How to Make Sourdough Stuffing for Thanksgiving

Thanksgiving can get hectic, but your stuffing shouldn't be a last-minute scramble. If you want a savory, tangy side that holds its texture and flavor, this guide shows you how to make sourdough stuffing for Thanksgiving step by step. You’ll learn what ingredients to prep, how to dry and toast sourdough properly, the exact mixing ratios, and easy make-ahead tips.

Follow these clear steps and timing, and you’ll have a pin-worthy, crowd-pleasing sourdough stuffing for Thanksgiving that’s flavorful, slightly tangy, and perfectly textured.

What You'll Need (ingredients + tools)

• Ingredients:
  • 8 cups day-old sourdough bread cubes (about 1 lb)
  • 4 tbsp unsalted butter + 2 tbsp olive oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2–3 cloves garlic, minced
  • 2 tsp fresh thyme leaves (or 1 tsp dried)
  • 1 tsp chopped fresh sage
  • 1/2 cup chopped parsley
  • 2 cups low-sodium chicken or vegetable broth (plus extra)
  • 2 large eggs, lightly beaten
  • Salt and pepper to taste
  • Optional: 1 cup cooked sausage, apples, mushrooms, or dried cranberries
• Tools:
  • Large skillet, rimmed baking sheet, mixing bowl, 9×13 baking dish, spatula

Quick tips:

• Use sturdy sourdough with holes that hold up when soaked.
• For vegetarian stuffing, use vegetable broth and omit sausage.

Preparing Your Ingredients

1. Cut bread into 1–1.5 inch cubes.
2. Spread cubes in a single layer on a rimmed baking sheet.
3. Toast at 250°F (120°C) for 20–30 minutes, stirring once, until dry and lightly golden.

Tips:

• If your bread is already stale, reduce toast time.
• Don’t over-toast; overly browned cubes taste bitter. (Warning: avoid high heat.)

Prep the aromatics while the bread cools. Dice onion and celery, and measure herbs and broth.

Step-by-Step Instructions

1. Melt 4 tbsp butter with 2 tbsp olive oil in a large skillet over medium heat.
2. Sauté 1 large diced onion and 3 stalks celery for 8–10 minutes until soft.
3. Add 2–3 cloves garlic and cook 1 minute. Stir in herbs and optional mushrooms or sausage.
4. Transfer vegetables to a large bowl with toasted bread cubes.
5. Whisk 2 cups broth with 2 beaten eggs, then pour over bread and veggies.
6. Season with salt and pepper and toss gently. Let sit 10 minutes to absorb.

Assembly and baking:

• Transfer mixture to a greased 9×13 baking dish. Dot with 1–2 tbsp butter.
• Cover tightly with foil and bake at 350°F (175°C) for 30 minutes.
• Remove foil and bake 15–20 minutes until top is crisp and golden. Broil 1–3 minutes for extra crunch if desired.

Pro tricks:

• If mixture looks dry, add 1/4 cup more broth.
• For crisper top, bake uncovered for an extra 5–10 minutes.

Serving and Storage Tips (Serving, Make-Ahead, and Variations)

Serving:

• Let rest 5–10 minutes before scooping. The texture firms as it cools.
• Garnish with fresh parsley or thyme for color.

Make-ahead and storage:

• Assemble in the dish, cover, and refrigerate up to 24 hours. Add 10–15 minutes to baking time when chilled.
• Refrigerate leftovers in an airtight container up to 3 days.
• Freeze in portions up to 3 months. Thaw overnight and reheat at 350°F for 20–30 minutes.

Variations:

• Add 1 cup cooked sausage for meatiness.
• Stir in 1 cup chopped apples and 1/2 cup dried cranberries for sweet-tart contrast.
• Swap herbs: rosemary instead of sage for a different aroma.

Your sourdough stuffing for Thanksgiving should be savory, slightly tangy, and delightfully textured. It pairs well with roasted turkey, gravy, and bright cranberry sauce.

This version of sourdough stuffing for Thanksgiving is easy to prep, forgiving, and full of flavor. You’ve learned exact measurements, timing, and make-ahead tips so you can relax on the big day. Pin this guide for your next holiday, save it for later, and share with friends who love a good Thanksgiving side. Which variation will you try first?