Sourdough stuffing is one of those old-fashioned dishes that makes the holiday table feel complete. This easy sourdough stuffing recipe starts with tangy, hearty sourdough bread for incredible flavor and the best texture—crispy on top, tender in the middle, and loaded with savory onions, celery, and herbs. If you’re baking your own loaf, my High Hydration Sourdough Bread gives this stuffing the perfect base. Whether you’re roasting a turkey or smoking one outside, this sourdough bread stuffing fits right in with a from-scratch, farmhouse meal and comes together with simple, reliable steps you can prep ahead.
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Quick Look at This Recipe
Recipe Name: Easy Sourdough Stuffing (Best Holiday Side Dish)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8–10
Main Ingredients:
- Cubed sourdough bread (homemade or bakery loaf)
- Butter, onions, celery, and garlic
- Chicken or turkey broth
- Poultry seasoning and herbs
Why You’ll Love It:
This classic sourdough stuffing recipe combines tangy sourdough bread, savory herbs, and rich broth for the perfect balance — crispy on top, soft and flavorful inside. It’s easy to prep ahead, pairs beautifully with roasted or smoked turkey, and brings that nostalgic, old-fashioned flavor back to your holiday table.
Ingredients You’ll Need
- 1 loaf of sourdough bread (about 1 lb), cut into 1-inch cubes
- 1 ½ sticks butter, softened
- 1 large yellow onion, chopped or 2 medium yellow onions, chopped
- 2 cups chopped celery
- 3 cloves garlic, minced
- 4 to 5 cups chicken stock (or turkey broth / vegetable broth)
- 1 egg, beaten
- 1 teaspoon kosher salt
- 2 tablespoons poultry seasoning
- ½ teaspoon black pepper
Optional add-ins: sweet Italian sausage, turkey sausage, or extra vegetables for a heartier stuffing mixture.
Bread Note:
For the best flavor and texture, start with a sturdy sourdough loaf. I love using my High Hydration Sourdough Bread or Same Day Sourdough Bread. For a heartier, more wholesome version, try my Same Day Whole Wheat Sourdough Bread. If you don’t bake your own, a crusty bakery sourdough works beautifully too.
Step-by-Step Instructions
STEP 1: Prep the bread
Cut your loaf of sourdough bread into 1-inch cubes. Spread them on a rimmed baking sheet and let sit overnight to become slightly stale, or bake at 300°F for 10–15 minutes until dry but not browned. This helps create the perfect texture for your stuffing.
STEP 2: Sauté the vegetables
In a large skillet over medium-high heat, melt 1 stick of butter. Stir in the celery, onions, and garlic. Season with kosher salt, black pepper, and poultry seasoning. Cook for 5–6 minutes, until the onions turn translucent and begin to soften.
STEP 3: Combine the ingredients
In a large mixing bowl, add the dried bread cubes. Pour the vegetable mixture over the top and toss until evenly coated.
STEP 4: Add broth and egg mixture
In a small bowl, whisk the egg with chicken or turkey broth. Slowly pour this over the bread mixture, stirring gently. Add just enough broth so the bread is moist but not soggy.
STEP 5: Assemble and bake
Brush a casserole dish with ¼ stick of butter. Add the stuffing mixture, dot the top with the remaining butter, and bake at 400°F for 15–20 minutes, or until golden brown and crisp on top.
STEP 6: Serve and enjoy
Serve hot from the oven or at room temperature alongside your favorite holiday dishes.
Recipe Variations
If you love to make a recipe your own, here are a few simple ways to switch up this sourdough stuffing recipe for different tastes and occasions:
Sourdough Sausage Stuffing:
Brown sweet Italian sausage or turkey sausage in a skillet over medium-high heat and stir it into the bread mixture for a heartier dish.
Herb Lovers’ Version:
Add plenty of fresh parsley, sage, thyme, and rosemary for a fragrant, classic holiday flavor.
Vegetarian Sourdough Dressing:
Swap chicken broth for vegetable broth and add mushrooms for extra depth and savoriness.
Storage and Make-Ahead Tips
Make Ahead: Assemble the bread mixture the day before, cover tightly, and refrigerate overnight. Bake just before serving for the freshest flavor and perfect texture.
Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
Reheat: Place in a baking dish, cover with foil, and warm in the oven until heated through. Add a splash of broth if needed to keep it moist.
Serving Ideas
This sourdough bread stuffing is a timeless side dish for Thanksgiving or Christmas dinner — the kind of old-fashioned recipe that belongs at the heart of a holiday table.
It pairs beautifully with:
- Smoked Whole Turkey or Smoked Turkey Breast
- Homemade Cranberry Sauce
- Sweet Potato Casserole
- Soft Sourdough Discard Rolls
It’s also a great way to use up your own homemade sourdough bread or leftover stuffing from a big holiday meal — a true old-fashioned comfort food worth making year after year.
Frequently Asked Questions
Can I make this sourdough stuffing ahead of time?
Yes! You can assemble the bread mixture the day before, cover it tightly, and refrigerate overnight. Bake just before serving for the best texture and flavor. Leftovers also reheat beautifully with a splash of broth to keep them moist.
Should I bake stuffing inside the turkey?
It’s best to bake stuffing in a separate casserole dish. This method creates a crispy top, ensures even cooking, and avoids any food safety issues that can happen when stuffing is cooked inside the bird.
What broth is best for stuffing?
Chicken or turkey broth gives the richest, most classic flavor, but vegetable broth works perfectly for a vegetarian version. Use homemade broth if you can — it adds an extra layer of depth and old-fashioned goodness.
Can I add sausage or other mix-ins?
Absolutely! Try browned sweet Italian or turkey sausage, or add vegetables like mushrooms, chestnuts, or apples for a heartier flavor. This recipe adapts easily to your favorite holiday mix-ins.
What’s the difference between stuffing and dressing?
Traditionally, “stuffing” is cooked inside the turkey, while “dressing” is baked separately in a casserole dish. These days, most people use the terms interchangeably—so whether you call it stuffing or dressing, it’s the same delicious side dish!
This sourdough stuffing has quickly become one of our family’s favorite holiday traditions. Every year, it reminds me how simple, homemade food has a way of bringing everyone back to the table.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Easy Sourdough Stuffing Recipe (Best Side Dish!)
Ingredients
- 1 loaf sourdough bread about 1 lb, cut into 1-inch cubes
- 1 ½ sticks butter softened
- 1 large yellow onion chopped or 2 medium yellow onions, chopped
- 2 cups chopped celery
- 3 cloves garlic minced
- 4 to 5 cups chicken stock or turkey broth / vegetable broth
- 1 egg beaten
- 1 teaspoon kosher salt
- 2 tablespoons poultry seasoning
- ½ teaspoon black pepper
Instructions
- Cut your loaf of sourdough bread into 1-inch cubes. Spread them on a rimmed baking sheet and let sit overnight to become slightly stale, or bake at 300°F for 10–15 minutes until dry but not browned.
- In a large skillet over medium-high heat, melt 1 stick of butter. Stir in the celery, onions, and garlic. Season with kosher salt, black pepper, and poultry seasoning. Cook for 5–6 minutes, until the onions turn translucent and begin to soften.
- In a large mixing bowl, add the dried bread cubes. Pour the vegetable mixture over the top and toss until evenly coated.
- In a small bowl, whisk the egg with chicken or turkey broth. Slowly pour this over the bread mixture, stirring gently. Add just enough broth so the bread is moist but not soggy.
- Brush a casserole dish with ¼ stick of butter. Add the stuffing mixture, dot the top with the remaining butter, and bake at 400°F for 15–20 minutes, or until golden brown and crisp on top.
- Serve hot from the oven or at room temperature alongside your favorite holiday dishes.
Notes
-
- Use day-old sourdough bread or toast fresh cubes briefly in the oven to prevent soggy stuffing.
- Don’t over-mix the bread and vegetables — gentle tossing keeps the perfect texture.
- For extra flavor, try homemade chicken or turkey broth.
- Add browned sausage or sautéed mushrooms for a hearty variation.
- Stuffing can be assembled a day ahead and baked fresh before serving.
- Leftovers reheat best covered with foil and a splash of broth to keep them moist.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
