Would Thanksgiving be the same without stuffing? This homemade stuffing recipe, made with sourdough bread, is exactly what you need to pair with your Thanksgiving turkey!
Making it homemade the only way to go for your holiday meals! It’s one of those dishes that goes perfectly with all of the other entrees and side dishes. You’re going to want to save room for this recipe!
Bread Stuffing is most popular for Thanksgiving, but we sometimes also have it at Christmastime too. We always welcome a good stuffing dish to our meals during the holidays. Especially this one that’s made with thick bread pieces, celery, butter, and tons of delicious herbs.
This turkey stuffing recipe is just the right texture and flavor! Not soggy like some other homemade recipes. You can even decide how big or small you want to make your bread chunks.
How to Make Stuffing
Pick out a bread that is thick and will soak up all the flavors of the dish. We love to use a good artisan loaf of sourdough bread. It’s perfect for this recipe when it’s cut up in cubes. The flavor adds to the tastiness of the dish!
BREAD. Start by prepping the sourdough bread before you start. For best results we recommend cutting up the bread into ½ inch-1 inch pieces and letting it sit out over night to dry out. If you don’t have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200 degrees F.
VEGETABLES & SEASONINGS. When your bread its prepped and ready to go, preheat your oven to 350 degrees. Grease a large baking sheet and set aside. A 9×13 baking pan is perfect. Melt 8 tablespoons of butter in a large skillet. Add the onion and celery and stir. Cook this on medium heat for 5-6 minutes.
Stir in the garlic, parsley, sage, thyme and rosemary and cook for another minute or so.
COMBINE. Place the cut up bread pieces into a large bowl. Pour the celery mixture over the top and toss everything to evenly coat. In a separate bowl, whisk the egg and then add in the chicken broth. Pour this all over the coated bread. Add salt and pepper and toss it all together to coat evenly.
BAKE. Pour the bread into your baking dish, cover it with foil, and bake in the oven for 45 minutes. After 45 minutes, take off the foil and bake for an additional 15-20 minutes, or until golden brown.
Thanksgiving stuffing recipe Tips
Variations: Feel free to add in other ingredients or herbs/spices of your choice! You can also use different flavors of bread—a loaf of french bread works great too!
Storage: Store your leftover stuffing in an airtight container. Keep it in the fridge for delicious lunch leftovers (one of the BEST parts about Thanksgiving right??). You can also freeze it for up to a few months!
Making ahead: Want to make this a day or a week ahead of time? Just prepare everything, make sure its covered airtight, and freeze it until the big day! Let it thaw and cook as directed.
what to serve stuffing with?
Needing more Thanksgiving side ideas?
Here are some of our favorites:
- Candied Sweet Potatoes
- Corn Pudding
- Crockpot Green Beans with Bacon
- Green Bean Casserole
- Brown Sugar Glazed Carrots
- Best Dinner Rolls
Thanksgiving Stuffing Recipe
- 1 pound sourdough bread
- 8 tbsp butter plus more for baking dish
- 1/4 cup onion diced
- 4 stalks celery thinly sliced
- 2 tsp minced garlic
- 1/2 cup fresh parsley chopped
- 1 tbsp fresh sage chopped and minced
- 1 tbsp fresh thyme minced
- 1/2 tbsp fresh rosemary chopped
- 3-4 cups low sodium chicken broth
- 1 large egg beaten
- salt and pepper
- For best results we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out over night to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200 degrees F)
- Preheat the oven to 350 degrees F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)
- Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme and rosemary and cook for an additional minute.
- Place the cut up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.
- In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.
- Pour the bread into baking dish, cover with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.