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For sourdough stuffing with a crisp top and tender center, dry the bread cubes first, toss them with buttery vegetables, and add broth gradually. Bake covered to heat the center, then uncover to brown the surface. The center should reach 165°F when checked with a food thermometer.
Although often called stuffing, this recipe bakes in its own dish rather than inside a turkey. That gives you control over the bread's moisture and lets you finish the top while the turkey rests. Sourdough adds a tangy background to familiar celery, onion and sage.
RecipeCrave recipe
Sourdough Stuffing Recipe With Celery and Herbs
Side dish · US customary measurements
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Equipment: 9 × 13-inch baking dish
Ingredients for 8 servings · 1× batch
The calculator scales ingredient quantities only. Keep the oven temperature unchanged. Cooking time and pan size require checking; use additional pans for larger batches.
Ingredients
The broth range is intentional. Bread density, crust thickness and dryness determine how much liquid the cubes absorb. This recipe contains wheat, eggs and dairy; check the bread and broth labels for additional allergens.
Instructions
- Heat the oven to 300°F. Spread bread cubes over two rimmed baking sheets. Bake for 30–40 minutes, stirring once, until dry through the center without becoming deeply browned. Let cool. Increase the oven to 350°F (175°C).
- Melt butter in a large skillet over medium heat. Add onion and celery. Cook for 10–12 minutes until softened, stirring frequently. Add garlic, sage and thyme and cook for 1 minute.
- Put the bread in a large bowl. Add the vegetables, parsley, salt and pepper. Toss gently.
- Whisk the eggs with 2 1/2 cups cool or room-temperature broth. Pour over the bread, tossing to distribute. Rest for 5 minutes. Add more broth, 1/4 cup at a time, if there are hard, dry centers. The bread should feel moist while retaining its shape, without broth collecting at the bottom.
- Transfer to the baking dish without compressing tightly. Cover with foil and bake for 30 minutes. Uncover and bake for 15–25 minutes more, until golden and at least 165°F in the center. Rest for 10 minutes before serving.
Times and yield are estimates. Adjust ingredient quantities to your needs; cooking times do not scale automatically.
Fixing dry or soggy stuffing
For dry stuffing, sprinkle a small amount of warm broth over the surface and cover briefly while it heats. For a wet center, uncover and continue baking, protecting an already-browned top with a loose foil tent. Avoid adding a full cup of liquid at once: you cannot remove it easily after the bread absorbs it.
Make-ahead plan
Dry the bread a day ahead, cool completely and keep in an airtight container. Cook the vegetables ahead and refrigerate them separately. Combine with eggs and broth shortly before baking. Do not place this assembled mixture into a turkey using these baking instructions.
Refrigerate leftovers within two hours, use within 3–4 days and reheat to 165°F. USDA guidance on reheating explains how to check leftovers safely.
Frequently asked questions
Does sourdough have to be stale?
It needs to be dry. A loaf that feels stale outside may still be soft inside, so oven-drying gives more consistent cubes.
Can I make it vegetarian?
Yes. Use vegetable broth and confirm that the bread and other ingredients meet your dietary needs.
Why add eggs?
Eggs help bind the stuffing into soft portions. They are part of this formulation; leaving them out changes the structure.
Find more holiday meal ideas in the dinner collection.
