Savory Sourdough Stuffing Recipe – Easy Holiday Side with Apple and Celery

The crackle of crisp sourdough cubes, the sweet aroma of sautéed apples mingling with earthy celery—honestly, this savory sourdough stuffing with apple and celery is my holiday secret weapon. I still remember the first time I made it: I’d run out of the classic white bread and grabbed a loaf of tangy sourdough instead. The result? Pure magic—every bite packed with layers of flavor and just the right amount of chew.

Stuffing, for me, is more than just a side dish—it’s the dish that brings everyone back for seconds (and maybe thirds, if you’re lucky). My family now requests this savory sourdough stuffing every Thanksgiving and Christmas. Even picky eaters dig in, especially when the apples add that whisper of sweetness to balance all the savory notes.

This recipe isn’t just tasty—it’s practical, too. The ingredients are easy to find, and you can prep most of it ahead of time, which is a lifesaver during busy holidays. If you’re looking for a side that stands out on your holiday table, has a nostalgic feel, and is way more interesting than boxed stuffing—this is it. I’ve tested this recipe through countless family dinners, potlucks, and even a few Friendsgivings. As someone who’s always chasing the perfect blend of flavor and comfort, I can confidently say: this savory sourdough stuffing with apple and celery is the real deal.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 45 minutes, so you won’t be stuck in the kitchen all day. Great for last-minute holiday prep.
• Simple Ingredients: Uses pantry staples and fresh produce—no need for fancy shopping trips.
• Perfect for Holidays and Gatherings: Whether it’s Thanksgiving, Christmas, or a cozy Sunday roast, this stuffing shines as a centerpiece side.
• Crowd-Pleaser: Kids, adults, vegetarians—everyone loves it. I’ve never had leftovers when I make this for a crowd!
• Unbelievably Delicious: The combo of sourdough, tart apple, and crunchy celery is pure comfort food. Each bite is rich, savory, and a little sweet.

What sets this savory sourdough stuffing apart? Blending the sourdough cubes with aromatic sautéed veggies and apple means every forkful is a flavor bomb. The bread’s tang perfectly balances the sweet-and-savory mix. I always cube my sourdough a day ahead so it’s slightly stale and soaks up all the goodness (trust me, this is a game-changer).

Let’s face it, stuffing recipes are everywhere, but most lack texture or end up mushy. Here, you get golden-brown edges, tender centers, and crunchy bites—thanks to sourdough’s hearty crumb. It’s not just the taste, though; this stuffing brings nostalgia and comfort. It’s the side dish that makes you sigh with happiness after the first bite. Whether you’re impressing guests or just spoiling your family, this stuffing is memorable and fuss-free.

As someone who’s tested dozens of stuffing variations, I promise this one delivers—no soggy bread, no bland flavors, just pure holiday cheer. You’ll love making it, and you’ll love sharing it even more.

What Ingredients You Will Need

This savory sourdough stuffing recipe uses wholesome, easy-to-find ingredients for bold flavor and satisfying texture. Most are pantry staples, and you can swap a few items based on what’s in season or your dietary needs.

• Sourdough bread (about 1 lb / 450g), cut into ¾-inch cubes (day-old or slightly stale is best for ultimate texture)
• Butter (½ cup / 115g), unsalted (adds richness and helps veggies caramelize)
• Yellow onion (1 large), diced
• Celery stalks (4), chopped (look for crisp, pale green stalks for crunch)
• Apple (1 large, such as Granny Smith or Honeycrisp), peeled and diced (a tart apple keeps things lively)
• Garlic (2 cloves), minced
• Fresh parsley (¼ cup / 15g), chopped (for brightness)
• Fresh sage (1 tbsp / 3g), chopped (or 1 tsp dried sage; sage is a must for that classic stuffing flavor)
• Fresh thyme (1 tbsp / 3g), chopped (or 1 tsp dried thyme)
• Chicken or vegetable broth (2½ cups / 600ml) (I use low-sodium; veggie broth for a vegetarian version)
• Eggs (2 large), lightly beaten (helps bind everything together)
• Salt (1 tsp) and freshly ground black pepper (½ tsp), or to taste

Ingredient Notes & Substitutions:

• Use gluten-free sourdough if needed—just check for sturdy texture.
• If you’re dairy-free, swap butter for olive oil or a vegan butter alternative.
• No celery? Try fennel or leeks for a similar crunch and mild flavor.
• For extra flavor, toss in a handful of dried cranberries or chopped pecans.
• I like Bob’s Red Mill for gluten-free options, and Pacific Foods for broth—their flavors always work well here.
• Fresh herbs are key, but dried work in a pinch. Double the quantity if using fresh; halve if using dried.

