Add this Sourdough Stuffing to your next holiday meal or Sunday dinner. It's a wholesome, from-scratch version of the classic bread stuffing everyone loves.
A Quick Look at the Recipe
✅ Recipe Name: Sourdough Stuffing
🕒 Ready In: ~1 hour
👪 Serves: 8
🍽 Calories: ~300 per serving (estimated)
🥣 Main Ingredients: Gluten-free sourdough bread, celery, onion, apple, chicken broth
📖 Dietary Info: Gluten-free; dairy-free; real-food ingredients
👌 Difficulty: Easy - toast, sauté, mix, and bake
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Toasted sourdough cubes combine with celery, onion, fresh sage, thyme, and diced apple for the perfect balance of savory herbs and subtle sweetness. The result is a healthy sourdough stuffing with incredible texture: crisp on top, soft in the middle, and full of cozy Thanksgiving flavor.
If you want an even healthier option, you can make this recipe using a loaf of our Gluten-Free Sourdough Bread. It also pairs beautifully with fall favorites like Roasted Acorn Squash or a holiday centerpiece such as Herb Roasted Turkey Breast. You can easily customize the recipe by adding sautéed mushrooms, cooked Italian sausage, or extra fresh herbs.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Sourdough Stuffing:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sourdough Stuffing:
- Recipe Notes & Tips:
- How to Store:
- Sourdough Stuffing FAQs:
- More Holiday Side Dish Recipes You'll Love
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- Sourdough Stuffing
Why You'll Love This Sourdough Stuffing:
Savory and herby: Fresh thyme and sage add bold, comforting flavor to every bite.
Perfect texture: Crisp on top, tender in the middle thanks to hearty sourdough and a flavorful broth.
Slightly sweet: Diced apple adds just the right balance to the savory base.
Holiday favorite: A classic side dish that pairs perfectly with turkey, ham, or roast chicken.
Make-ahead option: Easy to prep early and bake when ready, ideal for busy holidays.
Key Ingredients:
- sourdough loaf. Use day-old or lightly toasted gluten-free sourdough loaf for the best texture. It holds up well to broth without getting mushy.
- celery. Adds crunch and classic stuffing flavor, slice thinly for even cooking.
- onion. Yellow or white onion works well and brings savory depth.
- apple. A tart variety like Granny Smith works great. Dice small so it blends well into the stuffing.
- chicken broth. Adds moisture and flavor. Use homemade chicken broth for the healthiest option.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use regular sourdough instead of gluten-free: If you don't need this stuffing to be gluten-free, you can swap in traditional sourdough bread. The flavor is slightly tangier, and the texture becomes a little chewier.
- Customize the herbs: Fresh sage and thyme give classic Thanksgiving flavor, but you can also add rosemary, Italian parsley, or 1-2 teaspoons poultry seasoning for a more savory profile.
- Add protein for a heartier stuffing: Browned Italian sausage, breakfast sausage, or pancetta can be mixed in with the sautéed vegetables for extra flavor and richness.
- Use vegetable broth: To make the stuffing fully vegetarian, replace the chicken broth with vegetable broth. Choose a low-sodium option so the herbs remain the main flavor.
How to Make Sourdough Stuffing:
- Step 1: Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside. Cut sourdough into ½-inch cubes.
- Step 2: Spread on a baking sheet and bake for 10-15 minutes until dry and slightly crisp.
- Step 3: In a large skillet over medium heat, add a splash of olive oil. Add celery and onion; cook for 8-10 minutes until soft and fragrant.
- Step 4: Add the apple, sage, thyme, salt and pepper to the skillet and cook for an additional 5 minutes. Remove from heat.
- Step 3: In a large mixing bowl, combine the bread and the onion mixture. Pour in the chicken broth and gently stir until bread is evenly moistened.
- Step 4: Spread stuffing mixture into the prepared baking dish. Cover with foil. Bake for 30 minutes covered. Uncover and bake an additional 15-20 minutes until the top is golden and crisp.
Recipe Notes & Tips:
- Use dry bread: Day-old or lightly toasted sourdough gives the stuffing structure and prevents it from turning mushy.
- Fresh herbs: Fresh thyme and sage offer the best flavor, but you can use half the amount if substituting dried.
- Add-ins: Try mixing in cooked sausage, sautéed mushrooms, or dried cranberries for extra flavor.
- Moisture balance: Pour broth gradually and stir gently to coat without over-soaking the bread.
- Apple variety: Use a firm, crisp apple like Honeycrisp or Granny Smith for the best texture.
- Vegetarian option: Easily swap chicken broth for vegetable broth to keep it vegetarian-friendly.
- Crispy topping: Uncover the dish for the final 15-20 minutes of baking to get that golden, crisp top.
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How to Store:
Refrigerator: Store leftover stuffing in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezer: Let the stuffing cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.
Make ahead: You can prep the entire stuffing the day before. Assemble it in your baking dish, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed.
Sourdough Stuffing FAQs:
Gluten-free bread absorbs liquid more quickly than regular sourdough. If your stuffing seems dry, add an extra ½-1 cup of broth before baking or splash in a bit more halfway through. Make sure the bread cubes are lightly crisped but not fully dried out when toasting, over-drying can lead to a crumbly texture.
Yes. You can toast the bread cubes and prep the vegetable mixture 1-2 days ahead. Assemble the stuffing, cover it, and refrigerate up to 24 hours before baking. Add ¼-½ cup extra broth before baking if the bread has dried out in the fridge.
A gluten-free sourdough loaf works best because it has structure and tangy flavor similar to classic sourdough. Soft sandwich-style gluten-free breads tend to become mushy. Day-old or lightly toasted GF sourdough gives the best texture.
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Sourdough Stuffing
Ingredients
- 24 ounces gluten-free sourdough bread
- 1 cup celery, sliced
- 1 cup onion, diced
- 1 cup apple, diced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage, chopped
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- Cut sourdough into ½-inch cubes. Spread on a baking sheet and bake for 10-15 minutes until dry and slightly crisp.
- In a large skillet over medium heat, add a splash of olive oil. Add celery and onion; cook for 8-10 minutes until soft and fragrant.
- Add the apple, sage, thyme, salt and pepper to the skillet and cook for an additional 5 minutes. Remove from heat.
- In a large mixing bowl, combine the bread and the onion mixture. Pour in the chicken broth and gently stir until bread is evenly moistened.
- Spread stuffing mixture into the prepared baking dish. Cover with foil.
- Bake for 30 minutes covered. Uncover and bake an additional 15-20 minutes until the top is golden and crisp.
Video
Nutrition
Notes
- Use dry bread: Day-old or lightly toasted sourdough gives the stuffing structure and prevents it from turning mushy.
- Fresh herbs: Fresh thyme and sage offer the best flavor, but you can use half the amount if substituting dried.
- Add-ins: Try mixing in cooked sausage, sautéed mushrooms, or dried cranberries for extra flavor.
- Moisture balance: Pour broth gradually and stir gently to coat without over-soaking the bread.
- Apple variety: Use a firm, crisp apple like Honeycrisp or Granny Smith for the best texture.
- Vegetarian option: Easily swap chicken broth for vegetable broth to keep it vegetarian-friendly.
- Crispy topping: Uncover the dish for the final 15-20 minutes of baking to get that golden, crisp top.
Kae says
best stuffing recipe I've ever had!
Jake P says
Great thing to use up extra sourdough on, tons of flavor