Homemade Sourdough Stuffing
Growing up in the 80s, stuffing was always my favorite part of the holiday table. Back then, it usually came out of a red box of Stovetop — and while I’ll always have fond memories of that mushy, salty casserole my grandma pulled from the oven, these days I like to take that childhood favorite up a notch with fresh sourdough bread, homemade bone broth, and fragrant herbs. The result? Comforting, deeply flavorful stuffing that feels both familiar and special.
For this batch, I used a mix of white and 7-grain sourdough, but you could easily make it with all white or even a rosemary-garlic loaf for extra flavor. It’s simple, classic, and makes your kitchen smell like the holidays.
Sourdough Stuffing Recipe
Ingredients
1 loaf sourdough bread (for just over 8 cups of bread cubes)
1 stick salted butter
3 stalks celery, chopped
1 medium onion, chopped
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
3 cups homemade chicken broth (or unsalted store-bought)
2 large eggs
1 tablespoons salt (reduce if you only have salted broth)
½ tablespoon black pepper
Instructions
Preheat oven to 350°F.
Add half the butter to a baking dish and place it in the oven to melt.
Cut the sourdough bread into 1-inch cubes.
Remove the baking dish and toss the melted butter with the bread cubes.
Bake for 20 minutes, stirring halfway through so the bread toasts evenly without burning.
Meanwhile, dice the onions and celery.
In a skillet, sauté onions and celery in the remaining butter over medium heat until softened, about 5–10 minutes.
Stir in salt and pepper.
In a large bowl, whisk together the broth and eggs.
Add the sautéed vegetables and herbs to the broth mixture and stir well.
Pour the mixture over the toasted bread cubes and let sit for about 10 minutes so the bread can soak up all that flavor.
Bake uncovered for 25–30 minutes, until golden brown on top.
Notes
If you don’t have fresh herbs, dried ones work just fine — just use about a teaspoon of each.
Want to take it up a notch? Try adding mild Italian sausage or sautéed mushrooms for extra depth and heartiness.
Step-by-Step with Photos
Step 1: Cube your sourdough and toss with melted butter — this gives it the perfect golden crunch.
Step 2: Sauté onions, celery, and herbs until your kitchen smells incredible.
Step 3: Combine the bread and broth mixture — it should be moist but not soggy.
Step 4: Bake until golden and crisp on top.
This stuffing has a perfectly crisp top and tender center — the kind of dish that disappears fast from the Thanksgiving table.
Grab Fresh Bread and Herbs for Your Holiday Table
You can find my sourdough bread and fresh herbs at the South Bend Farmer’s Market.
Want to make sure you’re all set for the holiday?
👉 Place your Thanksgiving pre-order here.
Once you’ve had stuffing made from real sourdough, there’s just no going back to the box.
