Name: Best Sourdough Herb and Leek Stuffing Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 small loaf (1 pound) day-old crusty sourdough bread (not sandwich bread); ½ cup salted butter (plus 1 tablespoon melted butter for topping); 2 leeks (halved, thinly sliced, and rinsed well, about 2 cups); 4 celery stalks (diced, about 1¾ cups); 3 garlic cloves (chopped); ¾ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ¼ cup chopped fresh sage; Heaping ¼ cup chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 1 teaspoon fresh thyme leaves; 1½ to 2 cups vegetable broth; 2 large eggs (beaten)

If you’re hunting for the ultimate holiday side or a cozy dish to elevate any dinner, you absolutely have to try the Best Sourdough Herb and Leek Stuffing Recipe. Seriously, this stuffing is a game-changer—the perfect blend of tangy sourdough, fresh herbs, and gently sautéed leeks and celery that bring an irresistible aroma and flavor to your table. I promise, once you try this recipe, it’ll be your go-to stuffing every time you want to impress without fuss.

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Why You’ll Love This Recipe

Rich Flavor Profile: The combination of fresh thyme, sage, rosemary, and parsley perfectly complements the tangy sourdough base.
Perfect Texture: Day-old crusty sourdough soaks up the broth just right, making the stuffing moist without being soggy.
Simple Prep, Impressive Results: A straightforward recipe that looks and tastes like you spent all day in the kitchen.
Versatile & Make-Ahead Friendly: You can prep it the day before, which is a lifesaver during busy holiday cooking.

A clear glass bowl filled with large pieces of toasted bread that are golden brown on the edges and soft inside. Mixed with the bread are small pieces of green celery and chopped fresh herbs scattered all over, adding a fresh and colorful contrast. A wooden spoon is placed inside the bowl, resting on the bread and vegetable mix. The bowl sits on a white marbled surface with a striped cloth partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this stuffing plays a key role: the sourdough bread brings a pleasant tang and chewy texture, herbs add brightness and fragrance, while leeks and celery provide subtle sweetness and crunch. When shopping, look for hearty sourdough bread, and fresh, vibrant herbs—you’ll taste the difference!

Sourdough bread: Day-old bread works best as it soaks up flavors well without turning mushy.
Salted butter: Adds richness to the vegetables and a buttery golden finish on top.
Leeks: Mild onion flavor that’s sweeter and more delicate than regular onions—just be sure to wash thoroughly.
Celery: Provides classic stuffing crunch and subtle earthiness.
Garlic: Adds depth without overpowering.
Sea salt and black pepper: Seasoning basics to enhance all the ingredients.
Fresh sage: The herb that screams “Thanksgiving” with its aromatic, savory notes.
Fresh parsley: Brightens flavors and adds color.
Fresh rosemary: Woody and fragrant, use sparingly so it doesn’t dominate.
Fresh thyme leaves: Earthy and subtle, perfect for layering herb flavors.
Vegetable broth: The moisture that brings everything together—homemade or good quality store-bought works.
Large eggs: Help bind the stuffing so it holds its shape nicely.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Best Sourdough Herb and Leek Stuffing Recipe is. Over the years, I’ve tweaked it here and there to suit different occasions—from adding nuts for crunch to switching up herbs depending on the season. Feel free to make it yours!

Adding sausage: For Meat lovers, cooking and crumbling breakfast sausage into the mix adds a savory punch; my family goes crazy for this twist.
Gluten-free variation: Substitute sourdough with a gluten-free crusty bread—just make sure it’s sturdy enough to hold up after soaking.
Using chicken broth instead of vegetable broth: For a richer flavor, I sometimes use chicken broth, especially when serving with poultry.
Herb swaps: Try tossing in chopped tarragon or marjoram for a fresh new herbal note if you want to experiment.

How to Make Best Sourdough Herb and Leek Stuffing Recipe

Step 1: Prep Your Bread and Veggies

Start by tearing your day-old sourdough bread into about 1-inch pieces. I learned it’s better to tear than slice because the irregular edges soak up broth beautifully, creating that perfect texture. Next, clean and thinly slice your leeks, rinsing well to remove grit—you don’t want any surprises here! Dice the celery while you’re at it.

Step 2: Sauté the Flavor Base

Melt the butter in a large skillet over medium heat and toss in the leeks, celery, and garlic with salt and pepper. After about 2-3 minutes, turn the heat to low and continue sautéing for another couple of minutes. This gentle cooking creates a sweet, tender base that’s packed with flavor but not mushy.

