Sourdough Stuffing
Add this delicious Sourdough Stuffing to your next holiday or Sunday dinner! This is a perfect solution to those who love one of the most classic (and my favorite) side dishes, bread stuffing, but want a healthier version of it. With the taste of sage and thyme, paired with onion, celery and apple, gives this Sourdough Stuffing a great mix of different flavors and textures.
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This Sourdough Stuffing is great as a healthier alternative than traditional bread stuffing. If you want to make this even healthier, or you are cooking for someone with dietary restrictions, try making this with a loaf of our Gluten-Free Sourdough Bread. Feel free to introduce some add-ins, like cremini mushrooms or sausage.
To make the preparation of Sourdough Stuffing a little easier, you can chop and toast the bread the day before. Storing it is easy, if there are any leftovers. You just need to put it in a Ziploc bag and that should be good for about five days.
Why You’ll Love This Recipe:
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.
Ingredients to Make Sourdough Stuffing:
- sourdough loaf. Use day-old or lightly toasted sourdough 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.
- thyme & sage. Fresh herbs are best for vibrant flavor. You can substitute 1 teaspoon each of dried thyme and sage if needed.
- chicken broth. Adds moisture and flavor. Use homemade broth for the healthiest option.
How to Make Sourdough Stuffing:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Cut sourdough into 1-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, melt 2 tablespoons of butter (or use olive oil). Add celery and onion; cook for 8–10 minutes until soft and fragrant.
- In a large mixing bowl, add toasted bread, sautéed vegetables, thyme, sage, diced apple, salt, and pepper. 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.
Recommended Equipment
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.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
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.
FAQs:
Yes! Ciabatta, French bread, or whole grain can work too. Just make sure it’s dry or slightly toasted so it holds up to the liquid.
No, peeling isn’t necessary unless you prefer a smoother texture. The peel softens during baking and adds color.
Not as written, but you can substitute the chicken broth with vegetable broth to make it vegetarian.
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Sourdough Stuffing
Ingredients
- 24 ounces sourdough bread
- 2 cups celery, sliced
- 2 cups onion, diced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage, chopped
- 1 cup apple, diced
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Cut sourdough into 1-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, melt 2 tablespoons of butter (or use olive oil). Add celery and onion; cook for 8–10 minutes until soft and fragrant.
- In a large mixing bowl, add toasted bread, sautéed vegetables, thyme, sage, diced apple, salt, and pepper. 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.
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.
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