A Savory, Comforting Holiday Side

This Easy Sourdough Mushroom Stuffing combines toasted sourdough bread, earthy mushrooms, caramelized onions, and aromatic herbs for a truly comforting holiday side dish. Perfect for Thanksgiving, Christmas, or any festive dinner, this stuffing is full of flavor, easy to prepare, and can be made ahead of time.

With a rich mix of sautéed mushrooms, butter, garlic, and fresh herbs, each bite is moist, flavorful, and perfectly balanced. This recipe elevates a traditional favorite into a show-stopping side dish.

Ingredients

• 8 cups sourdough bread cubes (day-old bread works best)
• 1/2 cup unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 oz (340g) cremini or white mushrooms, sliced
• 2 celery stalks, chopped
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp fresh sage, chopped (or 1/2 tsp dried sage)
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
• 2 cups low-sodium chicken or vegetable broth
• 2 large eggs, beaten
• Salt and black pepper, to taste
• Optional: 1/2 cup chopped fresh parsley for garnish
• Optional: 1/2 cup chopped walnuts or pecans for added crunch

Instructions

1. Preheat Oven

Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or a similar casserole dish.

2. Prepare Bread Cubes

If the bread is not already toasted, spread sourdough cubes on a baking sheet and toast in the oven for 8–10 minutes until lightly golden and crisp. Set aside.

3. Sauté Vegetables

In a large skillet, melt butter over medium heat. Add onions and celery and sauté for 5 minutes until softened. Add garlic and cook 1 more minute.

4. Cook Mushrooms and Herbs

Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 6–8 minutes. Stir in thyme, sage, rosemary, salt, and pepper. Remove from heat.

5. Combine with Bread

In a large mixing bowl, combine the toasted sourdough cubes with the sautéed vegetables and mushrooms. Toss gently to mix.

6. Add Broth and Eggs

Pour in the broth and beaten eggs. Toss gently until bread cubes are evenly moistened. The mixture should be moist but not soggy.

7. Bake

Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden brown and slightly crisp.

8. Serve

Garnish with fresh parsley or nuts if desired. Serve warm as the perfect holiday side dish alongside turkey, chicken, or roasted vegetables.

Tips for Success

• Use day-old sourdough for the best texture. Fresh bread can be dried in the oven to achieve the same effect.
• You can make this stuffing a day ahead: assemble, cover, and refrigerate overnight. Bake before serving.
• For a richer flavor, use a mixture of chicken and vegetable broth.
• Add dried cranberries or toasted nuts for a festive twist.

Serving Ideas

• Pair with roasted turkey, glazed ham, or holiday chicken.
• Serve alongside cranberry sauce, roasted vegetables, and mashed potatoes.
• Leftovers can be reheated in the oven or even fried in a skillet for extra crispiness.

Easy Sourdough Mushroom Stuffing

A savory, comforting holiday stuffing made with toasted sourdough, earthy mushrooms, caramelized onions, and aromatic herbs. Perfect for Thanksgiving or Christmas dinners.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Holiday, Side Dish

Cuisine: American, Holiday

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Bread & Base

• 8 cups sourdough bread cubes day-old bread works best
• 2 cups low-sodium chicken or vegetable broth

Vegetables & Mushrooms

• 1/2 cup unsalted butter
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 12 oz cremini or white mushrooms sliced
• 2 stalks celery chopped
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 1 tsp fresh sage chopped or 1/2 tsp dried sage
• 1 tsp fresh rosemary chopped or 1/2 tsp dried rosemary
• salt and black pepper to taste
• 2 large eggs beaten
• optional parsley for garnish
• optional nuts chopped walnuts or pecans for crunch

Equipment

• 9×13-inch baking dish
• Large skillet
• Mixing bowl
• Spatula or spoon
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
2. If bread cubes are not toasted, spread on a baking sheet and toast in the oven 8–10 minutes until lightly golden. Set aside.
3. In a large skillet, melt butter over medium heat. Sauté onions and celery for 5 minutes until softened. Add garlic and cook 1 more minute.
4. Add mushrooms and cook 6–8 minutes until golden brown. Stir in thyme, sage, rosemary, salt, and pepper. Remove from heat.
5. In a large bowl, combine toasted bread cubes with sautéed vegetables and mushrooms.
6. Pour in broth and beaten eggs, tossing gently until bread cubes are evenly moistened.
7. Transfer mixture to prepared baking dish. Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes until top is golden brown.
8. Garnish with parsley or nuts if desired. Serve warm alongside your favorite holiday main dishes.

Notes

Can be made a day ahead and baked before serving. Add dried cranberries or toasted nuts for a festive twist. Reheats well in oven or skillet.