Sourdough Bread Stuffing
A classic Thanksgiving-table stuffing built on cubed, dried-out sourdough bread – the tangy depth of our loaves makes a noticeably better stuffing than a plain white sandwich bread.
Why You’ll Love It
- The best use for the heel of a loaf or a few slices going stale – nothing goes to waste.
- The tang from sourdough bread adds a depth of flavor a plain white-bread stuffing doesn’t have.
- Make-ahead friendly: dry the bread a day in advance, then assemble and bake close to serving.
- A holiday-table classic that works with any of our loaves – Plain Sourdough Loaf, Whole Wheat, or the Rye Loaf all work beautifully here.
Ingredients
Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent dish, especially for the bread.
A closer look at what goes into this stuffing, and what you’ll need.
- Day-old sourdough bread (600 g): the base of the whole dish; dried-out bread holds its shape far better than fresh.
- Unsalted butter (60 g / ¼ cup): for sautéing the vegetables and adding richness.
- Yellow onion (1 large): the aromatic base, along with the celery and garlic.
- Celery (3): adds classic stuffing flavor and a little textural crunch.
- Garlic (2 cloves): for depth of flavor.
- Fresh sage (2 Tbsp): a classic stuffing herb; don’t substitute dried unless you cut the amount significantly.
- Fresh thyme (1 Tbsp): rounds out the herb flavor alongside the sage.
- Chicken or vegetable broth (500 ml / 2 cups): moistens the bread; use a well-seasoned broth for the best flavor.
- Eggs (2 large): help bind the stuffing together as it bakes.
- Fine sea salt (1 tsp): for seasoning.
- Black pepper (½ tsp): for seasoning.
Equipment
- Large skillet: for sautéing the vegetables.
- Large mixing bowl: for tossing the bread with the broth mixture.
- 9×13-inch baking dish: the standard size for this recipe.
- Aluminum foil: to cover the dish for the first half of baking.
Sample Schedule
Day 1
- Cube the bread and spread it out on baking sheets, uncovered, to dry overnight at room temperature.
Day 2
- Sauté the onion, celery, and garlic in butter until softened.
- Toss the dried bread cubes with the vegetables, herbs, and broth mixture.
- Transfer to a baking dish and bake until golden on top.
Sourdough Bread Stuffing
Method
- Dry the cubed bread overnight at room temperature, or dry in a 300°F (150°C) oven for 15-20 minutes.
- Sauté the onion and celery in butter until softened, about 8 minutes.
- Add the garlic, sage, and thyme and cook 1 minute more.
- Whisk together the broth, eggs, salt, and pepper.
- Toss the dried bread cubes with the sautéed vegetables and the broth mixture.
- Transfer to a greased 9×13-inch baking dish.
- Cover and bake at 350°F (175°C) for 30 minutes.
- Uncover and bake 15-20 minutes more, until golden and crisp on top.
- Rest 5-10 minutes before serving.
Notes
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How to Make It
1Dry the Bread. The day before, cube the bread into roughly 1-inch pieces and spread them out on baking sheets in a single layer. Leave uncovered at room temperature overnight to dry out. If you’re short on time, dry them in a 300°F (150°C) oven for 15 to 20 minutes instead.
2Sauté the Vegetables. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, sage, and thyme and cook 1 minute more, until fragrant.
3Combine. In a large bowl, whisk together the broth, eggs, salt, and pepper. Add the dried bread cubes and the sautéed vegetables, and toss gently until the bread is evenly moistened but not mushy.
4Bake. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly. Cover with foil and bake at 350°F (175°C) for 30 minutes, then uncover and bake 15 to 20 minutes more, until golden and crisp on top.
5Rest and Serve. Let the stuffing rest for 5 to 10 minutes before serving so it firms up slightly and is easier to scoop.
Tips & Troubleshooting
- Mushy stuffing: your bread likely wasn’t dry enough going in – dry it longer next time, or add fewer wet ingredients.
- Too dry: drizzle a little extra warm broth over the top before the final uncovered bake.
- Taste your broth first: a well-seasoned broth makes a noticeable difference here.
- Scaling: this recipe scales easily; just keep the ratio of bread to broth roughly the same.
How to Store
Refrigerator: leftovers in an airtight container for up to 4 days.
Reheating: covered in a 325°F (165°C) oven until warmed through, adding a splash of broth if it’s dried out.
Freezer: baked stuffing for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition
Nutrition estimated per serving (1 of 8) and will vary depending on the exact ingredients used.
240
CALORIES
28
CARBS (G)
8
PROTEIN (G)
10
FAT (G)
5
SAT. FAT (G)
480
SODIUM (MG)
Desi’s Notes
Day-old sourdough bread is genuinely better for stuffing than fresh bread – fresh bread turns gummy, while bread that’s had a chance to dry out soaks up the broth without falling apart. If your bread is still fresh, cube it and leave it out uncovered overnight, or dry it in a low oven, rather than skipping straight to assembly.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
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