The Best Sourdough Stuffing Recipe (Bake Now or Next Day!)

This sourdough stuffing is the Thanksgiving side everyone goes back for seconds of. The tangy bread soaks up a rich herb butter and bakes up crispy on top and soft in the middle. Best of all, you can assemble it a day ahead, so there’s one less thing to juggle on the big day.

Sourdough breading stuffing is my favorite way to make this classic Thanksgiving side dish. Its sturdy, chewy crumb holds its shape instead of turning mushy, and its slight tang balances all that rich, buttery flavor. Toasting the cubes in the oven dries them out quickly, so you don’t need to leave bread out overnight. Then they soak up a buttery mix of fresh rosemary, thyme, celery, and onion before baking up golden.

The best part is that you can bake it right away or make it the day before. Just assemble everything except the broth, cover it, and keep it in the fridge for up to 24 hours. As a dietitian, I also want you to have the full picture, so I break down the sodium honestly in the nutrition section below, along with easy ways to lower it. The Italian sausage is optional too, so you can make it vegetarian.

If you’re planning your holiday menu, I have a few more recipes to round out the table. My make ahead stuffing is another classic option if you want a second stuffing on the table. These rosemary garlic sourdough discard rolls are perfect for sopping up gravy. For a fun appetizer, try my cranberry turkey stuffing balls.

What Does Sourdough Stuffing Taste Like?

Sourdough stuffing is savory, buttery, and herby, with a subtle tang from the bread. The edges and top bake up golden and crisp, while the center stays soft and moist.

Fresh rosemary and thyme give it that classic holiday flavor, and the celery and onion add a little sweetness. The Italian sausage, if you use it, adds savory, peppery richness and makes this a hearty sourdough sausage stuffing.

Why You Will Love This Sourdough Stuffing Recipe

• Bake now or next day. Assemble your Thanksgiving stuffing up to 24 hours ahead and bake it when you’re ready.
• No stale bread needed. Toasting the cubes in the oven dries them out in just 30 minutes.
• Crispy top, soft center. Baking it covered, then uncovered, gives you the best of both.
• Sausage is optional. Leave it out and use vegetable broth for a vegetarian version.
• Budget-friendly. The whole pan costs about $12.08, or $1.01 per serving.

Ingredients Needed

• Sourdough bread: You’ll need 10 cups of 1-inch cubes. A sturdy loaf works best.
• Italian sausage (optional): One pound adds savory flavor and protein.
• Unsalted butter: It carries all the herb flavor into the bread.
• Fresh rosemary and thyme: These give the stuffing its classic holiday flavor.
• Seasonings: Salt, salt-free chicken seasoning, dried parsley, black pepper, and garlic powder.
• Celery and sweet onion: They soften in the herb butter and add flavor and texture.
• Chicken broth: Added right before baking, it keeps the stuffing moist.

Substitutions

• Make it vegetarian: Skip the sausage and use vegetable broth in place of chicken broth.
• Lower the sodium: Use low-sodium broth, cut the added salt in half, or leave out the sausage.

How to Make Sourdough Stuffing

• Step 1: Toast the bread. Heat the oven to 325°F and line a large baking sheet with parchment paper. Spread the sourdough cubes out in an even layer and toast them for 30 minutes.
• Step 2: Brown the sausage (optional). While the bread toasts, cook the sausage in a skillet over medium heat, breaking it into crumbles. Drain off the grease and set it aside.
• Step 3: Make the herb butter. Melt the butter in a medium saucepan over low heat. Stir in the rosemary, thyme, salt, chicken seasoning, parsley, pepper, and garlic powder.
• Step 4: Simmer the veggies. Add the celery and onion to the herb butter, bring it to a simmer, and let it cook for 10 minutes.
• Step 5: Combine everything. Transfer the toasted bread cubes to a 9×13 baking dish. Add the sausage crumbles, pour the herb butter mixture over the top, and toss until the bread is evenly coated.
• Step 6: Refrigerate if making ahead (optional). To bake the next day, cover the dish and store it in the fridge for up to 24 hours before moving on to the final step.
• Step 7: Add the broth and bake. Heat the oven to 425°F. Pour the chicken broth over the stuffing and toss to combine. Cover with foil and bake for 20 minutes, then uncover and bake for another 15 minutes, until the top is golden and crisp.

Recipe Success Tips

• Cut even cubes. Keeping the bread at about 1 inch helps every piece toast and bake evenly.
• Toast the bread fully. Dry bread cubes soak up the butter and broth without falling apart.
• Add the broth right before baking. If you’re making it ahead, wait to add the broth so the stuffing doesn’t get soggy in the fridge.
• Cover, then uncover. The foil keeps the center soft, and the last 15 minutes uncovered crisps up the top.

