Name: Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 16 ounce loaf sourdough bread (cut into ½-inch cubes); 2 large yellow onions (chopped medium); 1 ½ pounds white mushrooms (cleaned and sliced); 3 stalks celery (chopped); 2 tablespoons fresh thyme (or rosemary, finely chopped); 2 tablespoons fresh sage (chopped); ⅔ cups fresh parsley (chopped); 3 tablespoons olive oil (divided); 2 cups low-sodium vegetable broth; Olive oil spray; 1 large egg (beaten); 1 1/4 teaspoons kosher salt (divided); ⅛ teaspoon black pepper

If you’re looking for a stuffing recipe that truly steals the show at Thanksgiving or any cozy family dinner, you’ve got to try this Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe. I absolutely love how the tangy sourdough cubes soak up all that rich, savory flavor from sweet caramelized onions and earthy mushrooms. It’s like comfort food all grown up, and trust me, once you make it, your whole crew will be asking for seconds.

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Why You’ll Love This Recipe

Flavor-packed: Slow-cooked caramelized onions and mushrooms add layers of depth you won’t find in basic stuffing recipes.
Great texture: Toasted sourdough bread cubes hold their shape and offer just enough chew with a crispy top.
Simple ingredients: Made with pantry staples and fresh herbs — no complicated or pricey items needed.
Perfect for gatherings: It’s a crowd-pleaser that pairs beautifully with turkey, chicken, or even a holiday vegetable roast.

The dish inside a white casserole dish is made of three main layers: at the base, there are golden brown toasted bread cubes with a crispy texture, scattered unevenly throughout. Mixed in and partially covering the bread cubes are soft, light brown sautéed mushroom slices and translucent, slightly cooked white onion pieces. Small pieces of celery, light green in color with a slightly firm texture, are spread evenly across the top. Fresh green parsley flakes are sprinkled throughout the dish, adding small touches of bright color. A wooden spoon rests on the right side inside the dish, partially lifting some of the stuffing mixture. The whole scene is set against a white marbled texture surface with a soft knit fabric to the upper right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic here is really about quality ingredients working in harmony. The sourdough’s tang balances the umami of mushrooms and sweetness from the caramelized onions. If you shop smart, pick fresh herbs and firm, fresh mushrooms for the best flavor and texture.

Sourdough bread: Day-old or slightly stale bread works best to soak up flavors without turning mushy.
Olive oil: Use good quality extra virgin olive oil for cooking the vegetables – it adds subtle fruitiness.
Yellow onions: They caramelize beautifully and give a mild sweetness that’s essential here.
White mushrooms: Button or cremini mushrooms work well; just make sure they’re clean and fresh.
Celery stalks: Adds crunch and classic savory flavor notes to the stuffing.
Fresh thyme and sage: These fresh herbs bring herby brightness and warmth; rosemary can be swapped for thyme if you like.
Vegetable broth: Use low-sodium to control salt levels; it moistens the bread without overwhelming saltiness.
Egg: Helps bind everything together, making the stuffing nice and cohesive.
Fresh parsley: Adds a pop of color and fresh herbal notes right at the end.
Kosher salt and black pepper: Simple seasoning that brings all ingredients together.
Olive oil spray: For prepping the baking dish to prevent sticking and encourage browning.

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 like to keep this recipe pretty classic, but one of the best things about stuffing is how easy it is to customize. Feel free to add or swap out ingredients to suit your family’s tastes or dietary needs.

Make it vegan: I’ve had great success replacing the egg with a flax egg or a mix of silken tofu and a little vegan mayo to bind everything.
Add sausage: For a heartier version, crispy cooked Italian sausage stirred in before baking amps up the flavor big time.
Switch up the herbs: If you’re not a sage fan, fresh rosemary or even marjoram bring a new twist I’ve enjoyed.
Nuts and dried fruit: Toasted pecans or cranberries add texture and a touch of sweetness — perfect for holiday meals.

How to Make Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe

Step 1: Toasting the Sourdough Bread Cubes

Start by preheating your oven to 350°F (175°C). Lay out the sourdough bread cubes spread in a single layer on two large sheet pans. Toast them for 15 minutes, giving them a good toss halfway through to get an even golden color. You’ll know they’re ready when they’re crisp on the outside but still a little tender inside. This step is key for that perfect stuffing texture — not soggy, not rock hard!

Step 2: Caramelize the Onions to Sweet Perfection

While the bread toasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions along with 1 teaspoon of kosher salt. This helps draw out moisture and speeds up the cooking. Cook for about 8 minutes until the onions get translucent and soft. Then reduce the heat to medium-low or low and cook the onions gently for another 15 minutes, stirring every few minutes to prevent sticking or burning. You want a rich golden brown color and that melt-in-your-mouth sweetness. I discovered that being patient here really upgrades the whole dish.

Step 3: Cook the Mushrooms and Celery

In the same skillet, drizzle the remaining tablespoon of olive oil. Add sliced mushrooms and chopped celery. Sauté over medium heat for about 8 minutes until the mushrooms release their moisture and start to brown, while the celery softens slightly but retains some crunch. Stir in fresh thyme or rosemary plus sage and cook for an additional 1-2 minutes to let those herbs infuse. I always breathe in deep at this point — the aroma is just incredible.

