Thanksgiving Sourdough Herb Stuffing Recipe

Introduction

Thanksgiving stuffing is a comforting and flavorful side dish that’s perfect for any holiday meal. Made with crusty bread, aromatic herbs, and a rich blend of butter and chicken broth, this recipe delivers a moist yet crispy texture that everyone will love.

Ingredients

• 1 stick plus 2 tbsp butter, plus extra for the dish
• 8 slices stale bread, cut into 1.5-inch cubes (we used sourdough)
• 2 onions, finely chopped
• 4 celery sticks, finely chopped
• Handful of sage leaves, finely chopped
• 4 rosemary sprigs, needles picked and finely chopped
• 1½ cups plus 2 tbsp chicken broth
• 2 eggs

Instructions

1. Step 1: Heat the oven to 275°F (gas mark 1) and lightly butter a deep 8 x 12-inch baking dish. Spread the bread cubes onto a cookie sheet and bake for 40 minutes until crisp and dry.
2. Step 2: Meanwhile, melt three-quarters of the butter in a large pan over medium heat. Add the onions and celery with a pinch of salt and cook for 10 minutes until softened. Stir in the chopped sage and rosemary, then season generously with black pepper.
3. Step 3: Add the toasted bread cubes to the pan, toss to combine, then pour in half of the chicken broth and toss again. Transfer the stuffing mixture to the prepared baking dish and allow to cool slightly.
4. Step 4: Increase the oven temperature to 350°F (gas mark 4). In a bowl, whisk together the remaining chicken broth and the eggs, then pour evenly over the stuffing in the dish. Dot the remaining butter on top.
5. Step 5: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes until the top is golden and cooked through.

Tips & Variations

• Use day-old or stale bread to ensure the stuffing is not too soggy. Sourdough adds great flavor, but white or whole wheat bread also works well.
• Try adding cooked sausage or chestnuts for extra richness and texture.
• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Fresh herbs brighten the flavor—be generous with sage and rosemary or add thyme for variation.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Avoid reheating in the microwave to keep the texture crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can assemble the stuffing up to a day ahead. Keep it covered and refrigerated, then bake it just before serving.

Can I freeze leftover stuffing?

Stuffing freezes well for up to 2 months. Thaw it overnight in the refrigerator before reheating in the oven.

Thanksgiving Sourdough Herb Stuffing Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

A classic Thanksgiving stuffing recipe featuring sourdough bread cubes baked until crisp, then combined with sautéed onions, celery, fresh sage, and rosemary. This mixture is moistened with chicken broth and eggs, baked to a golden finish with buttery richness for a savory and comforting holiday side dish.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread Base

• 1 stick plus 2 tbsp butter, plus extra for buttering the dish
• 8 slices stale sourdough bread, cut into 1.5-inch cubes

For the Vegetable and Herb Mixture

• 2 onions, finely chopped
• 4 celery sticks, finely chopped
• Handful of fresh sage leaves, finely chopped
• 4 rosemary sprigs, needles picked and finely chopped

For the Liquid Mixture

• 1½ cups plus 2 tbsp chicken broth
• 2 eggs

Instructions

1. Prepare the Bread Cubes: Preheat the oven to 275°F (135°C) or Gas Mark 1. Lightly butter a deep 8 x 12 inch baking dish. Spread the cubed sourdough bread evenly on a cookie sheet and bake for 40 minutes, until the bread cubes are crisp and dry, which creates the perfect base texture for the stuffing.
2. Sauté Vegetables and Herbs: While the bread bakes, melt three-quarters of the butter in a large pan over medium heat. Add the finely chopped onions and celery, seasoning with a pinch of salt, and cook for about 10 minutes until softened. Then add the finely chopped sage and rosemary, stirring well. Season generously with black pepper for flavor.
3. Combine Bread and Vegetable Mixture: Transfer the toasted bread cubes into the pan with the vegetable and herb sauté. Toss together to mix thoroughly. Pour in half of the chicken broth (¾ cup plus 1 tbsp) and toss again to evenly moisten the bread mixture.
4. Assemble in Baking Dish: Transfer the stuffing mixture into the prepared buttered baking dish and allow it to cool slightly, which helps the next step bind well.
5. Prepare Egg and Broth Mixture: Increase the oven temperature to 350°F (175°C) or Gas Mark 4. In a small bowl, whisk together the remaining chicken broth (¾ cup plus 1 tbsp) and the two eggs until smooth and combined.
6. Final Assembly and Baking: Pour the egg and broth mixture evenly over the stuffing in the baking dish. Dot the remaining butter on top of the mixture. Cover the dish tightly with foil and bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the stuffing is cooked through.

Notes

• Using stale bread is key to achieving the best texture, as fresh bread can make the stuffing too mushy.
• Feel free to substitute sourdough with other types of rustic bread like French or country white bread.
• For a vegetarian version, replace chicken broth with vegetable broth and omit eggs or use a plant-based egg substitute.
• This stuffing can be prepared a day in advance and baked just before serving to save time on Thanksgiving day.
• Adding toasted nuts or dried cranberries can provide a tasty variation and added texture.

Keywords: Thanksgiving stuffing, sourdough stuffing, herb stuffing, holiday side dish, classic stuffing recipe