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The Best Sourdough Herb Stuffing with Crispy Sage

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This Guest-Favorite Sourdough Herb Stuffing with Crispy Sage is a quick and easy side dish perfect for potlucks and holiday tables. The tangy sourdough, aromatic herbs, and crispy sage topping create an unforgettable comfort food that will have everyone asking for the recipe.

Ingredients

Scale
  • 1 large loaf sourdough bread, cut into 1-inch cubes (about 10 cups)
  • 1/2 cup unsalted butter (1 stick)
  • 2 medium yellow onions, diced (about 2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 20–25 fresh sage leaves (for crispy topping)
  • Flaky sea salt, for finishing
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 350°F. Spread sourdough cubes on a large baking sheet in a single layer. Toast for 10-12 minutes, stirring halfway, until edges are golden and cubes feel dry. Set aside to cool.
  2. While bread toasts, melt butter in a large skillet over medium heat. Add diced onions and celery, cook until onions are translucent and celery softens, about 7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Remove skillet from heat. Stir in chopped sage, rosemary, thyme, parsley, and dried oregano.
  4. Transfer toasted sourdough cubes to a large mixing bowl. Pour herb-butter mixture over top and toss gently until bread is evenly coated.
  5. In a small bowl, whisk together eggs and warm broth. Pour over bread mixture and fold gently until everything is moistened but not soggy.
  6. Let mixture rest for 10 minutes to allow bread to absorb liquid.
  7. Meanwhile, make crispy sage: In a small skillet, heat olive oil over medium heat. Add whole sage leaves in a single layer; fry for 20-30 seconds per side until bright green and crisp. Transfer to paper towel-lined plate and sprinkle with flaky sea salt.
  8. Transfer stuffing mixture to a greased 9×13 baking dish, spreading evenly. Bake uncovered for 30-35 minutes until top is golden brown and edges are crispy. For extra crunch, broil for last 2 minutes.
  9. Remove from oven and let rest for 5 minutes. Top with crispy sage leaves just before serving.

Notes

For best texture, use day-old sourdough with a sturdy crust. If bread is fresh, toast cubes at 300°F for 10 minutes to dry them out. Don’t overmix when adding liquid to avoid dense stuffing. Make crispy sage right before serving for maximum crunch. Leftovers keep in refrigerator for up to 4 days; reheat in 350°F oven for 10-15 minutes. Unbaked stuffing can be frozen for up to 3 months.

Nutrition

Keywords: sourdough stuffing, herb stuffing, crispy sage, Thanksgiving stuffing, potluck side dish, holiday stuffing, sourdough bread stuffing

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