Sourdough Stuffing
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The best sourdough stuffing made with sautéed vegetables and tons of fresh herbs. It’s vegan, flavorful, comes together quickly and is the perfect savory side dish to add to your holiday menu.
When it comes to Thanksgiving, I usually put a healthy spin on classic dishes like my butternut squash quinoa stuffing and wild rice stuffing. But Isaac loves a traditional stuffing, so I finally created a classic version for him. And because I love sourdough, I knew I had to make a sourdough stuffing recipe.
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“Best stuffing recipe!! Made this for thanksgiving and the whole family was raving. I used carrots instead of mushrooms and used more fresh herbs than the recipe called for. Needed a bit more broth than 3 cups for all the bread we had in a 9×13 to soak the bread. Highly recommend this recipe!”
Why I Love This Sourdough Stuffing
There are so many reasons this stuffing has earned a permanent place on our table:
- Perfect texture: Crisp on top, tender in the center, and never soggy.
- Savory flavor: The combination of sourdough, mushrooms, onions, and herbs gives it that classic stuffing taste with a little extra depth.
- Inclusive: This version is vegan, so everyone at the table can enjoy it.
- Holiday-friendly: It pairs with all the other Thanksgiving sides and makes amazing leftovers.
Ingredients Needed
- sourdough bread – the star of the show! We’re using a full loaf for this recipe. I love making homemade sourdough bread, but store-bought sourdough works as well.
- vegan butter – I used plant-based butter for this recipe to make it vegan. My favorite is Miyoko’s cultured vegan butter.
- vegetables – for that classic stuffing flavor, we’re using onion, garlic, celery and mushrooms in this dish.
- fresh herbs – I highly recommend using fresh herbs vs. dried ones for this recipe! The fresh herbs add so much flavor. We’re using fresh sage, rosemary, thyme and parsley.
- salt & pepper – brings all the flavors together!
- vegetable broth – adds extra flavor and helps to soften the stuffing. I used vegetable broth to keep this dish vegan.
Find the full ingredient list with measurements in the recipe card below.
How to Make Sourdough Stuffing
Step 1: Preheat oven to 350°F. Cut sourdough into 1-inch cubes, spread on lined baking sheets, and bake 20–25 minutes until dried out.
Step 2: In a skillet, melt butter and cook onion, garlic, and celery for 5–7 minutes until soft.
Step 3: Add mushrooms and cook 6–8 minutes more. Stir in herbs, salt, and pepper; cook 1–2 minutes.
Step 4: Pour in broth, stir, then remove from heat.
Step 5: Combine bread cubes and veggie mixture in a large bowl, tossing until coated.
Step 6: Transfer to a greased 9×13 dish and bake 35–45 minutes, until golden brown on top.
Brittany’s Tip
- Toast the bread well: Take your time with this step. You want your sourdough cubes golden and crisp so they hold up once the broth is added. If the bread is too soft, the stuffing will turn mushy.
- Taste your broth mix before baking: Once you add the herbs, salt and pepper to the broth-veggie mixture, taste it. That flavor will soak into every bread cube, so adjust seasoning here before pouring it over the bread.
- Crispy or soft? Your choice: If you like a softer stuffing, cover the dish with foil for most of the bake. For a crispier top, bake uncovered the whole time.
What to Serve With Sourdough Stuffing
Stuffing is one of those sides that always has a spot on my Thanksgiving table. If you’re planning your holiday menu, here are some of my favorite recipes that pair perfectly with this sourdough stuffing:
- Main dish: Try it with my air fryer turkey breast for a classic option or my lentil loaf if you want something plant-based.
- Sides: A lighter sweet potato casserole or my healthy green bean casserole always round out the plate.
- Veggies: Roasted brussels sprouts or cinnamon maple kabocha squash bring in extra flavor and color.
- Salad: A fall salad like my butternut squash salad adds a nice balance to the table.
- Dessert: Finish with a slice of my healthy pumpkin pie, apple crisp, or pecan pie brownies.
For even more festive ideas, you can browse my healthy Thanksgiving recipes here.
