Classic Sourdough Stuffing Bread Recipe

Transform your holiday stuffing with this aromatic sourdough bread specifically crafted for stuffing. Infused with herbs and enriched with butter, this bread creates perfectly textured, flavorful stuffing that will elevate your holiday meals.

⏲️ Prep Time: 14-16 hours (including fermentation)
🕐 Active Time: 45 minutes
🔥 Cook Time: 45-50 minutes
🍞 Yield: 2 large loaves (perfect for stuffing 18-20 lb turkey)

Ingredients

For the Levain:

• 100g mature sourdough starter (100% hydration)
• 100g bread flour
• 100g whole wheat flour
• 200g warm water (80°F/27°C)

For the Final Dough:

• All of the levain
• 700g bread flour
• 200g whole wheat flour
• 400g warm water (80°F/27°C)
• 20g salt
• 85g unsalted butter, softened
• 2 tbsp fresh sage, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 2 tsp dried poultry seasoning
• One medium onion, finely diced and sautéed until golden
• Three celery stalks, finely diced and sautéed until tender

Instructions

Day 1: Build the Levain (Evening)

1. Mix starter, flour, and water in a clean container
2. Cover and let ferment at room temperature (68-72°F/20-22°C) for 8-10 hours

Day 2: Make the Dough (Morning)

1. Sauté onion and celery until golden and tender. Let cool completely
2. In a large bowl, combine levain, flour, and water. Mix until no dry flour remains
3. Cover and let rest (approximately 30 minutes
4. Add salt and softened butter, knead until well incorporated
5. Add herbs, poultry seasoning, cooled onion, and celery
6. Perform four sets of stretches and folds at 30-minute intervals
7. Bulk ferment for 4-5 hours at room temperature until the dough increases by 50%
8. Divide dough into two equal pieces
9. Shape into oval loaves and place in greased 9×5 inch loaf pans
10. Cover and proof for 3-4 hours until dough rises 1 inch above the pan rim

Baking

1. Preheat oven to 425°F (220°C) with a water pan on bottom rack
2. Score loaves lengthwise
3. Bake for 45-50 minutes until deep golden brown (internal temp 205°F/96°C)
4. Cool completely on a wire rack before cutting

Storage Tips

• Cool completely before storing
• Keep at room temperature for up to 3 days in a paper bag
• Freeze cut cubes in an airtight container for up to 3 months
• To use frozen bread: thaw overnight and dry cubes in 250°F oven for 1 hour

Nutrition Facts (per 100g)

• Calories: 270
• Protein: 8g
• Carbohydrates: 48g
• Fiber: 3g
• Fat: 5g
• Sodium: 390mg

Recipe Variations

• Whole Grain: Replace 200g bread flour with whole wheat or rye flour
• Seeded: Add 100g mixed seeds (sunflower, pumpkin, sesame)
• Garlic-Herb: Add six roasted garlic cloves and double the herbs
• Mushroom: Add 200g sautéed mushrooms to the mix

Process Tips

• Ensure all sautéed vegetables are completely cool before adding
• Room temperature butter incorporates better than melted
• The dough should be slightly tacky but not sticky
• For crispier stuffing, cut bread 2 days before using and leave out to dry

Pairing Suggestions

• Perfect for turkey stuffing
• Makes excellent croutons for salads
• Use in bread pudding
• Excellent for sandwiches with leftover turkey

Common Substitutions

• Fresh herbs → Dried herbs (use 1/3 amount)
• Butter → Olive oil or vegetable oil
• Bread flour → All-purpose flour (reduce water by 20g)
• Onion → Shallots or leeks
• Celery → Fennel

FAQ’s

1. Can I make this without a sourdough starter?
   Substitute with 2¼ tsp instant yeast and reduce bulk fermentation to 2 hours.

2. Why is my dough too wet?
   Different flour brands absorb water differently. Start with 350g of water and adjust as needed.

3. Can I skip the vegetables?
   Yes, but they add moisture and flavor. Increase butter by 20g if omitting them.

Fun Food Fact

The tradition of using stale bread for stuffing dates back to the Roman Empire, when people would stuff various meats with “farce” (Latin for stuffing). They believed that stuffing bread inside poultry would absorb the meat’s flavors while keeping it moist—a culinary technique that’s still popular 2,000 years later!