Sourdough Bread Stuffing with Sauteed Onions and Celery

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory stuffing made from rustic sourdough bread cubes sautéed with onions, celery, and herbs, baked until golden and crisp on top. This American-inspired Thanksgiving recipe, ready in about 80 minutes, pairs sourdough bread, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 350°F. Spread 10 cups cubed sourdough bread on a baking sheet and bake for 10-15 minutes until lightly toasted and dried out.
  2. Step 2: In a large skillet, melt 6 tbsp unsalted butter over medium heat. Add 2 diced medium yellow onions and 3 diced celery stalks, sautéing for 7-8 minutes until softened and translucent.
  3. Step 3: In a large mixing bowl, combine the toasted sourdough cubes with the sautéed onions and celery. Add 3 cups warm chicken broth, 1/4 cup chopped fresh parsley, 1 tbsp chopped fresh sage, 1 tbsp chopped fresh thyme, 1 tsp kosher salt, and 1/2 tsp black pepper.
  4. Step 4: Stir in 2 beaten large eggs to bind the mixture well.
  5. Step 5: Transfer the stuffing mixture to a greased 9x13 inch baking dish and cover with foil.
  6. Step 6: Bake for 30 minutes covered, then remove the foil and bake an additional 15 minutes until the top is golden and crisp.
  7. Step 7: Remove from oven and let rest 5 minutes before serving.

Frequently asked questions

How long does Sourdough Bread Stuffing with Sauteed Onions and Celery take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sourdough Bread Stuffing with Sauteed Onions and Celery?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sourdough bread from drying out.

Can I substitute ingredients in Sourdough Bread Stuffing with Sauteed Onions and Celery?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sourdough Bread Stuffing with Sauteed Onions and Celery for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sourdough Bread Stuffing with Sauteed Onions and Celery?

American thanksgiving like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes