Thanksgiving Sourdough Stuffing With Fresh Thyme

As an Amazon Associate I earn from qualifying purchases.
Editorial Policy | Disclosure Policy

What kind of recipe is it?

Thanksgiving Sourdough Stuffing is a hearty and flavorful side dish that elevates the traditional stuffing experience.

Made with crusty sourdough bread, it features a delightful balance of savory herbs, sautéed vegetables, and aromatic spices, setting it apart from typical stuffing recipes.

This dish not only complements roasted turkey beautifully but also adds a unique texture and tanginess thanks to the sourdough.

Perfect for home cooks looking to impress guests at holiday gatherings, it’s ideal for those who appreciate comfort food with a gourmet twist.

Ingredients

This ingredient list will confirm you have everything you need to create a delicious Thanksgiving Sourdough Stuffing that stands out during your holiday feast.

Cooking Steps

1. Preheat the oven to 190°C (375°F) and adjust the oven rack to the middle position. Prepare a large baking dish (about 3-quart capacity) by greasing it with cooking spray or butter.
2. Dice the crusty sourdough bread into 2.5 cm (1-inch) cubes and spread them evenly on a baking sheet. Bake in the preheated oven for 10–15 minutes, until lightly golden and crisp. This drying process enhances texture.
3. In a large skillet (30 cm or 12-inch), melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and carrots, stirring occasionally for about 5–7 minutes until softened and fragrant.
4. Stir in 2 minced garlic cloves and cook for an additional 1–2 minutes until fragrant. Remove the skillet from heat and let cool slightly.
5. In a large mixing bowl, combine the toasted sourdough bread cubes, sautéed vegetable mixture, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh sage, and 1 tablespoon chopped fresh thyme.
6. If using, add 1 teaspoon dried rosemary and 1/2 cup dried cranberries or nuts at this stage.
7. Gradually pour in 2–3 cups of chicken or vegetable broth, mixing until the bread cubes are well saturated but not overly soggy. Add the 2 beaten eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to combine thoroughly.
8. Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. Cover with aluminum foil and bake for 25 minutes to trap moisture.
9. After 25 minutes, remove the foil and bake for an additional 15–20 minutes until the top is golden brown and crispy, and the edges are bubbling. The internal temperature should reach 74°C (165°F) if checked with a thermometer.
10. Once cooked, remove from the oven and let the stuffing rest for 10–15 minutes to set before serving. This allows the flavors to meld and makes for easier serving.

Variations

• Mushroom and Wild Rice Stuffing: Substitute half of the sourdough bread with cooked wild rice and add 200g (7 oz) of sautéed mushrooms for an earthy flavor twist.
• Vegan Sourdough Stuffing: Replace the butter with olive oil, use vegetable broth, and omit the eggs; add extra diced vegetables like bell peppers for added texture and flavor.
• Mediterranean Stuffing: Add 100g (3.5 oz) of crumbled feta cheese, 100g (3.5 oz) of chopped olives, and 1 teaspoon of oregano for a tangy, savory twist.
• Apple and Sausage Stuffing: Incorporate 300g (10.5 oz) of cooked and crumbled sausage and 1 diced apple for a balance of savory and sweet flavors, along with the original vegetable mix.

Tips on plating and presentation

Plating your Thanksgiving sourdough stuffing beautifully can elevate your culinary creation to new heights.

I like to use a vibrant serving dish, contrasting the warm golden-brown stuffing. I sometimes add fresh thyme sprigs on top for color and aroma.

A sprinkle of toasted nuts or dried cranberries adds texture and visual interest.

What other dishes can I pair it with?

While Thanksgiving sourdough stuffing steals the show, it pairs beautifully with a variety of complementary dishes.

I love serving it alongside herb-roasted turkey, creamy mashed potatoes, and tangy cranberry sauce.

For a touch of freshness, add a vibrant green salad with a light vinaigrette.

Don’t forget roasted seasonal vegetables, which enhance the flavors and create a warm, inviting holiday table.

What drinks can I pair it with?

As you gather your Thanksgiving feast, it’s not just about the food; the right drinks can elevate your meal.

I love pairing my sourdough stuffing with a crisp Sauvignon Blanc or a fruity Pinot Noir.

If you prefer something non-alcoholic, a sparkling apple cider adds a festive touch.

These choices perfectly complement the savory flavors and keep the celebration lively!

Frequently Asked Questions

Can I Use Stale Sourdough Bread for This Recipe?

Absolutely, I use stale sourdough bread all the time! It adds great texture and flavor. Just make sure to toast it a bit to revive its crunchiness while absorbing the delicious seasonings. Enjoy your cooking!

How Long Does the Stuffing Last in the Refrigerator?

The stuffing lasts about three to four days in the refrigerator. I usually store it in an airtight container to keep it fresh. Just make sure to reheat it thoroughly before serving!

Is It Possible to Make This Stuffing Gluten-Free?

Yes, it’s definitely possible to make a gluten-free version! I swap sourdough bread for gluten-free bread, ensuring all other ingredients are also gluten-free. It turns out delicious, and everyone can enjoy it together!

Can I Prepare the Stuffing a Day in Advance?

I often prepare stuffing a day in advance. Just store it covered in the fridge overnight. It saves time and allows the flavors to meld beautifully; I love it that way!

What Types of Nuts Can I Add for Crunch?

I love adding toasted walnuts or pecans for a delightful crunch. Sometimes, I even toss in hazelnuts or slivered almonds. They bring texture and flavor that elevate the whole dish—trust me, you’ll enjoy it!