Sourdough Stuffing

Sourdough stuffing is an easy twist on classic stuffing recipes. This side dish brings some added flavor to your Thanksgiving or Christmas dinner. It also compliments any roast all year long!

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Let’s be honest here.

The best part of Thanksgiving dinner isn’t the turkey.

Sure it’s the centerpiece of the holiday table, but in my humble opinion any holiday table is all about the sides.

Give me mountains of mashed potatoes and stuffing any time!

Turkey optional.

And if you are on the fence about that wait until you try this sourdough stuffing.

It’s the twist on classic stuffing that Taylor Swift would bring to a holiday celebration (since she’s such a fan of making sourdough!) and it is really no different than making any other stuffing except you use sourdough bread.

That added layer of flavor really takes this sourdough stuffing up a notch and will have everyone asking for seconds!

Ingredients and Kitchen Supplies

Here’s what you need for sourdough stuffing:

• Loaf of Sourdough Bread – We used a roughly 1 pound loaf of sourdough bread, yielding enough stuffing for about 4 to 6 people to eat. You may need to use more or less based on your needs. We used a more traditional loaf, so amounts may vary if you use sourdough bagettes.
• Butter – Butter helps to cook the veggies and provide moisture to the stuffing. You could use olive oil if you want, but it can alter the flavor a bit and not provide as rich a tasting stuffing.
• Broth – You can vary the broth you use based on what you serve the stuffing with. For beef, you can use beef broth, giving a richer flavor to the sourdough stuffing. For chicken, you can use chicken broth. Turkey works well with both chicken and turkey stock, though turkey stock is a bit harder to find in any months not leading up to Thanksgiving. And for vegetarian dishes, you can use vegetable broth. You can also use pan drippings of your turkey, chicken, or beef main dish instead of broth. This helps to encorporate the flavors of the dish into the stuffing. Broth is still good to have on hand to help ensure the stuffing doesn’t get too dry.
• Roasting Blend – We use a roasting blend, fresh sage, or thyme, sage, and rosemary to make sourdough stuffing. A roasting blend is generally a good all-purpose blend of flavors suitable for beef, chicken, and turkey.
• Fresh Parsley – We use flat leaf Italian parsely to add a bit of fresh flavor to the stuffing.
• Garlic – We use about 4 to 6 cloves of fresh, crushed garlic for added flavor and a bit of heat.
• Spices – When making for chicken or turkey, we use marjoram and a poultry blend. You can use rosemary, thyme, and sage for when you pair it with beef roasts. We also add in salt and pepper to taste.
• Mirepoix – Mirepoix is a mix of carrots, celery, and onions. You can dice your own or cheat a bit and get precut veggies. We used about a half cup of each veggie.

Though optional, you may also want to use a non-stick cooking spray to help prevent the stuffing from sticking to the baking dish.

Some helpful kitchen supplies to pull out or make sure you have on hand include:

• Serated Bread Knife
• Cutting Board
• Large Mixing Bowl
• Large Skillet
• Paring Knife

How to Make Sourdough Stuffing

1. Prep the veggies and bread.

We’re not going to lie, we use a little hack for stuffing – pre-cut mirepoix mix.

It just makes life that much easier, especially if you are making a big Thanksgiving dinner with a lot of needed prep work.

If you don’t use a pre-mixed container, you will need about 2 carrots, 2 stalks of celery, and a medium onion.

Peel and dice your carrot and then dice the onion and celery.

Set your veggies aside.

Using a serrated knife, cube your sourdough loaf.

Place the bread in a large mixing bowl and set aside for now.

2. Cook the mirepoix.

Melt the butter over medium heat in a large skillet.

When the butter has melted, add in the veggies, sage, garlic, and top with the dried seasonings.

Saute the veggies in the butter.

As the veggies start to cook, pour in the broth, a little at a time to prevent the veggies from sticking.

Reserve just a bit in case the stuffing still appears dry before placing it in the oven (see below).

Saute for about 8 to 10 minutes or until the veggies get a bit soft but still have a little bit of bite to them.

You’ll want to stir the veggies frequently and adjust the heat as needed to prevent burning.

Remove from heat and set aside for a minute.

3. Mix and bake.

Preheat your oven to 350.

Place your bread cubes and cut parsley in a large mixing bowl.

Carefully pour the veggie mix over top of the bread.

If the stuffing is really dry looking, you can mix in small amounts of broth to moisten the bread.

You want the bread damp but not soaking wet.

Using tongs or a sturdy spoon, thoroughly mix the stuffing mix.

Pour or scoop the stuffing mixture into a deep baking dish (for ease of release, spray it with nonstick spray or grease the pan with butter).

Slice the butter and place them over top of the stuffing.

Cover the baking pan with foil and place in the heated oven to bake for 20 minutes.

After 20 minutes, carefully remove the foil from the top of the baking dish and bake for another 10 to 15 minutes or until the top turns golden brown.

If you are making a turkey, you can stuff the turkey before roasting it, the stuffing will bake in the turkey in this case.

Remove from the oven and serve with your favorite Thanksgiving or large family dinner.

Serving a Thanksgiving Dinner

Sourdough stuffing can be part of a “balanced” Thanksgiving dinner.

Of course by “balanced,” we mean varying your carbs and fat in take so it comes from lots of delicious sides.

If you need help putting together a full Thanksgiving, Christmas, or family dinner, here are some recipes to help get you started:

• Garlic Basted Turkey or Convection Oven Turkey
• Turkey Gravy
• Red Skinned Mashed Potatoes or Roasted Garlic Mashed Potatoes
• Garlic Roasted Green Beans
• Fried Apples
• Roasted Spiced Butternut Squash
• Brown Butter Cornbread
• Instant Pot Cranberry Sauce

Storing

Whether you have leftover or just want to make it a day or two ahead, you can store sourdough stuffing in an air tight container for about 3 to 5 days.

This allows you to make it ahead of time if you know you will be cooking a lot for a holiday or just want to have stuffing for a week night dinner.

To reheat, you can microwave it for a few seconds or place the stuffing into an oven at 300 for about 10 to 15 minutes or until heated through.

As needed, you can add more broth to help reinvigorate the stuffing if it dried out at all in the fridge.

Stored stuffing also works well stuffed into your turkey, so it is one less thing to worry about before putting your turkey in the oven.

Tips and Tricks

• Sourdough stuffing is very versatile. You can use it with roast beef, chicken, or turkey. Just change the broth you use to match the main dish.
• You can bake sourdough stuffing separately or stuffed in a turkey or chicken. You could also roll flank steak around it and bake it like that. It would also be so yummy in stuffed chicken breast with stuffing.
• Don’t stress if you can’t find turkey broth. Chicken broth works well with turkey and is available year round.
• A lot of stores sell mirepoix mixes. Use those if you want to save time and energy or just want enough celery and carrots to make the stuffing and not have an awkward amount of celery left. Because no one wants sad leftover celery in the season of cookies and pies.
• Cook the mirepoix low and slow, adding the broth a little at a time to prevent the veggies from browning. Don’t add the broth all at once or the veggies will steam/boil.

Other Stuffing Recipes

Looking for other stuffing recipes? Try these:

• Classic Homemade Stuffing – This is a stuffing recipe just like Grandma makes, seasoned with classic stuffing seasonings like marjoram and poultry seasoning. It’s the little black dress of stuffing recipes.
• Apple Sage Stuffing – A sweet and savory take on stuffing thanks to the addition of Granny Smith apples.
• Garlic Herb Ciabatta Stuffing – A vegetarian stuffing recipe with a crunchy ciabatta bread base.

Did you make this? Let me know!

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