You really don’t need to stress about sourcing fancy stuff—this stuffing is forgiving. If apples aren’t in season, pears make a good swap. And if you want extra holiday sparkle, toss in a few sautéed mushrooms.

Equipment Needed

• Large mixing bowl (for tossing the bread cubes and veggies)
• Chef’s knife and cutting board (for slicing and dicing)
• Large skillet or sauté pan (at least 12-inch for even cooking)
• Rubber spatula or wooden spoon (for stirring veggies and bread)
• 9×13-inch (23x33cm) baking dish (glass or ceramic works great)
• Measuring cups and spoons (for precision—trust me, it makes a difference)
• Whisk (for beating eggs and mixing broth)
• Aluminum foil (for covering during baking)

If you don’t have a big skillet, split the veggies between two pans. A casserole dish works if you’re out of baking pans. I’ve baked stuffing in everything from a Pyrex dish to an old roasting pan—just grease it lightly and you’re good.

For maintenance, wash your knife right after chopping apples (the acid dulls blades). And if you’re tight on budget, you really only need the basics—a sharp knife and a sturdy pan. Don’t fuss about fancy gear; the stuffing will still taste amazing!

Preparation Method

1. Prep the bread: Preheat your oven to 300°F (150°C). Spread sourdough cubes on a large baking sheet and toast for 15-20 minutes until crisp but not browned. (You want them dry enough to soak up broth, not rock hard.) Let cool.
2. Sauté the veggies: In a large skillet over medium heat, melt the butter. Add diced onion and chopped celery; cook for 6-8 minutes until softened and fragrant. Stir occasionally so nothing sticks.
3. Add apple and garlic: Toss in the diced apple and minced garlic. Sauté for 3-4 minutes until apple is slightly softened and garlic smells amazing. (Don’t let the garlic brown—it’ll get bitter.)
4. Mix in herbs: Stir in chopped parsley, sage, and thyme. Cook 1 minute to release those herby oils. Season mixture with salt and pepper.
5. Combine bread and veggies: Transfer toasted sourdough cubes to a large mixing bowl. Pour sautéed veggie mixture over bread and toss gently. (You want every bread cube coated, but don’t mash it!)
6. Prepare liquid mixture: In a separate bowl, whisk together broth and eggs until blended. Pour evenly over bread-vegetable mixture. (If you like a moist stuffing, add an extra ½ cup broth. For crispier, stick with the recipe.)
7. Let it soak: Allow mixture to rest for 5-10 minutes so the bread absorbs the liquid. Stir gently again.
8. Fill the baking dish: Lightly grease your 9×13-inch baking dish. Spoon stuffing mixture in, pressing lightly. (Don’t pack too tight—air pockets help with browning.)
9. Bake: Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 15-20 minutes until top is golden and slightly crispy. (If your oven runs hot, check at 10 minutes.)
10. Check doneness: Edges should be golden, center set but moist. If it’s too wet, bake 5-10 minutes more uncovered.
11. Cool & serve: Let stuffing cool for 10 minutes before serving. (It firms up and flavors meld—don’t rush this step!)

Troubleshooting: If stuffing seems dry, drizzle ¼ cup warm broth over the top and bake 5 more minutes. If too wet, extend bake time uncovered. Go by texture—stuffing should be tender, not mushy or crunchy all the way through.

My personal tip: prep your bread and chop veggies the night before. You’ll be amazed how much smoother the holiday morning goes!

