If you are looking for an amazing stuffing recipe for your next Thanksgiving dinner, look no further!! This BEST EVER Sourdough Stuffing is it!! It is packed with fresh and flavorful veggies and ALL the herbs that really take the flavor to the next level.
The Best Ever Sourdough Stuffing
What is your favorite Thanksgiving side dish each year!? If you ask us, we will always say… stuffing! Hands down, it is our all-time favorite year after year. We love them all, from traditional giblet stuffing to wild rice stuffing to sausage stuffing, they are all amazing and this new sourdough stuffing recipe is no exception. It is packed with all of those classic Thanksgiving flavors and is alway best when served with a traditional turkey gravy on top!
What You Will Need
- butter – some for sautéing the vegetables and some for melting to pour on top of the stuffing!
- garlic – because everything is better with a little garlic.
- baby bella mushrooms & oyster mushrooms – any mushrooms will work (or omit if you don’t care for them), but we really love the flavor combination of these two types.
- sourdough bread – the perfect bread base for the best stuffing recipe!
- onion & celery – classic veggies that are a must in any stuffing recipe for flavor and a bit of crunch.
- celery salt, garlic powder, ground sage, dried parsley leaves, dried rosemary, dried thyme, kosher salt, ground black pepper, dried tarragon, dried marjoram, & dried oregano leaves – it’s a long list of herb and spices but we promise you it’s worth it! They bring so much great flavor!
- broth – any will do, chicken broth, turkey broth, or vegetable broth! We love a good homemade chicken broth or turkey broth, but you can also buy your favorite from the grocery store to simplify things.
What Kind Of Bread Makes The Best Stuffing
Bread with a neutral flavor that is slightly on the sweet side is generally best for stuffing, like white bread or brioche. We also like to use an Italian bread but it is entirely up to your personal preference. After using sourdough bread to make this stuffing, I think we may have found a new favorite!
How To Make Sourdough Stuffing
This delicious recipe actually begins the night before you are going to make your stuffing. You will want to grab a serrated knife and cutting board to slice your pieces of sourdough bread into small chunks and place them on a baking sheet on the counter to dry out overnight. When you are ready to assemble your stuffing, you can spray your baking dish with non-stick spray and then add the dried out bread cubes.
How Do You Dry Sourdough For Stuffing
This is super simple! You can simply cut your sourdough bread slices into cubes the night before you make the stuffing and leave it out on the counter at room temperature. The next day, you will have perfect dry chunks of sourdough, perfect for making stuffing. If you forget to do this step the night before, don’t worry, you can just place cubed bread on baking sheets and place in the oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
Now you can use a large cast iron skillet on medium heat to melt some butter, add the garlic to cook for about 30 seconds, and then the mushrooms to soften.
Next, add the mushrooms, onions, celery, and all the seasonings to the casserole dish with the bread cubes and toss to fully combine.
Gradually add the broth to the baking dish a half cup at a time to ensure that the bread becomes moist and not soggy. Then melt the last few tablespoons of butter in the microwave and pour evenly on top. Place the baking dish on the middle rack of the oven at 350 degrees F and bake for 30 minutes covered with aluminum foil and then another 10-15 minutes without the foil.
Let the stuffing cool for a bit and then enjoy!
This classic sourdough stuffing is a MUST on our Thanksgiving Day table every year. No matter if you roast, grill, smoke, or deep-fry your turkey, the classic side dishes are probably the best part! We love serving this stuffing recipe alongside our slow cooker mashed potatoes, green bean casserole, and apple cranberry sauce. Of course, make sure you remember to make the turkey gravy for drizzling on top!
- onion + celery: we love using a small food processor to do the work of mincing our onion and celery. So quick and easy!
- veggies: feel free to omit or substitute any of the vegetables in this recipe, carrots or even some fresh chopped apples would also be good in this stuffing.
- gluten-free: you can easily make this recipe gluten-free by grabbing your favorite gluten-free bread to use in place of sourdough – we also have an entire post all about gluten-free stuffing!
- leftovers: after cooling, you can place your leftover stuffing in an airtight container in the refrigerator for 3-4 days or in a freezer-safe container in the freezer for up to 1 month.
- make ahead: the bread is best when prepped to dry out the night before and you could easily mix the cooked mushrooms with the onions and celery to store in the fridge for the next day, and place all of your seasonings in a dish on the counter. When it is time to bake, just mix it all together in a baking dish and toss in the oven.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Best Ever Sourdough Stuffing – this Best Ever Sourdough Stuffing is packed with flavor, delicious sourdough bread, mushrooms and so much more!
- 5 tablespoons butter, divided (regular or vegan)
- 1 teaspoon garlic, minced
- 2 cups baby bella mushrooms, sliced
- 1 cup oyster mushrooms, sliced
- 13–14 cups sourdough bread, cubed (dried and left out the night before to dry)
- 1 cup minced celery (about 3 stalks)
- 2/3 cup minced yellow onion (about 3/4 yellow onion)
- 1/2 tablespoon celery salt
- 1 teaspoon garlic powder
- 3 tablespoons ground sage
- 1 tablespoon dried parsley leaves
- 2 tablespoons dried rosemary – crush in hands before putting in
- 2 teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
- 2 cups chicken broth (or turkey)
- Preheat oven to 350 degrees F.
- Cook Mushrooms: Bring a large cast iron skillet to medium-high heat and add 2 tablespoons of butter; let melt and swirl to coat the pan. Add garlic and move around pan until it becomes fragrant, approx. 30 seconds. Add mushrooms and sauté until they soften, approx. 3-5 minutes. Remove from heat.
- Spray a 9×13 baking dish with olive oil. Place sourdough bread cubes, celery, onion, mushrooms, celery salt, garlic powder, ground sage, parsley, rosemary, thyme, salt, pepper, tarragon, marjoram and oregano inside. Toss to combine.
- Pour 1/2 cup of broth at a time over the mixture, stirring it in well. Continue adding 1/2 cup broth at a time until bread is moist (but not super soggy). You may not need to use ALL the broth. Taste and adjust any seasoning, as desired.
- Melt the remaining 3 tablespoons of butter and pour evenly over top. Cover with aluminum foil.
- Place in oven, middle rack, for 30 minutes. Remove aluminum foil and bake an additional 10-15 minutes.
- Remove and let cool slightly. Serve with homemade turkey gravy!
- Drying out bread: If you forgot to leave your bread out overnight you can also dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
- Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Prep Time: I only included active prep time in the listed prep time. I didn’t include the time necessary to dry out the cubed bread.
Keywords: sourdough stuffing