Leek and Sage Sourdough Stuffing
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If you’re looking for a stuffing that feels a little more special than the classic boxed version, this is it! It has all the cozy, comforting flavors you want from a holiday stuffing, but with plenty of texture and flavor packed into every bite. It’s also a great meatless option to serve alongside the rest of your holiday spread.
I also love that most of the prep can be done before it goes into the oven, which makes it a great side dish when you already have a million things happening in the kitchen. Serve it alongside turkey, ham, or your favorite holiday dinner, and don’t be surprised if everyone goes back for seconds!
Still looking for more recipes to add to your Thanksgiving spread? Check out my Cheesy Scalloped Potatoes, Cornbread and Sausage Stuffing, Roasted Brussels Sprouts and Butternut Squash, Slow Cooker Sweet Potatoes with Hot Honey, Shaved Brussels Sprouts Salad, Brussels Sprouts au Gratin, or Wild Rice Pilaf.
Table Talk with Tawnie
After years of making my Sausage Mushroom Stuffing and/or my Cornbread Sausage Stuffing for Thanksgiving, I wanted a meatless option for my Thanksgiving spread. This Leak and Sourdough Stuffing does not disappoint and is full of all the flavors you dream about during the holidays. It’s something different, perfect with gravy, and I just know you’ll love it!
- Sourdough: Use a hearty, crusty sourdough loaf for the best texture. Cutting it into cubes and drying it in the oven helps it soak up all the flavorful broth without becoming soggy.
- Leeks: Use the white and light green parts of the leeks, and be sure to rinse them really well since dirt can hide between the layers. They add a mild, slightly sweet onion flavor that works well with the sage and apple.
- Herbs: Fresh sage, thyme, and parsley give this stuffing that classic savory, herby flavor that makes it feel extra special for a holiday meal. Fresh herbs really make a difference here, especially the sage!
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- Chicken broth: Regular low-sodium chicken broth works great, but you can also use chicken bone broth if you’d like to add a little extra protein. I also love using my homemade chicken broth for even more flavor. Or, if you want to make this stuffing a vegetarian option, swap the chicken broth for vegetable broth.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Dry the bread
Bake sourdough cubes for ~ 25 minutes, until the bread feels dry and lightly toasted but isn’t deeply browned. Set aside to cool.
Brown the butter
Brown the butter🧈 (see this post on how to brown butter).
Cook the vegetables
Cook the leeks, celery, and shallot in the brown butter until softened. Add the apple, garlic, and fresh herbs, then cook until fragrant. Pour in the white wine, scrape up any browned bits, and simmer until the wine has nearly evaporated.
Assemble the stuffing
Add the leek mixture and Parmesan to the dried sourdough and gently toss to combine. Whisk together the broth, eggs, Dijon, salt, and pepper, then slowly pour over the bread, tossing until evenly moistened but not soggy.
Bake & enjoy!
Transfer the stuffing to the prepared baking dish and add the remaining butter on top. Cover and bake for 25 minutes, then uncover and bake until hot and golden with crispy edges. Garnish with fresh herbs, serve, and ENJOY!!
Expert Tips
- Dry the bread well: Don’t skip the step of drying the sourdough! You want the cubes to feel dry and slightly crisp before adding the broth so they can absorb all those flavors without turning mushy.
- Watch the brown butter: Brown butter adds so much flavor, but it can go from perfectly golden to burnt quickly. Keep stirring and watch for those golden-brown milk solids and nutty aroma. Check out this post for a full step-by-step tutorial.
- Don’t pack the stuffing down: Transfer the stuffing to the baking dish and leave it fairly loose. This helps the center stay light and tender while the top gets nice and crispy.
- Add the broth gradually: You may not need every drop of the broth mixture depending on how dry your bread is. Add it slowly until the bread is thoroughly moistened but not soggy.
Looking for my holiday side dishes?
Check out my Holiday Side Series! The best collection of side dish recipes you need for your holiday table. You’ll find something delicious for Thanksgiving, Christmas, Easter and more!
Variations / Substitutions
- Make it vegetarian: Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish.
- Use another apple: Honeycrisp adds a nice balance of sweetness and tartness, but you can use another firm, sweet-tart apple like Pink Lady or Granny Smith.
- Swap the bread: Use French bread, Italian bread, or another sturdy rustic loaf like my No Knead Bread in place of the sourdough.
- Add sausage: Brown 1/2–1 pound of your favorite breakfast or Italian sausage and stir it into the stuffing mixture for a heartier version.
- Add nuts: Stir in 1/2 cup toasted pecans or walnuts for extra crunch.
- Skip the wine: Simply replace the white wine with additional chicken or vegetable broth.
- Add dried fruit: Stir in 1/2 cup dried cranberries for a little extra sweetness and a festive touch.
- Use dried herbs: If needed, substitute dried herbs for fresh. Use about 2 teaspoons dried sage, 1 teaspoon dried thyme, and 1 tablespoon dried parsley.
