Classic Sage and Onion Sourdough Stuffing Recipe

Transform day-old sourdough bread into a memorable stuffing that combines the earthy warmth of fresh sage with sweet, caramelized onions. This recipe elevates the humble bread stuffing into a sophisticated side dish that pairs perfectly with holiday meals or Sunday roasts.

Time

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Drying Time: Overnight

Yields

• 8-10 servings
• One 9×13-inch baking dish

Ingredients

• One large loaf of day-old sourdough bread (about 1 pound), cut into 1-inch cubes
• Four tablespoons unsalted butter, plus more for greasing
• Three large yellow onions, finely diced (about 4 cups)
• Four celery stalks, finely diced (about 2 cups)
• Four cloves garlic, minced
• 1/4 cup fresh sage leaves, finely chopped
• Two tablespoons fresh thyme leaves
• Three large eggs
• 2 1/2 to 3 cups chicken or vegetable stock
• One teaspoon of kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, chopped

Instructions

Day Before

1. Cut sourdough into 1-inch cubes and spread on a baking sheet
2. Leave out overnight to dry, or dry in a 250°F oven for 1 hour, stirring occasionally

Day Of

1. Preheat oven to 375°F. Butter a 9×13-inch baking dish
2. In a large skillet over medium heat, melt butter. Add onions and cook until deeply golden and caramelized, 25-30 minutes, stirring occasionally
3. Add celery and cook until softened, 5-7 minutes
4. Add garlic, sage, and thyme. Cook until fragrant, about 2 minutes
5. In a large bowl, whisk eggs with 2 1/2 cups stock
6. Add dried bread cubes, vegetable mixture, salt, and pepper to the bowl
7. Gently fold the ingredients together. Add more stock if the mixture seems dry
8. Transfer to prepared baking dish
9. Cover with foil and bake for 30 minutes
10. Remove foil and bake for 20-30 minutes until the top is golden brown and crispy.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months
• Reheat covered in a 350°F oven until warmed through

Nutrition Facts (per serving)

• Calories: 285
• Protein: 9g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 3g
• Sodium: 580mg

Recipe Variations

1. Sausage & Sage: Add one pound of  cooked, crumbled sage sausage
2. Apple & Cranberry: Add one diced apple and 1/2 cup dried cranberries
3. Wild Mushroom: Add 8 oz sautéed mixed mushrooms
4. Sourdough & Cornbread: Replace half the sourdough with cornbread cubes

Process Tips

• For best results, bread should be dehydrated before using
• Don’t overwork the mixture when combining ingredients
• The stuffing should be moist but not soggy
• For extra flavor, toast bread cubes in the oven until lightly golden before using

Pairing Suggestions

• Perfect with roast turkey, chicken, or pork
• Serve alongside cranberry sauce and roasted vegetables
• Pairs well with rich gravies and pan sauces
• Excellent with roasted root vegetables

Common Substitutions

• Sourdough → Country white bread or crusty Italian bread
• Fresh herbs → Dried herbs (use 1/3 the amount)
• Yellow onions → Sweet onions or shallots
• Chicken stock → Vegetable stock for a vegetarian version
• Butter → Olive oil for dairy-free version

FAQ

Q: Can I make this stuffing ahead of time? A: Yes! Prepare up to the point of baking, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.

Q: Why is my stuffing too dry/wet? A: The key is gradually adding stock until the bread is moist but not soggy. Different breads absorb liquid differently, so adjust accordingly.

Q: Can I stuff this inside the turkey? A: While possible, we recommend baking separately for food safety and best texture. If stuffing a bird, ensure the internal temperature reaches 165°F.

Fun Food Fact

The world’s largest serving of stuffing weighed 3,699 pounds and was created in 2012 by the Hobby Lobby Store Support Center in Oklahoma City. The stuffing contained enough bread cubes to make over 9,000 individual servings!