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Jump to RecipeThere’s nothing quite like the warm, savory comfort of stuffing at the holiday table. This easy sourdough stuffing recipe for the holidays delivers all the flavor without the fuss. There’s golden cubes of sourdough bread, classic Thanksgiving herbs, and just the right amount of seasoning.
This dish truly tastes like Thanksgiving in every bite. We know you’re busy and the holidays are stressful. Which is why we made this recipe easy for all home bakers to create. It comes together quickly so you can spend more time enjoying the season.
Why You’ll Love This Recipe
There is nothing quite like baking during the fall. It’s so much fun to play around with classic fall flavors like pumpkin, apple, cinnamon. Our pumpkin cinnamon sourdough bread, pumpkin chocolate chip muffins, and apple cinnamon sourdough are some fall staples on the blog. But this easy sourdough stuffing recipe for the holidays brings out the warm, savory spices like thyme, rosemary, and beef broth. But this recipe isn’t just tasty. It’s also super helpful during the holidays.
It’s a perfect way to use up sourdough bread: Day old sourdough bread mixed in with veggies and broth is the best way to clear out the fridge during the holidays to make room for leftover.
Makes the best leftovers: In true Thanksgiving fashion, this sourdough stuffing recipe makes the perfect leftovers and reheats well.
Hearty and filling: This stuffing is the poster child for a hearty and filling comfort meal. It’s protein packed so you can enjoy this dish on it’s own, or enjoy it alongside your Thanksgiving turkey.
Tips for the Sourdough Stuffing Recipe
- You can make this ahead of time and reheat it in the oven on Thanksgiving day.
- Cut your bread into small cubes and use a lot of it! The bread will absorb a lot of moisture and shrink a little bit during the bake.
- You can make this stuffing vegetarian by omitting the sausage and using veggie broth instead of beef broth.
FAQs
Totally! We love using sourdough anywhere we can because of the gut health benefits. The fermentation naturally makes the nutrients found in grains more bioavailable and easier to absorb. This is a great way for people with gluten sensitivities to still enjoy bread.
The bread is going to absorb the liquid you pour over it. By toasting the bread first, this will allow the bread to become soft after baking instead of soggy.
We love our same day sourdough recipe but you can use your go-to sourdough recipe you love. You can also get sourdough from the grocery store, just make sure you’re reading the labels. Not all sourdough at the grocery store is the real deal.
Tools You May Need
Here are all the tools that will make life easier when you make your easy sourdough stuffing recipe for the holidays.
Spatula
Large mixing bowl – to mix the liquid that will go over the stuffing.
Whisk
Frying pan
Ingredients
Make sure you have these ingredients prepped and ready to go before making your easy sourdough stuffing recipe for the holidays.
Homemade sourdough bread – You can also do store bought if that works better.
Pork sausage – I used sausage that was seasoned with sage, but you can use any
Onions, Mushrooms, and Celery – These veggies add incredible flavor and crunch to the stuffing.
Melted butter – This will go into your liquid mixture you’ll pour over the stuffing and when you sauté the veggies at the beginning of the recipe.
Beef broth – You can use any kind of broth you prefer.
Eggs
Spices – Thyme, Rosemary, Salt & Pepper
Substitutions
Here are my recommendations for any substitutions you may need for the easy sourdough stuffing recipe for the holidays.
Sourdough bread – If you need to, you can use gluten free sourdough from the grocery store, or make gluten free sourdough that’s been made with sourdough starter that’s been exclusively fed a really good 1:1 gluten free flour. I recommend the King Arthur Gluten Free Flour.
Pork sausage – If you are looking to make this vegetarian or vegan you can opt for a plant-based sausage like this one.
Eggs – You can omit the eggs and just add more broth or plant-based butter. Normally I would recommend making a flax egg with ground flaxseed meal and water, but I don’t think it would be right for this dish.
