Sourdough Stuffing
Savory sourdough stuffing made from stale sourdough cubes, onion, celery, herbs and broth, baked until golden. The sturdy crumb soaks up flavor without turning to mush.
By Maya Ellison · Reviewed by Maya Ellison · Updated August 29, 2026 · 2 min read
Sourdough stuffing is the holiday side that turns a loaf past its prime into the best thing on the table: stale sourdough cubes soaked in herb-scented broth, bound with egg, and baked until the top is crisp and the middle is savory and soft. The bread's sturdy crumb soaks up flavor without dissolving, and its natural tang keeps the dish from feeling heavy. It's the upgrade your Thanksgiving plate has been missing.
Why this recipe works
Stuffing is a texture problem: too soft a bread vanishes, too dry and it never hydrates. Sourdough's open, chewy crumb hits the middle — it drinks broth and holds shape, while the acids cut through butter and sausage richness. Drying the cubes first is what lets them absorb without turning to sludge.
| Ingredient | Weight |
|---|---|
| Stale sourdough | 500 g |
| Broth | 400 g |
| Eggs | 100 g |
| Aromatics | 270 g |
The broth-to-bread ratio keeps it moist but not swimming.
Building and baking
Cook the onion and celery low and slow so they sweeten rather than brown hard. Fold them and the herbs through the soaked bread gently so you don't crush the cubes.
Bake covered first to set the custard, then uncovered to crisp the lid. Rest before serving so it slices instead of falling apart.
Common mistakes
- Soggy bottom: too much broth or fresh bread. Measure broth and dry the cubes.
- Dry, crumbly: not enough liquid or overbaked. Add broth a little at a time and watch the top.
- Bland: under-salted or weak herbs. Salt the veg as they cook and use fresh sage if you can.
- Dense: bread not dried. A quick oven dry fixes it.
Before you bake
Bake a loaf on purpose with the sourdough bread recipe, and if your crumb isn't sturdy enough, the sourdough troubleshooting hub helps. For keeping a steady jar of starter to bake that loaf, the sourdough starter guide has you covered.
Ingredients
Weights in grams are the source of truth; cup measures are approximate.
- 500 g stale sourdough bread, cut into 2 cm cubes (about 1 large loaf)
- 60 g butter
- 150 g yellow onion, diced
- 120 g celery, diced
- 2 large eggs (about 100 g)
- 400 g chicken or vegetable broth, warm
- 10 g fresh sage, chopped (or 3 g dried)
- 5 g fresh thyme leaves
- 6 g fine sea salt
- 2 g black pepper
Method
Heat the oven to 350°F (175°C) and butter a 9 x 13 in baking dish.
Spread the bread cubes on a sheet and dry in the oven 10 minutes if they aren't already stale and crisp.
Melt the butter in a skillet and cook the onion and celery with a pinch of salt until soft and translucent, 8-10 minutes. Stir in the herbs for the last minute.
Whisk the eggs and warm broth in a large bowl. Add the bread cubes and the vegetable mix, folding until the bread is evenly moistened.
Transfer to the dish, cover with foil, and bake 25 minutes. Uncover and bake 15-20 more until the top is golden and crisp.
Rest 10 minutes before serving so it sets.
Frequently asked questions
Why sourdough for stuffing?
Sourdough's sturdy, chewy crumb holds broth without collapsing into paste the way soft sandwich bread does. Its tang also balances the rich butter and herbs.
Can I use fresh bread?
You can, but dry it first — cube it and bake 10 minutes to remove surface moisture. Fresh, soft bread goes soggy and the stuffing turns dense.
Do I have to use eggs?
Eggs bind the custard so the stuffing sets rather than crumbles. You can skip them for a looser, more dressing-like result, but add a little more broth slowly.
Can I make it ahead?
Assemble the night before and refrigerate unbaked, then bake an extra 10 minutes. Or bake, cool, and reheat covered at 325°F until hot through.