Cooking Tips & Techniques

• Use day-old bread: Fresh sourdough gets soggy—let your bread sit out overnight or toast as directed. This gives you that perfect chewy texture.
• Don’t overmix: Gentle tossing is key. Mash the bread and you’ll lose all those lovely air pockets that make stuffing irresistible.
• Season as you go: Taste the veggie mixture before adding it to the bread. If it needs more salt or herbs, add ’em now. Trust your taste buds—they’re the best guide!
• Customize moisture level: Some folks love moist stuffing, some want it crisp. Adjust broth up or down based on your family’s preference. (I like mine a bit on the moist side, with crispy edges!)
• Don’t rush baking: Covering with foil lets flavors meld and bread steam. Uncovering at the end gives you that signature golden crust.

I’ve totally had stuffing disasters—too wet, too dry, bland—so don’t stress if it’s not perfect on your first try. The trick is paying attention to those little sensory cues: how the bread feels when you toss it, how the veggies smell when sautéing, and how golden the top looks after baking.

Multitasking tip: While the bread is toasting, chop your veggies and herbs. Clean-as-you-go makes the whole process way less hectic. And hey, if you forget to toast the bread, just bake a little longer—no one will ever know!

For consistent results, always measure your broth. Eyeballing can work, but sometimes you end up with stuffing soup (been there, done that). Once you nail your ideal texture, jot down your changes for next time.

Variations & Adaptations

• Gluten-Free: Use your favorite gluten-free sourdough loaf. I’ve tried this with Canyon Bakehouse and it’s just as tasty—maybe a tad more delicate, but still golden and delicious.
• Vegetarian/Vegan: Swap butter for vegan spread or olive oil, and use vegetable broth. Skip the eggs or use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water, whisked and let sit for 5 minutes).
• Seasonal Twists: Add sautéed mushrooms for umami, dried cranberries or chopped pecans for holiday flair, or use pears instead of apples during winter months.
• Flavor Customization: Amp up the herbs (rosemary is awesome here), add a pinch of nutmeg, or sprinkle grated Parmesan on top before baking for extra savory bite.
• Allergen Substitutions: For nut allergies, skip any optional pecans. For egg allergies, simply omit the eggs—stuffing will be a bit more crumbly but still tasty.

My favorite personal twist? Adding a handful of caramelized onions alongside the apples. It’s not traditional, but it brings a sweet, deep flavor that gets rave reviews every time. Play around and make this stuffing your own—there’s no wrong way to stuff!

Serving & Storage Suggestions

This savory sourdough stuffing is best served warm, right out of the oven. Let it rest for 10 minutes so it sets and slices cleanly. For a festive touch, sprinkle with extra fresh parsley just before serving.

Pair it with classic roast turkey, baked ham, or a vegetarian nut loaf. It’s also awesome alongside mashed potatoes and gravy. A crisp white wine or sparkling cider is a perfect beverage match, especially if you want to keep things light and celebratory.

Leftovers? Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions wrapped tightly in foil and placed in a zip-top bag—good for up to 2 months. To reheat, bake covered at 350°F (175°C) for 15-20 minutes, or microwave gently (add a splash of broth to keep it moist).

Honestly, the flavors get even better after a day or two—the sourdough and apple deepen, making each bite more comforting. Don’t be surprised if you find yourself sneaking forkfuls straight from the fridge!

Nutritional Information & Benefits

Per serving (based on 10 servings): approx. 210 kcal, 6g protein, 8g fat, 30g carbs, 3g fiber, 3g sugar.

Sourdough bread is easier to digest than regular bread, and rich in B vitamins. Apples add vitamin C and fiber, while celery brings potassium and crunch. Fresh herbs provide antioxidants and a burst of flavor with minimal calories.

This savory sourdough stuffing is suitable for vegetarian diets (with veg broth), and can be made gluten-free or dairy-free with simple swaps. It does contain eggs and gluten (unless adapted), so check ingredients for allergens. For me, it’s the kind of side that feels indulgent but still fits into a balanced holiday meal.

Conclusion

If you’re looking for a holiday side that’s both familiar and totally irresistible, this savory sourdough stuffing with apple and celery is my top pick. It’s got crunch, flavor, and a little bit of nostalgia all wrapped up in one easy (and crowd-pleasing) dish.

