Thanksgiving is my Super Bowl, and stuffing smothered in gravy makes me weak in the knees. This simple and delicious sourdough stuffing will make you want this side dish on more occasions than just Thanksgiving Day, especially if you’re frequently baking sourdough bread like we are. I love any excuse to make a dish that involves stale bread, so we eat good with no waste.

โค๏ธ Why You’ll Love Sourdough Stuffing

Every time I make stuffing, I always forget how simple it actually is. I tend to think that delicious dishes must be complicated when that’s actually not true at all. You just need a few great ingredients working together to make a beautiful dish. Which is exactly what this stuffing is. Simple, and delicious. Sourdough stuffing is my favorite Thanksgiving side, and because we usually always have some sort of sourdough bread laying around, this dish ensures we will eat something delicious – while not wasting any bread.

๐Ÿฒ Ingredients

Sourdough Bread – Sourdough bread that’s been baked one or two days prior to cooking is the best for this recipe.

Sweet Italian Sausage – Any kind of ground sausage would work, but with the spices in this recipe, I prefer the sweet Italian sausage.

Chicken Broth – Homemade chicken broth has the most flavor, but if you’re making this for Thanksgiving, turkey broth would be extra festive.

Veggies – Just like you would a soup – finely dice celery, onion, and carrot.

๐Ÿ‘ฉโ€๐Ÿณ How to Make Sourdough Stuffing

Two days prior – bake your loaf of sourdough bread as you normally would. Dice into ยฝ inch pieces, cover and leave out to fully dry.

The day of – finely dice onion, carrots and celery. Melt 2 tablespoons of butter in a cast iron skillet over medium low heat. Cook for 2 minutes. Add in your sweet Italian pork sausage and ground sage. Cook until the meat is fully done and browned. Mix everything together and drain well. Set aside.

In a large mixing bowl, add your herb and garlic seasoning and dried thyme. Coat all the stale bread in the seasoning. In a measuring cup, measure out one cup of chicken broth, add the egg, and whisk together. To the mixing bowl of bread, add in your sausage and veggie mixture and pour the chicken broth over the top. Mix this well so that everything is fully coated, and your bread is moist. Add 1/4 cup of broth at a time if you feel the bread needs more moisture.

Transfer everything into a 9×13 baking dish and preheat your oven to 375 degrees. Cover the top of the stuffing with aluminum foil and bake for 45 minutes. Remove the foil and bake for an addition 10-15 minutes. Smother in gravy and enjoy!

๐Ÿช„ Tips and Tricks

  • Let your bread sit out and dry for at least 2 days.

๐Ÿ—’ Variations

This recipe is just a classic stuffing recipe, but if you wanted to spice it up a bit, I would start by switching up the sausage. If you want to make this an even more festive stuffing, try inclusions in your bread like orange and cranberry, or herbs and cheese sourdough.

  • Cranberry and Orange Sourdough Stuffing.

๐Ÿ—’ Substitutions

The easiest substitution would be with the sausage, I like the sweet Italian, but if you like breakfast sausage or even spicy sausage, then you can do that too.

๐Ÿ—’ Best Served With

  • Thanksgiving Dinner
  • Boat of gravy

๐Ÿ‘ How to Store Leftovers

Everyone loves Thanksgiving leftovers! Store what you have left in an airtight container, like a Tupperware, and it will stay good in the fridge for 3 days.

๐Ÿค” Common Questions

When should I make the sourdough bread?

Assuming most of us are having stuffing on Thanksgiving, and knowing that sourdough bread takes some time to make, I would start making the bread on Monday, so Tuesday you can bake it and start drying the loaf out so it’s ready for Thursday.

Roasted chicken with sourdough stuffing in a glass baking dish
5 from 1 vote

Sourdough Stuffing

Print Recipe
The ultimate Thanksgiving side dish. A classic stuffing made with delicious sourdough bread.
Prep Time:20 minutes
Cook Time:1 hour
Drying out time:2 days
Total Time:2 days 1 hour 20 minutes



  • 1 loaf sourdough bread dried out
  • 1 diced onion
  • 3 peeled carrots diced
  • 2 celery sticks diced
  • 8 oz ground sweet Italian sausage
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • 2 TBS herb and garlic all-purpose seasoning or poultry seasoning
  • 1 cup chicken broth
  • 1 egg whisked
  • 2 TBS butter for cooking


  • Two days prior, make and bake your sourdough bread. Dice into 1/2-inch pieces and spread out onto a cookie sheet to dry.
  • The day of, finely dice the onion, carrots and celery. In a cast iron dish, melt 2 TBS of butter and add in your veggies. Cook on medium heat for 2-3 minutes. Add in the sausage and ground sage. Mix together until the sausage is browned and cooked through. Drain the meat and veggie mixture and set aside.
  • In a large mixing bowl, add in the cubed sourdough bread and remaining seasonings. Add in the sausage and veggie mixture directly to the bowl.
  • In a measuring cup, pour in one cup of chicken broth and whisk in one egg. Pour directly over the bread and sausage mixture. Toss everything together until the bread is saturated and everything is mixed together well. If the bread needs more moisture, add in 1/4 cup of broth at a time. Transfer the stuffing into a 9×13 baking dish.
  • Preheat your oven to 375 degrees. Cover the stuffing with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes.
  • Drench in gravy and enjoy!


If you do not have time to make and dry out the sourdough bread, you can use fresh cubed bread by putting it into a 300-degree oven for 30 -45 minutes until the bread is totally dried out.ย 


Calories: 379kcal | Carbohydrates: 59g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 962mg | Potassium: 167mg | Fiber: 3g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 5mg
Course: Side Dish
Cuisine: American
Keyword: Bread, Sourdough, Stuffinf, thanksgiving
Servings: 6
Calories: 379kcal

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