Sourdough Stuffing Recipe

This sourdough stuffing recipe is made with toasted sourdough bread, buttery mushrooms, celery, onions, and fresh sage. It's baked until the top is golden and crispy, with a soft, flavorful center that's loaded with savory herbs. The sourdough adds a delicious texture and slight tanginess that makes this homemade Thanksgiving stuffing especially good with roasted turkey and gravy.

Why You'll Love This Sourdough Bread Stuffing 

I've been experimenting with different stuffing recipes lately, and I think I've found a new favorite. After recently making my White Castle stuffing recipe, I wanted to try a more traditional Thanksgiving stuffing but make it even better. I decided to use sourdough bread instead of regular bread because I love its slightly tangy flavor and chewy texture. I also added mushrooms for extra savory flavor, along with classic stuffing ingredients like celery, onion, sage, and thyme.

I love how this turned out! The toasted sourdough absorbs all that buttery, herby broth without getting mushy, and baking it in the oven gives it a crispy, golden top while keeping the inside soft and moist. It's a great alternative to traditional bread stuffing if you're looking to change things up for Thanksgiving this year, without losing any of those classic holiday flavors.

Sourdough Stuffing Ingredients

• 1 loaf sourdough bread (about 12 oz.)
• 8 tbsps. unsalted butter, divided
• 8 oz. button mushrooms, chopped
• 3 celery stalks, halved lengthwise and thinly sliced
• 1 medium onion, finely diced
• 2 tsps. dried thyme
• 8 fresh sage leaves, finely chopped
• 3 ½ cups chicken broth
• 2 tbsps. fresh Italian parsley, chopped
• Salt and black pepper, to taste

Ingredient Notes

• Sourdough bread: You'll need about 12 ounces of sourdough, cut into 1-inch cubes. You can use fresh or day-old bread since we'll toast it in the oven to dry it out before making the stuffing.
• Mushrooms: I use button mushrooms for extra savory flavor, but baby bella mushrooms work just as well.
• Fresh sage: Fresh sage gives this stuffing that classic Thanksgiving flavor. If you don't have any, you can substitute about 1 teaspoon of dried rubbed sage.
• Chicken broth: I recommend low-sodium broth so you can control the saltiness. Start with less than the full 3 ½ cups and add more as needed. You want the bread moist throughout but not swimming in liquid.

How to Make Sourdough Stuffing

Step 1: Toast the Sourdough Bread

Preheat the oven to 350°F (175°C). Cut or tear the sourdough bread into 1-inch cubes and spread them evenly across two baking sheets.

Bake for about 20 minutes, tossing halfway through, until the bread is dry, lightly golden, and beginning to crisp. Transfer the toasted bread cubes to a large mixing bowl.

Step 2: Cook the Mushrooms

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chopped mushrooms and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to turn golden brown.

Step 3: Cook the Vegetables and Herbs

Add the diced onion, sliced celery, dried thyme, and another 2 tablespoons of butter to the skillet. Cook for about 5 minutes, stirring frequently, until the onion and celery start to soften.

Step 4: Make the Buttery Broth Mixture

Stir in the chopped fresh sage and remaining 4 tablespoons of butter. Once the butter melts, pour in 2 cups of the chicken broth and season with salt and black pepper. Bring the mixture to a gentle simmer, stirring to combine all the flavors.

Step 5: Combine Everything

Pour the warm mushroom and vegetable mixture over the toasted bread cubes. Gently toss until the bread is evenly coated and has absorbed most of the liquid.

Step 6: Bake the Stuffing

Lightly grease a 9x13-inch baking dish and transfer the sourdough stuffing mixture into it. Spread everything into an even layer and sprinkle the chopped fresh parsley over the top. Bake uncovered at 350°F for 35–40 minutes, or until the stuffing is heated through and the top is golden brown and crispy.

Step 7: Let it Rest and Serve

Remove the stuffing from the oven and let it rest for about 15 minutes before serving. This gives the bread time to absorb any remaining moisture and helps the stuffing hold together when you scoop it out. Serve warm alongside your favorite Thanksgiving dishes!

My Expert Tips for The Best Sourdough Stuffing

• Use a large skillet for the mushrooms. I recommend using your widest skillet so the mushrooms have plenty of room to brown. If they're crowded together, they'll steam instead of developing those flavorful golden edges. Let them cook undisturbed for a minute or two between stirring.
• Don't waste the browned bits in the skillet. When you add the chicken broth, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. They add extra savory flavor to the stuffing, especially from the mushrooms and onions.
• Prep ahead for Thanksgiving. You can toast the sourdough cubes and chop the vegetables the day before. Store the cooled bread in an airtight container at room temperature and refrigerate the vegetables separately. That way, you'll have much less work to do on Thanksgiving morning.
• Broil the top for extra crunch. If you want an even crispier topping, switch the oven to broil for the last 1–2 minutes of baking. Keep a close eye on it since the exposed pieces of sourdough can go from golden brown to burnt pretty quickly.

Sourdough Stuffing FAQs

Can you make sourdough stuffing ahead of time?

Yes! This is a great Thanksgiving side dish to prep ahead. You can toast the sourdough bread and cook the mushrooms, celery, and onions the day before, then store everything separately. On Thanksgiving, warm the vegetable mixture with the broth, combine it with the bread, and bake as directed. You can also fully bake the stuffing a day ahead, refrigerate it, and reheat before serving. I don't recommend refrigerating fully assembled, uncooked stuffing overnight.

Can you freeze sourdough stuffing?

Absolutely! Let the baked stuffing cool, then transfer it to an airtight, freezer-safe container and freeze for up to 1 month for the best quality. Thaw it overnight in the refrigerator, then reheat it in a covered baking dish at 350°F until heated through. I recommend adding a splash of chicken broth before reheating to keep the stuffing from drying out.

What's the difference between stuffing and dressing?

Traditionally, stuffing is cooked inside the turkey, while dressing is baked separately in a casserole dish. These days, the names are often used interchangeably, especially around Thanksgiving. This sourdough stuffing is technically a dressing since it's baked in a 9x13-inch dish, but I prefer cooking it separately because you get more of those delicious crispy edges.

Do you need eggs in sourdough stuffing?

No! This sourdough stuffing recipe doesn't need eggs. Some traditional stuffing recipes use eggs to help bind everything together, but I prefer the texture without them. The toasted sourdough absorbs the buttery broth and holds together enough to scoop while still staying soft and fluffy instead of becoming too dense.

How long do you bake sourdough stuffing at 350°F?

This sourdough stuffing takes approximately 35–40 minutes to bake at 350°F in a 9x13-inch baking dish. I recommend baking it uncovered so the top gets golden brown and crispy. The center should be hot and reach 165°F before serving. If the top starts browning too quickly, loosely cover it with aluminum foil for the remaining baking time.

Can you make sourdough stuffing vegetarian?

Yes! Just replace the chicken broth with vegetable broth. All the other ingredients in this recipe are vegetarian, including the sourdough bread, mushrooms, vegetables, herbs, and butter.

How much stuffing do you need per person for Thanksgiving?

I recommend planning for about ½–¾ cup of stuffing per person, especially if you're serving several other Thanksgiving side dishes. This recipe makes a full 9x13-inch baking dish, which I'd estimate will serve around 8–10 people as a side. If stuffing is a favorite at your Thanksgiving table, consider making an extra batch so everyone can have seconds.

More Thanksgiving Recipes to Try

• Cheesecloth Turkey
• Crack Green Beans
• Pork Gravy
• Roasted Carrots with Whipped
• Creamy Mashed Potatoes without Milk