Easy Sourdough Stuffing Recipe (Best Side Dish!)
This easy sourdough stuffing recipe combines tangy sourdough bread, butter, onions, and herbs for the perfect holiday side dish. Baked until golden and crisp on top with a soft, savory center, it’s a classic make-ahead recipe that pairs beautifully with turkey, chicken, or any holiday meal.
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Servings: 0
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.