Don’t be shy about making it your own—tweak the herbs, swap the apples, or try a vegan version. That’s honestly how I landed on my favorite adaptation, and it’s half the fun of cooking for loved ones.

I hope you’ll give this stuffing a spot on your table this year. Drop a comment below if you try it, share your own twists, or tag me on social with your holiday spread! Here’s wishing you a delicious, laughter-filled holiday season—happy cooking!

FAQs

Can I make savory sourdough stuffing ahead of time?

Absolutely! Prep everything up to the baking step, cover, and chill overnight. Bake just before serving for best texture.

What’s the best type of sourdough bread for stuffing?

Any sturdy, crusty sourdough works well. Avoid super soft or airy loaves—they get mushy. Day-old is ideal!

How do I make this stuffing gluten-free?

Just swap in a gluten-free sourdough loaf. The rest of the ingredients are naturally gluten-free.

Can I use other fruits besides apple?

Pears are a great swap for apples. Dried cranberries or apricots also add a festive touch and extra flavor.

What if my stuffing is too dry or too wet?

If dry, add a splash of warm broth and bake a little longer. If wet, bake uncovered for a few extra minutes until the top crisps up.

Savory Sourdough Stuffing with Apple and Celery

---

• Author: Marigold Vance
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x

Print Recipe

Print Recipe

Description

This savory sourdough stuffing combines crisp sourdough cubes, sweet apples, and earthy celery for a holiday side dish that’s both nostalgic and crowd-pleasing. It’s easy to prepare, packed with flavor, and perfect for Thanksgiving, Christmas, or any festive gathering.

---

Ingredients

Scale 1x2x3x

• 1 lb sourdough bread, cut into 3/4-inch cubes (about 10 cups, day-old or slightly stale)
• 1/2 cup unsalted butter (1 stick)
• 1 large yellow onion, diced
• 4 celery stalks, chopped
• 1 large tart apple (such as Granny Smith or Honeycrisp), peeled and diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 1/2 cups low-sodium chicken or vegetable broth
• 2 large eggs, lightly beaten
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste

---

Instructions

1. Preheat oven to 300°F (150°C). Spread sourdough cubes on a large baking sheet and toast for 15-20 minutes until crisp but not browned. Let cool.
2. In a large skillet over medium heat, melt butter. Add diced onion and chopped celery; cook for 6-8 minutes until softened and fragrant, stirring occasionally.
3. Add diced apple and minced garlic. Sauté for 3-4 minutes until apple is slightly softened and garlic is fragrant (do not let garlic brown).
4. Stir in chopped parsley, sage, and thyme. Cook 1 minute to release flavors. Season with salt and pepper.
5. Transfer toasted sourdough cubes to a large mixing bowl. Pour sautéed veggie mixture over bread and toss gently to coat.
6. In a separate bowl, whisk together broth and eggs until blended. Pour evenly over bread-vegetable mixture.
7. Let mixture rest for 5-10 minutes so bread absorbs liquid. Stir gently again.
8. Lightly grease a 9×13-inch baking dish. Spoon stuffing mixture in, pressing lightly but not packing tightly.
9. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 15-20 minutes until top is golden and slightly crispy.
10. Check doneness: edges should be golden, center set but moist. If too wet, bake 5-10 minutes more uncovered.
11. Let stuffing cool for 10 minutes before serving to allow flavors to meld and stuffing to set.

Notes

Use day-old bread for best texture. For gluten-free, use gluten-free sourdough. For vegan, swap butter for olive oil or vegan butter, use vegetable broth, and omit eggs or use flaxseed egg. Add dried cranberries, pecans, or mushrooms for festive variations. If stuffing is too dry, drizzle with warm broth and bake a few minutes longer. If too wet, bake uncovered until desired texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: 1/10 of recipe (about 1 cup)
• Calories: 210
• Sugar: 3
• Sodium: 350
• Fat: 8
• Saturated Fat: 4
• Carbohydrates: 30
• Fiber: 3
• Protein: 6

Keywords: stuffing, sourdough, holiday, Thanksgiving, Christmas, apple, celery, vegetarian, easy, crowd-pleaser