Easy Sourdough Stuffing Recipe

Ingredients

• 1 loaf (about 2.4 litres / 10 cups cubed)sourdough bread, cut into cubes
• 30 ml (2 tablespoons)avocado oil
• 2 (about 300 g diced / 2 cups total)onions, diced
• 1 (about 60 ml / ¼ cup total)shallot, diced
• 4 large or 6 smallcelery stalks, sliced
• 10 ml (2 teaspoons)minced garlic
• 60 ml (¼ cup total)fresh rosemary, thyme and sage, chopped in equal parts
• 57 g (4 tablespoons)butter (or vegan butter alternative for a dairy-free, vegan stuffing)
• 590 ml (2½ cups)vegetable broth (or chicken or turkey broth)

Instructions

1. 1

   Dry the bread

   Spread the bread cubes on a large baking sheet and bake at 135°C (275°F) for about 30 minutes, until dry to the touch but not toasted or browned. Let them cool, then put them in a large bowl.

2. 2

   Preheat the oven

   Heat the oven to 177°C (350°F).

3. 3

   Cook the vegetables

   Warm the avocado oil in a large frying pan over a medium heat. Sauté the onion, shallot and celery for about 10 minutes, until soft and beginning to brown. Add the garlic and cook for 30 seconds, then add the fresh herbs and cook for another 30 seconds. Tip the mixture into the bowl with the bread.

4. 4

   Add butter and broth

   Melt the butter in the same pan, scraping up any browned bits. Pour it over the bread and vegetables, add the broth and gently toss everything together.

5. 5

   Bake the stuffing

   Transfer the mixture to a lightly greased 23 × 33 cm (9 × 13-inch) baking dish. Cover with foil and bake at 177°C (350°F) for 45 minutes. Remove the foil and bake for a further 10 minutes.

What is sourdough stuffing?

Stuffing is a familiar American holiday side dish made by combining bread with vegetables, herbs and broth, then baking it until the flavours come together. Despite its name, this version is baked in a dish rather than inside a bird.

Sourdough gives the cubes a pleasantly tangy flavour and a sturdy texture. Drying the bread first helps it take up the broth without turning to mush.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 1g protein, 27g carbs, 11g fat.

The bread supplies most of the carbohydrates, while the avocado oil and butter contribute much of the fat. There is little protein in the listed ingredients, so serve a portion alongside a protein-rich main and plenty of vegetables for a more balanced plate.

Choosing the bread

Sourdough: Use a loaf that can be cut into cubes and is sturdy enough to hold its shape once moistened. Drying the cubes until they feel dry, but not browned, is an important part of the method.

Cube size: Cut the bread into fairly even pieces so they dry and absorb broth at a similar rate.

Building the savoury base

Onion and celery: Give these time to soften and start browning in the pan; that stage builds flavour before the bread goes in.

Fresh herbs: Rosemary, thyme and sage bring the classic herbal character. Add them near the end of cooking the vegetables, as directed, so they warm briefly before being mixed through.

Getting the texture right

Dry bread: The cubes should feel dry to the touch after their time in the oven, without taking on toasted colour. If they are still soft, the mixture may become more soggy when the broth is added.

Gentle tossing: Once the broth is in, mix just enough to distribute it through the bread and vegetables while keeping the cubes intact.

Baking in two stages

Covered bake: The foil cover keeps moisture in while the stuffing bakes for 45 minutes at 177°C (350°F).

Uncovered finish: Bake for 10 minutes more without the foil. The top should look lightly crisp, while the middle remains tender.

What to serve with it

This stuffing fits naturally alongside a holiday roast, but it can also be served with a vegetarian main such as roasted squash or a savoury nut loaf.

Add a green vegetable or a crisp salad to bring freshness to the plate. Choose vegetable broth to keep the stuffing vegetarian.

Recipe notes & tips

• Spread the bread cubes out on the baking sheet so they dry evenly.
• Use a large bowl to make gently tossing the bread, vegetables and broth easier.
• Choose vegetable broth if you want to keep the dish vegetarian.
• Grease the baking dish lightly before adding the mixture.
• Keep the foil on for the first 45 minutes of baking, then uncover for the final 10.

Variations

• Dairy-free: Use a vegan butter alternative in place of the butter.
• With poultry broth: Substitute chicken or turkey broth for the vegetable broth.
• Herb balance: Keep the total quantity at 60 ml and use equal parts rosemary, thyme and sage.
• More golden top: Leave the dish uncovered for its final 10 minutes as directed.
• Smaller batch: Scale all the ingredients down proportionally and use a suitably sized baking dish.

Common mistakes to avoid

• Toasting the bread: Dry it until it feels dry but has not browned, as the recipe specifies.
• Skipping the drying stage: Bake the cubes first so they can absorb broth without becoming overly soft.
• Rushing the vegetables: Cook them for about 10 minutes until soft and starting to brown.
• Cooking the herbs too long: Add them after the garlic and sauté for just 30 seconds.
• Pouring broth in without tossing: Gently toss the mixture so the liquid is distributed through the bread.
• Uncovering too soon: Keep the dish covered for the first 45 minutes, then uncover for the last 10.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven-safe dish until hot throughout; cover if needed to prevent the top from browning further.

Frequently asked questions