How To Make Sourdough Stuffing for the Holidays

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Learn how to make delicious homemade sourdough stuffing for the holidays. This flavorful recipe with tangy sourdough bread is perfect for your festive feast!

There’s something truly rewarding about cooking from scratch during the holiday season. It’s a time of year that invites us to slow down, gather with loved ones, and create dishes full of savory flavor and meaning. And if you’re new to scratch cooking, stuffing is a great way to start—especially when it’s made with sourdough.

sourdough stuffing cubes tossed with veggies

Sourdough bread stuffing is simple, comforting, and packed with much flavor. Using a loaf of sourdough bread—whether from your local bakery, your own sourdough starter, or even leftover from Thanksgiving dinner—this classic stuffing recipe is incredibly versatile and easy to make.

If you’ve ever looked for a perfect way to use up day-old bread or wanted to make your Thanksgiving stuffing a little different, this is it.

Close-up of celery being sliced on a wooden board, showcasing food preparation.

Why Choose Sourdough for Stuffing?

This easy homemade stuffing recipe is not only delicious—it’s a great use for stale sourdough bread. Whether you’re using fresh bread that you toast or a few slices of dry bread left from your weekend baking, sourdough brings a hearty texture, extra flavor, and that signature tangy sourdough bread taste you just can’t get from white bread.

Here’s why sourdough makes the best stuffing:

Hearty texture: Holds up better than soft sandwich bread or boxed stuffing mixes.
Savory flavor: Adds depth, especially when paired with fresh herbs, sautéed vegetables, and turkey broth or chicken stock.
Perfect for leftovers: A great way to repurpose stale bread or a day-old sourdough loaf.

If you already make homemade sourdough bread, this is a perfect addition to your holiday table. If not, you can still pick up artisan sourdough bread from your grocery store or bakery—no need for anything fancy.

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Key Ingredients for the Best Sourdough Stuffing

1 loaf of sourdough bread, cut into 1-inch cubes
Butter or olive oil, to melt butter and sauté veggies
poultry seasoning, or a mix of fresh sage and fresh parsley
chicken stock, turkey broth, vegetable broth, or even bone broth
Fresh herbs, like thyme or rosemary, for garnish

You’ll also need a large skillet, a large bowl, and a casserole dish or baking dish.

You can find the full ingredient list in the recipe card at the bottom of this post.

How to Make Easy Sourdough Stuffing

Toast the Bread—Start with day-old sourdough or stale bread. If using fresh bread, simply toast the cubes in the oven first. Cut your loaf of sourdough bread into 1-inch cubes. You can use a serrated knife or just tear them by hand for rustic edges. Spread the dried bread cubes onto a rimmed baking sheet and bake at 300°F for 10–15 minutes, until they’re slightly dry but not rock hard. Set the toasted bread aside to cool. This step is essential for the bread mixture to absorb the broth without becoming soggy.

Sauté the Vegetable Mixture—In a large skillet over medium heat, melt butter (or warm some olive oil) and sauté: Onion, Celery, and Garlic. Cook until soft and fragrant, about 5–7 minutes. Then stir in your poultry seasoning or mix of fresh sage and black pepper for added depth. You can also sauté turkey sausage, Italian sausage, or even mushrooms at this point for added protein and extra flavor.

Mix Everything Together—Transfer your vegetable mixture and toasted bread into a large mixing bowl (or large pot if you’re doubling the recipe). Pour in your cup of chicken broth, vegetable broth, or turkey broth gradually. You want the bread to be moistened but not mushy. Add a beaten egg if you want the stuffing to hold together more like a casserole. Let the stuffing mixture sit for a few minutes to allow the flavors to meld. Use your hands or a spatula to toss gently—making sure the bread mixture is evenly coated.

Transfer to a Baking Dish—Lightly grease a baking dish or casserole dish with olive oil or butter. Pour in the sourdough stuffing recipe and cover loosely with aluminum foil and bake at 350° F for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and crisp.

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If you love a crispy top, give it an extra 5 minutes uncovered.

Customization Ideas

Once you master this classic recipe, you can make it your own:

Add fruit: Diced apples or dried cranberries for sweet-tart contrast.
Add protein: Sourdough sausage stuffing with browned meat.
Add nuts: Toasted pecans or walnuts for crunch.
Add cheese: Parmesan or Gruyere for richness.

Sourdough is so flavorful that even simple additions shine.

Make-Ahead Tips & Storage

This Thanksgiving stuffing is easy to prepare ahead of time.

To Make Ahead:

Assemble the stuffing mixture and place in your baking dish.
Cover tightly with plastic wrap and refrigerate for up to 24 hours.
Bring to room temperature before baking.

Storing Leftovers:

Store leftover stuffing in an airtight container in the fridge for 3–4 days.
To reheat, cover with aluminum foil and warm in the oven at 300°F until heated through.

You can also freeze leftover stuffing for up to a month. Just thaw in the fridge overnight before reheating.

Recipe FAQ’s

Can I use fresh bread instead of stale?

Yes! Just be sure to dry it out in the oven first as shown in the toasting step.

Do I need the egg?

No, it’s optional. It helps the stuffing hold together better but isn’t necessary for flavor or moisture.

Can I make this gluten-free?

Use a gluten-free sourdough or artisan loaf—just follow the same process.

Can I make this vegan?

Yes—swap the butter for olive oil, skip the egg, and use vegetable broth instead of chicken stock.

Where do I find sourdough bread?

Your grocery store or local bakery often has great options. You can also use homemade bread if you’ve been keeping a sourdough starter.

A Final Note on Sourdough Stuffing

This easy sourdough stuffing brings comfort and flavor to any holiday meal. Whether you’re making it for your Thanksgiving meal, Christmas dinner, or just a cozy Sunday roast with cranberry sauce and sweet potato casserole, it’s the kind of side dish that never goes out of style.

From the hearty texture of the sourdough bread stuffing to the fresh herbs scattered over the crispy top, this dish captures everything we love about the holidays: warmth, tradition, and a touch of homemade goodness. Enjoy!

More Holiday Recipes

If you try this homemade stuffing recipe, I’d love to hear how it turns out! Leave a rating on the recipe card below and tag me @autumn.chasingoursimple on Instagram so I can see your delicious creations.

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