Sourdough and Herb Stuffing – 3 Secrets to Irresistible Flavor

Every Thanksgiving, the scent of my sourdough and herb stuffing fills the kitchen before the turkey even goes in the oven. It’s the dish my family fights over for seconds—crunchy on top, soft in the middle, and packed with garlicky, buttery goodness. I started making this version years ago when I had half a loaf of sourdough left over from soup night, and wow, what a happy accident! The tangy bread soaks up all those herby flavors like a sponge, and it pairs perfectly with everything from roasted chicken to holiday ham. Trust me, once you try this stuffing, you’ll never go back to the boxed stuff.

Why You’ll Love This Sourdough and Herb Stuffing

This isn’t just any stuffing—it’s the one your guests will beg you to make every year. Here’s why:

• That perfect crunch: Toasted sourdough cubes turn golden and crisp on top while staying tender underneath—no soggy stuffing here!
• Herb heaven: Fresh sage, thyme, and rosemary fill your kitchen with the coziest holiday aroma imaginable.
• Easy does it: Just toast, sauté, mix, and bake—I promise even first-timers can nail this.
• Leftover magic: It reheats beautifully (if there’s any left), and day-old sourdough actually makes it better.

Seriously, this stuffing steals the show at every meal I make it for. My uncle still insists I bring double batches to family gatherings!

Ingredients for Sourdough and Herb Stuffing

This stuffing gets its magic from simple, fresh ingredients. Here’s what you’ll need:

• 6 cups sourdough bread, cubed (day-old works best!)
• ½ cup unsalted butter (the good stuff—it makes a difference)
• 1 large onion, diced (I always grab yellow onions for sweetness)
• 2 celery stalks, diced (don’t skip—they add the perfect crunch)
• 3 cloves garlic, minced (fresh is best, but I won’t judge if you cheat with pre-minced on busy days)
• 2 tbsp fresh sage, chopped (rub the leaves between your fingers first to release the oils)
• 1 tbsp fresh thyme, chopped (stems removed)
• 1 tbsp fresh rosemary, finely chopped (those needles can be tough if left big)
• 1½ cups vegetable broth (low-sodium lets you control the salt)
• 1 tsp salt (I use kosher—it distributes better)
• ½ tsp black pepper (freshly cracked for maximum flavor)

Ingredient Notes & Substitutions

No sourdough? A crusty French loaf works in a pinch. For herbs, dried can substitute (use ⅓ the amount), but fresh makes all the difference. Vegan? Swap butter for olive oil or plant-based butter—just watch the salt. And if you’re out of veggie broth, chicken broth adds richness (though it won’t be vegetarian anymore).

Equipment You’ll Need

Grab these trusty kitchen tools—you probably already have them! A large baking sheet for toasting the bread, a skillet for sautéing veggies, a mixing bowl big enough to toss everything, and a 9×13-inch baking dish (or whatever fits your crowd). That’s it—no fancy gadgets required!

How to Make Sourdough and Herb Stuffing

Okay, let’s get cooking! This stuffing comes together so easily—just follow these simple steps, and you’ll have everyone at the table swooning.

Step 1: Toast the Sourdough

First, preheat your oven to 350°F. Spread your sourdough cubes in a single layer on a baking sheet—no overcrowding, or they’ll steam instead of toast! Pop them in for about 10 minutes, tossing halfway, until they’re lightly golden and crisp around the edges. Trust me, this step makes all the difference for that perfect texture.

Step 2: Sauté Vegetables and Herbs

While the bread toasts, melt the butter in a skillet over medium heat. Toss in the onion and celery—you’ll know they’re ready when the onions turn translucent and the celery softens slightly, about 5 minutes. Now add the garlic and herbs, stirring just until fragrant (about 30 seconds). Don’t walk away—garlic burns fast! The second that rosemary hits the butter, your kitchen will smell like holiday magic.

Step 3: Combine and Bake

Dump the toasted bread into a big bowl and pour the buttery veggie mix over it. Gently toss everything—no aggressive stirring! Drizzle in the broth a little at a time, mixing just until the bread absorbs it (it should feel moist but not soggy). Transfer to a greased 9×13-inch baking dish and bake at 350°F for 30 minutes, or until the top is crispy and golden. That’s it—your superstar stuffing is ready to steal the show!

Tips for Perfect Sourdough and Herb Stuffing

Want stuffing that’ll make your guests’ eyes light up? Here are my tried-and-true tricks:

• Dry that bread! If you forgot to leave your sourdough out overnight, pop the cubes in a 200°F oven for 10 minutes—they’ll soak up the broth better without getting mushy.
• Herb happy: Taste your mix before baking and add more salt or herbs if needed. I often sneak in extra sage—it’s that good!
• Don’t drown it: Add broth gradually until the bread is just moistened. Too much liquid = soggy stuffing disaster.
• Golden rule: If the top isn’t crispy enough after 30 minutes, broil for 1-2 minutes (but watch it like a hawk!).

Serving Suggestions

This stuffing was made for holiday feasts! Pile it next to roast turkey with gravy, or try it with honey-glazed ham. For a lighter meal, pair with roasted Brussels sprouts or a winter kale salad. A sprinkle of fresh parsley on top makes it look extra festive—my kids call it “Christmas confetti!”

Storage and Reheating

Leftovers? Lucky you! Store this stuffing in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave—it’ll turn soggy. Instead, reheat portions in a 350°F oven for 10-15 minutes until crispy again. Pro tip: Sprinkle a tablespoon of broth over the top before reheating to keep it moist inside while the exterior gets perfectly crunchy. My family fights over the last spoonfuls straight from the fridge—it’s that good cold too!

Nutritional Information

Here’s the scoop on what’s in each delicious serving (estimates vary based on your ingredients):

• Calories: 220
• Fat: 12g (7g saturated)
• Carbs: 24g
• Fiber: 2g
• Protein: 4g

Not bad for something this tasty, right? The sourdough gives it that satisfying chew without loading up on empty calories—my kind of comfort food!

FAQs About Sourdough and Herb Stuffing

Can I use dried herbs instead of fresh?
Absolutely! Use ⅓ the amount of dried herbs (so 2 tsp sage becomes ~¾ tsp dried). Just rub them between your palms first to wake up the oils. But trust me—fresh herbs make this stuffing sing, especially if you grow your own!

Can I make this ahead?
You bet! Assemble everything (toast bread, sauté veggies, mix with broth) and refrigerate unbaked for up to 24 hours. Add 5-10 extra minutes to the baking time since it’ll be cold. The bread soaks up even more flavor—my secret for stress-free holidays!

What if my stuffing turns out dry?
Oops! Next time, add broth more gradually. For now, drizzle 2-3 tbsp warm broth over the baked stuffing, cover with foil, and let it steam for 5 minutes. Crisis averted!

Can I freeze leftovers?
Yes! Freeze baked stuffing in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until piping hot (about 20 minutes). The texture stays surprisingly good!

Tag me when you make this—I’d love to see your holiday tables piled high with this golden, herby goodness! #StuffingSeason

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