25+ Mouthwatering Sourdough Bread Stuffing Recipes for Your Holiday Feast

Stuffing is a quintessential side dish during the holiday season, and there’s nothing quite like the rustic charm of sourdough bread to elevate this beloved classic.

With its naturally tangy flavor and chewy texture, sourdough serves as the perfect base for a wide range of creative stuffing recipes.

Whether you’re preparing a traditional Thanksgiving dinner, a festive holiday feast, or simply looking for a hearty, savory side, sourdough stuffing offers endless possibilities.

In this article, we’ve gathered 25+ sourdough bread stuffing recipes to inspire your holiday menu.

From sweet and fruity combinations like cranberry and walnut to savory and earthy blends featuring mushrooms or bacon, these stuffing ideas cater to every palate.

You’ll also find vegetarian-friendly options, gluten-free twists, and indulgent pairings that include seasonal ingredients such as butternut squash, apples, and fresh herbs.

No matter your taste preferences, there’s a sourdough stuffing recipe here that’s bound to become a new family favorite.

Let’s dive into these delicious, comforting, and flavor-packed sourdough stuffing recipes that are perfect for your next holiday meal.

25+ Mouthwatering Sourdough Bread Stuffing Recipes for Your Holiday Feast

With these 25+ sourdough bread stuffing recipes, you’re sure to find the perfect dish to complement your holiday meal. Sourdough’s unique texture and tangy flavor make it an ideal foundation for stuffing, allowing you to explore a variety of exciting ingredients and flavor profiles. Whether you prefer sweet combinations like cranberry and apple or savory pairings like sausage and mushrooms, there’s a recipe to suit every occasion.

The versatility of sourdough stuffing ensures that it can be customized to fit different dietary needs, from gluten-free options to vegetarian-friendly versions. As you prepare for your next holiday gathering, feel free to experiment with these recipes and discover new twists on the traditional stuffing that your family and guests will love.

With these creative ideas, you’ll bring a touch of gourmet flair to your table, making your holiday celebrations all the more memorable and delicious.

Classic Herb Sourdough Bread Stuffing

This Classic Herb Sourdough Bread Stuffing is a perfect recipe for holiday dinners, bringing a delightful mix of fresh herbs, savory butter, and crispy sourdough. The tangy sourdough bread absorbs the rich flavors of the herbs and seasonings, creating a warm and comforting side dish that pairs beautifully with turkey, chicken, or roasted vegetables. Whether you’re making it for Thanksgiving or as a year-round favorite, this stuffing is sure to impress your guests.

Ingredients:

• 1 loaf of day-old sourdough bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 medium onion, diced
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast in the oven for about 10 minutes until lightly crispy. Set aside.
2. In a large skillet, melt butter over medium heat. Add onions, celery, and garlic, and sauté until softened, about 5 minutes.
3. Stir in the fresh herbs (parsley, thyme, sage) and dried rosemary. Season with salt and pepper. Cook for another 2 minutes to release the flavors.
4. In a large mixing bowl, combine the toasted sourdough cubes with the sautéed vegetable and herb mixture.
5. Pour the broth over the mixture, tossing to coat the bread. Allow the bread to absorb the liquid for about 5 minutes.
6. Stir in the beaten eggs to bind the stuffing.
7. Transfer the stuffing to a greased baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
8. Serve warm alongside your favorite main dish.

This Classic Herb Sourdough Bread Stuffing provides a delicious, aromatic experience with each bite. The combination of crispy sourdough cubes and fragrant herbs makes this dish a standout on any table. It’s easy to prepare and a great way to elevate a traditional stuffing recipe with the unique flavor of sourdough.

Sourdough Sausage and Apple Stuffing

The Sourdough Sausage and Apple Stuffing is a hearty and flavorful twist on the classic recipe, featuring savory sausage and sweet-tart apples. The richness of the sausage pairs beautifully with the tanginess of the sourdough bread, while the apples add a touch of sweetness and texture. This stuffing is perfect for those who want a more robust and slightly sweet dish to complement their main course.