Storage / Freezing
- Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or reheat a larger amount covered in the oven at 350°F until warmed through, then uncover for a few minutes to help crisp up the top again.
- You can freeze baked stuffing for up to 3 months. Let it cool completely, then transfer it to an airtight freezer-safe container or wrap the baking dish tightly with plastic wrap and foil. Thaw overnight in the refrigerator and reheat covered at 350°F until hot, removing the foil toward the end so the top can crisp back up.
FAQs
Yes! Assemble the stuffing in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed.
Yes, you can substitute about 10–12 cups of dried bread cubes for the sourdough. If they are already very dry, you may need slightly less broth, so add it gradually.
The most common reason the stuffing is soggy is that the bread wasn’t dried enough or you added too much broth. Make sure the sourdough is thoroughly dried before assembling, and add the broth gradually until the bread is moist but not saturated.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Leek and Sage Sourdough Stuffing
Ingredients
- 1 large loaf sourdough bread (about 1½ lbs, cut into small 1-inch cubes)
- 10 Tbsp. unsalted butter (divided)
- 2 large leeks (white and light green parts only, halved, thoroughly rinsed and thinly sliced)
- 3 celery ribs (diced)
- 1 large shallot (finely diced)
- 1 large honeycrisp apple (unpeeled and diced)
- 4-5 cloves garlic (minced)
- 2 Tbsp. chopped fresh sage (plus more for garnish)
- 1 Tbsp. fresh thyme leaves
- 1/4 cup chopped fresh parsley (plus more for garnish)
- 1/4 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2-2½ cups low-sodium chicken broth
- 2 large eggs
- 1/2 tsp. Dijon mustard
- 1½ tsp. kosher salt (plus more to taste)
- 1/2 tsp. black pepper (plus more to taste)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Dry the bread: Preheat the oven to 300°F. Spread the sourdough cubes evenly between two large rimmed baking sheets. Bake for ~ 25 minutes Start Timer, tossing halfway through, until the bread feels dry and lightly toasted but isn't deeply browned. Set aside to cool. Increase the oven temperature to 375°F. Grease a 9×13-inch baking dish with butter.1 large loaf sourdough bread
- Brown the butter: Add 6 tablespoons butter to a large skillet or Dutch oven over medium heat. Cook, stirring frequently, as the butter melts, foams, and eventually develops golden-brown milk solids and a nutty aroma. Watch it closely toward the end so it doesn't burn.10 Tbsp. unsalted butter
- Cook the vegetables: Add the leeks, celery, and shallot directly to the brown butter. Season with salt and pepper and cook over medium heat for about 8 minutes Start Timer, stirring occasionally, until softened.2 large leeks, 3 celery ribs, 1 large shallot
- Add the apple: Add the diced apple and cook for another 2-3 minutes Start Timer. You want the apple to soften slightly while still retaining some texture.1 large honeycrisp apple
- Stir in herbs: Stir in the garlic, sage, thyme, and 1/4 cup parsley and cook for about 1 minute Start Timer, until fragrant.4-5 cloves garlic, 2 Tbsp. chopped fresh sage, 1 Tbsp. fresh thyme leaves, 1/4 cup chopped fresh parsley
- Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes Start Timer, or until the wine has reduced almost completely. Remove from the heat.1/4 cup dry white wine
- Assemble the stuffing: Place the dried sourdough cubes in a very large mixing bowl. Add the leek and apple mixture, and Parmesan. Toss gently to combine.1/2 cup freshly grated Parmesan cheese
- Make the broth mixture: In a separate bowl or large measuring cup, whisk together 2½ cups chicken broth, eggs, Dijon, kosher salt, and black pepper.2-2½ cups low-sodium chicken broth, 2 large eggs, 1/2 tsp. Dijon mustard, 1½ tsp. kosher salt, 1/2 tsp. black pepper
- Add broth to bread: Slowly pour the broth mixture over the bread, tossing gently as you go so it's evenly absorbed. The bread should be thoroughly moistened but not soggy.
- Transfer to the baking dish: Spoon the stuffing into the prepared 9×13-inch baking dish, spreading it into an even but loose layer don't pack it down. Cut the remaining 4 tablespoons butter into small pieces and dot them evenly over the top.
- Bake: Cover tightly with foil and bake at 375°F for 25 minutes Start Timer. Remove the foil and continue baking for ~20 minutes Start Timer, or until the center is hot and the top is deeply golden with plenty of crispy sourdough edges.
- Finish: Sprinkle with fresh parsley and additional sage. Taste and finish with flaky salt and freshly cracked black pepper, if desired. Serve warm.
Notes
- Vegetarian: Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish.
- Make in advance: Assemble the stuffing in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed.
- Store: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat individual portions in the microwave or reheat a larger amount covered in the oven at 350°F until warmed through, then uncover for a few minutes to help crisp up the top again.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
