Easy Sourdough Stuffing Recipe

Learn how to make this easy sourdough stuffing recipe — a timeless favorite for Thanksgiving and Christmas. This stuffing recipe uses sourdough bread as the base, and then adds some herbs and spices to create a moist and flavorful turkey dinner side dish.

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Originally published September 23, 2021. Last update: August 26, 2022.

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Why You’ll Love This Recipe

I’ve been on a big sourdough bread kick. I make it every couple of days (although, this week it’s been daily). It’s my favorite bread and although it’s a little more flavor intensive than most bread, the ingredients are so simple: flour, water, and salt. That’s it! Yet it gives such an amazing flavour.

My husband and I were sitting around discussing what else I could do with it: bread bowls, croutons, and then it hit me. I should make sourdough sausage stuffing for turkey dinner!

If you don’t make your own sourdough, that’s totally fine. Most grocery stores have a round loaf (called a boule) available in their bakery section.

You’re going to love this easy sourdough stuffing. The herbs mixed with the bread fill your home with a comforting smell. It’s so good (and even better when you serve it with turkey, gravy, and all the fixings.

Ingredients

• 1 large sourdough loaf (Use 10 cups of it cubed; if you have more, just add more liquid.)
• 1 large onion (white or yellow onion is best)
• 3 stalks celery
• 2 cloves garlic
• 1 lb pork sausage
• 1/4 cup + 2 tbsp melted butter (unsalted)
• 2-3 cups chicken broth
• 1 teaspoon ground sage + more for making bread crumbs along with garlic powder, salt, and pepper
• Herbs like fresh thyme, fresh rosemary, and fresh sage (I bought a poultry blend from the grocery store.)

Tips for Making Croutons

I’ve made homemade dressings and stuffings before but with pre-dried bread cubes. I’ve never made a bread stuffing recipe before. So, I started at square one — drying out the bread to make homemade sourdough bread cubes for stuffing.

1. Start by chopping the bread (sourdough, french, etc) into smaller pieces.
2. Lay them on a baking sheet, and drizzle olive oil.
3. Season with salt, pepper, garlic powder, and ground sage.
4. Bake at 300ºF for 30-40 minutes, or until it’s dry. Stir and shake it every 15 minutes to make sure it’s cooking evenly.

You could also rip up the bread and let it sit out for a day or two to dry out naturally. However, this way is great if you’re last minute (plus it adds some extra flavor to the mixture).

How To Make Sourdough Stuffing

1. Preheat the oven to 350ºF. Spray a 9×13 with cooking spray.
2. Over medium heat, squeeze the sausage (if it’s in the casings) into a large skillet, and cook until almost done. (You don’t want it too dry). If the sausage is sticking to the pan, add some avocado or olive oil. Remove the sausage and add to a large bowl or 9×13 pan (whatever you’re mixing the stuffing in so it keeps all the flavor).
3. Add 2 tablespoons of unsalted butter to the pan, melt, and add the onion and celery. Stir until the onion is translucent (see-through) and starting to brown. Add the garlic and fresh herbs, and stir for another 2-3 minutes. (Your home is going to smell amazing!)
4. Add the onions and celery to the sausage and then add the sourdough, melted butter, ground sage, and chopped herbs. Stir it around well. Then slowly add the 2 cups of chicken broth. Assess the stuffing mix. Add more broth if needed. You don’t want it swimming in a pool of liquid, or have it too soggy. If you over-pour, it’s salvageable…it will just take longer to cook.
5. Wrap your casserole dish with aluminum foil and bake for 30 minutes. Remove the foil, stir, and bake uncovered for another 15-20 (depending on how much liquid is in there).
   
   If it looks dry at the 30-minute mark, add a bit more broth and stir. At this point, you can taste and adjust seasonings, as well.
   
6. Top with some fresh parsley and serve. If you’re waiting for turkey and all the fixings to be done, cover with foil so it doesn’t dry out.

Tips and Variations

• Spice up this stuffing with some sautéed diced peppers like jalapeños, bell peppers, serranos, crushed red pepper flakes, or cayenne pepper.
• Change up the protein! This is a great base stuffing recipe because you can use any protein you like. Keep it traditional with cooked chicken or turkey, or try something new like oysters or an all-veggie option.
• Cook individual portions in a muffin tin or oven-safe ramekins to make sure everyone gets bites that are crunchy on the outside and tender on the inside.

Frequently Asked Questions

Serving Suggestions

Here are more healthy and delicious holiday side dishes to make this season:

• Roasted rainbow carrots
• Roasted Garlic Dill Potatoes Recipe
• Easy Beet and Carrot Slaw
• Marinated 3 Pepper Kale Salad
• Garlic Green Beans
• Apple Butternut Squash Bake with Cranberries

And while you’re planning your Christmas or Thanksgiving feast, check out some of my favorite festive appetizers!

Storage Suggestions

• Store leftover herb sourdough stuffing in an airtight container or covered baking dish in the fridge for up to 3 days.
• Freeze cooled cooked stuffing in an airtight or covered freezer-safe container for up to 1 month.
  
  You could make the stuffing ahead of your big holiday feast and freeze it in an aluminum baking dish so that you can easily pop it in the oven the day you plan to serve.
  
• Reheat leftovers in the microwave until warmed through, or from frozen at 350 for an hour or two, or until browned and no longer liquidy.
  
  You can reduce the cooking time if made from frozen by allowing it to defrost at room temperature before baking.

More Holiday Recipes To Try

• Christmas Charcuterie Board
• Balsamic Beet Hummus
• Prosciutto-Wrapped Cream Cheese-Stuffed Dates
• Gingerbread Dessert Hummus
• Roasted Moroccan Carrots
• Savory Pineapple Stuffing from Busy Day Dinners.

This Sourdough Stuffing recipe is unbelievably easy and delicious. Sourdough bread combined with chicken broth, celery and onions fills your home with amazing aromas during the holidays.