Sourdough Stuffing

Overhead photo of a small plate of Sourdough Bread Dressing sitting on a white marble countertop.

Sourdough Stuffing brings a rich, tangy twist to the classic holiday side dish. Made with hearty chunks of homemade Soft Sourdough Bread, sautéed veggies, herbs and Italian Sausage. This holiday classic brings rich and comforting flavors with this irresistible appeal of sourdough bread. It is by far our favorite bread dressing!

Course Side Dish

Cuisine American

Keyword Sourdough Bread Dressing, Sourdough Stuffing

Prep Time 2

Cook Time 30

Servings servings

Calories 348kcal

Author Heather

Equipment

9x13 casserole pan
large bowl
12 inch skillet pan

Ingredients

1 loaf Soft Sourdough Bread *2 pound loaf, torn into pieces- See Note #1 below for personalizing the stuffing
2 tablespoons olive oil
4 tablespoons butter *either salted or unsalted
2 cups diced yellow onion (aka brown onion) *about 1 large onion
1 1/2 cups diced celery *about 4 large stalks
16 ounces mushrooms
4 large garlic cloves *minced or crushed, about 1 tablespoon
2 teaspoons thyme
2 teaspoons marjoram
1 teaspoon ground sage
2 teaspoons ground rosemary
1/2 teaspoon ground fennel *optional
1 pound Italian Sausage
salt & pepper to taste *approximately 1-2 teaspoons salt and 1/2 teaspoon pepper
2 large eggs
3 1/2 cups chicken stock

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Instructions

Drying Bread

Preheat oven to 250 ℉.
Slice the bread and tear it into bite-sized chunks.
Arrange bread pieces in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until they're completely dried and firm. See Note #2 below.
Allow the bread to cool on the sheet before transferring to a large bowl.

Sautéing Veggies

Heat olive oil and butter in a large skillet over medium-high heat.
Add the onions and celery, sautéing until the onions soften and the celery turns bright green, about 7-8 minutes.
Stir in the mushrooms and cook until they release their moisture and reduce in size, about 4-5 minutes.
Mix in the herbs, garlic, salt, and pepper, and continue to sauté for another 3-4 minutes, stirring frequently.
Immediately transfer the vegetable mixture to the bread.

Cooking Sausage

Place the skillet pan back over medium-high heat and add the Italian sausage, breaking it into smaller pieces as it cooks.
Stir frequently and cook until browned, about 8-10 minutes.
Transfer the cooked sausage to the bread mixture. While the pan is still hot, pour in a small amount of broth to deglaze, scraping up the browned bits, and then pour this into the bread bowl.

Assembly and Baking

Preheat oven to 350℉.
In a small bowl, whisk the eggs and stir into broth.
Pour approximately 1 1/2 cups of the broth mixture over the bread and stir well. Let rest for 5 minutes and then add another 1 1/2 cups of broth and stir again.
Let the stuffing rest again for 5 minutes, then check if another 1/2 cup of broth is needed. See Note #3 below.
Transfer the mixture to a 9×13 pan and bake, uncovered, for 30 minutes, or until golden brown.

Notes

Note #1- Before making stuffing, ask yourself these three key questions to see if you need to tweak this recipe.

Question #1- Do you enjoy the unique flavors and textures of different types of bread?

While Soft Sourdough gives the stuffing a wonderful tang and light texture, you can experiment with Traditional Sourdough for a more robust texture, multigrain for a heartier bite, focaccia for herbal notes, cornbread for a slightly sweet Southern twist, or rye bread for an earthy, dense flavor.

Question #2- What are your favorite herbs and spices?

This recipe uses rosemary, thyme, marjoram, and sage for a perfect balance of flavors, and I recommend keeping these. However, if you'd like to replace fennel or explore other herbs, try fresh parsley for brightness or a bit of oregano if you enjoy a subtle earthy note. A dash of smoked paprika or ground coriander can also add warmth and depth.

Question #3- Do you prefer your stuffing moist or with a bit more crunch?

For a softer, more tender stuffing without a crunchy top, cover it with aluminum foil while baking, then uncover for the last 10 minutes for light browning. If you prefer a crunchier texture, follow the recipe as is.

Note #2- Drying the bread pieces will take about 45 minutes to an hour in a 250℉ oven, depending on their moisture content and size. Stir occasionally to ensure even drying. The goal is for the bread to be crisp and firm to the touch, so it absorbs flavors without becoming soggy.

Note #3- You've added enough broth when the stuffing is moist but holds its shape. Squeeze a small handful—if it sticks together without crumbling or dripping liquid, it's perfect. If it’s dry, add more broth gradually. The goal is a moist, light, and fluffy texture, not dense or overly wet.

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