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Thanksgiving stuffing is a beloved holiday dish, but why settle for the dry stuffing that comes in a box when you can elevate your stuffing game with sourdough bread? Trust me, your family and friends will be begging for seconds (and the recipe!) This Thanksgiving stuffing recipe uses artisan sourdough bread and is loaded with fresh herbs and vegetables, and a savory vegetable broth. Best of all, this stuffing is made outside of the turkey, so it’s a great option for those who don’t like to eat poultry. This fact and the ingredients make the stuffing vegetarian, so everyone at your table can enjoy it!
Stuffing is really easy, and in my family, we usually opt for stuffing over dinner rolls during our Thanksgiving holiday meal. The sourdough bread adds a delicious tang to the stuffing, and it soaks up all of the flavors from the vegetables and herbs, giving it a soft inside with a crispy top.
Why you’ll love this sourdough stuffing
- Sourdough bread. Traditional Thanksgiving stuffing uses plain, white bread, which really doesn’t add much in terms of flavor. It’s there to soak up all the other flavors without contributing much else. Using sourdough bread instead adds flavor, texture, and a bit of a crunch to the stuffing. Just make sure to use a good quality, fresh loaf of sourdough bread for the best results.
- Versatile. You can easily switch out the vegetables in this recipe to suit your taste or dietary restrictions. Want to add mushrooms? Go for it! Prefer oregano over thyme? Swap them out!
- Vegetarian. For guests who don’t eat meat, this stuffing is a great option. It’s packed with flavor from the vegetables and herbs, and since it’s not cooked inside the turkey, you don’t have to worry about cross-contamination.
- Ready in an hour. This recipe comes together quickly and can be made in just about an hour. Perfect for busy holiday gatherings! You can prep it the day before. Go ahead and toast your sourdough bread and chop your veggies a day or two before the big day, then assemble and bake on Thanksgiving.
Ingredients to make vegetarian Thanksgiving stuffing
- Sourdough bread: If you’re a sourdough fan, like me, then you know not all sourdough breads are created equal. It’s worth investing in a good artisan loaf for this recipe.
- Vegetables: I’m using onion and celery for this recipe. Feel free to add in any additional vegetables that you love, such as mushrooms, carrots, or bell peppers. Just make sure to soften them with the rest of the veggies before adding them to your stuffing.
- Vegetable broth: Adds even more flavor to the stuffing! I like to make my own vegetable stock, but you can use store-bought. Go for a low-sodium option so you can better control the salt level. You can use chicken broth if you aren’t serving this to vegetarian guests.
- Fresh herbs: What is a Thanksgiving stuffing without fresh herbs? I like to use a combination of thyme, sage, and parsley, but you can also add in rosemary or oregano in place of the thyme.
- Seasoning: Salt, pepper, and maybe an ingredient that has you saying huh – soy sauce! I like to add a touch of soy sauce for an extra savory kick, but feel free to skip it if you prefer.
- Fats: Butter and olive oil help to cook the vegetables, keep the stuffing from adhering to your casserole dish and add flavor!
How to make homemade thanksgiving stuffing
I am not going to say that this Thanksgiving stuffing doesn’t have some prep work behind it – but it’s one of those dishes that is definitely worth it. Plus, I don’t mind putting in a little extra when it comes to holiday meals.
- Spread bread cubes on a rimmed baking sheet.
- Bake until golden brown. Remove from the oven and set aside in a large mixing bowl.
Sauteeing the Veggies & Mixing the Stuffing
- Meanwhile, heat olive oil and butter in a large skillet. Once the butter has melted, add onion, celery, green onions, thyme, salt, and pepper. Cook, stirring occasionally until the vegetables have softened.
- Transfer the vegetables to the bowl with the toasted bread. Add parsley and sage to the bowl, then slowly stir in the vegetable stock, letting it absorb as you mix the stuffing. Once most of the liquid has been absorbed by the bread, stir in soy sauce.
Bake The Sourdough Stuffing
- Transfer the stuffing mixture to the prepared baking pan and bake
- Once done, garnish with the green onions and serve immediately.
Tips for making stuffing outside of the turkey
- Skip toasting. If you are using sourdough bread that has been sitting around for a few days, feel free to skip the toasting step. You just want to make sure you are starting with very dry bread so it can soak up all those delicious holiday flavors!
- Use a large casserole dish. I like to use a 9×13-inch baking dish for this recipe, but you can also use a larger one if needed. Just make sure it has plenty of room for all the bread and veggies, with some room for them to expand as they bake.
- Cut your veggies into uniform pieces. For the best results, make sure you are cutting all of your vegetables into small, uniform pieces. This will ensure they cook evenly and soak up all those flavors.
