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When you think about Thanksgiving dinner there is one dish that has the power to steal the show: stuffing. It is cozy, nostalgic, and when it is done right it can make the turkey feel like the side dish instead.

This sourdough stuffing is golden on top, tender in the middle, and packed with flavor from sausage, apples, and cranberries.

The sourdough cubes soak up broth and herbs while holding their shape, so every bite is moist, flavorful, and satisfying.

It is the kind of recipe that makes your kitchen smell incredible and has your guests asking when it will be ready.

This blog post is a homemade sourdough stuffing recipe.

Why Sourdough Makes the Best Stuffing

Sourdough is not just tasty, it is smart to use. The fermentation process makes sourdough easier to digest than many other breads and gives it a tangy flavor that takes this dish to another level.

When you use sourdough in stuffing you get:

Bread that holds its structure so it never turns soggy
A tangy flavor that balances the sweetness of apples and cranberries
Nutrients that are easier for your body to absorb

Broth vs Bone Broth

You can use any kind of broth in this stuffing and it will still taste delicious! Chicken or vegetable broth works just fine. I like to use bone broth because it gives a little something extra!

Richer flavor that makes the whole dish more savory
Protein to balance out a bread-heavy side dish
Gelatin and amino acids that are gentle on digestion and help your body absorb nutrients
Moisture that keeps the bread tender without turning soggy

✨ If you want to try making bone broth from scratch, I have a homemade bone broth recipe that is simple and flavorful! Store bought bone broth is also a great option. A few of my favorites are:

Trader Joe’s refrigerated bone broth, usually near the salads
Bonafide frozen broth at Wal Mart and Natural Grocers, with a turkey flavor around the holidays
Costco pantry bone broth options that are easy to stock up on

Tips for Perfect Sourdough Stuffing

Toast the bread cubes before mixing so they stay firm and soak up flavor without turning mushy
Season generously with poultry seasoning, red pepper flakes, and Italian herbs
Add extras like mushrooms, walnuts, or fresh sage to make it your own
Pour broth in slowly until the bread is evenly moistened but not soggy

Ingredients You Will Need

Sourdough bread for the perfect base
Breakfast sausage for rich, savory flavor
Sweet apples such as Honeycrisp for balance
Dried cranberries for tart, chewy bursts of flavor
Bone broth for depth and nourishment
Celery, onion, and garlic for the classic stuffing base
Herbs and spices to tie it all together

Yield: 8-10

Author: Kassandra

Sourdough Stuffing

Looking for the perfect stuffing recipe for your Thanksgiving dinner? This homemade sourdough stuffing is a cozy, flavorful mix of crispy sourdough bread, sausage, apples, and cranberries. Plus, using sourdough and bone broth makes it easier to digest and extra nutritious!

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

1 loaf sourdough bread (8 to 9 cups cubed)
1 pound breakfast sausage, cooked and crumbled
1 large apple, diced
½ cup dried cranberries
3 to 4 celery stalks, diced
1 medium onion, diced
2 to 3 cups bone broth (start with 2 and add more if needed)
2 to 3 cloves garlic, minced
2 teaspoons poultry seasoning
½ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons avocado oil or butter
1 teaspoon Italian seasoning
2 eggs, lightly beaten

Instructions

Toast the bread: Preheat oven to 300°F. Toss cubed sourdough with oil and Italian seasoning. Spread on a baking sheet and bake 25 to 30 minutes, stirring halfway, until golden and slightly firm.
Cook sausage and vegetables together: In a large skillet over medium heat, cook the sausage, breaking it into crumbles as it browns. Once it is halfway cooked, add onion, celery, and garlic along with the poultry seasoning, red pepper flakes, salt, and black pepper. Cook until the sausage is fully browned and the vegetables are softened, about 7 to 10 minutes.
Soften apples and cranberries: Turn off the heat. Stir in the diced apple and dried cranberries, letting them sit in the warm pan for a minute or two. This softens them just enough without losing their flavor and texture.
Combine: In a large mixing bowl, combine the toasted bread cubes with the sausage and vegetable mixture. Toss gently until everything is evenly distributed.
Moisten: Slowly pour the bone broth over the mixture, starting with 2 cups. Stir until the bread is moist but not soggy. Stir in the eggs until everything is well combined.
Bake: Transfer the mixture to a greased baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake another 10 to 15 minutes until the top is golden and lightly toasted.

Notes

Make Ahead: You can prepare this stuffing up through Step 5 the day before. Cover the unbaked stuffing tightly with foil and refrigerate overnight. On the day you are ready to serve, bring the dish to room temperature while the oven preheats, then follow Step 6. This lets the flavors blend together and saves you time on a busy holiday morning.

Make Ahead and Storage

Assemble the stuffing up to 24 hours ahead and refrigerate covered. Bake just before serving for the freshest flavor
Store leftovers in the refrigerator for up to 3 days or freeze portions for up to one month
Reheat in the oven so the bread stays tender but never soggy

This sourdough stuffing with sausage and apples is holiday comfort food at its best. The sourdough gives it structure and flavor, the sausage and herbs make it hearty, and the apples and cranberries brighten every bite. It is golden, moist, and deeply satisfying without ever feeling heavy.

Make it once and it just may become your new Thanksgiving tradition!

Happy holidays and happy cooking. Hugs!