This Sourdough Stuffing is loaded with ground pork and sautéed aromatics like onion, bell pepper, mushrooms and more. Tender yet crispy sourdough pieces elevate this recipe and make it unlike an ordinary stuffing recipe. There’s tons of big flavor, fresh herbs, and fragrant spices; it’s so moist in the middle- but not soggy! You’ll love this recipe for the perfect side dish to whip up during the holidays and beyond!

sourdough stuffing with herbs in large white baking dish

I have a confession to make with you, I have never been a stuffing fan until this year. Yup, it’s true. I was one of those people that wanted nothing to do with stuffing whatsoever. But friends, tbh, I think I’ve just never had a good one. They were always either hella dry or immensely underwhelming in flavor. Oof, as I type I’m thinking about some of them. I’m so glad I decided to put my own take on stuffing because this one has fully converted me, ha.

Sourdough Stuffing with Ground Sage Pork 🙌🏾

Woot woot. This stuffing recipe is made with hearty chunks of sourdough combined with juicy ground pork and tons of aromatics, herbs, and fragrant spices. Ain’t no dryness going on here because when I tell you this sourdough stuffing recipe is moist in the center (but not soggy!) with a crispy top. If you’ve never had or enjoyed stuffing before, I want you to give this one a try.

⇢ While we’re talkin’ swoon-worthy sides, peep this Green Bean Casserole, these Creamy Black-Eyed Peas, or my Southern Collard Greens– yasss.

sourdough bread stuffing with herbs in white baking dish with gold spoon

What Makes This Sourdough Stuffing Recipe Work

  • CRAVE-ABLE FLAVOR: As I mentioned earlier, stuffing that lacks flavor is just sad. This sourdough stuffing has big, bold flavor from tasty sourdough, ground pork, rich aromatics, and deeply fragrant spices.
  • SIMPLE YET FULL OF FLAIR: I like the classic elements of a traditional stuffing where there are veggies and heartiness. Fresh herbs and fragrant spices like ground sage and marjoram make this stuffing pop.
  • COZY HOLIDAY FAVORITE: We all know that stuffing is dang near synonymous with Thanksgiving lol. This recipe is perfect to go right along with your turkey or glazed ham or whatever you might have going on. Besides the holidays, it’s so delicious and comforting to whip up for any occasion, too!
ingredients for sourdough bread stuffing laid out on beige surface

What You’ll Need For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Sourdough: I think the use of sourdough elevates this recipe so much. Sourdough has a very distinct savory and tangy flavor. I always grab a loaf of sourdough from my local baker, but sourdough is widely accessible. Bonus points to ya if you make your own- oh, you fancy, huh?!
  • Oil: For sautéing the ground pork and veggies- and drizzling.
  • Ground pork: Adds more flavor and meaty heartiness.
  • Spices: I use ground sage, ground marjoram, poultry seasoning, and salt/pepper.
  • Veggies: Chopped celery, onion, bell pepper, and mushrooms for extra filling richness and aromatic depth that add a ton of dimension.
  • Garlic: Mmmm, garlic forever and always, nuff said.
  • Fresh thyme: I prefer fresh thyme here but dried is fine!
  • Chicken stock: The liquid adds moisture and flavor.
  • Butter: For richness and buttery flavor throughout.
  • Eggs: Works as a binding element and creates a fluffy texture.
  • Maple syrup: A little maple sweetness, chefs kiss.

How To Make This Sourdough Stuffing:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Prep the sourdough. Before making the stuffing, place the sourdough chunks on a baking sheet and leave them to dry out on the counter overnight (at least 8 hours) and up to 1 day.
  2. Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray and set aside.
  3. Brown the pork. In a large, deep skillet over medium-high heat, add 1 tablespoon of oil. When hot, add the ground pork into the skillet and cook until the ground pork is completely browned, about 3-5 minutes. Then season pork with ground sage, ground marjoram, and salt/pepper- to taste, stirring well to fully combine. Then empty the ground pork into a large mixing bowl and set aside.
  4. Sauté the veggies. In the same skillet over medium heat, add the remaining 1 tablespoon of oil into the skillet. When hot, add the chopped celery, onion, bell pepper, and mushrooms into the skillet. Sauté the mixture until the veggies are tender, about 15-20 minutes. Then season the veggies with salt/pepper- to taste. Add the garlic and fresh thyme, and continue cooking until fragrant, about 1 minute. Remove the sautéed veggies from heat and empty into the same mixing bowl with the browned pork. 
  5. Assemble the stuffing. Add the dried-out sourdough chunks into the mixing bowl along with the poultry seasoning, chicken stock/broth, melted butter, eggs, and maple syrup. Stir until well combined.
  6. Bake the stuffing. Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil. Bake the stuffing in the oven for 30 minutes.
  7. After 30 minutes, remove the stuffing from the oven and increase the temperature to 425°F. Remove the foil and drizzle the top with olive oil. Bake again for another 15-20 minutes or until golden brown.
  8. Serve this sourdough stuffing while hot. Garnish the stuffing with fresh herbs for a nice aesthetic pop when serving, if desired. Enjoy!
closeup of sourdough bread stuffing in white baking dish

