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hands holding a white casserole dish full of homemade sourdough stuffing topped with fresh sage
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4.51 from 196 votes

Sourdough Stuffing

Simple and delicious sourdough stuffing starts with homemade sourdough bread toasted in butter and combined with veggies and bone broth.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: sourdough bread stuffing, sourdough dressing, sourdough stuffing
Servings: 8
Author: Lisa Bass

Ingredients

  • 1 small round sourdough bread 1 pound
  • 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 (unsalted)
  • 2 large eggs
  • 2 tablespoons salt (reduce if using salted broth)
  • 1/2 tablespoon pepper

Instructions

  • Prepare and bake homemade sourdough bread, if making from scratch.
  • Preheat the oven to 350 F.
  • Add half of the butter to a baking dish (or cast iron skillet) and place in the oven to melt.
  • Cut the crusty sourdough bread into 1-inch cubes.
  • Take out the baking dish from the oven and toss the melted butter with the bread.
  • Bake for 20 minutes, stirring halfway in between so the bread cubes don’t get burnt, but rather get nice and toasty.
  • Dice onions and celery.
  • Sauté onions and celery over medium heat in a skillet with the remaining butter until they are a little soft, around 5-10 minutes.
  • Add salt and pepper.
  • Pull the toasted bread out of the oven.
  • In a large bowl, add bone broth and eggs and whisk together.
  • Add the vegetable mixture and herbs to the broth mixture and mix well.
  • Pour the broth and vegetable mixture over the toasted bread and let it sit for 10 minutes to allow bread to soak up the eggs and broth.
  • Bake for 25-30 minutes, until it starts to turn golden brown.

Notes

  • If you do not have fresh herbs, you could also use dried. Just use about a teaspoon of each.
  • Some people like to make a sourdough sausage stuffing with mild Italian sausage, this is always an option. 
  • You can make this classic recipe ahead of time and then keep it stored in the fridge and reheat it in the oven come thanksgiving.
  • Make this dairy free (and vegan) by substituting butter for olive oil.

Nutrition

Calories: 289kcal | Carbohydrates: 32g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 2534mg | Potassium: 176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg