Homemade Sourdough Stuffing

sourdough stuffing recipe

Here’s a great foundational stuffing recipe. Personalize it by adding other vegetables, herbs, or even nuts like chestnuts. We like to use fresh crusty sourdough bread but day-old bread will do. Make your own or buy a loaf locally. You’ll need about half a typical boule (round loaf) for this recipe. One thing you shouldn’t skip: the plant-based butter. Thanksgiving stuffing should be an indulgence.


  • 4 ribs celery
  • 3 large carrots
  • 1/2 large onion
  • 1 Tbsp olive oil
  • 3 Tbsp chopped mixed rosemary, thyme and sage (go easy on the sage)
  • About 2 1/2 cups (600 ml) plant-based no-chicken stock (see note)
  • Salt and pepper
  • 7 Tbsp plant-based butter
  • About 6 cups (12 oz/340 g) cubed sourdough bread


  1. Heat the oven to 350ºF (175ºC).
  2. Dice the celery, carrots and onions. This is your mirepoix, the foundational flavor. Heat the oil in a large deep saute pan over medium heat, then add the veg (mirepoix) all at once. Let it saute until the onions are translucent, 5 to 6 minutes, stirring now and then.
  3. Add the herbs and let cook for a minute or two, then pour in the stock, and bring to a simmer over high heat.
  4. Season generously with salt and pepper, then add the butter and let it melt. Cut the heat to medium-low and cook until the veg is tender but still has some bite, 3 to 4 minutes. The veg shouldn’t get too mushy.
  5. Off the heat and stir in the bread cubes. They soak up all that liquid and get nice and moist. The bread shouldn’t be fall-apart mushy either.
  6. Coat a 2-qt/2-L baking dish with butter or cooking spray then spoon in the stuffing. Leave it a little lumpy at the top, so those odd bits get nice and crisp in the oven.
  7. Cover and bake for about 15 minutes. To crisp the top, uncover and bake, another 10 minutes or so. If you like it real crispy, run it under the broiler for a minute.


Plant-based no-chicken stock is a game-changer. It tastes so damn good and is completely vegan. We like Better Than Bouillon No-Chicken base. But you can also find no-chicken cubes and powders. Keep it on hand you’ll find yourself using it for broths, soups, stews, sauces…anywhere you might use chicken stock.
If you want to thicken this up a bit and bind the stuffing, stir in a few tablespoons of liquid plant-based eggs before baking.

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