This Sourdough Stuffing is packed with flavor! The sourdough bread, paired with all the herbs and spices, has that familiar stuffing flavor you know and love, but the combination tastes next level! Although this recipe is technically a dressing because it is baked in a casserole dish, you can also use the recipe as a stuffing for your turkey.

If you need to fill out your dinner menu, this amazing Roasted Chicken and Gravy is just what you need!

Why I Love This Recipe

Great flavor with the sourdough bread
Flexibility of making it as a dressing or a stuffing
Can be served with turkey, chicken, or pork
New dish for the family
Easily portable

Helpful Items for This Recipe

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9x13in Deep Porcelain Baking Dish – Oven to Table, Freezer Safe

Nonstick Carbon Steel Baking Sheet Set, 3 Pack – Small 13” x 9”, Medium 15” x 10”, Large 17” x 11”

Wooden Trivets for Hot Dishes, Tree Shape Trivet Set, 4 Walnut Wood + 1 Stand stored Like a Christmas Tree

Ingredients in Sourdough Stuffing

I love this recipe because anyone with a reasonably well-stocked pantry can prepare it in no time. Plus, the addition of the sourdough adds such a great flavor to the recipe.

Recipe Ingredients

Make the Seasoned Sourdough Croutons

Sourdough boule (22 ounces) – You can use a large sourdough loaf or a sourdough boule.

Butter, melted – I usually have salted butter on hand, but you can use either salted or unsalted butter and adjust the salt level accordingly.

Thyme – Dried thyme adds a traditional flavor to the stuffing.

Garlic and onion powder – Adds a nice warmth and flavor to the croutons.

Kosher salt – I always use Kosher salt; adjust the level by adding more or less to taste.

Fresh ground black pepper – Fresh ground pepper is much better than pre-ground pepper when cooking.

Make the stuffing filling

Butter – Again, you can use salted or unsalted butter; just be sure to adjust the seasoning accordingly.

Sweet onion, diced – I like a sweet onion, but a regular yellow onion will also work as a substitute.

Celery, diced – A staple in all stuffings and dressings.

Garlic, minced – Adds a touch of roasted garlic to the recipe.

Chicken broth, divided – I usually have chicken broth on hand; you can use turkey broth if you have it.

Italian seasoning – The blend of herbs in the Italian seasoning is perfect for this recipe.

Thyme – Dried thyme is a traditional component of any stuffing.

How to Make Simple Sourdough Stuffing

Preheat the oven to 300°F.

Making the Croutons

Cut the sourdough bread into ½ inch cubes. Place the sourdough pieces on a cookie sheet, in a single layer. You may need 2 cookie sheets, or make the croutons in 2 batches.

Pour the butter evenly over the bread and mix. Use your hands or 2 large spoons. Not all bread pieces will be covered with the butter, but that’s okay.

In a small bowl, mix the thyme, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning over the bread on the cookie sheet evenly. Mix well.

Place in the preheated oven for 25-30 minutes. *NOTE* If you are cooking with 2 baking sheets, place one sheet on the lower rack and one in the middle. Rotate the sheets halfway through the cooking time.

Making the Stuffing

While the croutons are in the oven, in a skillet, over medium heat, melt the 2 tablespoons of butter.

Once the butter is melted, add the onions. Cook for 4-5 minutes or until the onions are translucent.

Add the celery. Cook for an additional 3-4 minutes on medium heat, and add the garlic in the last 30 seconds of the cook.

Sprinkle the Italian seasoning and the thyme. Mix well. Set aside until the croutons are ready.

In a 9×13 baking dish, add half of the croutons. Pour the onion/celery mixture over the bread.

Pour 2 cups of the chicken broth. Use 2 spoons and gently mix, like you are tossing a salad. Add the remaining bread pieces on top. Mix well.

Cover with aluminum foil and bake for 30 minutes. Uncover, add the remaining ½ cup chicken broth.

Bake uncovered for an additional 25-30 minutes or until the stuffing is crispy to your liking.

Little Chef’s Secrets

Tips and Tricks

Make it spicy: Add some red pepper flakes, chili powder, or dice some jalapeno peppers.
Make it kid-friendly: Add some shredded cheese like Cheddar and Colby Jack, and bacon bits.
Make it Deluxe: Add some chopped nuts (pecans or walnuts), cook some sausage with the onion/celery mixture. Serve with fresh chopped herbs and grated Parmigiano cheese.
Change up the herbs: Traditionally, you can use sage, thyme, parsley, and rosemary, or any combination of those.

FAQs

Storage: Store the leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for 1 – 2 months.
Re-warm in the oven: Cover with foil and bake at 350°F until heated through (15-20 minutes). For a crisp top, uncover the last 5 minutes.
Re-warm in an air fryer: Place your portion in a heatproof dish, cover with aluminum foil, and air fry at 330 degrees F for 5-8 minutes or until heated through. Uncover and air fry for an additional 2-3 minutes.

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Pin it HERE!!

Tara Noland