Learn how to make sourdough stuffing from scratch. Homemade bread is toasted with butter, then combined with sautéed vegetables, herbs, pastured eggs, and homemade bone broth to create this comforting, good-for-you, side dish for your holiday table.
Today I’m going share with you my favorite sourdough stuffing recipe for Thanksgiving.
If you are new here, we recently welcomed our newest baby, Daniel (you can find the whole birth story here). So if you watch the YouTube tutorial below on how to make this dish, you will see sweet little Daniel snuggled up in my wrap.
That is how I get anything done, or any food cooked during these newborn days. My babies are happy as a clam, all wrapped up and snuggling me, and I get to have my hands free to feed the rest of my family!
Back to the recipe: it is so delicious. This sourdough stuffing makes me want to eat Thanksgiving and holiday food all year round.
Really, though, it is just darn good farm food.
Why keep certain foods just for the holidays?
There really isn’t much better than sourdough bread toasted with butter, fresh herbs, and veggies, is there?
It’s also a great way to use up day-old bread. Rarely does bread last longer than a day around here, but if it does, I know what I’m going to do with it. Side note: I usually use fresh bread; either works.
Sourdough is a way to ferment grains to make them more digestible and more nutritious.
Fermentation makes the nutrients naturally found in grains more bio-available for your body to absorb. Many people who can’t tolerate gluten can tolerate sourdough, especially if it is long fermented for 24-48 hours. (source).
Can you make this sourdough stuffing recipe vegetarian?
Yes. Use vegetable broth rather than chicken broth, and it is vegetarian. It would be difficult to make this vegan, however, because of the eggs and butter in this recipe. They add so much flavor, and the eggs are used as a binder to help thicken the stuffing and add some moisture.
What is the best bread to use for stuffing?
I like using my homemade whole wheat sourdough bread (link below), but you could use your own favorite sourdough bread recipe. You could also buy a loaf of sourdough from a local bakery, just make sure that what you are buying is the real deal.
Fresh bread or day-old bread will work.
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Tools you may need:
How To Make Sourdough Stuffing Recipe: Video Tutorial
Butter – butter adds so much flavor to this dish. There is nothing like vegetables sautéed in butter, or crusty bread with butter. Use butter from grass-fed cows whenever possible.
Celery and onion – adds a delicious, savory flavor and a little crunch.
Fresh herbs – sage and thyme are the classic herbs used for stuffing. You could also used dried herbs if fresh isn’t available.
Salt and pepper
Bone Broth – homemade bone broth is simple and super healthy. Substitute vegetable broth if you’re looking to make this recipe vegetarian.
Eggs – use pastured eggs whenever possible.
How To Make Sourdough Stuffing:
- Prepare and bake homemade sourdough bread if making from scratch.
- Preheat oven to 350.
- Melt butter in a cast iron skillet or pan.
- Cut bread into 1-inch slices, and then into 1-inch chunks.
- Spread out onto a parchment-lined baking sheet and pour about half of the melted butter over the bread pieces, and toss together.
- Bake for 20 minutes, stirring halfway in between so it doesn’t get burnt, but it does get nice and toasty.
- Roughly chop celery, and place into pan with the remaining melted butter over medium-low heat.
- Dice onions, and add to celery and butter. Sauté until they are a little soft, around 5-10 minutes.
- Chop fresh thyme and sage, about a couple tablespoons each, and add to veggies. You could also use dried herbs, just use about a teaspoon of each.
- Add salt and pepper.
- Pull the toasted bread out of the oven.
- In a large bowl, add bone broth and eggs and whisk together.
- Add toasted bread and the sautéed vegetables to the bowl, mix, and allow the liquid to be absorbed by the bread.
- Pour the stuffing back into the cast iron skillet (or baking dish) and bake for 20-30 minutes, until it starts to turn golden brown.
Find More Farmhouse Holiday Recipes And Inspiration:
- Best Cranberry Sauce Recipe – Naturally Sweetened
- Sweet Potato Casserole With Pecans
- Farmhouse Thanksgiving Table Decor
- DIY Christmas Stockings from Sweaters
- DIY Christmas Ornaments- Eight Neutral Ornaments to Make
The Best Sourdough Stuffing Recipe Card
If you try this recipe and love it, I would appreciate if you could come back, comment on the post, and give it 5 stars! Thanks.
- 1 small round sourdough bread (1 pound)
- 1 stick salted butter
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 1 Tbsp chopped fresh sage or 1 tsp dried
- 3 cups homemade chicken broth
- 1 Tbsp chopped fresh thyme or 1 tsp dried
- 2 large eggs
- 2 tsp salt
- 1/2 teaspoon pepper
Prepare and bake bread if making bread from scratch.
Preheat oven to 350.
Melt butter in a cast iron skillet or pan.
Cut bread into 1 inch slices and then into 1 inch chunks.
Spread out onto a parchment lined baking sheet and pour about half of the melted butter over the bread pieces and toss together.
Bake for 20 minutes stirring half way in between so it doesn’t get burnt, but it does get nice and toasty.
Roughly chop celery and place into pan with the melted butter over medium low heat.
Dice onions and add to celery and butter. Sauté until they are a little soft, around 5-10 minutes.
Chop fresh thyme and sage, about a couple tablespoons each, and add to veggies. You could also use dried herbs, just use about a teaspoon each.
Add salt and pepper.
Pull the toasted bread out of the oven.
In a large bowl, add bone broth and eggs and whisk together.
Add toasted bread and the sautéed vegetables to the bowl, mix, and allow the liquid to be absorbed by the bread.
Pour the stuffing back into the cast iron skillet (or baking dish) and bake for 20-30 minutes until it starts to turn golden brown.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 1098mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 3g
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