Cozy Recipes for Fall: Sourdough Stuffing

As the holiday season settles in and the scent of herbs fills the air, we’re sharing one of our most beloved dishes: sourdough stuffing. Made with rustic sourdough bread, garden-grown aromatics, and slow-roasted flavor, this stuffing brings comfort and character to any Thanksgiving spread. Whether you're hosting the whole family or contributing a dish to a potluck, this recipe is a celebration of tradition, texture, and the kind of food that feels like home. 

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🍞 Farmhouse Sourdough Stuffing

Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes

Ingredients (Serves 6-8):

• 1 loaf sourdough bread (about 1 lb), cubed and dried

• 1 stick salted butter

• 1 medium onion, diced

• 3 celery stalks, chopped

• 1 tbsp fresh sage, chopped (or 1 tsp dried)

• 1 tbsp fresh thyme (or 1 tsp dried)

• 3 cups bone broth (chicken broth is okay)

• 2 large eggs

• Redmond salt and pepper to taste

Instructions:

1.Preheat oven to 350°F.

2.Cube sourdough bread and toast in the oven for 20 minutes until golden and dry.

3. In a skillet, melt butter and sauté onion and celery until soft (about 5–7 minutes)

   

   
   

4. In a large bowl, whisk broth and eggs. Add herbs, sautéed veggies, and toasted bread cubes. Toss gently to combine. Let mixture sit for 10 minutes to absorb. 

5. Pour into a greased baking dish and bake uncovered for 30–35 minutes, until golden and set.

No Time to Bake a Loaf? We’ve Got You Covered!

If you’re short on time or oven space, swing by the farm shop—we’ve stocked up on frozen sourdough loaves, ready to thaw, cube, and bake into stuffing (or slice for leftover sandwiches). Made with our 10-year-old starter and baked with care, these loaves offer the same flavor and texture without the prep.

🛒 Available in Farm Shop:

Sourdough loaves (full size & half)

Bone broth

Farm fresh eggs

Perfect for:

Thanksgiving stuffing

Holiday breakfast toast

Leftover turkey sandwiches

Bread pudding or croutons