When it comes to Thanksgiving, certain dishes hold a place of honor on the holiday table. For many, stuffing is one of those essential sides, offering a savory, comforting bite that pairs perfectly with turkey, cranberry sauce, and mashed potatoes. But what if we told you that you could take your traditional stuffing recipe up a notch with a sourdough twist? Enter this sourdough stuffing recipe, a flavorful combination of toasted sourdough bread, sausage, and fresh herbs, perfect for a Thanksgiving meal or any holiday dinner.

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Using sourdough bread in stuffing adds that perfect chewy texture and tangy flavor, making it a great way to introduce a new favorite to your classic Thanksgiving dinner. Whether you use homemade sourdough bread or pick up a loaf from a local bakery (although I really think you've got to try this with homemade bread!), this stuffing recipe is sure to become a hit at your holiday meal.
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Ingredients
One of the best things about this sourdough stuffing recipe is how easy it is to gather the ingredients. Most of what you need—like butter, eggs, onions, and celery—are staples you probably already have in your fridge or pantry. The homemade sourdough loaf, adds a special touch.
Fresh herbs like sage, rosemary, or thyme can elevate the flavors beautifully, but if you only have dried herbs on hand, they’ll still work well. That said, fresh herbs bring out a vibrant, earthy flavor that truly makes this dish shine, so it’s worth picking them up if you can!
Sourdough Bread Suggestions:
- Sourdough Loaf
- Ground sausage
- Salted butter
- Celery, chopped
- Onion, chopped
- Mushroom, chopped
- Chopped fresh sage (or 1 teaspoon dried)
- Homemade chicken broth (or vegetable broth)
- Large eggs
- Kosher salt
- Black pepper
These ingredients would be approved for Trim Healthy Mama and would be considered a crossover. Omit the ground sausage for a S recipe. Make sure to use a sourdough loaf with einkorn and that has been fermented for at least 7 hours.
See the recipe card for quantities.
Instructions
There are a LOT of instructions here, but please don't get overwhellmed by them. You can modify it a lot and still get great results! I tend to be a 'dump and go' type of recipe maker, so complicated recipes turn me off!
Prepare and bake homemade sourdough bread, if making it from scratch. Dice into 1-inch squares. Preheat the oven to 350 F.
Add half of the butter to a skillet pan and melt on the stovetop.
Brown sausage and set aside.
Dice mushrooms, celery, and onions.
Chop fresh sage.
Add diced celery and onions to melted butter and saute' over medium heat until they are soft. Around 5-10 minutes.
In a large bowl, add chicken broth and eggs and whisk together.
Add salt, pepper, and sage to the egg and broth mixture.
Layer bread crumbs, sausage, and mushrooms on the bottom of an 11x13 baking dish. Add the butter, celery, and onion mixture.
Pour the broth and vegetable mixture over the toasted bread and let it sit for 10 minutes to allow the bread to soak up the eggs and broth.
Bake for 25-30 minutes, until it starts to turn golden brown.
Hint: during the year take the ends of your sourdough loaves or those pieces that get dried out and put them in a freezer-safe bag. Freeze these pieces all year and you'll have plenty of sourdough bread for your Thanksgiving feast!
Substitutions
If you want to try and make this recipe with gluten free sourdough, I encourage you to stop by my friends (Nicole) website and check out her tips and tricks for making gluten free sourdough that is also Trim Healthy Mama friendly. She uses this recipe, but has a lot of other suggestions in she post if you want to try gluten free sourdough!
Variations
Don't have all the ingredients listed in this recipe or want to add some more variety? Great! Enjoy adding whatever you have on hand to create your own personal version.
Here are a few additional spieces that you can try!
- Thyme
- Basil
- Bay Leaf
- Redmond Real Seasoning Salt
My mom used to always put cranberries in her stuffing, which I have tried a few times and get mixed reactions from my people. Although, I really love fresh cranberries in my stuffing, I generally leave it out now. I always encoruage people to give it a hot because you might find you like it!
What other type of ingredients or seasonings/spices do you use in your stuffing?
Equipment
Equiptment that you may need for this recipe:
- 11x13 baking dish
- Sharp Kitchen Knife
- Measuring cups and measuring spoons
- Wisk
- Spatula
- Skillet/pan
You can find the entire list of baking and cooking essentials that we use in our kitchen by visiting our Amazon Storefront or Like to Know shop.
Storage
Any leftover stuffing can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place the stuffing in a baking dish, cover with plastic wrap or foil, and bake at 350°F until warmed through. If you prefer a crispy top, remove the covering during the last 5-10 minutes of reheating.
