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Easy Homemade Sourdough Discard Stuffing with Sage & Apple

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This tangy, savory stuffing uses sourdough discard for incredible depth of flavor, balanced with sweet apples and earthy sage. It’s a crowd-pleasing side dish perfect for holidays or any occasion.

Ingredients

Scale
  • 8 cups sourdough bread, cubed (day-old or slightly stale)
  • ½ cup sourdough discard (unfed, straight from the fridge)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 2 medium Granny Smith apples, diced
  • 2 tablespoons fresh sage leaves, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 cups chicken or vegetable broth (low-sodium)
  • 2 large eggs, lightly beaten
  • Salt and black pepper to taste
  • 1 cup cooked sausage, crumbled (optional)
  • ½ cup dried cranberries (optional)
  • ½ cup toasted pecans or walnuts (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. If your bread is fresh, cut it into ½-inch cubes and spread on a baking sheet. Toast at 300°F (150°C) for 10 minutes to dry out. If using day-old bread, skip this step. Let cubes cool.
  3. In a large skillet, melt butter over medium heat. Add diced onion and celery, cook for 5-6 minutes until softened. Add diced apples and cook for another 3 minutes until they start to soften.
  4. Stir in chopped sage and thyme, cook for 1 minute until fragrant. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine toasted bread cubes and cooked vegetable-apple mixture. Toss gently to combine.
  6. In a separate bowl, whisk together sourdough discard, beaten eggs, and broth until smooth.
  7. Pour the broth mixture over the bread and vegetables. Gently fold until every cube is coated. Let sit for 5 minutes so the bread absorbs the liquid.
  8. Grease a 9×13-inch baking dish with butter or cooking spray. Spread the stuffing evenly in the dish without pressing down.
  9. Cover the dish with aluminum foil and bake for 25 minutes.
  10. Remove foil and bake for another 20-25 minutes until the top is golden brown and crispy. For extra crispiness, broil for 2-3 minutes at the end.
  11. Remove from oven and let rest for 5-10 minutes before serving.

Notes

For best texture, use day-old bread or toast fresh bread cubes. Let the stuffing rest for 5 minutes after adding liquid to prevent dry spots. Make ahead: assemble and refrigerate up to 24 hours before baking; add 10 minutes to covered baking time. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sourdough discard stuffing, sage apple stuffing, homemade stuffing, Thanksgiving stuffing, sourdough stuffing, easy stuffing recipe

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