Sourdough Stuffing with Caramelized Onions and Mushrooms

This post may contain affiliate links. Read my disclosure policy.

This healthy, Sourdough Stuffing recipe is loaded with caramelized onions, mushrooms, and celery for rich flavor, baked until golden on top and tender inside. A wholesome, lighter Thanksgiving side!

Stuffing with Caramelized Onions and Mushrooms

If you’re making stuffing this holiday season, try it with sourdough bread for a healthier twist! I bake it almost every week, but this was my first time using it in stuffing, and I loved it! To enhance the flavor without adding meat, I loaded the stuffing with sweet caramelized onions and earthy mushrooms, which make every bite rich and savory without needing a ton of butter. Since sourdough is naturally fermented, it is easier to digest, has a lower glycemic index than regular bread, and gives the stuffing a hearty texture without making it too heavy.

Why This Sourdough Stuffing Works

Stuffing is my favorite Thanksgiving side dish, especially with cranberry sauce, turkey, and gravy. I’ve shared lighter takes before, like my Stuffing Muffins and Stuffing with Sausage, but this sourdough version is rustic, hearty, and surprisingly good for you. Plus, it can be prepped a day ahead—always a lifesaver on Thanksgiving.

• Wholesome base: Sourdough is fermented, making it easier to digest and more nutrient-dense than plain white bread.
• Flavor-packed veggies: Caramelized onions + mushrooms add depth without excess fat.
• Perfect texture: Crisp golden top with a tender, moist interior.
• Make-ahead friendly: Assemble the day before without the broth and egg, then bake when ready.
• Customizable: Add sausage, apples, or herbs for your own spin.
• Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if using GF bread), dairy-free

Ingredients You’ll Need

Here are the ingredients for this easy sourdough stuffing recipe. See the recipe card below for the exact measurements.

• Sourdough: Day-old bread works best because it absorbs liquid without becoming mushy.
• Olive Oil: I don’t use any butter–just some oil for sautéing the vegetables.
• Vegetables: Yellow onion, white mushrooms, celery.
• Herbs: Sage is essential for traditional stuffing, but you can use either thyme or rosemary for the mushrooms. Then, mix in parsley at the end.
• Low-Sodium Vegetable Broth prevents the stuffing from being dry.
• Egg binds everything together and creates a fluffy texture.
• Salt and Black Pepper for seasoning

How to Make Sourdough Stuffing

If you’re not making homemade sourdough bread, buy a good-quality loaf from a local bakery. And if it’s your first time baking it, check out all my sourdough essentials to get started. See the recipe card at the bottom for printable directions.

Saute mushrooms, celery and onion

Add sourdough bread and fresh herbs

Add the egg and broth

1. Toast the bread cubes at 350°F for 15 minutes.
2. Caramelize the onions in a large skillet over medium heat. After 8 minutes, reduce the heat to medium-low and cook, stirring occasionally, until they’re golden brown and caramelized. Transfer to a plate.
3. Cook the mushrooms and celery in the same skillet over medium heat for 8 minutes. Stir in the thyme and sage and cook for another minute.
4. Mix everything together. Place the bread cubes, onions, mushrooms, celery, and parsley in a large bowl. Pour in a little of the broth, then stir. Keep adding more until the stuffing is moist but not soggy. It’s okay if you don’t use all 2 cups! Then, mix in the beaten egg.
5. Bake the sourdough stuffing: Place the mixture in an oiled 9×13-inch baking dish, cover with foil, and bake at 350°F for 25 minutes. Remove the foil and bake for an additional 15 minutes, until golden.

Mix in a bowl

Transfer to a baking dish

Bake until golden

Variations

• Switch up the bread: Substitute French bread or a baguette. If you’re gluten-free, use your favorite gluten-free bread.
• Flavor: Add the pan drippings from the turkey at the end.
• Add meat: Cook turkey or chicken sweet Italian sausage, pancetta, or bacon with the mushrooms and celery.
• Don’t like mushrooms? Leave them out and use a bit less broth.
• Onion Options: Use red onions or shallots.
• Broth Swaps: Feel free to use chicken broth or even bone broth for a protein boost.
• Add a touch of sweetness. Sauté diced apples with the celery and mushrooms. Use any type of apple you like. Honeycrisp or Gala provide more sweetness, or choose Granny Smith for a bit of tartness.
• No fresh herbs? I’d recommend using at least one fresh herb, like sage, for the best flavor, but dried herbs will work.
• Allergic to eggs? You can skip the egg if needed, or make my chicken sausage stuffing recipe without eggs.

