Homemade Sourdough Stuffing Recipe

A pot of savory stuffing filled with pieces of homemade sourdough, mushrooms, and herbs. The dish is browned on top, with visible chunks of garlic and onions. Surrounding the pot are some loose croutons and a small jar labeled "Herbes de Provence.

Homemade Sourdough Stuffing Recipe

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!

Course Dinner

Cuisine American

Keyword banana bread, homemade sourdough stuffing recipe, homemade stuffing, homemade thanksgiving recipe, sourdough bread, stuffing, thanksgiving recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 171kcal

Author Michael Waite

Equipment

5.5 quart Dutch Oven

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 baked bread.

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 and 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 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.

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.

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