the secret to fluffy sourdough? ›

    Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

    What is the secret to sourdough? ›

    The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

    What does adding egg to stuffing do? ›

    Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

    What is the best bread to use for stuffing? ›

    Chavez says tough breads hold their own when you add liquid to a stuffing recipe and produce a better bite. Enriched breads like brioche or challah, on the other hand, have higher sugar or fat content and will absorb more moisture throughout the cooking process.

    What is the best flour for fluffy sourdough bread? ›

    All-purpose Flour

    It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

    What is the best flour for sourdough bread? ›

    What Is Bread Flour? Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

    What makes sourdough taste better? ›

    The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation. After these experiments, they applied a technique called “unified flavor quantitation,” which was previously developed by Hofmann's team, to the sourdough bread.

    Why do you put honey in sourdough bread? ›

    Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

    Is stuffing better with or without eggs? ›

    It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

    What is traditional stuffing made of? ›

    Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

    Should you stir stuffing? ›

    The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.

    Should you let bread dry out for stuffing? ›

    While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first. Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

    Should I dry my bread before making stuffing? ›

    dry!" The reason for this is that stale or dry bread will hold up better after cooking and keep its texture even after adding your broth or liquid. If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing.

    Why isn't my sourdough airy? ›

    If your starter is not active, the bread will be dense. Under-kneading: Kneading helps to develop the gluten in the dough, which gives it structure and allows it to trap air bubbles. If the dough is not kneaded enough, it will be weak and dense. Under-proofing: Proofing is the time when the dough is allowed to rise.

    How do you make sourdough bread rise higher? ›

    First, use warm water and increase the water-to-flour ratio slightly. This will help the yeast to activate quicker and aid in rising more quickly. A 1:2:2 ratio or higher, even 1:4:4 ratio helps. Another tip is to add some sugar or honey to the dough, as this will also help the yeast become more active.

    Why is my sourdough bread not puffing up? ›

    One possibility is that your starter is not active enough. If your starter is not active, it will not produce enough gas to leaven the bread. Another possibility is that you are not using enough starter. If you are not using enough starter, the bread will not have enough gluten to rise properly.

    What does baking soda do to sourdough? ›

    Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

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