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Best & Easy Sourdough Discard Stuffing with Sage and Butter

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This sourdough discard stuffing is a game-changer for Thanksgiving sides. The discard adds a subtle tangy depth and creamy interior while keeping crispy edges, all in under 45 minutes.

Ingredients

Scale
  • 1 loaf day-old sourdough bread, cut into 1-inch cubes (about 8 cups)
  • 1 cup sourdough discard, at room temperature
  • 1/2 cup unsalted butter (1 stick), plus more for greasing the dish
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, melted (for topping)
  • 1 tablespoon fresh sage, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the bread cubes. If using fresh bread, spread the cubes on a baking sheet and toast in the oven for 10-12 minutes until lightly golden. If using day-old bread, skip this step. Let the bread cool slightly.
  3. Sauté the vegetables. In a large skillet over medium heat, melt 1/2 cup of butter. Add the diced onion and celery, and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the herbs. Stir in the chopped sage and thyme, and cook for 1 minute until the herbs release their aroma.
  5. Combine the wet ingredients. In a large mixing bowl, whisk together the sourdough discard, beaten eggs, and chicken broth until smooth. Season with salt and pepper.
  6. Mix everything together. Add the toasted bread cubes and the sautéed vegetable mixture to the bowl with the wet ingredients. Gently toss everything together until the bread is fully coated. Don’t overmix.
  7. Transfer to the baking dish. Pour the stuffing mixture into the prepared baking dish and spread it into an even layer. Drizzle the melted butter over the top.
  8. Bake covered. Cover the dish with aluminum foil and bake for 25 minutes.
  9. Bake uncovered. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  10. Rest and serve. Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh chopped sage if desired.

Notes

Don’t skip toasting the bread to avoid sogginess. Let the discard come to room temperature for even mixing. Season generously as bread absorbs salt. Don’t overbake; the stuffing continues to cook after removal from the oven.

Nutrition

Keywords: sourdough discard stuffing, Thanksgiving stuffing, sourdough stuffing, sage butter stuffing, easy stuffing recipe

Find it online: https://novanosh.com/best-and-easy-sourdough-discard-stuffing-with-sage-and-butter/