Can I make sourdough stuffing ahead of time?

There are a few ways to make sourdough stuffing in advance, so you don’t have to do everything on Thanksgiving.

• Make your sourdough. If you’re making the sourdough from scratch, bake it up to a month early. Let it cool, then cut it into cubes and freeze them in a ziplock bag. Thaw the bread in the fridge two days before Thanksgiving. You can toast the bread a day in advance and keep it in an airtight container on the counter.
• Prep everything early. You can cook the veggies and mix the dry ingredients a day ahead, but wait to add the broth and egg. The USDA cautions that stuffing can harbor bacteria if refrigerated unbaked, so it’s safest to combine the wet ingredients right before baking. On Thanksgiving, just stir them in and bake as directed.
• Freeze uncooked stuffing. If you enjoy checking things off your to-do list early, you can freeze uncooked stuffing for up to a month before serving. Right after mixing everything, place the mixture in an ovenproof shallow dish and freeze it. If you don’t have a shallow container with an airtight lid, cover it with plastic wrap and then foil. 
  • Cook the frozen stuffing on Thanksgiving Day until it reaches 165°F when tested with an instant-read thermometer in the center. Cooking times may vary, but I recommend baking it covered for 1 hour, then uncovered for 15 to 30 minutes until it’s heated through.

Storage

• Refrigerate leftover stuffing for up to 4 days.
• Freeze it in small airtight containers for up to 3 months.
• Reheat in the microwave or oven until warm.

More Stuffing Recipes You’ll Love

For more Thanksgiving side dish ideas, check out these five delicious stuffing recipes to inspire your next holiday meal!

Prep: 20 minutes mins

Cook: 1 hour hr 5 minutes mins

resting time: 15 minutes mins

Total: 1 hour hr 40 minutes mins

Yield: 12 servings

Serving Size: 1 cup

Cook Mode

• ▢ 16 ounce loaf sourdough bread, cut into ½-inch cubes
• ▢ 3 tablespoons olive oil, divided
• ▢ 2 large yellow onions, chopped medium
• ▢ 1 ½ pounds white mushrooms, cleaned and sliced
• ▢ 3 stalks celery, chopped
• ▢ 2 tablespoons fresh thyme, or rosemary, finely chopped
• ▢ 2 tablespoons fresh sage, chopped
• ▢ 2 cups low-sodium vegetable broth
• ▢ 1 large egg, beaten
• ▢ ⅔ cups fresh parsley, chopped
• ▢ 1 1/4 teaspoons kosher salt, divided
• ▢ ⅛ teaspoon black pepper
• ▢ olive oil spray

• Toast the Bread: Preheat the oven to 350°F. Divide bread on two large sheet pans, bake the bread for 15 minutes, tossing halfway until lightly toasted.  Set aside to cool.

• Caramelize the Onions: While the bread cooks, heat 2 tablespoons olive oil in a large skillet over medium heat and add onions and 1 teaspoon of salt.  Cook for about 8 minutes, until the onions are translucent and tender.  Continue to cook the onions over medium-low to low heat, stirring occasionally, for 15 minutes, until they are golden brown and caramelized.  Remove the onions from the skillet and set aside.

• Cook the Mushrooms and Celery: In the same skillet, add the remaining 1 tablespoon olive oil. Add sliced mushrooms and chopped celery. Cook over medium heat for 8 minutes until mushrooms release their moisture and begin to brown. Stir in thyme (or rosemary) and sage, cooking for an additional 1-2 minutes.

• Combine Ingredients: In a large mixing bowl, combine toasted bread cubes, caramelized onions, mushroom-celery mixture, and chopped parsley.  Season with the remaining ¼ teaspoon of salt and black pepper.  Add the broth, a little at a time, stirring gently after each addition. Add just enough broth so stuffing is moistened, but not soggy.

• Add the beaten egg and mix until evenly distributed.

• Bake: Lightly spray a 9×13-inch baking dish with oil. Transfer the stuffing to the prepared dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake for an additional 15 minutes, until the top is golden and slightly crisp.

• Allow the stuffing to rest for 15 minutes before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 cup, Calories: 164 kcal, Carbohydrates: 24.5 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 15.5 mg, Sodium: 374 mg, Fiber: 2.5 g, Sugar: 4 g