Every holiday table needs a comforting, golden pan of stuffing and this Sourdough Herb Stuffing is my favorite kind. It’s buttery, full of flavor, and perfectly crisp on top with a soft, savory center.
Made with cubes of crusty sourdough bread (or any hearty bakery bread you have on hand), sauteed onion, celery, and garlic, and a blend of cozy herbs, this recipe tastes like Thanksgiving and Christmas wrapped in one bite. I love using sourdough because it holds it shape and gives the dish that rustic farmhouse texture that is slightly chewy, slightly crisp, and so flavorful.
Why You’ll Love This Sourdough Herb Stuffing
- Made with sourdough: Heartier and more flavorful that sandwich bread.
- Simple ingredients: Everyday staples with big holiday flavor.
- No soggy stuffing: The sourdough soaks up broth beautifully without turning mushy.
- Customizable herbs: Fresh or dried herbs- whatever you have on hand.
- Make-ahead friendly: Assemble the day before and bake before serving.
Ingredients
- 1 small loaf (1 pound) day old crusty sourdough bread, cut into 1 inch cubes
- 1/2 cup salted butter, plus 1 tablespoon melted for topping
- 1 onion, diced
- 4 celery stalks, diced (about 1 3/4 cups)
- 3 garlic cloves, chopped
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried sage (or 1/4 cup fresh, chopped)
- 1 tablespoon dried parsley (or 1/4 cup fresh, chopped)
- 1 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 teaspoon fresh leaves)
- 1 1/2 to 2 cups vegetable or chicken broth
- 2 eggs, lightly beaten
Note: If you don’t have sourdough, a rustic French or Italian loaf works perfectly too!
How to Make Sourdough Herb Stuffing
Preheat oven to 350℉. Lightly grease a 9 x 13 inch baking dish.
Dry the bread: Spread the cubed sourdough bread on a baking sheet and bake for 10 – 15 minutes, until slightly crisp and dry. (You can skip this step if using day-old bread.)
Saute the vegetables: In a large skillet, melt 1/2 cup butter over medium heat. Add onion, celery, and garlic; cook 5 -7 minutes until softened.
Add seasonings: Stir in salt, pepper, sage, parsley, rosemary, and thyme. Cook 1 – 2 minutes, just until fragrant.
Combine: In a large bowl, toss the bread cubes with the sauteed vegetable. Pour in 1 1/2 cups broth and mix gently. Add beaten eggs and stir until evenly coated, adding more broth as needed. The mixture should be moist but not soggy. Add more broth if needed.
Bake: Transfer to your prepared dish, drizzle with 1 tablespoon of melted butter, and bake uncovered for 40 – 45 minutes, until golden brown on top.
Serve: Sprinkle with extra parsley and serve warm with your holiday feast.
Helpful Farmhouse Tips for Sourdough Herb Stuffing
- Bread choice: Use a rustic, crusty loaf of sourdough. You can also use a hearty bakery style French or Italian loaf. Do not use sandwich bread.
- Make-ahead: Assemble the stuffing up to a day before and refrigerate. Bake just before serving.
- Broth amount: The right texture is moist but not soggy. Start with 1 1/2 cups and add more as needed.
- Serving size: This recipe serves about 8; double it for a crowd.
Serving Suggestions
Pair the cozy sourdough herb stuffing with:
- Roast turkey or my Rotisserie Style Roast Chicken
- Creamy Au Gratin Potatoes
- The Coziest Creamy Mac & Cheese
- Crockpot Cranberry Chili Meatballs
- Creamy Stuffed Mushrooms
Frequently Asked Questions
Can I make this sourdough herb stuffing ahead of time? Yes. Assemble it up to 24 hours in advance. Cover and refrigerate, then bake before serving.
Can I use another bread besides sourdough? Absolutely. French or Italian loaves work well, too.
Can I freeze stuffing? Yes. Cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven at 350℉ until warmed through.
Can I make this vegetarian? Yes. It already is if you are using vegetable broth.
Make This Your New Holiday Tradition
This Sourdough Herb Stuffing is everything I love about the holidays – buttery edges, fragrant herbs, and that homey, comforting flavor that brings everyone to the table.
Whether it’s Thanksgiving, Christmas, or a cozy Sunday dinner, this is one of those recipes you’ll come back to year after year. It’s simple, foolproof, and tastes like the heart of the holiday season.
Sourdough Herb Stuffing
Ingredients
Method
- Preheat oven to 350℉. Lightly grease a 9 x 13 inch baking dish.
- Dry the bread: Spread the cubed sourdough bread on a baking sheet and bake for 10 – 15 minutes, until slightly crisp and dry. (You can skip this step if using day-old bread.)
- Saute the vegetables: In a large skillet, melt 1/2 cup butter over medium heat. Add onion, celery, and garlic; cook 5 -7 minutes until softened.
- Add seasonings: Stir in salt, pepper, sage, parsley, rosemary, and thyme. Cook 1 – 2 minutes, just until fragrant.
- Combine: In a large bowl, toss the bread cubes with the sauteed vegetable. Pour in 1 1/2 cups broth and mix gently. Add beaten eggs and stir until evenly coated, adding more broth as needed. The mixture should be moist but not soggy. Add more broth if needed.
- Bake: Transfer to your prepared dish, drizzle with 1 tablespoon of melted butter, and bake uncovered for 40 – 45 minutes, until golden brown on top.
- Serve: Sprinkle with extra parsley and serve warm with your holiday feast.
Notes
- If you don’t have sourdough, a rustic French or Italian loaf works perfectly too.
- If doubling the recipe for a large gathering, bake in two dishes to keep the top golden and crisp instead of steaming.
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Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