Ingredients:

• 1 loaf of sourdough bread, cubed and slightly toasted
• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 2 Granny Smith apples, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1/2 cup apple cider
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Place the sourdough cubes on a baking sheet and toast in the oven for 10 minutes until slightly crispy.
2. In a large skillet, cook the sausage over medium heat, breaking it up into small pieces as it cooks. Once browned and fully cooked, remove the sausage and set aside.
3. In the same skillet, add onions, celery, garlic, and apples. Sauté until softened, about 5-6 minutes. Stir in the fresh thyme, sage, cinnamon, nutmeg, salt, and pepper.
4. In a large mixing bowl, combine the toasted sourdough cubes with the cooked sausage and sautéed apple mixture.
5. Pour the chicken broth and apple cider over the mixture, gently tossing to coat the bread.
6. Stir in the beaten eggs to help bind the stuffing together.
7. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and slightly crispy.
8. Serve warm as a delightful side to roasted meats or poultry.

The Sourdough Sausage and Apple Stuffing offers a wonderful balance of savory and sweet flavors that will impress your guests. The combination of sausage, apples, and spices with the tangy sourdough makes it a must-have side dish for any festive meal. It’s hearty enough to stand alone, but it’s even better as a complement to your holiday spread.

Mushroom and Leek Sourdough Stuffing

This Mushroom and Leek Sourdough Stuffing is a savory, earthy stuffing perfect for those who love rich flavors and unique textures. The mushrooms add a meaty umami flavor, while the leeks bring a subtle sweetness. Combined with sourdough bread, this stuffing offers a sophisticated and satisfying side dish that is vegetarian-friendly, making it a great option for any occasion.

Ingredients:

• 1 loaf sourdough bread, cut into cubes
• 3 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini or button), sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable broth
• 2 large eggs, beaten
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for about 10 minutes until golden and crispy. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the leeks and garlic, sautéing until softened, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook for another 6-8 minutes until browned and tender. Stir in fresh parsley, thyme, salt, and pepper.
4. In a large bowl, combine the toasted sourdough cubes with the sautéed leek and mushroom mixture.
5. Pour vegetable broth over the mixture and gently toss to combine.
6. Stir in the beaten eggs to help the stuffing hold together.
7. Transfer the stuffing to a greased baking dish. If desired, sprinkle Parmesan cheese on top for added flavor.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve as a delicious side dish that complements any main course.

The Mushroom and Leek Sourdough Stuffing brings a depth of flavor to your meal, with earthy mushrooms and tender leeks perfectly balanced by the tang of sourdough bread. It’s an elegant and flavorful vegetarian stuffing that will be appreciated by all guests, whether served at a special holiday feast or a simple family dinner.

Cranberry and Walnut Sourdough Stuffing

This Cranberry and Walnut Sourdough Stuffing combines the tanginess of sourdough bread with the sweetness of dried cranberries and the crunch of toasted walnuts. It’s the perfect blend of textures and flavors, bringing a slightly sweet, nutty touch to the traditional savory stuffing. This dish is ideal for holiday gatherings, as it pairs well with turkey, ham, or roasted vegetables.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 1/2 cup unsalted butter
• 1 medium onion, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted walnuts
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable or chicken broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed sourdough on a baking sheet and toast in the oven for 10 minutes until crisp.
2. In a large skillet, melt the butter over medium heat. Add the onions, celery, and garlic, cooking until softened, about 5 minutes.
3. Stir in the fresh sage, thyme, salt, and pepper. Cook for another minute, then remove from heat.
4. In a large mixing bowl, combine the toasted sourdough cubes, dried cranberries, and walnuts.
5. Pour the sautéed onion mixture over the sourdough cubes and toss gently to combine.
6. Slowly pour in the broth, allowing the bread to absorb the liquid. Let it sit for a few minutes.
7. Stir in the beaten eggs to bind the stuffing together.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve warm with your favorite holiday dishes.

The Cranberry and Walnut Sourdough Stuffing is a festive addition to any holiday table. The tart cranberries and crunchy walnuts give this stuffing a delightful twist, adding texture and a touch of sweetness to the savory sourdough base. It’s a dish that’s sure to become a family favorite, offering something unique and satisfying with every bite.

