Savory Sourdough Stuffing Recipe for Holiday Feasts

Throughout the year we save extra sourdough ends and heels by slicing and freezing them in plastic bags. Those frozen slices make perfect toast when needed—just pop a slice into the toaster and toast a few seconds longer than usual. We often accumulate more bread than we can eat, so instead of wasting it we freeze the leftovers to use for a rich, textured sourdough stuffing.

Sourdough bread:

Every Thanksgiving we gather the assorted sourdough pieces we’ve tucked away in the freezer and let them thaw on the counter. It’s a satisfying ritual: it clears space in the freezer and brings together a variety of sourdough pieces—crusty ends, smaller slices, and day-old loaves—into one delicious dish.

If you don’t keep a stash of saved bread, just buy a couple of sourdough loaves and dry them the same way described below. The key to this stuffing is the tangy, chewy character of sourdough—freshness matters less than flavor and texture, so day-old bread or toasted cubes work beautifully.

We bake the stuffing until the top browns and the edges crisp, giving a contrast of crunchy crust and a tender interior. The center is studded with apple, leek, onion, celery and a generous blend of herbs. Butter and chicken stock bind the mixture and add rich flavor. This is not your ordinary stuffing—its bold texture and balanced flavors make it a standout on the Thanksgiving table, and it’s often hard to resist snatching a cube straight from the baking dish while it’s still warm.

The bread for sourdough stuffing:

We believe the bread sets the foundation for great stuffing. While add-ins build complexity, starting with a flavorful bread is essential. Sourdough provides acidity and depth that elevates the whole dish. It doesn’t need to be artisanal or freshly baked—day-old or frozen pieces work well because the bread is dried before assembling the stuffing.

The herbs:

A bright mix of herbs—tarragon, parsley, sage, and thyme—gives this stuffing its classic holiday aroma and flavor. Use them generously; they add freshness and lift the richness of the bread and butter. If you only have dried herbs, halve the amount called for in fresh herb measurements.

The add-ins:

Butter, leeks, onion, celery, and a tart apple create a sweet, savory base. Sauteeing these ingredients until they are soft and slightly caramelized builds depth and texture that blends with the sourdough cubes, making each bite interesting and flavorful.

Making the sourdough stuffing:

Begin by tearing or cutting the sourdough into roughly 1″ cubes—tearing by hand yields extra crusty pieces. Spread the cubes in a single layer across two sheet pans and let them sit at room temperature overnight or up to 24 hours to dry. If you’re short on time, dry the cubes in a 325°F oven for about 15 minutes until dry throughout.

To prepare the filling, melt one stick of butter in a pan over medium heat. Add the diced yellow onion, sliced leek, salt, and pepper and cook for about five minutes. Add the chopped celery and peeled, diced tart apple and continue cooking until the onions are translucent and the mixture is softened—another five minutes or so. Stir in the chopped herbs until fragrant, then remove the pan from the heat.

Place the dried bread cubes in a large bowl, pour the onion-herb mixture and the chicken stock over them, and toss gently to combine. Transfer the mixture to a 9×13″ baking dish and loosely cover with foil. Bake at 350°F for 15 minutes, then remove the foil and bake another 15–20 minutes until the top is golden and crisp while the center remains soft and moist.

Notes on sourdough stuffing:

1. Bread: We prefer sourdough for its crust and flavor, but any combination of sturdy breads will work. Aim for breads with crust to create contrasting textures.
2. Herbs: Feel free to swap herbs to your taste. If you’re missing one, increase another—herbs add brightness and should be used liberally.
3. Baking method: For a crisp top and defined bread texture, bake the stuffing in a dish rather than stuffing it into the bird. Cooking inside the turkey tends to yield a soggy stuffing; baking in a separate dish preserves crunchy edges and a tender center.

Sourdough Stuffing

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

drying bread 12 hours hours

Total Time 12 hours hours 55 minutes minutes

Servings 12

Ingredients

• 16 cups crusty sourdough bread dried or toasted (~2 loaves)
• 1 stick butter
• 2 cups diced yellow onion
• 1 leek sliced
• 2 cups chopped celery leaves included
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tart apple peeled and chopped
• 3 tablespoons parsley leaves chopped
• 1 tablespoon tarragon leaves chopped
• 1 tablespoon sage leaves chopped
• 1 tablespoon thyme
• 1.5 cups chicken stock

Instructions

• Cut or tear sourdough into 1″ cubes and spread across two sheet pans. Let the cubes air-dry overnight or up to 24 hours until dry. Alternatively, dry in a 325°F oven for about 15 minutes until dry throughout.
• Preheat the oven to 350°F.
• Melt 1 stick of butter in a saucepan over medium heat. Add chopped onion, sliced leek, salt, and pepper and sauté for about 5 minutes. Add celery and apple and cook until the onions are translucent, another ~5 minutes.
• Stir in the chopped herbs, then remove the pan from heat.
• Combine the dried bread cubes, the onion-herb mixture, and the chicken stock in a large bowl, mixing until evenly combined.
• Transfer the stuffing to a 9×13″ baking dish and loosely cover with foil.
• Bake at 350°F for 15 minutes, remove the foil, and bake another 15–20 minutes until the top is golden and crusty while the center stays soft.

Entertainer’s Note:

Line the baking dish with foil before adding the stuffing to make cleanup quick and easy after your guests have gone.