What to Serve with Sourdough Stuffing

• Roasted turkey or turkey breast: It’s the classic Thanksgiving pairing.
• Gravy: Spoon it over the top for extra richness.
• Green bean casserole: It adds a creamy, veggie-packed side to the plate.
• Mashed potatoes: They’re a holiday must alongside stuffing.
• Cranberry sauce: Its tartness balances the rich, buttery stuffing.

How to Store and Make Ahead

To make ahead: Assemble the stuffing through the step where you toss the bread with the herb butter, but don’t add the broth yet. Cover and refrigerate for up to 24 hours. When you’re ready, add the broth and bake as directed.

To store leftovers: Keep leftover stuffing in an airtight container in the fridge for up to 4 days. Reheat it covered in a 350°F oven until warmed through, adding a splash of broth if it seems dry.

Is Sourdough Stuffing Healthy?

One serving of this sourdough stuffing (1/12 of the pan) has about 311 calories, 17 grams of carbs, 11 grams of protein, 23 grams of fat, 1 gram of fiber, and 793 milligrams of sodium. These numbers include the Italian sausage. If you leave the sausage out, the calories, protein, fat, and sodium will all be lower.

At 793 milligrams per serving, this stuffing is high in sodium. The sodium comes from a few sources that each add up: the 1 ½ teaspoons of added salt, the Italian sausage, the sourdough bread, and the regular chicken broth. To lower it, use low-sodium broth, cut the added salt in half, or skip the sausage.

Total nutritional content per serving is:

• Calories: 311 calories
• Carbohydrates: 17 grams
• Protein: 11 grams
• Total Fat: 23 grams
• Sodium: 793 mg
• Fiber: 1 gram

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 10 cups sourdough bread cubes: $3.65
• 1 lbs Italian sausage: $3.98
• ¾ cup unsalted butter: $2.06
• 1 tbsp chopped fresh rosemary: $0.39
• 1 tbsp fresh thyme leaves: $0.30
• 1 ½ tsp salt: $0.02
• 1 ½ tsp salt-free chicken seasoning: $0.05
• 1 tsp dried parsley: $0.01
• ½ tsp black pepper: $0.01
• ½ tsp garlic powder: $0.01
• 3 celery stalks: $0.32
• ½ medium sweet onion: $0.26
• 2 cups chicken broth: $1.02

This homemade sourdough stuffing feeds 12 for about $12.08, or $1.01 per serving. That’s a full 9×13 pan of fresh, from-scratch stuffing for about the same price. If you skip the sausage, it costs even less.

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The Best Sourdough Stuffing Recipe (Bake Now or Next Day!)

Herby, buttery sourdough stuffing with crispy edges that you can bake right away or make up to a day ahead.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Side Dish

Cuisine: American

Servings: 12 servings

Calories: 311kcal

Author: Megan Byrd, RD

Cost: $12.08 or $1.01/serving

Equipment

• 1 9×13 baking dish

Ingredients

• 10 cups sourdough bread cubes cut into 1 inch cubes
• 1 lbs Italian sausage (optional)
• ¾ cup unsalted butter
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 1 ½ tsp salt
• 1 ½ tsp salt-free chicken seasoning
• 1 tsp dried parsley
• ½ tsp black pepper
• ½ tsp garlic powder
• 3 celery stalks diced
• ½ medium sweet onion diced
• 2 cups chicken broth

Instructions

• Preheat oven to 325° and line a large baking sheet with parchment paper.
• Cube the sourdough bread, then place the cubes on the prepared baking sheet in an even layer. Bake in the preheated oven for 30 minutes.
• Meanwhile, brown the sausage (if using) in a skillet over medium heat, crumbling it as it cooks. Drain and set aside.
• Melt the butter over low heat in a medium saucepan. Stir in the rosemary, thyme, salt, chicken seasoning, parsley, pepper, and garlic powder until well combined.
• Add the celery and onion to the herb butter mixture and stir to combine. Bring the butter to a simmer, and simmer for 10 minutes.
• Once the bread cubes are done toasting in the oven, transfer them to a 9×13 baking pan. Add the Italian sausage crumbles and pour in the butter mixture as well. Toss to combine. Move to step 7 OR to make ahead, cover and store in the fridge for up to 24 hours. When ready to bake, move to step 7.
• Preheat the oven to 425°. Stir the chicken broth in with the stuffing, tossing to combine. Cover with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, uncover and continue to bake for another 15 minutes. Serve!

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Nutrition

Calories: 311kcal | Carbohydrates: 17g | Protein: 11g | Fat: 23g | Sodium: 793mg | Fiber: 1g

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

xoxo Megan