Butter – I use salted, grass-fed butter always. I personally think it’s the best, but if you want to have more control over the salt in your recipe, feel free to use unsalted butter. You can also use a plant-based butter if you want to make the sourdough stuffing dairy-free.
Beef Broth – You can use any broth you’d like. I used beef broth because I thought it would compliment the sausage well, but you can totally make this vegetarian by adding veggie broth. For added health benefits use bone broth! Bonus points if it’s homemade!
How to Make Easy Sourdough Stuffing Recipe for the Holidays
Preheat your oven to 350 degrees.
Cut your loaf of sourdough bread into small cubes and place your bread cubes into your casserole dish. Once your oven is preheated, toast your sourdough for 20 minutes.
While your bread is toasting, take a tablespoon of butter and melt it in a large pan.
While the butter is melting chop your onions, mushrooms, and celery.
Once the veggies are chopped and the butter is melted, start sautéing the veggies in the butter until they are soft.
Next, add the sausage to the pan. Cook the sausage until it’s fully cooked through and set aside. Don’t drain the sausage juices.
Add your egg, beef broth, and the rest of the melted butter to a large bowl and whisk together. TIP: If your butter is still hot, continuously whisk the butter while you pour the broth and eggs into the bowl. This will prevent the butter from clumping together and cooking the eggs.
After the bread is done toasting, add your meat and veggie mixture to the casserole dish. Add your spices, and take a spatula and mix everything well.
Once everything is well combined, pour the butter/broth/egg mixture over top of the bread and veggies and let everything soak for 10 minutes.
Bake your stuffing at 350 degrees for 35 minutes and enjoy!
Storage
This easy sourdough stuffing recipe for the holidays can be stored in the fridge for up to a week and in the freezer for up to 1 month.
Easy Sourdough Stuffing Recipe for the Holidays
Equipment
- Casserole dish
- Spatula
- Large mixing bowl
- Whisk
- Frying pan
- Measuring cups
Ingredients
- 1 loaf Homemade sourdough bread
- 1 lb Pork sausage
- ½ Onions
- 1 cup Mushrooms
- 4 stalks Celery
- 1 stick (115g) Melted butter For sautéing veggies and stuffing mixture.
- 3 cups (639g) Beef broth
- 2 Eggs
- 1 tbsp each Spices – Thyme, Rosemary, Salt & Pepper
Instructions
- Preheat your oven to 350 degrees.
- Cut your loaf of sourdough bread into small cubes and place your bread cubes into your casserole dish. Once your oven is preheated, toast your sourdough for 20 minutes.
- While your bread is toasting, take a tablespoon of butter and melt it in a large pan.
- While the butter is melting chop your onions, mushrooms, and celery.
- Once the veggies are chopped and the butter is melted, start sautéing the veggies in the butter until they are soft.
- Next, add the sausage to the pan. Cook the sausage until it’s fully cooked through and set aside. Don’t drain the sausage juices.
- Add your egg, beef broth, and the rest of the melted butter to a large bowl and whisk together. TIP: If your butter is still hot, continuously whisk the butter while you pour the broth and eggs into the bowl. This will prevent the butter from clumping together and cooking the eggs.
- After the bread is done toasting, add your meat and veggie mixture to the casserole dish. Add your spices, and take a spatula and mix everything well.
- Once everything is well combined, pour the butter/broth/egg mixture over top of the bread and veggies and let everything soak for 10 minutes.
- Bake your stuffing at 350 degrees for 35 minutes and enjoy!
Notes
- You can make this ahead of time and reheat it in the oven on Thanksgiving day.
- Cut your bread into small cubes and use a lot of it! The bread will absorb a lot of moisture and shrink a little bit during the bake.
- You can make this stuffing vegetarian by omitting the sausage and using veggie broth instead of beef broth.
If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.
Want More Fall Sourdough Recipes?
Check these out!
Chocolate Swirl Sourdough Bread
Sourdough Discard Pumpkin Chocolate Chip Muffins
Pumpkin Cinnamon Sourdough Bread
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