Sourdough Stuffing Loaf

Sourdough Stuffing Loaf

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OK, let's be honest, when ChatGPT first gave me the idea for this recipe, I wasn't sure about it at all. I love great stuffing at Thanksgiving and Christmas with my turkey. But I just wasn't sure about eating it as a slice of bread.

But... WOW! Love at first bite!

All the cozy, savory Thanksgiving flavors — baked right into a beautiful sourdough loaf.

There’s something magical about combining the comfort of sourdough bread with the nostalgic taste of Thanksgiving stuffing. This loaf brings it all together — the herbs, the onions, the buttery aroma! Each slice is infused with that holiday warmth we love, whether you serve it with dinner, toast it and use it to make your stuffing, or use it to make the best leftover sandwiches of the season.

🧂 Ingredients

For the Dough:

  • 450 g bread flour
  • 50 g whole wheat flour
  • 320 g water (room temperature)
  • 100 g active sourdough starter (fed and bubbly)
  • 10 g salt
  • 15 g olive oil or melted butter

Savory Mix-Ins:

  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp butter or olive oil
  • 1 ½ tsp poultry seasoning (or mix of sage, thyme, and rosemary)
  • ½ tsp black pepper
  • ¼ tsp salt (optional)
  • ½ cup chopped toasted pecans (optional)
  • ½ cup dried cranberries or chopped dried apricots (optional)

🕒 Instructions

  1. Sauté the Savory Mix: Melt butter over medium heat. Add onion and garlic; sauté 5–7 minutes until fragrant. Stir in herbs, pepper, and salt. Let cool.
  2. Mix the Dough: Combine water and starter with a Danish whisk. Add flours and salt; mix until no dry bits remain. Add olive oil.

3. Add the Mix-Ins: Fold in cooled mixture plus any nuts or fruit.

4. Rest & Stretch: Let rest 30 minutes, then do 3–4 sets of stretch and folds every 30 minutes over 2 hours.

5. Bulk Ferment: Let rise 6–8 hours until 50–75% increased in volume.

6. Shape: Shape and place seam side up in a floured banneton.

7. Cold Proof: Refrigerate overnight (8–12 hours).

Bake: Bake in a preheated Dutch oven at 475°F — 25 minutes covered, then 15–20 uncovered. Cool completely.

Serving Magic

Serve warm with your Thanksgiving meal, cube and toast for stuffing, or enjoy as the ultimate leftover turkey sandwich bread.

💫 Kitchen Sorcery Tip

Add a sprinkle of fresh thyme or sage right into the dough before proofing — the aroma as it bakes is pure holiday enchantment.

DOWNLOAD the Recipe HERE

🍂 Ready to Bake Like a Pro?

I've gathered all my favorite sourdough tools — from whisks and bannetons to enamel Dutch ovens — to make your baking magical.
👉 Grab Your Sourdough Baking Essentials Here

Want More Seasonal Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Pumpkin Pie Sourdough with Brown Sugar Pecan Filling

Maple Pecan Swirl Sourdough

Savory Sage & Cheddar Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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