Bacon and Caramelized Onion Sourdough Stuffing

The Bacon and Caramelized Onion Sourdough Stuffing is a rich and indulgent take on traditional stuffing. The salty, crispy bacon pairs beautifully with sweet caramelized onions, creating a flavor-packed dish that’s hard to resist. The sourdough bread soaks up the bacon drippings, giving each bite a savory punch, while the caramelized onions add a deep, sweet contrast.

Ingredients:

• 1 loaf sourdough bread, cubed and slightly toasted
• 8 slices bacon, chopped
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup dry white wine (optional)
• 1 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast them for 10 minutes until slightly crispy.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
3. Add the sliced onions to the bacon drippings and cook on medium-low heat for 15-20 minutes, stirring occasionally, until caramelized and golden brown.
4. Stir in the garlic, thyme, rosemary, salt, and pepper. If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Cook for an additional 2 minutes.
5. In a large mixing bowl, combine the toasted sourdough cubes, crispy bacon, and caramelized onion mixture.
6. Pour the broth over the stuffing mixture and let it sit for 5 minutes to absorb.
7. Stir in the beaten eggs and toss to coat.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve warm as a decadent side to roasted meats or poultry.

This Bacon and Caramelized Onion Sourdough Stuffing is a showstopper. The smoky, salty bacon and sweet caramelized onions provide a depth of flavor that is hard to beat. Combined with the tangy sourdough, it’s a rich, savory stuffing that will elevate any meal, making it a great choice for holidays or special occasions.

Butternut Squash and Sage Sourdough Stuffing

The Butternut Squash and Sage Sourdough Stuffing is a delightful seasonal recipe that features the natural sweetness of roasted butternut squash and the aromatic, earthy flavor of fresh sage. This stuffing is perfect for fall, offering a vibrant, comforting dish that can complement your Thanksgiving spread or any autumn-inspired meal.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 2 cups butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed butternut squash on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast for 20-25 minutes until tender and golden. Set aside.
2. While the squash roasts, toast the cubed sourdough bread in the oven for 10 minutes until slightly crispy.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes. Stir in the fresh sage, nutmeg, salt, and pepper.
4. In a large bowl, combine the toasted sourdough cubes with the roasted butternut squash and sautéed onion mixture.
5. Pour the vegetable broth over the mixture, tossing gently to coat the bread and vegetables.
6. Stir in the beaten eggs to bind the stuffing together.
7. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is crispy and golden.
8. Serve warm, paired with your favorite roasted meats or as part of a vegetarian feast.

This Butternut Squash and Sage Sourdough Stuffing brings the best flavors of fall to your table. The sweet, roasted butternut squash pairs beautifully with the savory sourdough and fragrant sage, creating a dish that is comforting, flavorful, and perfect for the cooler months. It’s a great addition to holiday feasts or a cozy weeknight dinner.

Chorizo and Cornbread Sourdough Stuffing

The Chorizo and Cornbread Sourdough Stuffing is a bold and flavorful recipe that combines spicy chorizo sausage with the tang of sourdough and the sweetness of cornbread. The blend of textures and flavors creates a hearty stuffing that’s perfect for those looking for a unique twist on a traditional dish. This stuffing adds a punch of heat and richness, making it a standout at any dinner table.

Ingredients:

• 1/2 loaf sourdough bread, cubed and toasted
• 4 cups cornbread, cubed and toasted
• 1 pound chorizo sausage, casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread both the sourdough and cornbread cubes on a baking sheet and toast in the oven for 10 minutes.
2. In a large skillet, cook the chorizo over medium heat, breaking it up into small pieces. Once fully cooked, remove the chorizo from the skillet, leaving the rendered fat behind.
3. In the same skillet, add the diced onion, garlic, and red bell pepper. Cook for about 5-6 minutes until softened.
4. Stir in the fresh cilantro, smoked paprika, cumin, salt, and pepper. Cook for another 2 minutes, then remove from heat.
5. In a large mixing bowl, combine the toasted sourdough, cornbread, and cooked chorizo with the sautéed vegetable mixture.
6. Pour the chicken broth over the stuffing mixture, tossing gently to allow the bread to absorb the liquid.
7. Stir in the beaten eggs to bind the stuffing together.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve as a spicy, flavorful side dish for holiday dinners or weeknight meals.

