This Homemade Sourdough Stuffing Recipe is a must-have for Thanksgiving! My husband created this recipe years ago and continues to perfect it yearly. It features cubed rustic sourdough bread, caramelized onions, and sautéed mushrooms, all blended with a rich mix of herbs and butter. It’s so delicious that you’ll want to make extra—because the leftovers are just as irresistible!
This easy homemade sourdough stuffing recipe is a holiday favorite that brings bold flavors and the perfect texture to your Thanksgiving feast. Whether serving it alongside turkey or enjoying it as leftovers the next day, it’s a dish you’ll want to make year after year!
Thanksgiving is, hands down, my husband’s favorite holiday. He loves everything about it—the cooking, the eating, and making sure there’s way too much food. While the rest of the family would happily cater the meal, he insists on making all his favorite dishes from scratch. This stuffing is one recipe that he’s been perfecting for years. After plenty of trial and error (and not nearly enough leftovers), he’s finally making a big enough batch to last beyond Thanksgiving dinner!
I hope this recipe becomes a favorite on your holiday table, too.
But before we take a look at the recipe, let’s have some fun with a few interesting facts about stuffing!
What is Stuffing?
Let’s take a look at the origins of stuffing! Stuffing dates back to ancient Egypt, where cooks filled roasted birds with herbs, nuts, and grains. As documented in Apicius, the Romans expanded on this, stuffing animals with vegetables, nuts, and spices. During medieval Europe, stuffing became widespread, using bread, meats, and fruits to enhance poultry and game. As European settlers brought their traditions to America, stuffing evolved into a Thanksgiving staple, with regional variations like cornbread in the South and sourdough on the West Coast.
Why Sourdough?
Sourdough is a fantastic choice for stuffing because its tangy flavor and hearty texture hold up well to broth and seasonings without becoming mushy. Unlike regular bread, sourdough undergoes a natural fermentation process that breaks down gluten and phytic acid, making it easier to digest. Many people with gluten sensitivities (though not those with celiac disease) find that they tolerate sourdough better than conventional bread. Its slightly chewy texture also adds a satisfying bite to stuffing, making it a flavorful and gut-friendly option for your holiday table.
Should you use stale bread for stuffing?
Bread that’s a day or two old is often used for stuffing because it’s a bit drier, so it absorbs the broth and seasonings better. But stale bread comes with stale flavor. For this recipe, we use fresh sourdough because the texture holds up so nicely in broth and butter. Cut it into cubes (1″ or so), toss in olive oil, and toast it in the oven at 300°F for about 15 minutes until it is slightly crisp with bits of golden-brown.
What is the best bread to use for stuffing?
While sourdough is our top choice, here are other terrific options:
- Rustic Artisan Bread – Adds a hearty texture.
- French or Italian Bread – A milder option with a soft crumb.
- Whole Wheat Bread – Brings an earthy flavor and denser texture.
- Cornbread – For a Southern twist with a touch of sweetness.
Homemade Stuffing
Ingredients for Homemade Sourdough Stuffing
- Rustic Sourdough Bread – The star of this recipe is that sourdough adds a tangy depth of flavor and its dense, chewy texture holds up well in broth and butter without turning soggy.
- Mushrooms – Bring an earthy, umami richness when caramelized that enhances the overall savoriness of the dish.
- Onions – Caramelized onions add natural sweetness and depth of flavor.
- Garlic Cloves – A small but mighty ingredient infuses the stuffing with a warm, aromatic kick.
- Butter – Adds richness and helps achieve a golden, crispy top.
- Light Olive Oil – A touch of olive oil balances the butter and prevents the stuffing from feeling too heavy.
- Chicken or Vegetable Broth – This moistens the bread while infusing the dish with extra flavor; use vegetable broth for a vegetarian option.
- Herbs de Provence – A fragrant blend of herbs like thyme, rosemary, and oregano that adds floral complexity.
- Salt – Enhances all the flavors and ties everything together.
- Pepper – Adds a subtle heat to balance the richness of the stuffing.
How to Make Homemade Stuffing
- Step 1 – Prep Vegetables
Cube the sourdough bread into bite-sized pieces. Chop the onions—not too finely—to maintain some texture. Cut mushrooms into chunks and separate the garlic cloves, peeling and smashing them for extra flavor.
- Step 2 – Sauté Mushrooms
Melt butter in a cast iron pan over medium heat, then add olive oil. Add the mushrooms, stir in herbs, salt, and pepper, and cook until they become soft and tender, releasing their rich, earthy flavors. - Step 3 – Sauté Onions
Melt butter over medium heat using another pan and add olive oil. Add the onions, stir in herbs, salt, pepper, and smashed garlic cloves, and sauté until they turn golden and caramelized. NOTE: We sauté the mushrooms and onions in separate pans to minimize the moisture produced, which hinders caramelization.
- Step 4 – Bake Sourdough Bread
Preheat the oven to 350°F. Spread the bread chunks on a large baking tray and lightly baste them with olive oil, ensuring each piece is well-coated. Bake for 15 minutes, then turn the bread and bake for another 5 minutes, or until it’s crisp and golden.
- Step 5 – Mix Ingredients
Transfer the toasted bread to a large mixing bowl. Gradually stir in the broth until the bread is moist but not soggy. Mix in the herbed onions and mushrooms, ensuring everything is evenly distributed. Transfer the mixture to a buttered 5.5-quart Dutch oven. - Step 6 – Bake
Cover and bake at 350°F for 30 minutes. Uncover, baste with 1-2 tablespoons of melted butter, and bake for another 10 minutes. If the top isn’t golden enough, broil at 500°F for 1-2 minutes for a crisp finish. Serve warm and enjoy!