How to Store Leftovers
Store any leftovers in an airtight container for 3-4 days in the refrigerator. You can reheat in the microwave, over the stovetop, or in the oven for a few minutes. My personal preference for reheating is in the oven so the sourdough bread can crisp back up!
Frequently Asked Questions
Yes, you can make this stuffing gluten-free. There are some great gluten-free bread options available that work really well in stuffing, just be sure to toast the bread cubes slightly before using them to help them hold up better in the stuffing.
Yes! If you want to add some protein, cooked sausage, bacon, or even ground turkey can be mixed into the stuffing before baking. Just make sure the meat is fully cooked before adding it.
Absolutely! You can prepare the stuffing a day in advance. Just assemble it, cover, and store it in the refrigerator. When you’re ready to serve, bake it as directed, adding a few extra minutes if needed to be sure it’s heated through. This is a great way to save time for the holidays.
More Holiday Side Dishes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sourdough Stuffing
Ingredients
- 1 loaf sourdough, about 12 cups loosely packed
- 4 Tablespoons vegan butter, regular butter works too
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 8 oz package baby bella mushrooms, chopped
- 3 Tablespoons fresh sage leaves, chopped
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons fresh thyme, chopped
- ¼ cup fresh parsley, chopped
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoons ground pepper, plus more to taste
- 3 cups vegetable broth
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cut sourdough bread into 1-inch cubes and spread it evenly on lined baking sheets. Bake for 20-25 minutes or until bread is completely dry and starts to crisp up and get golden brown. Remove from oven and transfer to a large bowl to cool.
- While bread is in the oven, heat butter in a large skillet over medium heat. Add onion, garlic and celery and sauté until onion is fragrant and translucent, about 5-7 minutes.
- Add mushrooms and cook for another 6-8 minutes, until mushrooms cook down, start to brown and liquid starts to evaporate.
- Add sage, thyme, rosemary, parsley, salt and pepper to the pan and saute for 1 minutes. Add broth and stir to combine. Turn off heat.
- Pour liquid mixture over sourdough cubes and stir to combine and fully coat bread cubes.
- Transfer mixture into a prepared 9×13 baking dish and bake for 35-45 minutes, until top is golden brown.
- Remove from oven and let cool slightly before serving.
Notes
- Storage: Store any leftovers in an airtight container for 3-4 days in the refrigerator. You can reheat in the microwave, over the stovetop, or in the oven for a few minutes. My personal preference for reheating is in the oven so the sourdough bread can crisp back up!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Best stuffing recipe!! Made this for thanksgiving and the whole family was raving. I used carrots instead of mushrooms and used more fresh herbs than the recipe called for. Needed a bit more broth than 3 cups for all the bread we had in a 9×13 to soak the bread. Highly recommend this recipe!
WOO! This is amazing, Rachel. I am SO glad you you have this recipe a try and it was a hit for the whole family. Thank you for your review + star rating, I truly appreciate it!
making this for Thanksgiving – my question is: can I make it on Sunday and keep in the fridge?
thank you
Hi SueSally – I think 4 days might be too long to keep it in the fridge. You could freeze it if you want to make it that far in advance. I highly recommend reheating in the oven. Hope you enjoy!
Yum, this looks wonderful and looking forward to trying it for the holiday season. Thanks!
Yay! I am excited for you to give this recipe a try. Can’t wait to hear how it turns out for you.
Can this be made now and frozen for Thanksgiving? How best to do that?
Hi Lisa- I haven’t tested freezing this recipe and reheating, but it should be fine to freeze once cooked and cooled completely then stored in an airtight container. I would recommend reheating in the oven for best results. If you give this a try, I’d love to hear how it works out. Enjoy!
OMG!! I can’t wait to try this. I’m going to use Schar gluten free bread so we’ll see how that works I’m sure it will be delicious! 🙂
Ah yay! I can’t wait to hear how this recipe turns out for you, Liz. I hope you love it!
I just finished eating this and it was absolutely delicious. I used gluten free bread and followed the recipe accurately otherwise. Will be making this one again!
Yum! I loved that the gluten free bread worked for this recipe, Liz. Thank you so much for coming back and sharing your review + star rating, I really appreciate it.