The Chorizo and Cornbread Sourdough Stuffing brings a delicious fusion of flavors, with spicy chorizo and sweet cornbread elevating the sourdough base. This recipe offers a spicy, savory alternative to traditional stuffing, providing a unique experience for your guests. It’s perfect for those looking for a stuffing with a little extra heat and heartiness.

Sourdough Stuffing with Roasted Garlic and Parmesan

This Sourdough Stuffing with Roasted Garlic and Parmesan is an elegant and flavorful take on stuffing, featuring the rich taste of roasted garlic and the nutty, salty flavor of Parmesan cheese. The sourdough bread soaks up the roasted garlic, giving each bite a deep, rich flavor that pairs wonderfully with the Parmesan. It’s a sophisticated side dish perfect for a special occasion or holiday dinner.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 1 whole head garlic
• 4 tablespoons olive oil
• 1 medium onion, diced
• 2 stalks celery, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Set aside to cool.
2. Lower the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for 10 minutes until slightly crispy.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onions and celery, cooking until softened, about 5 minutes. Stir in fresh thyme, rosemary, salt, and pepper.
4. Once the garlic is cool enough to handle, squeeze the cloves out of their skins and mash them into a paste.
5. In a large bowl, combine the toasted sourdough cubes with the sautéed vegetable mixture, mashed roasted garlic, and Parmesan cheese.
6. Pour the broth over the mixture and toss gently to coat the bread. Let it sit for 5 minutes to absorb the liquid.
7. Stir in the beaten eggs to bind the stuffing together.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and slightly crispy.
9. Serve warm alongside your favorite main dishes for a gourmet addition to the meal.

The Sourdough Stuffing with Roasted Garlic and Parmesan is an indulgent, flavorful dish that brings a touch of elegance to your table. The roasted garlic adds a mellow sweetness, while the Parmesan provides a savory richness that complements the tang of the sourdough. This stuffing is perfect for those who love complex, gourmet flavors, making it an ideal side for any special dinner.

Pecan and Sage Sourdough Stuffing

The Pecan and Sage Sourdough Stuffing is a delightful combination of buttery pecans and aromatic sage, creating a stuffing that is crunchy, fragrant, and flavorful. The toasted pecans add a satisfying crunch, while the sage infuses the sourdough bread with a warm, earthy flavor. This stuffing is perfect for fall and holiday meals, adding a touch of elegance and texture to any feast.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 1/2 cup chopped pecans, toasted
• 1/2 cup unsalted butter
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for 10 minutes until crispy. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the onions, celery, and garlic, cooking until softened, about 5 minutes.
3. Stir in the fresh sage, thyme, salt, and pepper. Cook for another minute to release the flavors.
4. In a large mixing bowl, combine the toasted sourdough cubes, sautéed vegetable mixture, and toasted pecans.
5. Pour the broth over the mixture and gently toss to coat the bread.
6. Stir in the beaten eggs to bind the stuffing.
7. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
8. Serve warm with roasted turkey, chicken, or pork for a rich and flavorful meal.

The Pecan and Sage Sourdough Stuffing is a delicious, earthy side dish that brings together the crunch of pecans and the herbaceous flavor of fresh sage. This stuffing is a wonderful choice for autumn and winter feasts, adding both texture and flavor to your meal. The combination of ingredients makes it an elegant and satisfying dish that’s sure to impress your family and friends.

