Thanksgiving is a time for family, friends, and of course, delicious food. As you gather around the table to celebrate the season of gratitude, why not elevate your holiday feast with the rich, tangy flavors of sourdough?
Sourdough bread has long been cherished for its unique taste and texture, and it can be used in a myriad of dishes that are perfect for Thanksgiving.
From savory sides and stuffing to delightful desserts and brunch options, incorporating sourdough into your holiday menu not only adds depth to your dishes but also allows you to reduce food waste by utilizing leftover bread.
In this article, we’ll explore over 50 Thanksgiving sourdough recipes that will delight your guests and make your holiday meal unforgettable.
Whether you’re an experienced baker or just starting your culinary journey, these recipes offer something for everyone.
Get ready to impress your loved ones with an array of flavorful dishes that celebrate the best of Thanksgiving, all while enjoying the delightful tang of sourdough!
50+ Irresistible Thanksgiving Sourdough Recipes for a Flavorful Feast
As you prepare for your Thanksgiving celebration, don’t overlook the wonderful versatility of sourdough. With over 50 recipes to choose from, you can create a memorable feast that showcases the delightful flavors and textures that sourdough has to offer.
From warm and comforting sourdough stuffing to scrumptious pumpkin bread pudding, these dishes will not only satisfy your guests but also spark conversations around the table.
This Thanksgiving, let the essence of sourdough be a centerpiece of your meal, transforming traditional recipes into unique culinary experiences.
Embrace the season, share the love through cooking, and create lasting memories with your family and friends. Happy Thanksgiving!
Sourdough Stuffing with Sage and Sausage
This savory sourdough stuffing combines the tangy flavor of sourdough bread with aromatic sage and savory sausage. The texture is perfectly moist, while the crispy edges add a delightful crunch. It’s a classic side dish that will elevate your Thanksgiving feast, providing a comforting and hearty complement to your turkey.
Ingredients:
- 1 loaf sourdough bread (about 1 pound), cut into 1-inch cubes
- 1 pound Italian sausage, casings removed
- 1 large onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons unsalted butter
Instructions:
- Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the sourdough bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, or until golden brown. Remove and let cool.
- Cook the Sausage: In a large skillet over medium heat, melt the butter. Add the sausage and cook until browned, breaking it apart with a spatula as it cooks.
- Sauté Vegetables: Add the onion, celery, and garlic to the skillet. Sauté until the vegetables are softened, about 5-7 minutes.
- Combine Ingredients: In a large mixing bowl, combine the toasted sourdough, sausage mixture, chicken broth, sage, thyme, salt, pepper, and parsley. Mix gently until the bread is evenly coated and moist.
- Bake the Stuffing: Transfer the mixture to a greased baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is crispy and golden brown.
This sourdough stuffing with sage and sausage is sure to become a staple at your Thanksgiving table. Its rich flavors and hearty texture create a satisfying side dish that perfectly complements turkey and other traditional dishes. Plus, the delightful aroma will have your guests eagerly anticipating the meal. This recipe also allows for personalization—consider adding other vegetables, nuts, or dried fruits for added flavor and texture.
Sourdough Pumpkin Bread
Sourdough pumpkin bread is a deliciously moist and aromatic loaf that combines the classic flavors of pumpkin spice with the tang of sourdough. Perfect for breakfast or as a dessert, this bread captures the essence of fall and is a delightful addition to any Thanksgiving spread. Its lovely orange hue and warm spices make it as visually appealing as it is tasty.
Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup sourdough starter (active and bubbly)
- 1/3 cup vegetable oil or melted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sourdough starter, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Sourdough pumpkin bread is a wonderful way to incorporate the season’s flavors into your Thanksgiving feast. The moistness of the bread, paired with the warm spices, creates a delightful treat that can be enjoyed on its own or with a smear of butter. This recipe is also versatile—feel free to experiment with adding chocolate chips or cranberries for a unique twist. It’s sure to be a hit with your family and friends, leaving them asking for the recipe.
