Sourdough Stuffing with Herbs and Butter

When the bread cubes come out of the oven dry and firm, they’re ready to take on broth without collapsing into a soft, heavy layer. I bake them on two…

By Julia • October 14, 2026 • Reading time: 8 min

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When the bread cubes come out of the oven dry and firm, they’re ready to take on broth without collapsing into a soft, heavy layer. I bake them on two rimmed sheets while I get the rest of the ingredients ready, and that little bit of advance work gives this sourdough stuffing with herbs and butter its distinct, tender middle and golden top.

The butter-softened onion and celery carry the fresh sage, thyme, and rosemary through every bite, while sourdough brings a gentle tang that keeps the rich, buttery dish from tasting flat. Eggs help the broth-soaked bread hold together in the pan, so you can serve proper scoops instead of a loose pile. The top comes out crisp at the edges, with a savory, soft center underneath.

Why Sourdough Needs Room for the Broth

Sourdough’s tang is a natural match for buttery stuffing, but its texture matters just as much as its flavor. Fresh, soft bread can take on liquid quickly and turn pasty before the whole dish has a chance to bake through. Drying the cubes first gives them enough structure to absorb the chicken broth and egg mixture while still holding their shape.

Cutting the loaf into even 1-inch cubes helps, too. Smaller pieces soften faster, while oversized pieces can stay firm in the middle after the surrounding bread is moist. Drying the cubes without browning them keeps the flavor of the sourdough clean, so the herbs and browned buttered vegetables remain the focus. You’re looking for a finished stuffing with distinct pieces in the center, not a bread pudding texture.

What the Sourdough, Butter, and Herbs Each Bring

• Sourdough bread — Choose a loaf with a sturdy crumb, not a soft sandwich-style texture. Its mild tang gives the stuffing character, and an everyday bakery loaf works well; the bread’s structure matters more than an expensive brand. For a gluten-free version, use sturdy gluten-free bread and cut it into the same size cubes.
• Unsalted butter — Butter carries the flavor of the onion, celery, and herbs into the bread. A standard grocery-store butter is fine here; unsalted gives you control over the seasoning as the broth and bread come together.
• Fresh sage, thyme, and rosemary — These herbs give the stuffing its savory, woodsy aroma. Fresh herbs are worth choosing when they look vibrant and smell fragrant, but there’s no need to buy specialty varieties. Chop them finely so their flavor is spread through the whole bowl.
• Chicken broth and eggs — Low-sodium broth lets the herbs and butter come through without making the finished dish overly salty. The eggs help bind the moistened bread so servings hold their shape; whisk them thoroughly into the broth before pouring it over the cubes.

Dry the Bread, Then Build the Stuffing in Layers

Dry the Cubes Without Toasting Them Brown

Heat the oven to 300°F and spread the 1-inch sourdough cubes in a single layer on two rimmed baking sheets. Bake for 30 to 40 minutes, stirring once, until the cubes feel dry and firm but haven’t browned. Stirring gives the pieces a chance to dry more evenly, especially where they overlap. If some cubes still feel soft, use the texture cue rather than pulling the trays early.

Soften the Vegetables in Butter

Raise the oven temperature to 350°F and grease a 9×13-inch baking dish. Melt the butter in a 12-inch skillet over medium heat, then add the finely chopped onion and celery. Cook for 8 to 10 minutes, until both are tender; keep the heat at medium so they soften without scorching. Stir in the garlic, sage, thyme, rosemary, salt, and pepper, and cook for 1 minute, just until fragrant.

Coat the Bread Evenly

Transfer the dried bread to a large bowl, then add the skillet mixture and chopped parsley. Toss to distribute the vegetables and herbs before adding any liquid, so the seasoning isn’t concentrated in one part of the dish. In a separate medium bowl, whisk the broth and eggs together. Pour the mixture over the bread and toss until the cubes are evenly moistened.

Bake Covered, Then Uncovered

Transfer the moistened bread mixture to the prepared baking dish and cover it tightly with foil. Bake for 30 minutes, then remove the foil so the surface can turn golden. Bake for another 20 to 25 minutes, until the top is browned and the center reaches 165°F. The uncovered finish gives the top texture while the covered first stretch keeps the bread from drying out too quickly.

Two Useful Swaps for This Herb-and-Butter Stuffing

Questions That Come Up When Making Sourdough Stuffing

Sourdough Stuffing with Herbs and Butter

Sourdough stuffing is baked with butter, fresh herbs, and a savory broth-and-egg mixture for a tender center and golden top. Drying the bread cubes first helps them hold their texture as they bake.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 38 minutes mins

resting 10 minutes mins

Total Time 2 hours hrs 3 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lb sourdough bread cut into 1-inch cubes (about 12 cups)
• 0.75 cup unsalted butter
• 1 yellow onion large, finely chopped
• 3 stalks celery finely chopped
• 2 cloves garlic minced
• 1 tbsp fresh sage chopped
• 1 tsp fresh thyme chopped
• 1 tsp fresh rosemary chopped
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup fresh parsley chopped
• 2.5 cups low-sodium chicken broth
• 2 eggs large

Equipment

• 2 rimmed baking sheets
• 1 9x13 inch baking dish
• 1 12-inch skillet

Method

 

1. Heat the oven to 300°F and spread the bread cubes in a single layer on 2 rimmed baking sheets. Bake for 30 to 40 minutes, stirring once, until dry and firm but not browned.
2. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish. Melt the butter in a 12-inch skillet over medium heat, add the onion and celery, and cook for 8 to 10 minutes until tender.
3. Stir the garlic, sage, thyme, rosemary, salt, and pepper into the skillet and cook for 1 minute.
4. Transfer the bread to a large bowl, add the skillet mixture and parsley, and toss to combine.
5. Whisk the broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened. Transfer to the prepared baking dish and cover tightly with foil.
6. Bake for 30 minutes, remove the foil, and bake for 20 to 25 minutes more until the top is golden and the center reaches 165°F. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread until firm but not browned. Refrigerate leftovers for 3 to 4 days or freeze them; thaw before reheating. For a vegetarian version, use vegetable broth instead of chicken broth.