Step 4: Combine Everything Gently

Grab a large mixing bowl and dump in the toasted bread cubes, caramelized onions, and mushroom-celery mixture. Toss in chopped parsley for some fresh pop and season with the remaining ¼ teaspoon salt and black pepper. Now, pour in the vegetable broth gradually, stirring gently to moisten everything without turning soggy. The goal is a perfectly moist stuffing mixture that holds together but isn’t wet. Lastly, stir in the beaten egg evenly — it acts as the binder and helps set everything during baking.

Step 5: Bake Until Golden and Perfect

Lightly spray a 9×13-inch baking dish with olive oil spray to prevent sticking. Transfer the stuffing mixture and cover the dish tightly with foil. Bake at 350°F for 25 minutes to heat through and let flavors meld. Then, remove the foil and bake for another 15 minutes so the top develops a crispy golden crust that I absolutely crave. Once out of the oven, give it a good 15-minute rest before serving. This helps the stuffing firm up and makes scooping a breeze.

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Pro Tips for Making Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe

Patience with Onions: Don’t rush caramelizing the onions — slow and low gives you that perfect deep sweetness.
Bread Texture Matters: Use slightly stale sourdough for optimal soaking — fresh bread can turn mushy really fast.
Moisture Control: Add broth gradually; you can always add more but you can’t take it out once the bread is soggy.
Even Baking: Cover with foil at first to allow steam to help everything cook through, uncover later for that crave-worthy crust.

How to Serve Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe

The image shows a serving of stuffing on a white plate with a thin gold edge. The stuffing has three main layers: large golden-brown bread chunks on the top, lightly cooked celery slices and browned mushrooms mixed in the middle, and small bits of fresh green herbs scattered over all layers. A silver fork with an ornate handle lies on the plate, partially inserted into the stuffing. The plate is placed on a white marbled surface with small green herb leaves and a soft pink textured cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this stuffing with a sprinkle of fresh parsley or a few whole sage leaves for a lovely herbal pop and color contrast — it brightens the plate and makes it feel special. Sometimes, a drizzle of melted butter just before serving takes it to the next level of indulgence.

Side Dishes

This sourdough stuffing is a perfect foil for traditional mains like roast turkey or baked chicken. On the side, I usually serve glazed carrots, roasted Brussels sprouts, or a tangy cranberry sauce to balance the richness. It’s also fantastic alongside a winter squash soup for a cozy vegetarian menu.

Creative Ways to Present

For a festive twist, I’ve baked the mixture inside hollowed-out acorn squash halves, which makes for an amazing edible serving dish. Another fun idea is stuffing it into roasted portobello caps — a great option when serving vegetarian guests. If you’re feeling fancy, mini cast iron skillets or ramekins make gorgeous individual servings.

Make Ahead and Storage

Storing Leftovers

I usually place leftovers in an airtight container and they keep beautifully in the fridge for up to 4 days. When reheated, the stuffing still has great flavor and moisture — just cover with foil to avoid drying out.

Freezing

Freezing cooked stuffing is a lifesaver when you want to prep ahead. After the stuffing cools completely, I transfer portions into freezer-safe bags, pressing out excess air. It freezes well for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the stuffing with foil and warm it in a 350°F oven for about 20 minutes until heated through. Removing the foil in the last few minutes crisps up the top again. I find the oven method keeps texture way better than the microwave.

FAQs

Can I use a different type of bread for this stuffing recipe?

Absolutely! While sourdough adds a unique tang and chewiness that I love, you can swap in other sturdier breads like French or Italian bread. Just avoid super soft sandwich bread as it tends to turn mushy. The key is to use bread that’s a day or two old so it soaks liquid well without breaking down.
How do I know when the onions are caramelized enough?

You’ll want the onions to be a deep golden brown and very soft, almost jam-like in consistency. This usually takes about 20-25 minutes total over medium-low heat. Stir them occasionally to prevent burning, and they should smell sweet and rich when ready.
Is this stuffing vegan or how can I make it vegan?

This version uses an egg to bind, so it isn’t vegan as written. To make it vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a vegan egg substitute. Just mix it in like the egg to help the bread bind together.
Can I prep the stuffing ahead of time?

Yes! You can fully assemble the stuffing (except baking) a day in advance. Cover and refrigerate overnight, then bake it fresh on the day you want to serve. This actually helps the flavors meld even more. Just add a little extra broth before baking if it looks dry.

Final Thoughts

This Sourdough Stuffing with Caramelized Onions and Mushrooms Recipe has become a personal favorite for its balance of rich flavor, fantastic texture, and simple ingredients. I love serving it at holidays and family dinners alike because it feels special but isn’t intimidating to make. Give it a try — once you taste that perfect caramelized onion sweetness mixed with savory mushrooms and tangy sourdough, I think it’ll become a staple in your kitchen just like it is in mine.