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Thanksgiving Stuffing Recipe

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!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 239 kcal


  • 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


  1. 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)

  2. Preheat the oven to 350 degrees F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)

  3. 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.

  4. Place the cut up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.

  5. 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.

  6. 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.

Nutrition Facts
Thanksgiving Stuffing Recipe
Amount Per Serving
Calories 239 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 45mg15%
Sodium 357mg16%
Potassium 195mg6%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 670IU13%
Vitamin C 6.2mg8%
Calcium 47mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.