- Let it sit before serving. This stuffing is delicious right out of the oven, but I find that letting it sit for about 10 minutes before serving allows all the flavors to meld together even more.
popular substitutions & additions
- Add protein! If you would like to turn this into a weeknight dinner option, add 1 pound of cooked ground beef or shredded chicken or even 1 (15-ounce) can of drained white beans and serve as a casserole with a green salad!
- Switch the green onions. I love the subtle onion flavor here, but you can switch it for white or yellow onions or even for leeks. If you are using leeks, make sure to slice them in half lengthwise and rinse them under cool running water for a few seconds, spreading the layers as you rinse to get rid of any hidden dirt or sand.
- Use another type of bread. A crusty baguette or french would work great in this recipe. Just make sure to dry it out before using it in the stuffing mix.
- Add dried cranberries or walnuts for a seasonal touch. Make sure to add them to the bread mixture before baking, so they can soften and plump up in the oven.
what to serve/pair with homemade thanksgiving stuffing
- Dry Brined Turkey Breast
- Parmesan Crusted Smashed Sweet Potatoes
- Hearty Mushroom Gravy
- Roasted Garlic Mashed Potatoes
- Kale Salad with Pears and Candied Walnuts
- Pan Seared Brussel Sprouts
how to store & reheat thanksgiving stuffing
Allow the stuffing to cool completely before storing it in an airtight container in the fridge. Reheat as needed, either in the microwave or in a 350˚F oven, for about 10-15 minutes until warm throughout.
How long will stuffing last in the fridge?
Properly stored, your stuffing should last for about 4-5 days in the fridge. Enjoy leftovers as a tasty sandwich filling or on its own as a side dish!
Can I freeze sourdough stuffing?
I don’t recommend freezing this stuffing as the texture may not be as desired once thawed.
Frequently asked questions
Your stuffing is done when it is heated throughout, and the bread has reached the desired level of crispness on top. You can also insert a meat thermometer, making sure it reads 165 degrees F before removing it from the oven.
You can prep the stuffing ingredients the day before. Toast your sourdough, chop your veggies and sautee them so that all you have to do on the day of is mix everything together and bake.
Stale bread works great for stuffing as it will soak up all the delicious flavors in the dish. Just make sure it is very dry before using it in this recipe. If you leave the bread out to dry, all you need to do is open one end of the package to let air in and let it sit for 48 hours.
Yes, if you want to cook the stuffing inside the turkey, just follow the same instructions but cook it inside the bird instead of a casserole dish. You’ll likely end up with leftover stuffing mixture as this recipe is for an 8×11 casserole dish, so you can also cook some on the side.
This Thanksgiving stuffing recipe is perfect for anyone looking for a delicious, vegetarian-friendly dish to serve alongside their turkey. The sourdough bread gives the stuffing a wonderful flavor and texture, while the veggies add a burst of color and nutrition. Be sure to check out some of our other favorite Thanksgiving recipes! Happy holidays!
More Thanksgiving recipes:
- Easy Thanksgiving Turkey
- Thanksgiving Vegetarian Stuffing
- Homemade Dinner Rolls
- Creamed Corn
- Cranberry Orange Sauce
- Green Bean Casserole
- Melting Sweet Potatoes
- Mushroom Tartlets
- Brussel Sprout Casserole
- Oven Roasted Carrots
If you try this feel good Thanksgiving Stuffing recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
- 1 loaf sourdough bread about 1 pound, cubed
- 2 tablespoons unsalted butter plus more for pan
- 1 tablespoon olive oil
- 1 onion diced
- 3 celery stalks diced
- 4 green onions sliced, plus more for garnish
- 1 teaspoon fresh minced thyme leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh sage
- 3 cups vegetable or chicken stock
- 1 tablespoon low sodium soy sauce
- Preheat the oven to 400˚F. Butter a 8 x 11-inch dish. Spread bread cubes on a rimmed baking sheet and bake for 20 minutes, or until golden brown. Remove from the oven and set aside in a large mixing bowl.
- Meanwhile, heat olive oil and butter in a large skillet over medium-heat. Once the butter has melted, add onion, celery, green onions, thyme, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened. Transfer the vegetables to the bowl with the toasted bread.
- Add parsley and sage to the bowl, then slowly stir in the vegetable stock, letting it absorb as you mix the stuffing. Once most of the liquid has been absorbed by the bread, stir in soy sauce.
- Transfer the stuffing mixture to the prepared baking pan and bake at 400˚F for 30 minutes. Garnish with the green onions and serve immediately.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.