Sourdough Stuffing
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Add as Google Trusted SourceThis sourdough stuffing has crisp, golden edges, a tender center and plenty of savory flavor from mushrooms and fresh herbs. A Thanksgiving classic made vegan, with an easy make-ahead option.
My husband, Isaac, loves a traditional bread stuffing, while I’m usually the one bringing something like my wild rice stuffing or butternut squash quinoa stuffing to Thanksgiving. This sourdough stuffing was my way of making the classic he loves with a bread I can never resist.
The sourdough brings a little tang, the mushrooms add deep, savory flavor, and I don’t hold back on the fresh herbs. Sage, rosemary, thyme and parsley make every bite taste like Thanksgiving. My favorite part is the contrast between the golden pieces on top and the soft bread underneath that soaks up all that herby broth.
It’s also made without eggs or dairy, so it’s a great option when you need a vegan stuffing that still feels right at home with the traditional holiday sides.
Table of Contents
“Best stuffing recipe!! Made this for thanksgiving and the whole family was raving. Highly recommend this recipe!”
Why I Love This Sourdough Stuffing
- That crisp, tender combination: The exposed bread gets golden in the oven, while the center stays soft and full of flavor. I love getting a little of both in each scoop.
- Savory without sausage: Browned mushrooms, sautéed onions and four fresh herbs give this stuffing plenty of flavor while keeping it completely plant-based.
- Homemade or bakery bread: Both work here. If you’ve been baking my sourdough bread, this is a delicious way to put a loaf to use.
- A head start on Thanksgiving: Assemble it the day before, then bake before serving. One less dish to prepare from scratch while everything else is cooking.
Ingredients Needed
- sourdough bread – you’ll need about 12 cups of loosely packed, 1-inch bread cubes. Loaves vary in size, so use the cup measurement as your guide. A plain bakery loaf or homemade sourdough works well.
- vegan butter – gives the vegetables that buttery stuffing flavor while keeping the recipe dairy-free. Regular butter works too if you don’t need a vegan option. My favorite is Miyoko’s cultured vegan butter.
- yellow onion, garlic and celery – the classic savory base. Chop the onion and celery into small pieces so they mix evenly with the bread.
- baby bella mushrooms – add a rich, savory flavor without meat. Chop them so you get little pieces throughout the stuffing.
- fresh herbs – sage, rosemary, thyme and parsley are what make this stuffing smell like Thanksgiving. Remove the woody stems from the rosemary and thyme before chopping.
- salt and pepper – season the vegetables and broth. The saltiness of your bread, butter and broth can vary, so taste the mixture before combining it with the bread.
- vegetable broth – moistens the bread and carries all that herb flavor into the cubes. Choose a broth you enjoy, since its flavor comes through in the finished stuffing.
Find the full ingredient list with measurements in the recipe card below.
Sourdough Stuffing Substitutions
- Different mushrooms: White button mushrooms work in place of baby bellas.
- Skip the mushrooms: A reader made this with carrots instead and loved it. Finely chop the carrots and cook until tender before combining with the bread. They’ll add a little sweetness in place of the mushrooms’ savory flavor.
- Make it gluten-free: Use gluten-free bread and follow the same drying step. A reader tried this swap successfully, keeping the rest of the recipe the same. Check that your broth is gluten-free, too.
How to Make Sourdough Stuffing
Step 1: Cut the sourdough into 1-inch cubes and spread across two lined baking sheets. Bake at 350°F for 20–25 minutes, until dry and lightly golden. Transfer to a large mixing bowl.
Step 2: While the bread dries, sauté the onion, garlic and celery in butter until softened. Add the mushrooms and cook until they begin to brown, then stir in the fresh herbs, salt and pepper.
Step 3: Stir the broth into the vegetables, then pour the mixture over the bread and gently toss. Check that the cubes are evenly moistened, adding a small splash of broth if dry pieces remain.
Step 4: Spread the mixture in a greased 9×13-inch baking dish. Bake at 350°F for 35–45 minutes, until golden on top. Let cool slightly before serving.
Tips for the Best Sourdough Stuffing
- Check the center of a bread cube: A golden outside doesn’t always mean the bread is dry all the way through. Let a piece cool enough to handle and break it open. If the middle is still soft, give the bread a few more minutes in the oven.
- Let the bread absorb the broth: After tossing, give the mixture a moment before deciding whether it needs more liquid. The cubes should feel moist throughout but still hold their shape, with no broth pooling at the bottom. Different loaves absorb differently, so add extra broth a small splash at a time.
- Protect the golden top: If the top is browning before the center is hot, loosely cover the dish with foil and continue baking. This keeps those exposed bread cubes from getting too dark while the middle finishes warming through.
What to Serve With Sourdough Stuffing
This stuffing works with a traditional turkey dinner or a completely plant-based Thanksgiving menu. Here’s what I’d serve alongside it:
- Turkey or lentil loaf: My air fryer turkey breast is a great option for a smaller gathering. For a vegan main, try my lentil loaf with maple glaze.
- Cranberry sauce: I love a little homemade cranberry sauce with a forkful of savory stuffing. That sweet-tart flavor goes so well with the sourdough and herbs.
- Classic casseroles: Pair it with healthy sweet potato casserole or green bean casserole when you’re craving all the Thanksgiving favorites.
- A fall salad: My Thanksgiving salad brings something fresh to the meal, with roasted squash, apples and a maple balsamic dressing.
Make-Ahead and Storage
Make ahead: Assemble the stuffing up to one day ahead, cover and refrigerate. Bake as directed when you’re ready to serve, allowing extra time for the chilled center to heat through. If the top browns before the middle is hot, loosely cover with foil.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: Place the stuffing in an oven-safe dish and add a splash of broth if it looks dry. Cover and warm at 350°F until heated through, then uncover briefly to crisp the top. You can also microwave individual portions.
Frequently Asked Questions
No eggs needed for this recipe. The broth moistens the bread, and the stuffing bakes up with a soft center and golden top. It has a looser, scoopable texture rather than a firm, sliceable consistency.
I haven’t tested freezing this recipe, but it should work once the stuffing is baked and cooled. Freeze in an airtight container, thaw in the refrigerator and reheat in the oven. The oven will help bring back some of that crispness on top.
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 cubes
- 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 teaspoon ground pepper, plus more to taste
- 3 cups vegetable broth
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish 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.1 loaf sourdough
- 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.4 Tablespoons vegan butter, 1 yellow onion, 3 cloves garlic, 1 cup celery
- Add mushrooms and cook for another 6-8 minutes, until mushrooms cook down, start to brown and liquid starts to evaporate.8 oz package baby bella mushrooms
- Add sage, rosemary, thyme, parsley, salt and pepper to the pan and sauté for 1 minute. Add broth and stir to combine. Turn off heat.3 Tablespoons fresh sage leaves, 2 Tablespoons fresh rosemary, 2 Tablespoons fresh thyme, ¼ cup fresh parsley, ½ teaspoon sea salt, ½ teaspoon ground pepper, 3 cups vegetable broth
- 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 uncovered for 35-45 minutes, until top is golden brown.
- Remove from oven and let cool slightly before serving.
Notes
- Make ahead: Assemble up to one day ahead, cover and refrigerate. Bake as directed, allowing extra time to heat through.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered in the oven, then uncover briefly to crisp the top.
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.