Sourdough and Herb Stuffing: Our 5-Star Family Obsession

Name: Sourdough and Herb Stuffing: Our 5-Star Family Obsession
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 cups sourdough bread, cubed; 1 cup unsalted butter; 2 cups onion, diced; 1 1/2 cups celery, diced; 3 cloves garlic, minced; 2 tbsp fresh sage, chopped; 1 tbsp fresh thyme, chopped; 1 tbsp fresh rosemary, chopped; 2 cups chicken or vegetable broth; 2 eggs, beaten; 1 tsp salt; 1/2 tsp black pepper

Author: lia

Published: December 8, 2025

Sourdough and herb stuffing family favorite

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I’ll never forget the first time I made my sourdough and herb stuffing for Thanksgiving. My aunt, who always brought her “famous” boxed stuffing, took one bite and actually asked for the recipe – that’s when I knew this dish was special. Now it’s our family’s non-negotiable holiday side, the one everyone fights over for leftovers. What makes this sourdough and herb stuffing our family favorite? That perfect crunch from golden sourdough cubes, the way fresh rosemary and thyme perfume your whole kitchen, and how it somehow manages to be crispy and custardy all at once.

The beauty of this recipe? It works just as well with Christmas goose as it does with Sunday roast chicken. I’ve served it at potlucks in a slow cooker (just stir in extra broth), baked it inside acorn squash for vegetarian friends, and even turned the leftovers into the best fried stuffing patties you’ll ever taste. Once you try this version, I promise you’ll understand why my family starts asking about it in October!

Why You’ll Love This Sourdough and Herb Stuffing

Let me tell you why this stuffing recipe has earned its permanent spot on our holiday table year after year. First, it’s all about that sourdough magic – when those cubes toast up, they create this incredible texture that’s crisp on the outside but still pillowy-soft inside. And the herbs? Oh, the herbs! Fresh sage, rosemary, and thyme mingle with sweet onions and garlic until your kitchen smells like Christmas morning.

Flavor bomb herbs: No dusty jarred herbs here – we use fresh ones that make every bite sing
Golden sourdough crunch: That perfect balance of crispy edges and custardy centers
Holiday MVP: Works with turkey, ham, or even as a vegetarian main with extra mushrooms
Your rules: Toss in cranberries for sweetness, sausage for heartiness, or pecans for crunch

The best part? This stuffing actually improves when made ahead. The flavors cozy up together overnight, so you’re not stuck in the kitchen while everyone else is sipping eggnog. Trust me, once you try this version, you’ll understand why my nephew literally licks the serving spoon clean!

Ingredients for Sourdough and Herb Stuffing

Here’s everything you’ll need to make this unforgettable stuffing – and trust me, each ingredient plays a special role! I’ve learned through trial and error (and one unfortunate “herb incident”) that quality really matters here. Let’s talk specifics:

8 cups sourdough bread, cubed (1-inch pieces) – Day-old is actually better! Fresh bread gets too mushy, while slightly stale soaks up flavors perfectly
1 cup unsalted butter – Don’t you dare use margarine! Real butter makes the vegetables sing
2 cups onion, finely diced – I like sweet yellow onions, but whites work too if that’s what you’ve got
1 ½ cups celery, diced – Include those pretty light green leaves for extra flavor
3 cloves garlic, minced – I press mine through a garlic press when I’m feeling lazy
2 tbsp fresh sage, chopped – Must be fresh! Dried sage tastes like pencil shavings in comparison
1 tbsp fresh thyme, chopped – Run your fingers down the stems to strip the leaves easily
1 tbsp fresh rosemary, finely chopped – Pro tip: chop it super fine so no one gets a piney surprise
2 cups chicken or vegetable broth – Homemade if you’re fancy, boxed if you’re human
2 eggs, beaten – These are our magic binding agents
1 tsp salt – I use kosher salt for better distribution
½ tsp black pepper – Freshly ground makes all the difference

See those fresh herbs? That’s where the magic happens! I once tried making this with dried herbs when the grocery store was out… let’s just say my family still hasn’t let me live it down. The fresh stuff is worth the extra trip, I promise!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this stuffing! Just grab these trusty kitchen staples:

Large skillet – Mine’s a 12-inch cast iron, but any heavy-bottomed pan will do
9×13 baking dish – Glass or ceramic works best for even browning
Mixing bowl – Big enough to toss everything together without spilling
Aluminum foil – Our secret weapon for keeping the stuffing moist while baking

That’s it! If you’ve got a wooden spoon and a baking sheet (for toasting the bread), you’re golden. No stand mixer or food processor required – this is good old-fashioned cooking at its best.