Homemade Sourdough Stuffing Recipe
Ingredients
Sourdough Bread
- 16 oz rustic sourdough bread Cut in 1" size chunks.
- 4 tbsp light olive oil You can add more to coat all bread chunks.
- 2 cups chicken or vegetable broth Blend this in with the browned bread chunks.
Mushrooms
- 8 cups mushrooms Chopped into chunks.
- 2 tbsp olive oil
- 2 tbsp butter
- 1½ tbsp Herb de Provence
- ½ tsp salt Season to taste
- ¼ tsp pepper Season to taste
Onions
- 1½ large yellow onions Chopped, but not too fine.
- 2 tbsp olive oil
- 2 tbsp butter
- 8 cloves garlic Peeled and smashed
- ½ tsp salt Season to taste
- ¼ tsp pepper Season to taste
Extras
- butter Melted butter for basting stuffing when baking and coating Dutch Oven.
Instructions
- Preheat the oven to 350°F.
Prep Ingredients
- Cube the sourdough bread into bite-sized pieces. Chop the onions—not too finely—to maintain some texture. Cut mushrooms into chunks and separate the garlic cloves, peeling and smashing them for extra flavor.
Saute Mushrooms
- Melt butter in a cast iron pan over medium heat, then add olive oil. Stir in herbs, salt, and pepper. Add the mushrooms and cook until they become soft and tender, releasing their rich, earthy flavors.
Saute Onions and Garlic
- Melt butter over medium heat using another pan and add olive oil. Stir in herbs, salt, pepper, and smashed garlic cloves. Add the onions and sauté until they turn golden and caramelized, enhancing the depth of flavor in the stuffing.
Bake Sourdough Bread Chunks
- Spread the bread chunks on a large baking tray and toss them with olive oil, ensuring each piece is well-coated. Bake for 15 minutes, then turn the bread and bake for another 5 minutes, or until it’s crisp and golden.
Mix Ingredients
- Transfer the toasted bread to a large mixing bowl. Gradually stir in the broth until the bread is moist but not soggy. Mix in the herbed onions and mushrooms, ensuring everything is evenly distributed. Transfer the mixture to a buttered Dutch oven.
Bake Stuffing
- Cover and bake at 350°F for 30 minutes. Uncover, baste with 1-2 tablespoons of melted butter, and bake for another 10 minutes. If the top isn’t golden enough, broil at 500°F for 1-2 minutes for a crisp finish. Serve warm.
Nutrition
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Other Thanksgiving Recipes!
Here are some delicious side dishes to pair with your Homemade Sourdough Stuffing Recipe:
- Jazz Up Canned Cranberry Sauce Recipe – Turn ordinary canned cranberry sauce into something special with simple add-ins like citrus zest, spices, or a splash of orange juice. It’s an easy way to elevate a classic holiday staple.
- Yams Baked in Orange Sauce Recipe – Sweet yams are baked in a rich, citrusy orange sauce that caramelizes beautifully in the oven. This dish brings a bright, sweet contrast to your savory Thanksgiving spread.
- The Best Caramelized Roasted Brussels Sprouts Recipe – These Brussels sprouts are roasted to perfection with a crispy, caramelized exterior and tender center. A drizzle of balsamic glaze or maple syrup takes them to the next level.
- Costco Pumpkin Pie Recipe (Copycat) – Love the famous Costco pumpkin pie? This homemade version replicates its creamy, spiced filling and flaky crust, making it a must-have for any holiday dessert table.
Frequently Asked Questions
Yes, sourdough bread is excellent for stuffing because its sturdy texture holds up well to broth without getting mushy. Its tangy flavor also adds depth to the dish, making it more flavorful than traditional white bread.
For homemade stuffing, use sturdy, rustic bread like sourdough, French, or Italian bread, as they hold up well to moisture. Avoid soft sandwich bread, which can become too mushy.
Cut sourdough bread into 1-inch cubes to ensure they absorb broth without becoming too soft. Let them dry overnight or toast them in the oven for better texture.
It’s better to use dry bread for stuffing, as it absorbs broth and seasonings without becoming mushy. Fresh bread can lead to a soggy texture.
Cut bread for stuffing 1-2 days in advance and let it dry out at room temperature. For a quicker option, toast the cubes in the oven before using.
Yes, you can prepare uncooked stuffing up to a day in advance and refrigerate it. Just keep the bread and wet ingredients separate until baking for the best texture.
Yes, you can make this sourdough stuffing vegetarian by using vegetable broth instead of chicken broth. You can also add extra mushrooms or nuts for more flavor and texture.
How to Store Sourdough Stuffing
- Refrigerating: Let the stuffing cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: Place cooled stuffing in a freezer-safe container or resealable bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F oven for 15-20 minutes, covered with foil to retain moisture. For a crispier top, remove the foil for the last 5 minutes. You can also reheat individual portions in the microwave for 1-2 minutes.
My husband and I are so glad you stopped by to check out his homemade sourdough stuffing recipe. We hope you love it as much as we do! Wishing you a fantastic Thanksgiving filled with great food and special moments with your family
Cheers,
Photo Credits: MyPhotography.com
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