How to Make the Best Sourdough Stuffing

Learn how to make this delicious Sourdough Stuffing that's perfect for Thanksgiving!

Why You'll Love This Recipe

•Has crispy edges with a tender interior •The fennel gives it a nice herbal, aromatic quality. •A great way to use stale sourdough bread. •Stores well.


•Stale sourdough bread •Onion •Garlic •Salt & Pepper •Celery •Eggs •Unsalted Butter •Broth •Fennel Seeds •White Wine •Olive Oil •Fennel •Parsley & Sage (or other herbs)

1. Tear Apart Stale Bread

For more texture, tear apart day-old sourdough bread. Tearing apart bread, instead of cubing, gives it a more unique textures!

2. Cook the Aromatics

Heat olive oil and melt butter in a large skillet. Add chopped onion, fennel, celery, salt, and pepper and cook until softened and starting to brown.

Add garlic and fennel seeds and cook for another minute. Deglaze with white wine and cook until most of the liquid is evaporated.

3. Whisk the Liquid

Whisk the eggs, vegetable broth, and more salt and pepper in a mixing bowl.

4. Mix the Stuffing

Add the cooked vegetables and chopped herbs to the bowl of torn bread. Then, pour in the liquid and gently fold together.

5. Bake

Pour into a baking dish, dot the top with butter for crispy edges, and cover with aluminum foil. Bake at 375ºF (191ºC) for about 35 minutes.

Remove the aluminum foil, turn up the temperature to 425ºF (218ºC), and bake for another 25-30 minutes or until the top is crispy as you like it!


Cool the stuffing slightly before enjoying. This sourdough stuffing is excellent served with your Thanksgiving feast and stores well so you can make ahead!

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.