How to Make Sourdough and Herb Stuffing

Alright, let’s get to the fun part – turning these simple ingredients into the most glorious stuffing you’ve ever tasted! I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m right there in the kitchen with you.

Step 1: Prepare the Bread

First things first – that sourdough needs toasting! Spread your cubed bread in a single layer on a baking sheet (no crowding or they’ll steam instead of toast). Pop it into a 350°F oven for about 10 minutes, but peek at the 8-minute mark. You want the cubes lightly golden with crisp edges, but don’t let them turn into croutons – we’re going for “just kissed by heat” rather than “sunburnt.” The toasting step is crucial because it helps the bread hold its texture later when we add all that delicious broth.

Step 2: Sauté Vegetables and Herbs

Now for the aromatic magic! Melt that butter in your skillet over medium heat – you’ll know it’s ready when the foam subsides. Toss in your onions and celery, stirring occasionally until they turn translucent (about 5-7 minutes). When you can smell that sweet onion fragrance, add the garlic and cook just 30 seconds more – any longer and the garlic gets bitter. Here comes my favorite part: sprinkle in those chopped fresh herbs! The moment they hit the warm butter, your kitchen will smell like a holiday dream. Stir for about a minute until the herbs are fragrant but still bright green.

Step 3: Combine and Bake

Time to bring it all together! In your biggest bowl, combine the toasted bread with the buttery vegetable mixture. Pour in the broth gradually – you might not need it all depending on how dry your bread was. The perfect consistency is when the bread is moistened but not swimming. Gently mix in the beaten eggs (they’re our glue!). Transfer to your greased baking dish, cover tightly with foil, and bake at 350°F for 30 minutes. This steamy phase lets all the flavors get cozy. Then, the grand finale – remove the foil and bake another 15 minutes until the top is golden and crisp. That contrast between the crunchy top and soft interior? Absolute perfection!

Tips for Perfect Sourdough and Herb Stuffing

After making this stuffing more times than I can count, I’ve picked up some foolproof tricks to guarantee success every time:

Day-old bread is your friend: Fresh sourdough turns to mush, but slightly stale bread soaks up flavors while keeping perfect texture. No stale bread? Toast fresh cubes extra crisp!
Broath is a verb: Add broth gradually until the mixture clumps when squeezed – too dry? More broth. Too wet? Extra 5 minutes uncovered.
Herb freshness matters: Rub herbs between fingers before chopping – if they don’t release fragrance, they won’t flavor your stuffing.
Rest before serving: Let it sit 10 minutes after baking – this lets the eggs set properly so slices hold their shape.

My biggest lesson? Always make extra – this stuffing disappears faster than holiday cookies!

Variations for Your Sourdough Stuffing

One of the best things about this sourdough stuffing? It’s like a blank canvas just waiting for your personal touch! Over the years, I’ve played around with so many versions – some became instant hits, while others… well, let’s just say my family politely suggested we “stick to the original.” Here are my favorite twists that actually work:

Mushroom lover’s dream: Sauté 2 cups of chopped cremini mushrooms with the onions for an earthy depth that pairs beautifully with the herbs
Sweet & savory: Toss in ½ cup dried cranberries or cherries during the mixing stage – the tart sweetness cuts through the richness perfectly
Nutty crunch: Toast ¾ cup pecans or walnuts and stir them in right before baking for irresistible texture
Meat lover’s delight: Brown 1 pound of sausage (I like sweet Italian) and mix it in – just reduce the butter to ½ cup
Apple harvest: Add 1 diced apple (peeled or not) to the vegetable sauté for a subtle fruity note

For my vegetarian friends, this stuffing adapts beautifully! Just swap the chicken broth for vegetable broth – I actually prefer the lighter flavor it brings. Vegan? No problem! Use plant-based butter and skip the eggs (you might need a touch more broth). Gluten-free? Any sturdy GF bread works, though I find sourdough-style GF loaves mimic the tang best.

The golden rule? Whatever you add, keep the bread-to-mix-in ratio about 3:1 – you want the sourdough to still be the star. Oh, and pro tip: if you’re adding something wet like apples or mushrooms, reduce the broth slightly to compensate. Now go wild – this is your chance to make the recipe your own!