Sourdough Dinner Rolls
These sourdough dinner rolls are soft, fluffy, and have a subtle tang from the sourdough starter. Perfectly golden on the outside and pillowy on the inside, they make an ideal accompaniment to any Thanksgiving meal. These rolls can be served warm with butter or used for sopping up gravy, making them a must-have on your holiday table.
Ingredients:
- 1 cup warm water (about 110°F/43°C)
- 1/2 cup active sourdough starter
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 egg (for egg wash, optional)
Instructions:
- Activate the Starter: In a large mixing bowl, combine the warm water, sourdough starter, and sugar. Let sit for about 10 minutes until bubbly.
- Mix Ingredients: Add the salt and melted butter to the mixture. Gradually incorporate the flour, one cup at a time, mixing until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size (about 1-2 hours).
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking dish, leaving a little space between each roll.
- Second Rise: Cover the rolls and let them rise for another 30-45 minutes, or until puffy.
- Preheat and Bake: Preheat the oven to 375°F (190°C). If desired, brush the tops of the rolls with a beaten egg for a shiny finish. Bake for 20-25 minutes, or until golden brown.
- Cool: Remove from the oven and let cool slightly before serving.
These sourdough dinner rolls are the epitome of comfort food, making them a perfect addition to your Thanksgiving dinner. Their airy texture and delightful tang pair beautifully with savory dishes and sweet sauces alike. By serving these rolls warm, you’ll enhance the meal’s cozy atmosphere and create a sense of home for your guests. Plus, they are simple enough to make, allowing you to focus on the rest of your Thanksgiving preparations. Enjoy these rolls fresh out of the oven, and watch them disappear from the table!
Sourdough Cranberry Sauce
This unique sourdough cranberry sauce adds a delightful twist to the traditional Thanksgiving side dish. The incorporation of sourdough not only enhances the flavor but also provides a wonderful texture that pairs perfectly with turkey. With a balance of sweetness and tartness, this sauce is sure to impress your guests and elevate their dining experience.
Ingredients:
- 12 ounces fresh cranberries (or frozen)
- 1 cup sugar
- 1 cup water
- 1/2 cup sourdough starter (active and bubbly)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Zest of 1 orange (optional)
Instructions:
- Combine Ingredients: In a medium saucepan, combine the cranberries, sugar, and water. Bring to a boil over medium heat, stirring occasionally.
- Cook the Cranberries: Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
- Add Spices and Sourdough: Remove from heat and stir in the sourdough starter, cinnamon, nutmeg, and orange zest if using. Mix well to incorporate.
- Cool and Serve: Let the sauce cool to room temperature. It will thicken further as it cools. Serve it chilled or at room temperature alongside your Thanksgiving turkey.
This sourdough cranberry sauce brings a fresh and tangy element to your Thanksgiving dinner. The tartness of the cranberries, combined with the unique flavor profile of sourdough, creates a delightful contrast to the savory dishes on your table. Not only is this recipe simple and quick, but it also allows you to incorporate the spirit of sourdough into every aspect of your meal. Your guests will appreciate the twist on this classic dish, making it a memorable part of your Thanksgiving celebration.
Sourdough Pumpkin Pie
Sourdough pumpkin pie takes the beloved classic and gives it a distinctive twist. The sourdough crust adds a subtle tang that beautifully complements the creamy pumpkin filling spiced with cinnamon, nutmeg, and ginger. This pie is not only delicious but also showcases the versatility of sourdough, making it a showstopper dessert for your Thanksgiving table.
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup sourdough starter (active and bubbly)
- 1/4 cup unsalted butter, cold and cubed
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2-4 tablespoons ice water
For the Filling:
- 1 can (15 ounces) pumpkin puree
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 3 large eggs
- 1 can (12 ounces) evaporated milk
Instructions:
- Prepare the Crust: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the sourdough starter and mix until the dough begins to come together. Add ice water, one tablespoon at a time, until the dough holds together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roll Out the Dough: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, trimming the excess dough.
- Prepare the Filling: In a large bowl, combine the pumpkin puree, brown sugar, spices, and salt. Whisk in the eggs until smooth, followed by the evaporated milk.