Apple, Sausage, and Sourdough Stuffing

This Apple, Sausage, and Sourdough Stuffing combines the sweet crispness of apples with the savory flavor of sausage for a balanced and hearty dish. The sourdough bread acts as a perfect base, soaking up all the rich juices from the sausage and apples while retaining a delightful texture. This stuffing is perfect for holiday dinners, offering a mix of sweet and savory notes that complement roasted meats beautifully.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 1 pound pork sausage, casing removed
• 2 apples (Granny Smith or Honeycrisp), peeled, cored, and diced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 cup chicken broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for 10 minutes until slightly crispy.
2. In a large skillet, cook the sausage over medium heat, breaking it up into small pieces until browned. Remove the sausage from the pan and set aside.
3. In the same skillet, sauté the onions and celery in the sausage drippings until softened, about 5 minutes.
4. Add the diced apples, fresh thyme, parsley, salt, pepper, and cinnamon, cooking for another 3 minutes until the apples are slightly softened.
5. In a large mixing bowl, combine the toasted sourdough, cooked sausage, and sautéed apple mixture.
6. Slowly pour the chicken broth over the mixture, tossing gently to coat the bread.
7. Stir in the beaten eggs to bind the stuffing together.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve warm with roasted turkey, pork, or chicken for a delicious sweet and savory complement to your meal.

The Apple, Sausage, and Sourdough Stuffing offers the perfect balance of flavors, blending sweet apples with savory sausage and tangy sourdough. This dish is a crowd-pleaser that brings comfort and richness to the holiday table, making it an excellent accompaniment for any roasted meat. Its unique flavor profile will stand out at festive gatherings.

Mushroom and Herb Sourdough Stuffing

This Mushroom and Herb Sourdough Stuffing is a savory and aromatic stuffing that pairs the earthy flavor of mushrooms with the fragrant notes of fresh herbs. The sourdough bread absorbs the rich broth and mushroom juices, making each bite flavorful and satisfying. This stuffing is a great option for vegetarians or anyone looking to incorporate more vegetables into their holiday meals.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 2 tablespoons olive oil
• 1 pound mixed mushrooms (cremini, shiitake, or button), sliced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for 10 minutes until crispy.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and celery, cooking until softened, about 5 minutes.
3. Stir in the mushrooms and garlic, cooking until the mushrooms release their moisture and become golden brown, about 8-10 minutes.
4. Add the fresh sage, thyme, parsley, salt, and pepper, cooking for another 2 minutes to combine the flavors.
5. In a large bowl, combine the toasted sourdough with the sautéed mushroom mixture.
6. Slowly pour the vegetable broth over the mixture, tossing gently to coat the bread.
7. Stir in the beaten eggs to bind the stuffing.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve warm as a savory side dish to accompany roasted vegetables or meats.

The Mushroom and Herb Sourdough Stuffing is an earthy, aromatic dish that brings out the deep flavors of sautéed mushrooms and fresh herbs. The sourdough bread provides a perfect texture to balance the softness of the mushrooms. This stuffing is perfect for those seeking a flavorful, vegetarian option that pairs wonderfully with both meat and plant-based main courses.

Sourdough Stuffing with Spinach and Feta

This Sourdough Stuffing with Spinach and Feta is a Mediterranean-inspired twist on traditional stuffing, featuring tangy feta cheese and nutritious spinach. The sourdough bread adds a delightful chewiness, while the feta melts into the stuffing, creating a rich, creamy flavor. This recipe is perfect for anyone looking to add a little flair to their holiday side dishes.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh oregano, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed sourdough on a baking sheet and toast for 10 minutes until crispy.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the fresh spinach, cooking until just wilted, about 3 minutes. Remove from heat.
4. In a large mixing bowl, combine the toasted sourdough, sautéed spinach mixture, and crumbled feta cheese.
5. Stir in the fresh dill, oregano, salt, and pepper to evenly distribute the flavors.
6. Slowly pour the vegetable broth over the mixture, tossing gently to coat the bread.
7. Stir in the beaten eggs to bind the stuffing together.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve warm alongside lamb, chicken, or fish for a Mediterranean-inspired meal.

The Sourdough Stuffing with Spinach and Feta brings a fresh, tangy flavor to your holiday table, combining nutritious spinach with the bold taste of feta cheese. The combination of Mediterranean ingredients with the tangy sourdough base creates a stuffing that is light yet flavorful. This stuffing is a great choice for those who want to explore new flavors while maintaining a familiar holiday dish structure.

