Sourdough Stuffing
Published: Nov 11, 2025
Image info
Ingredients
Preparation
1 to coat Nonstick cooking spray
Stuffing Base
22 oz Sourdough bread , cubed
Vegetable Mixture
4 tbsp Butter
3 cups Celery , diced (about 6 stalks)
2 cups Onion , diced (about 1 large)
8 oz Mushrooms , chopped (about 3 cups)
Seasoning
0.5 cup Flat-leaf parsley , chopped
2 tbsp Fresh sage , chopped
1 tbsp Fresh thyme leaves
1 to taste Kosher salt
1 to taste Black pepper
Binding
1 count Large egg , lightly beaten
Moisture
2 to 3 cups Vegetable broth , added gradually to moisten
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- Spread cubed sourdough bread across two baking sheets. Bake for 10 minutes, flip, then bake an additional 5–10 minutes until edges are crunchy. Set aside to cool.
- In a large skillet, melt butter over medium heat. Add onions and celery, season with salt and pepper, and sauté until softened and translucent, about 7–10 minutes.
- Add mushrooms to the pan and cook until any liquid has evaporated and the mushrooms begin to brown, 10–15 minutes.
- Remove from heat and stir in parsley, sage, and thyme. Adjust seasoning with salt and pepper as needed.
- In a large mixing bowl, combine toasted bread cubes with the cooked vegetables and the beaten egg.
- Gradually pour in vegetable broth, stirring after each addition until the mixture is evenly moistened but not soggy.
- Transfer to the prepared baking dish and bake for 35–40 minutes, or until hot and golden brown on top.
- Serve warm and enjoy!
- Temperature Adjustment: If baking alongside other dishes, you can adjust the oven temperature slightly up or down. Just keep an eye on the color and texture, adjusting bake time as needed.
- Make-Ahead Tip: Toast bread and cook vegetables ahead of time. Store separately, then combine with egg and broth just before baking.
- Variation Ideas: Try adding cooked sausage, diced apples, or cranberries for extra flavor.