Serving Suggestions

Oh, the joy of deciding what to serve with this glorious stuffing! Obviously, it’s turkey’s best friend – I love how the crispy bits soak up gravy like little flavor sponges. But don’t stop there! Try it alongside glazed ham, roast chicken, or even stuffed inside a butterflied pork loin for the ultimate comfort food moment. For lighter pairings, a simple winter salad with bitter greens and pomegranate cuts through the richness beautifully. My secret? Always bake an extra small dish just for snacking – because someone (usually me) will start picking at it straight from the oven!

Sourdough and herb stuffing family favorite - detail 1

Storing and Reheating

Here’s the beautiful thing about this stuffing – it might taste even better the next day! But you’ve got to store it right to keep that perfect texture. Let me walk you through my tried-and-true methods:

For refrigerating, let the stuffing cool completely (but don’t leave it out more than 2 hours – food safety first!). Cover tightly with foil or transfer to an airtight container, and it’ll keep beautifully for 3-4 days. The flavors actually deepen overnight – my brother swears day-two stuffing is the best!

Want to freeze it? Portion into freezer-safe containers or bags (I like to press plastic wrap directly on the surface first to prevent ice crystals). It’ll stay perfect for 2-3 months. Thaw overnight in the fridge before reheating – no one likes surprise frozen pockets in their stuffing!

Now, for reheating: the oven is your best friend here. Microwave reheating turns it rubbery (learned that the hard way!). Spread leftovers in a baking dish, sprinkle with a tablespoon of broth to refresh moisture, and cover with foil. Bake at 350°F for about 20 minutes if refrigerated, 30 if frozen. Then, the magic touch – remove the foil and broil for 1-2 minutes to recrisp the top. That first crunchy bite will taste just like fresh from the oven!

Pro tip: If you’re reheating a whole pan, add an extra 10 minutes to the covered baking time. And whatever you do, don’t skip that quick broil at the end – it makes all the difference between “leftovers” and “second helping worthy!”

Sourdough and Herb Stuffing FAQs

Over the years, I’ve gotten so many questions about this stuffing recipe – and I love helping people make it their own! Here are the answers to the ones that pop up most often:

Can I use dried herbs instead of fresh?
Oh honey, I tried that once – never again! The flavor difference is night and day. If you absolutely must, use 1/3 the amount of dried (so 2 tsp sage, 1 tsp thyme, 1 tsp rosemary). But fresh herbs make all the difference – they release their oils into the butter and create that magical holiday aroma we all love.

How far in advance can I make this stuffing?
You’re gonna love this – you can prep it completely 1-2 days ahead! Just stop before baking, cover tightly, and refrigerate. Add 5-10 minutes to the covered baking time since it’s going in cold. The flavors actually improve as they mingle. My sister once made it three days early (accidentally!) and it was still incredible.

What’s the best bread substitute if I can’t find sourdough?
A crusty French or Italian loaf works in a pinch, but you’ll miss that tang. For gluten-free folks, look for a sturdy GF sourdough-style bread (the ones with psyllium husk hold up best). My weirdest successful swap? Day-old bagels – just reduce the broth since they’re denser! Whatever you use, toast it well first.

Why do my eggs sometimes scramble when I mix them in?
Been there! Make sure your veggie mixture has cooled slightly before adding eggs. I temper mine by stirring a spoonful of the warm mixture into the beaten eggs first. And mix gently – you’re not making omelets here!

Can I cook this inside the turkey?
Technically yes, but I don’t recommend it. The turkey juices make it soggy, and it’s tricky to cook safely. Baking separately lets you achieve that perfect crispy top while ensuring even cooking. Plus – more surface area for those delicious golden bits!

Nutritional Information

Now, I’m no nutritionist (just a stuffing enthusiast!), but here’s the scoop on what you’re getting in each generous serving of this sourdough and herb stuffing. Keep in mind these are estimates – your exact numbers will dance around a bit depending on the bread you use, how much broth you add, and whether you sneak extra butter (no judgment here!).

Per 1-cup serving (and let’s be real, who stops at just one cup?):

Calories: About 320 kcal – worth every single one!
Fat: 18g (10g saturated) – thank that glorious butter
Carbs: 32g – mostly from that incredible sourdough
Protein: 6g – eggs and bread working together
Sugar: Just 3g – it’s all natural from the veggies
Fiber: 2g – every little bit counts during the holidays!

Sourdough and herb stuffing family favorite - detail 2

Remember, these numbers can change if you add mix-ins like sausage or nuts. My philosophy? Enjoy every bite during special meals – we’ll all eat salads in January!

Try this recipe and share your twist in the comments! Did you add apples? Go wild with mushrooms? I want to hear all about your stuffing adventures.