- Assemble the Pie: Pour the filling into the prepared crust. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Cool and Serve: Allow the pie to cool completely before serving.
Sourdough pumpkin pie offers a delightful twist on a traditional dessert that will leave your guests raving about your culinary skills. The tangy crust complements the rich and spiced pumpkin filling perfectly, creating a harmonious balance of flavors. This pie not only serves as a delicious end to your Thanksgiving meal but also adds an element of surprise that highlights the versatility of sourdough. Pair it with a dollop of whipped cream for an extra special touch, and watch it become a new favorite at your Thanksgiving table!
Sourdough Green Bean Casserole
This sourdough green bean casserole takes the classic dish to new heights by incorporating crispy sourdough breadcrumbs into the mix. The creamy mushroom sauce, tender green beans, and crunchy topping create a delightful combination of textures and flavors that will impress everyone at your Thanksgiving dinner.
Ingredients:
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup vegetable or chicken broth
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup sourdough bread, torn into small pieces
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for about 4-5 minutes, until bright green and slightly tender. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the mushrooms and garlic, cooking until the mushrooms are golden and liquid has evaporated.
- Make the Sauce: In a large mixing bowl, combine the sautéed vegetables, sour cream, broth, salt, and pepper. Stir in the green beans until well coated.
- Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish. In a separate bowl, combine the torn sourdough bread, Parmesan cheese, and thyme. Sprinkle this mixture evenly over the top of the green bean mixture.
- Bake the Casserole: Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
This sourdough green bean casserole is a fresh take on a beloved classic. The sourdough breadcrumbs add a delightful crunch that contrasts with the creamy texture of the filling, while the flavors of sautéed onions, mushrooms, and thyme elevate the dish. It’s an easy recipe to prepare that can be made ahead of time, allowing you to spend more time enjoying the company of your loved ones on Thanksgiving. This casserole will surely become a family favorite, making it a memorable part of your holiday traditions.
Sourdough Stuffing with Sausage and Apples
This sourdough stuffing recipe combines the rich flavors of sausage and the sweetness of apples, resulting in a warm, comforting side dish that perfectly complements your Thanksgiving turkey. The sourdough bread adds a unique texture, soaking up the savory broth while maintaining a delightful chewiness. This stuffing is sure to be a crowd-pleaser, providing a deliciously hearty addition to your holiday spread.
Ingredients:
- 1 pound sourdough bread, cubed and dried (preferably a few days old)
- 1 pound sausage (pork or turkey), casing removed
- 1 onion, diced
- 2 celery stalks, diced
- 2 apples, cored and diced (preferably Granny Smith)
- 3 cups chicken or vegetable broth
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 eggs, beaten (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bread: Place the cubed sourdough bread in a large mixing bowl and set aside.
- Cook the Sausage: In a large skillet, cook the sausage over medium heat until browned and fully cooked, breaking it up as it cooks. Use a slotted spoon to remove the sausage and transfer it to the bowl with the bread.
- Sauté the Vegetables and Apples: In the same skillet, add the onion and celery. Sauté until softened, about 5-7 minutes. Add the diced apples and cook for an additional 3-4 minutes until they start to soften.
- Combine Ingredients: Pour the sautéed mixture over the bread and sausage. Add the broth, sage, thyme, salt, pepper, and parsley. If using, stir in the beaten eggs to bind the mixture. Mix until the bread is well-coated and moist.
- Bake the Stuffing: Transfer the stuffing to a greased baking dish and bake for 30-40 minutes, or until the top is golden brown and crispy.
This sourdough stuffing with sausage and apples brings a delightful balance of flavors and textures to your Thanksgiving table. The savory sausage pairs beautifully with the sweetness of the apples, while the sourdough adds depth and character to the dish. This stuffing is not only a classic accompaniment to turkey but also a standout dish in its own right. Prepare this recipe ahead of time, allowing the flavors to meld together, and enjoy a delicious and memorable Thanksgiving feast.
