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The Best Sourdough Focaccia Stuffing: Easy Fall Recipe

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This sourdough focaccia stuffing is everything you want from a holiday side dish—crispy edges, tender center, and that unmistakable tangy depth that only sourdough can bring. It’s the recipe I keep making, not just for Thanksgiving, but for any fall dinner that needs a little extra warmth.

Ingredients

Scale
  • 1 large sourdough focaccia (about 1.5 pounds or 680g), cut into 1-inch cubes
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 2 medium yellow onions (about 300g), diced
  • 4 large celery stalks (about 200g), diced
  • 4 garlic cloves (about 20g), minced
  • 2 tablespoons fresh sage (about 6g), finely chopped
  • 1 tablespoon fresh rosemary (about 4g), finely chopped
  • 1 tablespoon fresh thyme leaves (about 3g)
  • 1/4 cup fresh parsley (about 15g), chopped
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 2 large eggs, beaten
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon (2g) black pepper, freshly ground
  • 1/2 pound (225g) cooked Italian sausage, crumbled (optional)
  • 1/2 cup (60g) dried cranberries (optional)
  • 1/2 cup (60g) toasted pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Cut sourdough focaccia into 1-inch cubes (about 10 cups). Spread in a single layer on a large baking sheet. Bake for 12-15 minutes, tossing halfway, until lightly golden and dry. Set aside to cool completely.
  2. In a large skillet, melt butter over medium heat. Add diced onion and celery. Cook, stirring occasionally, for 8-10 minutes until onions are translucent and celery is softened. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in sage, rosemary, and thyme. Cook for 1-2 minutes until fragrant. Remove from heat and let cool for a few minutes.
  4. In a small bowl, whisk together broth, beaten eggs, salt, and pepper. Set aside.
  5. In a large mixing bowl, combine toasted focaccia cubes and cooked vegetable-herb mixture. Toss gently to distribute evenly.
  6. Pour broth-egg mixture over the bread mixture. Fold gently but thoroughly. Let sit for 10 minutes to allow bread to absorb liquid. If dry, add a splash more broth.
  7. Transfer mixture to a greased 9×13-inch baking dish. Spread evenly without pressing down. Cover tightly with aluminum foil.
  8. Bake covered for 30 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and crispy.
  9. Let rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Toast the bread thoroughly to prevent mushiness. Don’t skip the resting time after adding broth. Use low-sodium broth to control salt levels. Fresh herbs are essential for best flavor. For extra crispy edges, spread stuffing thinner or use a larger dish. Can be assembled up to 24 hours in advance.

Nutrition

Keywords: sourdough focaccia stuffing, fall recipe, Thanksgiving stuffing, sourdough stuffing, holiday side dish

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