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–+ servings
Close-up of a golden-brown Thanksgiving stuffing in a white baking dish, with visible chunks of bread, celery, and herbs.

Classic Sourdough Stuffing

This recipe offers a comforting and flavorful sourdough stuffing, perfect for your holiday table. It balances traditional elements with fresh herbs for a delightful side dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Make Ahead 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Side Dish, Thanksgiving
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing
  • 1 small loaf day-old crusty sourdough bread not sandwich bread, torn into 1-inch pieces
  • 1/2 cup salted butter plus 1 tablespoon melted butter for topping
  • 2 leeks halved, thinly sliced, and rinsed well (2 cups)
  • 4 stalks celery diced (1 3/4 cups)
  • 3 cloves garlic chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh sage chopped
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 to 2 cups vegetable broth
  • 2 large eggs beaten

Equipment

  • Baking dish
  • Large skillet
  • Large bowl

Method
 

  1. Preheat your oven to 350°F. Grease an 8x11 or 9x13-inch baking dish.
  2. Tear the bread into 1-inch pieces and place them in a very large bowl.
  3. Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper. Sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread. Sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated.
  4. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the beaten eggs and toss again. The bread should feel quite wet. If it is still a bit dry, mix in the remaining ½ cup of broth. The amount of broth you use will depend on how dense and dry your bread was.
  5. Transfer the mixture to the prepared baking dish. If you are making this ahead, stop here, cover the dish with foil, and store it in the refrigerator until you are ready to bake.
  6. When ready to bake, drizzle the 1 tablespoon of melted butter on top. Cover the dish and bake for 30 minutes. If the stuffing is still very wet, uncover the dish and bake for an additional 5 to 10 minutes to help crisp the top.

Notes

This stuffing can be prepared up to a day in advance. Cover the dish tightly with foil and refrigerate. When ready to bake, add the melted butter and bake as directed, adjusting the uncovered baking time if needed.

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