When it comes to holiday dinners, stuffing is a must-have side dish. This sourdough stuffing recipe adds a tasty twist to the classic stuffing by using sourdough bread, which gives the dish a slightly tangy flavor and a firm texture. Whether you’re serving this for Thanksgiving, Christmas, or a special dinner, this recipe will make your meal even better.
Making sourdough stuffing is easy and adds a homemade touch to any holiday feast. It pairs beautifully with turkey, roasted veggies, or a sweet dessert like pumpkin banana loaf, perfect for breakfast the next day!
Why Sourdough Bread is Great for Stuffing
The most important part of any stuffing is the bread, and sourdough bread is an ideal choice. Here’s why:
- Better Absorption: Sourdough bread is denser than most breads, which means it absorbs broth without turning mushy. Each bite will be full of flavor without becoming too soft.
- Tangy Flavor: Sourdough adds a slight tang to the stuffing, giving it a richer taste compared to white bread or brioche.
- Crunchy Texture: When baked, sourdough creates a mix of crispy edges and chewy bites, adding more depth to the stuffing.
Want to try making your own sourdough? This ultimate guide to sourdough bread is a great place to start.
Ingredients for the Best Sourdough Stuffing
To make this sourdough stuffing recipe, you’ll need basic ingredients that pack a punch of flavor. Here’s the list:
Main Ingredients:
- Sourdough Bread: 13–14 cups, cubed and dried overnight.
- Butter: 5 tablespoons (use vegan butter for a plant-based version).
- Mushrooms: 2 cups, sliced. You can use baby bella or oyster mushrooms.
- Celery: 1 cup, finely chopped.
- Onion: 2/3 cup, diced (about 1 medium onion).
- Broth: 2 cups, either chicken, turkey, or vegetable broth. Homemade broth works best.
Herbs and Spices:
- Sage: 3 tablespoons, ground.
- Rosemary: 2 tablespoons, crushed to release its oils.
- Thyme: 2 teaspoons, dried.
- Parsley: 1 tablespoon, dried.
- Garlic Powder: 1 teaspoon.
- Celery Salt: 1/2 teaspoon.
- Kosher Salt: 2 teaspoons.
- Black Pepper: 1/2 teaspoon.
To give your stuffing a sweeter touch, consider adding diced apples or dried cranberries. These ingredients will add a pop of flavor that balances the savory herbs and broth. This stuffing also pairs well with a side of Parmesan garlic sauce.
How to Dry Sourdough Bread for Stuffing
Making sure the bread is properly dried is key to good stuffing. If the bread is too soft, it will turn soggy when mixed with broth. Here are two easy ways to dry it out:
Two Drying Methods:
- Air-Dry: Cube the sourdough bread and spread the cubes in a single layer on a baking sheet. Leave them out overnight at room temperature to dry.
- Oven-Dry: If you’re in a hurry, preheat your oven to 250°F. Place the cubed bread on a baking sheet and bake for about 1 hour, stirring halfway through. The bread should be dry but not toasted.
Drying the bread properly helps it soak up the broth without turning mushy. If you need a gluten-free option, swap the sourdough for gluten-free bread. Here’s how to make gluten-free stuffing.
Step-by-Step Guide to Making Sourdough Stuffing
Now that your ingredients are ready, let’s start making this tasty sourdough stuffing. Follow these steps for a foolproof dish.
1. Cook the Vegetables and Mushrooms
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in the sliced mushrooms and cook for 3-5 minutes until soft.
- Add the chopped celery and onions. Cook for another 5 minutes until the onions turn clear and the celery softens.
2. Combine Ingredients
- Place the dried sourdough bread cubes in a large mixing bowl.
- Add the cooked mushrooms, celery, and onions on top of the bread.
- Sprinkle the herbs (sage, rosemary, thyme, parsley) and spices (garlic powder, celery salt, kosher salt, and black pepper) over the bread mixture.
- Gently toss everything together until the ingredients are evenly mixed.
3. Add Broth Slowly
- Gradually pour the broth over the bread mixture, starting with 1/2 cup at a time. Stir after each addition to ensure the bread soaks up the liquid.
- Continue adding broth until the bread is moist but not soggy. You may not need all 2 cups, depending on the dryness of your bread.
Baking Your Sourdough Stuffing
Once everything is mixed, it’s time to bake the stuffing.
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish with butter or oil.
