Stuffing is a classic dish served at Thanksgiving in the U.S. This delicious sourdough stuffing recipe puts a healthier twist on this beloved side dish. The bread on the bottom of the dish gets soft and creamy, while the bread on top gets satisfyingly crispy. Let’s dig in!
My family never fails to gather for Thanksgiving dinner. Sometimes we all gather in someone’s home. Sometimes we rent out a community rec center in order to fit us all! I cherish those large family gatherings because it’s a chance to reconnect with folks I don’t often see. Thanksgiving feels open and inviting. And it’s more casual than other holidays throughout the year.
This stuffing is just like that. Sourdough stuffing is a comforting and casual dish. It packs a savory punch of flavor, but there’s no pressure to dress it up real fancy like the turkey or pumpkin pie. Thanksgiving stuffing is the beloved side dish that makes everything taste better. It gives much-needed texture to the mashed potatoes. And it tastes incredible doused in extra gravy.
What is Stuffing?
Thanksgiving stuffing is as versatile as traditions on Thanksgiving itself. Sometimes it’s made with a boxed mix, with dried bread diced into tiny pieces. But I prefer these thicker chunks of sourdough bread. And sometimes a wide assortment of vegetables including celery and carrots are added.
Stuffing can be made from all types of bread, like delicious cornbread stuffing. Or you can add ground turkey for a one pot turkey stuffing. No roasted turkey required!
A lot of people in the Southern part of the U.S. refer to stuffing as “dressing”. I don’t know why, and it seems like most people on the internet don’t really know why either.
Why You Should Make This Recipe
- It’s an easy yet crowd-pleasing side dish.
- It’s vegetarian, and if you use dairy-free butter, the dish can be dairy-free too!
- Sourdough bread adds more depth of flavor than regular white or wheat bread.
- It tastes great as leftovers! And leftovers are the second-best meal when it comes to Thanksgiving.
Reduce Food Waste
I save the hard ends of my bread loaves in the freezer until I have enough to use all together in a recipe. This sourdough stuffing turns out great using just cubed bread loaf ends! I take them out of the freezer and let them thaw in the fridge for a day or two. It reduces food waste from the hard ends that often get tossed out.
- Sourdough bread – Sourdough is more nutritious than white or even wheat bread since it contains prebiotics and it’s more easily digestible
- Onion – Use yellow or white onion to amp up the savory flavor
- Garlic – Adds another depth of savory flavor
- Fresh thyme – Use just the leaves since the woody stems are not tasty and difficult to chew
- Fresh parsley – You can substitute cilantro or even carrot tops
- Butter – Helps the edges and top get crispy and crunchy
- Eggs – Holds the mixture together so it doesn’t fall apart
- Salt and ground black pepper – Seasons the dish and brings out the other flavors
- Broth – Moistens all the ingredients so the bottom bread pieces get soft, almost like bread pudding
How to Make Sourdough Stuffing
Prepare the oven and baking dish: Preheat the oven to 350°F. Grease a 9-inch by 13-inch baking dish with a little butter.
Mix the bread and vegetables: In a large mixing bowl, toss the sourdough bread cubes with the diced onion, minced garlic, thyme, parsley and melted butter.
Whisk the eggs, spices and broth: In a small bowl, whisk the eggs with the salt, pepper and broth.
Combine everything together: Pour the egg mixture over the bread and vegetables. Mix until everything is combined.
Bake covered with foil: Cover the baking dish with aluminum foil and bake for 45 minutes.
Finish baking uncovered: Remove the foil and bake for another 15 to 20 minutes, until the onion is fully cooked and the bread is golden. Enjoy!!
Is sourdough bread a good bread for stuffing?
I’d argue that sourdough is the best bread for stuffing! Sourdough bread is the only type of yeasted bread I bake anymore, since it’s much easier to digest than other breads. Plus it adds a tangy flavor to stuffing that makes it rise above all other stuffing recipes!
Is stuffing better with or without eggs?
Eggs provide the necessary structure for stuffing to hold it’s shape. Without eggs, your stuffing could end up dry and crumbly.
How stale should bread be for stuffing?
Many recipes for stuffing require toasting bread in the oven or using stale bread. This reduces the moisture content in bread, so it won’t end up soggy and mushy. I recommend allowing your bread to sit at room temperature for two or three days to harden and dry out.
Or you can skip this step by using the ends of loaves, since they’re naturally harder and drier!
Sourdough Stuffing Recipe
- 10 cups roughly sliced or torn sourdough bread
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 Tbsp fresh thyme (just the leaves, removed from the woody stems)
- ½ cup freshly parsley, roughly chopped
- 4 Tbsp (¼ cup or ½ stick) butter, melted
- 2 eggs
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 cups vegetable or chicken broth
- Preheat the oven to 350°F. Grease a 9-inch by 13-inch baking dish with a little butter.
- Toss the sourdough bread cubes in a large mixing bowl with the diced onion, minced garlic, thyme, parsley and melted butter.
- In a small bowl, whisk the eggs with the salt, pepper and broth. Pour the egg mixture over the bread and vegetables. Mix until everything is combined.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 to 20 minutes, until the onion is fully cooked and the bread is golden. Enjoy!!