The Best Sourdough Stuffing | Simple Classic Recipe

With Thanksgiving around the corner, I’m planning my menu. Inevitably, I make a lot of sourdough side dishes for my Thanksgiving meal. This Sourdough Stuffing recipe is the most delicious and one of the easiest to throw together.

Make this sourdough bread stuffing anytime! It doesn’t just have to be for the holiday table!

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There are so many varieties of dressing out there, and, while they are all delicious, I tend to make more simplistic side dishes.

With that being said, this dressing is super simple, yet, so delicious!

You only need a few ingredients to get this going, and, you can even make it ahead of time, freeze it, and reheat it on the day you want to eat it.

This makes it so convenient for those busy days of cooking!

Stuffing is a classic recipe around the Thanksgiving dinner table. Making it with sourdough bread adds so much flavor!

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My favorite Cast Iron Skillet

For milling my own wheat berries for flour, I use a Nutrimill Grain Mill

Why I love this recipe for Sourdough Stuffing

If you make a lot of sourdough bread, you will from time to time have bread go stale. I routinely have day-old bread and love recipes that use a lot of the loaf.

This is the perfect recipe to use up that older bread you have on hand.

It uses simple ingredients and comes together very quickly for an easy side dish and is a great way to use up stale bread.

For the best stuffing recipe you will need

Homemade Sourdough Bread

Use any homemade sourdough bread that is preferably 2-4 days old or a stale bread.

I used the artisan loaf, but you can use a sandwich loaf as well.

Of course, fresh bread will work, as well.

If you are brand new to sourdough, you will need to make a sourdough starter

Celery

Celery gives a flavor that you can’t replicate. The freshness really shines through.

Onions

Garlic

Sage

I like using fresh herbs from my herb garden. My sage produces almost all year long. Dried sage works great as well.

Broth

You can use chicken stock or turkey broth. I try to keep a batch of bone broth going for recipes like this.

You could also use vegetable broth for a vegetarian option.

Salt and Black Pepper

For exact ingredient amounts, see recipe card below

Step-by-instructions for making sourdough stuffing

I make a super simple artisan loaf by mixing 1 1/4 cup water, 1/2 cup starter, 1 1/2 tsp salt, and 3 cups of flour in a large bowl the night before. Let the dough rise at room temperature that night.

The next morning, I shape it, put it in a banneton basket, and allow to rise for 2-3 hours. I preheat a dutch oven in the oven at 450 degrees.

Once preheated, I turn the dough gently onto a piece of parchment paper, slash across the top with a razor, place in the preheated dutch oven.

Bake with lid on for 25 minutes and take the lid off.

Bake with the lid off for 10-15 minutes. I found this recipe on The Prairie Homestead blog. Here’s a link: https://www.theprairiehomestead.com/?s=sourdough+bread

How to make this classic stuffing recipe

The day you want to make the dressing, cut the bread into 1-inch cubes.

Place bread cubes on a baking sheet and toast in the oven at 400 degrees F until lightly golden brown.

Preheat a large skillet on medium-high heat.

Add in 1-2 tbsp butter or olive oil. Add chopped celery and onion.

After a few minutes add 1-2 cloves of garlic, minced.

Continue to saute until the veggies start to get tender, about 10-15 minutes.

Add the toast, chicken broth, and chopped sage (or dried sage 1 tsp) to the vegetable mixture.

Place skillet in a preheated oven to 350 degrees F.

Alternatively, you can put the stuffing mixture in a casserole dish and bake.

Note: Make sure the skillet is oven proof. Bake for 35-45 minutes, or until set and browned.

Top with fresh parsley before serving.

Allow to cool completely before serving or freezing.

Storage Tips

Store leftover stuffing in an airtight container in the fridge for 3-4 days.

Freeze in a freezer safe container for up to 1 month.