Tips + Tricks & Recipe Notes

Coming in extra hot are my top tips for spectacular sourdough stuffing:

  • Dry out the sourdough: The very first step in the recipe card calls for you to dry out the sourdough chunks. This is important because dried out bread will soak up the liquid and seasonings a whole lot more!
  • Don’t pack the stuffing: After assembling the sourdough stuffing and emptying it into your baking dish, don’t pack it in. Packing it in will result in a stuffing with a dense texture.
  • Raise the temperature: After the first bake with foil, don’t forget to raise the temperature to 425°F and remove the foil. The second part is crucial for a gorgeous, crispy-toasty top on the stuffing!
  • Garnishing/styling stuffing: Listen, stuffing is one of those recipes that don’t always look “pretty.” If you want to make it nice for the holiday table, I recommend garnishing your sourdough stuffing with chopped fresh herbs like extra thyme sprigs, sage, or rosemary.
sourdough bread stuffing with ground sage pork in white baking dish

Mmm, so in love with this Sourdough Stuffing recipe. Whether it’s for the holidays or any other occasion, I hope y’all enjoy. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More recipes worth ya time:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sourdough stuffing with herbs in large white baking dish

Sourdough Bread Stuffing with Ground Sage Pork

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Quin Liburd
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Side Dishes
  • Method: Stovetop, Baking
  • Cuisine: American
Save Recipe

Description

This Sourdough Stuffing is loaded with ground pork and sautéed aromatics like onion, bell pepper, mushrooms and more. Tender yet crispy sourdough pieces elevate this recipe and make it unlike an ordinary stuffing recipe. There’s tons of big flavor, fresh herbs, and fragrant spices; it’s so moist in the middle- but not soggy! You’ll love this recipe for the perfect side dish to whip up during the holidays and beyond!


Ingredients

Scale
  • 1 loaf sourdough bread (about 1 lb), cut/ripped into chunks & dried out (see step #1)
  • 2 tablespoons olive oil, divided- plus more for drizzling
  • 1 lb ground pork
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • Kosher salt & freshly ground black pepper, to taste
  • 4 stalks celery hearts, finely chopped
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 8 ounces baby bella mushrooms, chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon fresh thyme, de-stemmed
  • 1 tablespoon poultry seasoning
  • 2 ¼ cups chicken stock
  • ½ cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 tablespoon maple syrup

Instructions

  1. Prep the sourdough. Before making the stuffing, place the sourdough chunks on a baking sheet and leave them to dry out on the counter overnight (at least 8 hours) and up to 1 day. I like to do this step the night before serving to give the sourdough chunks some time to dry out before making the stuffing. *If you’re pressed for time, feel free to dry out the bread in a 250°F preheated oven for about 30-35 minutes.
  2. Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray and set aside.
  3. Brown the pork. In a large, deep skillet over medium-high heat, add 1 tablespoon of oil. When hot, swirl the skillet around to evenly coat the bottom. Add the ground pork into the skillet and use a wooden utensil to break up the pork, cooking until the ground pork is completely browned and lightly crisp, about 3-5 minutes. Then season pork with ground sage, ground marjoram, and salt/pepper- to taste, stirring well to fully combine. Let the mixture continue cooking until the spices are deeply fragrant, about 1 minute. Then empty the ground pork into a large mixing bowl and set aside.
  4. Sauté the veggies. In the same skillet over medium heat, add the remaining 1 tablespoon of oil into the skillet. When hot, swirl the skillet around to evenly coat the bottom. Add the chopped celery, onion, bell pepper, and mushrooms into the skillet. Sauté the mixture until the veggies are tender, lightly caramelized, and fragrant, about 15-20 minutes. Then season the veggies with salt/pepper- to taste. Add the garlic and fresh thyme, and continue cooking until fragrant, about 1 minute. Remove the sautéed veggies from heat and empty into the same mixing bowl with the browned pork. 
  5. Assemble the stuffing. Add the dried-out sourdough chunks into the mixing bowl along with the poultry seasoning, chicken stock/broth, melted butter, eggs, and maple syrup. Use your hands (fitted with disposable gloves if desired) or a utensil to give all the ingredients a good stir/toss until well combined. Let the mixture sit for the bread to absorb and soak up the stock- about 5-7 minutes.
  6. Bake the stuffing. Transfer the stuffing mixture to the prepared baking dish, but do not pack the stuffing into the dish (that will create a dense texture). Cover the dish tightly with foil. Bake the stuffing in the oven for 30 minutes.
  7. After 30 minutes, remove the stuffing from the oven and increase the temperature to 425°F. Remove the foil and drizzle the top with olive oil. Bake again for another 15-20 minutes or until the top is golden brown and lightly crisp/crusty.
  8. Serve this sourdough bread stuffing with ground sage pork while hot. Garnish the stuffing with fresh herbs for a nice little aesthetic moment when serving at the table, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.