- Spread the stuffing mixture evenly in the dish.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 10-15 minutes until the top is golden brown and crispy.
For a super crispy top, you can broil the stuffing for the last 2-3 minutes, but be sure to watch it closely to avoid burning.
Recipe Variations and Substitutions
Stuffing is a versatile dish that can be adjusted to suit different diets or preferences. Here are some ways you can modify this recipe:
Gluten-Free Version:
To make this stuffing gluten-free, swap the sourdough bread for gluten-free bread. Follow the same drying process to make sure it absorbs the broth properly. For more details, check out this gluten-free stuffing recipe.
Vegan Version:
To make the recipe vegan, simply use plant-based butter and vegetable broth. The rest of the ingredients remain the same, making this a simple switch for a meat-free version.
Additional Ingredients:
- Sausage: Add cooked sausage for a heartier version. This works especially well with turkey or chicken.
- Apples or Cranberries: For a sweet contrast, mix in diced apples or dried cranberries. These add a fruity element that balances out the savory flavors.
- Nuts: Add some crunch by mixing in chopped pecans or walnuts.
Tips for the Best Sourdough Stuffing
Want to make sure your sourdough stuffing turns out perfectly every time? Here are some tips to keep in mind:
- Taste and Adjust Seasoning: Before baking, taste the stuffing to check the seasoning. You may want to add more herbs, salt, or pepper for extra flavor.
- Use Fresh Herbs When Possible: While dried herbs work well, fresh herbs like rosemary, thyme, and parsley will give the stuffing a brighter flavor.
- Make It Ahead: If you’re prepping for a big meal, you can make the stuffing a day in advance. Assemble it and refrigerate. When you’re ready to serve, bake it fresh.
- Reheat Leftovers: Leftover stuffing can be stored in the fridge for up to 4 days or frozen for up to a month. To reheat, cover with foil and bake in the oven at 350°F for 15-20 minutes.
Pairing Sourdough Stuffing with Other Dishes
Stuffing is typically served with turkey, but it also pairs beautifully with other main dishes. Here are some ideas for rounding out your meal:
- Roasted Vegetables: Serve your stuffing alongside roasted Brussels sprouts, carrots, or green beans. The caramelized flavors of the vegetables balance well with the savory stuffing.
- Mashed Potatoes and Gravy: Creamy mashed potatoes topped with gravy are a classic pairing with stuffing. The flavors blend together perfectly for a hearty meal.
- Cranberry Sauce: The tart sweetness of cranberry sauce cuts through the rich flavors of the stuffing, making for a delightful contrast.
If you want a delicious dessert to finish off your holiday meal, try these fruitcake cookies. Their sweet, fruity flavor is the perfect way to end a festive meal.
Frequently Asked Questions (FAQs)
1. Can I Use Fresh Sourdough Bread for Stuffing?
You can, but it’s best to dry the bread first. Fresh bread will absorb too much broth and become mushy. Drying the bread allows it to hold its shape and absorb just the right amount of liquid.
2. Can I Make Sourdough Stuffing Ahead of Time?
Yes, you can prepare the stuffing up to a day in advance. Simply assemble the ingredients, cover, and refrigerate. When ready to serve, bake as directed. You can also freeze the unbaked stuffing for up to a month.
3. How Do I Keep My Stuffing From Getting Soggy?
To avoid soggy stuffing, make sure the bread cubes are thoroughly dried before mixing them with the broth. Start by adding a small amount of broth and gradually increase until the bread is moist but firm.
4. Can I Freeze Leftover Stuffing?
Yes, leftover stuffing can be frozen for up to a month. Store it in an airtight container and reheat in the oven when ready to serve.
5. What Can I Do with Leftover Stuffing?
Leftover stuffing can be turned into a number of dishes. You can use it to stuff vegetables like bell peppers, mix it into a breakfast casserole, or even use it as a topping for shepherd’s pie.
Final Thoughts on Sourdough Stuffing Recipe
This sourdough stuffing recipe is perfect for adding a homemade touch to your holiday dinner. The rich, savory flavors of the sourdough bread, combined with the herbs and broth, make this stuffing a true crowd-pleaser. Whether you’re serving it at Thanksgiving, Christmas, or any other special occasion, this dish will leave a lasting impression on your guests.
For more holiday recipe ideas, be sure to try some sweet treats like fruitcake cookies or a pumpkin banana loaf to complete your meal.
Happy cooking, and enjoy your holiday feast!