Step 3: Toss Everything Together

Pour the warm veggie mixture over the bread cubes in a large bowl. Sprinkle on your fresh herbs—sage, parsley, rosemary, and thyme—and use your hands to gently toss everything until the bread is coated. Pour 1½ cups of vegetable broth over, tossing again. Add your beaten eggs, which help bind the stuffing, and then check the texture. If it feels dry, stir in the remaining broth bit by bit. You want it moist but not soggy.

Step 4: Bake to Golden Perfection

Transfer the mixture to your greased baking dish, drizzle the extra tablespoon of melted butter over the top for that irresistible golden crust, then cover with foil. Bake at 350°F for 30 minutes, then uncover if needed to crisp the top for another 5–10 minutes. The aroma will fill your kitchen with pure comfort—it’s one of my favorite smells!

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Pro Tips for Making Best Sourdough Herb and Leek Stuffing Recipe

Use Day-Old Bread: Fresh bread is too soft and makes the stuffing gummy. Leaving it out overnight lets it dry just enough to soak broth perfectly.
Don’t Skip Washing Leeks: Leeks can harbor dirt in their layers; rinse well to avoid unwanted grit in your stuffing.
Adjust Broth Gradually: The bread’s dryness varies, so add broth little by little until you hit that perfect moist but not soggy consistency.
Cover While Baking: This traps steam that helps the stuffing cook through, and uncover for a few minutes at the end to get a crispy top without drying it out.

How to Serve Best Sourdough Herb and Leek Stuffing Recipe

A clear glass bowl is filled with a mix of torn bread pieces in light golden brown and creamy white colors, chopped green celery, and bright green leafy herbs layered on top and mixed throughout. Two woman's hands are seen placing or mixing the ingredients in the bowl. The bowl rests on a white marbled surface with a light plaid cloth underneath. The texture of the bread is soft with some crusty edges, and the herbs add a fresh, leafy texture concentrated mainly in the center. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this stuffing with a sprinkle of fresh parsley or a few crunchy sage leaves fried lightly in butter for an elegant touch. It adds a pop of color and extra herb flavor that makes it feel special.

Side Dishes

This stuffing pairs beautifully with a roast turkey or chicken, mashed potatoes, and green beans almondine for a classic holiday plate. Sometimes, I’ll serve it alongside roasted Brussels sprouts with a dash of balsamic glaze—such a wonderful balance of flavors!

Creative Ways to Present

For Thanksgiving or special dinners, I’ve served this stuffing in individual ramekins topped with a sprig of fresh herb—makes for a charming presentation. Another fun idea is to stuff it inside hollowed-out acorn squash or bell peppers for a festive twist that impresses every time.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so I often find reheated stuffing tastes even better the next day.

Freezing

This stuffing freezes really well—just cool it completely, then pack into a freezer-safe container or bag for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating. It’s a great way to prep your holiday meals in advance and save time.

Reheating

To warm leftovers, I spread the stuffing in a baking dish, cover with foil, and bake at 350°F for about 20 minutes, uncovering the last 5 to crisp up the top. You could also microwave single servings, but you might miss that golden crust.

FAQs

Can I use other bread types in this Best Sourdough Herb and Leek Stuffing Recipe?

While sourdough is my favorite because of its tang and texture, you can use other crusty breads like French or Italian. Just make sure it’s day-old or dried out to absorb the broth without turning mushy.
How do I make this recipe vegan?

Swap the butter for vegan margarine or olive oil, replace eggs with flax eggs or a vegan egg substitute, and use vegetable broth. The texture will be slightly different but still delicious and full of flavor.
Can I prepare the stuffing fully in advance?

You can prepare everything up to the point of baking, cover it tightly, and refrigerate for a day. Make sure to bake it within 24 hours for best texture and freshness.
What if my stuffing turns out too dry or too wet?

The bread’s dryness affects how much broth is needed. If it’s dry after mixing, add a splash more broth. If it’s too wet, bake covered for longer, then uncover at the end to help dry the top. Don’t worry—this recipe is forgiving!

Final Thoughts

I can’t overstate how much my family adores this Best Sourdough Herb and Leek Stuffing Recipe—it’s become a cherished tradition for us at the holidays and beyond. It’s approachable, infused with layers of fresh herb flavor, and manages to be both comforting and fresh at the same time. Give it a try, tweak it to your heart’s content, and I bet it’ll win a permanent spot on your recipe list too!