Sourdough Herb Dinner Rolls
These sourdough herb dinner rolls are light, fluffy, and packed with fresh herbs, making them the perfect addition to your Thanksgiving meal. With a slightly tangy flavor from the sourdough, these rolls are delightful when served warm with butter or alongside gravy. They are easy to make and can be prepared in advance, ensuring a stress-free holiday preparation.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup warm water
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon garlic powder
Instructions:
- Mix the Dough: In a large bowl, combine the sourdough starter, warm water, honey, and olive oil. Stir in the salt, garlic powder, and chopped herbs. Gradually add the flour, mixing until a soft dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Shape the Rolls: Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls with a cloth and let them rise again for about 30-45 minutes, or until puffy.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
- Cool and Serve: Allow the rolls to cool slightly before serving.
These sourdough herb dinner rolls will elevate your Thanksgiving dinner with their light, fluffy texture and fragrant herb flavor. Their slightly tangy taste enhances any meal, making them an ideal accompaniment to turkey, gravy, or any other side dishes. These rolls are also a wonderful way to showcase your sourdough baking skills. Whether enjoyed fresh from the oven or warmed up the next day, these rolls are guaranteed to be a favorite among your guests and family.
Sourdough Pumpkin Bread Pudding
This decadent sourdough pumpkin bread pudding is a perfect way to use up leftover sourdough bread after your Thanksgiving feast. Combining the flavors of pumpkin, warm spices, and rich cream, this dessert is warm, comforting, and indulgent. Topped with a drizzle of caramel sauce or a scoop of vanilla ice cream, it’s sure to be a hit at your holiday gathering.
Ingredients:
- 4 cups stale sourdough bread, cubed
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bread: Place the cubed sourdough bread in a greased 9×13-inch baking dish.
- Mix the Custard: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Combine and Soak: Pour the custard mixture over the bread cubes, gently pushing the bread down to ensure it absorbs the liquid. Allow it to sit for 10-15 minutes so the bread can soak up the custard.
- Bake the Pudding: Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool and Serve: Allow the bread pudding to cool slightly before serving. Drizzle with caramel sauce or top with ice cream, if desired.
Sourdough pumpkin bread pudding is a delightful and creative way to enjoy the flavors of Thanksgiving in dessert form. The combination of creamy pumpkin and warm spices, along with the texture of the sourdough, creates a dessert that is both comforting and satisfying. This recipe is perfect for using up leftover bread, and it can be prepared ahead of time, allowing you to spend more time with your loved ones. Whether served warm or at room temperature, this bread pudding will be a memorable addition to your Thanksgiving dessert spread.
Sourdough Cranberry Walnut Bread
This festive sourdough cranberry walnut bread is a delightful combination of tart cranberries and crunchy walnuts, perfect for your Thanksgiving table. The slightly tangy flavor of the sourdough pairs beautifully with the sweet and tart notes of the cranberries, creating a deliciously unique loaf. This bread is not only great for serving alongside your holiday dishes but also makes for a lovely gift or addition to a breakfast spread.
Ingredients:
- 3 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1 cup warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup fresh or frozen cranberries (coarsely chopped)
- 1/2 cup walnuts (chopped)
- 1 teaspoon cinnamon (optional)
Instructions:
- Mix the Dough: In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Gradually add the flour and salt, mixing until a shaggy dough forms.
- Add Cranberries and Walnuts: Gently fold in the chopped cranberries and walnuts until evenly distributed.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 4-6 hours or until doubled in size.
- Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 1-2 hours.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the bread for 35-45 minutes or until golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Sourdough cranberry walnut bread is a festive and flavorful addition to your Thanksgiving feast. The combination of tart cranberries and crunchy walnuts brings a delightful texture and taste to the table. This bread can be enjoyed warm with butter, used for sandwiches, or toasted for breakfast. It also makes a beautiful gift for friends and family during the holiday season. With its stunning colors and unique flavor profile, this bread is sure to be a highlight of your Thanksgiving meal.