You can also freeze the stuffing by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It’s best to thaw the stuffing in the fridge overnight before reheating to maintain its texture.
FAQ
Can I use store-bought sourdough bread instead of making my own?
Absolutely! While homemade sourdough bread is delicious, a good-quality store-bought loaf will work just as well. Just make sure it’s a crusty, dense bread to hold up in the stuffing. Day-old bread or slightly stale bread is ideal for this recipe.
What kind of sausage should I use?
You can use any kind of sausage you prefer. Ground pork sausage is a classic option, but turkey sausage or even a plant-based sausage can work just as well, depending on your personal preference.
Can I make this stuffing ahead of time?
Yes! You can prepare the stuffing mixture up to a day in advance. Simply follow the recipe up until baking, then cover and refrigerate. When you’re ready, bake the stuffing as directed, adding a few extra minutes to account for it being chilled.
Can I freeze the sourdough stuffing?
Definitely! After baking, let the stuffing cool completely. Wrap it tightly in plastic wrap or an airtight container, and freeze it for up to three months. When ready to enjoy, thaw it overnight in the fridge and reheat in the oven at 350°F until warmed through.
Can I substitute vegetable broth for chicken broth?
Yes, vegetable broth is a great substitute if you prefer a vegetarian version or simply want to switch things up. The flavor will still be rich and savory.
Should I use fresh or dried herbs?
Both work, but fresh herbs like sage, thyme, and rosemary offer a vibrant flavor that dried herbs can’t quite match. If using dried herbs, reduce the amount by about one-third since dried herbs are more concentrated in flavor.
How do I get the stuffing to have crispy edges?
For those perfect crispy edges, make sure to toast the sourdough bread cubes thoroughly before mixing them with the broth.
What if I don’t have sourdough bread?
While sourdough adds a unique tangy flavor, you can substitute with other types of sturdy bread, such as French or Italian bread, if needed. Just make sure the bread is slightly stale or toast it in the oven for the best results.
Is this recipe Trim Healthy Mama Friendly?
These ingredients would be approved for Trim Healthy Mama and would be considered a crossover. Omit the ground sausage for a S recipe. Make sure to use a sourdough loaf with einkorn and that has been fermented for at least 7 hours. Here is a whole wheat einkorn loaf, and here is one that uses all-purpose einkorn. All-purpose einkorn can be used on THM, but whole wheat is prefered.
Related
Looking for other recipes like this? Try these:
This sourdough bread stuffing is more than just a side dish; it’s the perfect addition to your Thanksgiving meal. With its rich, savory flavors and crispy edges, it pairs beautifully with sweet potato casserole, cranberry sauce, and all the other holiday meal staples. Whether you’re a seasoned cook or this is your first time making stuffing from scratch, these simple steps will guide you to creating a dish your family will request year after year.
So, the next time you’re planning your Thanksgiving table, give this classic stuffing recipe a try. It’s the real deal—the perfect blend of flavors and textures that elevates any holiday feast.
Sourdough Stuffing Recipe
This sourdough stuffing recipe, is a flavorful combination of toasted sourdough bread, sausage, and fresh herbs, perfect for a Thanksgiving meal or any holiday dinner.
Ingredients
- 1 small sourdough loaf or approximately 7 cups of diced sourdough bread
- 1 pound ground sausage
- 1 stick salted butter
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 2 cups homemade chicken broth (or vegetable broth)
- 2 large eggs
- 2 tablespoons kosher salt
- ½ tablespoon black pepper
Instructions
- Prepare and bake homemade sourdough bread, if making it from scratch. Dice into 1-inch squares.
- Preheat the oven to 350 F.
- Add half of the butter to a skillet pan and melt on the stovetop.
- Brown sausage and set aside.
- Dice mushrooms, celery, and onions.
- Chop fresh sage.
- Add diced celery and onions to melted butter and saute' over medium heat until they are soft. Around 5-10 minutes.
- In a large bowl, add chicken broth and eggs and whisk together.
- Add salt, pepper, and sage to the egg and broth mixture.
- Layer bread crumbs, sausage, and mushrooms on the bottom of an 11x13 baking dish. Add the butter, celery, and onion mixture.
- Pour the broth and vegetable mixture over the toasted bread and let it sit for 10 minutes to allow the bread to soak up the eggs and broth.
- Bake for 25-30 minutes, until it starts to turn golden brown.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 431Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 113mgSodium: 2042mgCarbohydrates: 27gFiber: 2gSugar: 4gProtein: 14g
Online nutritional calculators are estimates only. Use your best judgement when consuming.
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