Cranberry, Walnut, and Sourdough Stuffing

The Cranberry, Walnut, and Sourdough Stuffing is a festive and flavorful stuffing that combines the tartness of cranberries with the rich crunch of walnuts. The sourdough bread serves as the perfect base, soaking up the sweet and savory notes of this dish. This recipe is perfect for holiday meals, bringing a bright, fruity twist to traditional stuffing.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped and toasted
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 tablespoons unsalted butter
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken or vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for 10 minutes until slightly crispy.
2. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
3. Stir in the fresh rosemary, parsley, salt, and pepper, cooking for another 2 minutes.
4. In a large mixing bowl, combine the toasted sourdough cubes, sautéed vegetable mixture, dried cranberries, and toasted walnuts.
5. Slowly pour the broth over the mixture, tossing gently to allow the bread to absorb the liquid.
6. Stir in the beaten eggs to bind the stuffing together.
7. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
8. Serve warm as a festive side dish that pairs perfectly with turkey, chicken, or roasted pork.

The Cranberry, Walnut, and Sourdough Stuffing offers a delightful mix of tart and nutty flavors, making it a perfect addition to your holiday menu. The combination of cranberries and walnuts brings a pleasant crunch and brightness to the dish, while the sourdough adds a satisfying texture. This stuffing is ideal for anyone looking to incorporate seasonal ingredients and flavors into their holiday feast.

Butternut Squash and Sourdough Stuffing

The Butternut Squash and Sourdough Stuffing is a cozy, autumnal dish that combines roasted butternut squash with tangy sourdough bread. The natural sweetness of the squash balances the tang of the sourdough, while fresh herbs bring warmth and depth to this flavorful stuffing. It’s a great choice for anyone looking to add a seasonal, vegetable-forward twist to their holiday meal.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 3 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, spread on a baking sheet, and roast for 25-30 minutes until tender and caramelized. Set aside.
2. Lower the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for 10 minutes until crispy.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
4. Stir in the fresh sage, thyme, salt, and pepper, cooking for another 2 minutes to combine the flavors.
5. In a large mixing bowl, combine the toasted sourdough cubes, roasted butternut squash, and sautéed vegetable mixture.
6. Slowly pour the broth over the mixture, tossing gently to coat the bread.
7. Stir in the beaten eggs to bind the stuffing together.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve warm as a comforting and flavorful side dish alongside roasted meats or as a vegetarian main course.

The Butternut Squash and Sourdough Stuffing is a warm and comforting dish that celebrates the flavors of fall. The roasted squash adds a subtle sweetness that complements the sourdough, while the fresh herbs bring depth and complexity to the stuffing. This dish is a perfect way to highlight seasonal ingredients and add a touch of autumn to your holiday meal.

Leek, Bacon, and Sourdough Stuffing

This Leek, Bacon, and Sourdough Stuffing is a savory and indulgent dish that brings together smoky bacon, tender leeks, and the tangy texture of sourdough bread. The crispy bacon adds richness, while the leeks provide a delicate, slightly sweet flavor that balances out the stuffing. It’s a flavorful option for anyone who loves bold, savory dishes at their holiday table.

Ingredients:

• 1 loaf sourdough bread, cubed and toasted
• 6 slices bacon, cooked and crumbled
• 2 large leeks, cleaned and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 2 large eggs, beaten

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and toast for 10 minutes until crispy.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels, leaving about 1 tablespoon of bacon fat in the pan.
3. Add the sliced leeks and diced onions to the pan with the bacon fat, sautéing until softened, about 5-7 minutes. Add the garlic and cook for another 2 minutes.
4. Stir in the fresh thyme, parsley, salt, and pepper, cooking for an additional minute to release the flavors.
5. In a large mixing bowl, combine the toasted sourdough cubes, cooked bacon, and sautéed leek mixture.
6. Slowly pour the chicken broth over the mixture, tossing gently to coat the bread.
7. Stir in the beaten eggs to bind the stuffing together.
8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
9. Serve warm alongside roasted meats or as a standalone savory dish.

The Leek, Bacon, and Sourdough Stuffing is a rich and flavorful option that brings together the smoky taste of bacon and the delicate sweetness of leeks. The sourdough bread soaks up the bacon drippings, making each bite savory and satisfying. This stuffing is a great way to elevate your holiday meal with bold, savory flavors and a satisfying texture.

Note: More recipes are coming soon!