Sourdough Sweet Potato Biscuits
These sourdough sweet potato biscuits are light, flaky, and packed with the warm flavors of sweet potatoes, making them a wonderful side dish for your Thanksgiving dinner. The subtle sweetness of the sweet potatoes pairs beautifully with the tang of the sourdough, creating a biscuit that is both comforting and delicious. Perfect for slathering with butter or serving alongside gravy, these biscuits will be a hit at your holiday table.
Ingredients:
- 1 cup cooked sweet potato (mashed)
- 1 cup sourdough starter (active and bubbly)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold butter (cubed)
- 1/4 cup milk (or more if needed)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato and sourdough starter. Add this mixture to the dry ingredients and stir until just combined. If the dough is too dry, add milk, one tablespoon at a time, until it comes together.
- Shape the Biscuits: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake: Bake for 15-20 minutes or until the biscuits are golden brown.
- Cool and Serve: Allow the biscuits to cool slightly before serving.
Sourdough sweet potato biscuits are a delightful twist on traditional biscuits, bringing a touch of sweetness and a beautiful orange hue to your Thanksgiving spread. Their light, flaky texture makes them a perfect complement to savory dishes like turkey and gravy. These biscuits are not only easy to prepare but also versatile enough to be enjoyed at breakfast, brunch, or as a snack. Share them with your loved ones, and watch them disappear from the table in no time!
Sourdough Pumpkin Cheesecake
This creamy sourdough pumpkin cheesecake combines the classic flavors of pumpkin pie with the rich, tangy taste of sourdough, resulting in a unique and delightful dessert for your Thanksgiving feast. The smooth cheesecake filling sits atop a crunchy sourdough crust, creating a perfect balance of flavors and textures. This show-stopping dessert will impress your guests and make your Thanksgiving celebration even more memorable.
Ingredients:
For the crust:
- 2 cups sourdough bread crumbs (from stale sourdough)
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon cinnamon
For the filling:
- 2 cups cream cheese (softened)
- 1 cup pumpkin puree
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Make the Crust: In a mixing bowl, combine the sourdough bread crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until well combined and smooth.
- Assemble and Bake: Pour the pumpkin filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then refrigerate for at least 4 hours, preferably overnight.
- Serve: Remove the cheesecake from the springform pan and slice to serve.
This sourdough pumpkin cheesecake is a delectable way to celebrate the flavors of fall and Thanksgiving. The creamy filling, combined with the tangy notes of sourdough, offers a unique take on traditional pumpkin pie, making it a memorable dessert for your holiday gathering. Serve it with whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. Your guests will be raving about this cheesecake long after the holiday is over, and it’s a wonderful way to showcase your baking creativity at the Thanksgiving table.
Sourdough Stuffing with Sage and Sausage
This hearty sourdough stuffing with sage and sausage is a classic Thanksgiving side dish that elevates any holiday meal. The rustic texture of sourdough bread combined with savory sausage, fresh sage, and aromatic herbs creates a flavorful stuffing that complements your turkey beautifully. This dish is not only satisfying but also brings the warmth and comfort of home cooking to your table, making it a must-have for your Thanksgiving feast.
Ingredients:
- 8 cups sourdough bread (cubed, preferably a day or two old)
- 1 pound sausage (breakfast sausage or Italian sausage)
- 1 cup onion (diced)
- 1 cup celery (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried)
- 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
- 2-3 cups chicken or vegetable broth
- 2 eggs (beaten)
- Salt and pepper to taste
- 1/4 cup fresh parsley (chopped, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Bread: In a large bowl, place the cubed sourdough bread and set aside.
- Cook the Sausage: In a skillet over medium heat, cook the sausage until browned. Remove the sausage and set it aside, leaving some drippings in the pan.
- Sauté Vegetables: In the same skillet, add the onion, celery, and garlic. Sauté for about 5-7 minutes until softened. Stir in the sage and thyme, cooking for an additional minute.
- Combine Ingredients: In the bowl with the cubed bread, add the cooked sausage, sautéed vegetables, beaten eggs, and enough broth to moisten the mixture (start with 2 cups). Season with salt and pepper, and mix until well combined. The mixture should be moist but not soggy.
