Sourdough Stuffing Recipe for Crispy, Flavorful Holiday Sides

This sourdough stuffing is a Thanksgiving favorite with bright herb flavor and a touch of tang from the sourdough. It stays tender and buttery inside with crisp, golden pieces on top, thanks to a drying step that helps the bread hold its shape and absorb savory broth without becoming mushy. Onion, celery and garlic provide classic savory notes while fresh parsley, sage, rosemary and thyme add the unmistakable holiday aroma. The recipe is easily adapted to be gluten-free, dairy-free or vegetarian.

Serve this stuffing with roasted or smoked turkey for a traditional holiday plate, or pair it with roast chicken or pork any time you want a comforting, herby side dish.

Drying the bread fully before adding the broth is key. That step lets the cubes soak up butter, herbs and broth while maintaining a pleasing texture: moist inside, crisp on top.

This version was tested with a mix of regular sourdough and whole wheat sourdough for added depth, but you can use all white sourdough or any favorite sourdough loaf. Because loaf sizes and moisture vary, weigh the bread after drying for the most reliable results.

Ingredients

See the detailed recipe below for full measurements. Key ingredient notes:

• Sourdough bread – Use 20 ounces (567 grams) of dried sourdough cubes. Weigh after drying rather than before. Sourdough’s sturdy crumb helps it absorb liquid while keeping its shape.
• Fresh herbs – Parsley, sage, rosemary and thyme are used generously. They brighten the dish and balance the richness.
• Poultry seasoning – Adds classic stuffing flavor and complements the fresh herbs.
• Broth – Start with 2 1/2 cups (591 ml) of chicken or turkey broth and add up to 1/4 cup (60 grams) more if needed. Use vegetable broth for a vegetarian version.
• Butter – Use unsalted butter or a dairy-free alternative in the same amount.

How to Make It

This section gives an overview of the process. Full measurements and step-by-step instructions follow in the recipe card below.

Dry the sourdough – Cut the bread into 3/4–1-inch (2–2.5 cm) cubes. Dry at room temperature for 1–2 days, tossing occasionally, or bake on a low oven setting (250°F / 120°C) for 45–60 minutes until crisp. Cool completely.

Cook the vegetables – Melt part of the butter in a large skillet. Cook onion and celery for 7–9 minutes until softened.

Add the herbs – Stir in garlic, parsley, sage, rosemary, thyme, poultry seasoning, salt and pepper. Cook 1–2 minutes until fragrant, then remove from heat and stir in the remaining butter so it melts into the warm vegetables.

Combine the stuffing – Place the dried bread in a very large bowl and toss it with the warm vegetable and herb mixture. Whisk eggs and broth together, then gradually add the liquid to the bread, tossing gently until evenly moistened.

Transfer to the baking dish – Spread the mixture evenly in a greased 9×13-inch (23×33 cm) baking dish; do not pack it down.

Bake – Cover tightly with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake an additional 25–30 minutes, until the top is golden and crisp and the center reaches 165°F (74°C).

Rest – Let the stuffing rest 5–10 minutes before serving so the center sets slightly and flavors meld.

Troubleshooting

Too dry before baking – Add a little more broth, a few tablespoons at a time, tossing gently until the texture is right. You can add up to an extra 1/4 cup (60 grams) if needed.

Too wet – Fold in additional completely dried sourdough cubes to absorb excess liquid. That’s why having extra dried bread on hand is helpful.

Top not crisp enough – Continue baking uncovered a few extra minutes after the center reaches 165°F (74°C), watching to avoid over-browning.

Stuffing turned soggy – Ensure the bread is fully dry before adding liquid, add the broth gradually, and don’t pack the mixture tightly into the baking dish.

Recipe (Serves 12)