- Bake: Transfer the stuffing mixture to the greased baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
- Serve: Garnish with chopped parsley before serving.
Sourdough stuffing with sage and sausage is the quintessential Thanksgiving side dish that brings together comforting flavors and textures. The tanginess of the sourdough enhances the savory notes of the sausage and herbs, making every bite a delight. This stuffing can be prepared ahead of time, allowing you to enjoy more time with your family and friends on the big day. Serve it alongside your turkey and gravy, and watch it become a favorite among your guests, leaving them asking for seconds!
Sourdough Pumpkin Bread Pudding
Sourdough pumpkin bread pudding is a decadent and comforting dessert that combines the classic flavors of pumpkin pie with the custardy texture of bread pudding. This dish is perfect for Thanksgiving, as it utilizes leftover sourdough bread, making it a delicious way to reduce waste while still indulging in a rich and flavorful dessert. The warm spices, creamy filling, and crunchy topping create a delightful contrast, making this dessert a satisfying end to your holiday meal.
Ingredients:
- 4 cups stale sourdough bread (cubed)
- 2 cups milk (or half-and-half for a richer flavor)
- 1 cup pumpkin puree
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup pecans or walnuts (chopped, for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Bread: In a large bowl, combine the cubed sourdough bread and set aside.
- Mix the Custard: In another bowl, whisk together the milk, pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Combine: Pour the custard mixture over the cubed sourdough bread, pressing the bread down gently to soak. Let it sit for about 15 minutes to absorb the custard.
- Add Topping: Sprinkle the chopped pecans or walnuts over the top.
- Bake: Bake in the preheated oven for 40-50 minutes, or until the center is set and the top is golden brown.
- Serve: Allow the bread pudding to cool slightly before serving. It can be enjoyed warm or at room temperature, and a drizzle of caramel sauce or a scoop of vanilla ice cream makes it even more indulgent!
Sourdough pumpkin bread pudding is a wonderful way to wrap up your Thanksgiving feast with a deliciously comforting dessert. The rich pumpkin flavor, combined with the tangy sourdough, creates a unique taste experience that is sure to please your guests. This dish is not only a great way to use up leftover bread, but it also provides a satisfying and festive ending to your meal. Pair it with a warm beverage or ice cream, and you’ll create a memorable dessert that will have everyone coming back for more!
Sourdough Dinner Rolls
These fluffy sourdough dinner rolls are the perfect addition to your Thanksgiving table. With a soft, pillowy texture and a hint of tanginess from the sourdough, these rolls are ideal for mopping up gravy or spreading with butter. Their homemade charm will impress your guests, and they are simple to make, allowing you to focus on the main dishes of your holiday feast.
Ingredients:
- 3 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1 cup warm water
- 2 tablespoons sugar
- 2 tablespoons butter (melted)
- 1 teaspoon salt
- 1 egg (for egg wash, optional)
Instructions:
- Mix the Dough: In a large mixing bowl, combine the sourdough starter, warm water, and sugar. Gradually add the flour and salt, mixing until a soft dough forms.
- Knead: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 4-6 hours or until doubled in size.
- Shape Rolls: After the first rise, punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.
- Second Rise: Cover the shaped rolls with a cloth and let them rise again for about 1-2 hours, or until they have puffed up.
- Preheat and Bake: Preheat your oven to 375°F (190°C). If desired, brush the tops of the rolls with beaten egg for a shiny finish. Bake for 20-25 minutes or until golden brown.
- Cool and Serve: Allow the rolls to cool slightly before serving.
Sourdough dinner rolls are a delightful addition to your Thanksgiving meal, providing a perfect vessel for savory dishes and sauces. Their light, airy texture and slightly tangy flavor make them a favorite among guests and family alike. These rolls can be made ahead of time and warmed up just before serving, allowing you to enjoy a stress-free holiday. Whether slathered with butter or used to soak up gravy, these rolls will surely become a staple at your Thanksgiving table for years to come.
Note: More recipes are coming soon!
