This classic stuffing recipe uses sourdough bread and is full of flavor from cranberries and apples. You need it on your Thanksgiving or Holiday table!

This delicious sourdough stuffing recipe is sponsored by ALDI USA. As always, all opinions remain my own and I’m proud to partner with brands I love. Thank you for supporting MAK!

There’s no doubt about it. On any Thanksgiving or holiday table, you’re bound to find stuffing, mashed potatoes, turkey, casseroles, cranberry sauce – the works.

I have a little confession, though. I could probably live without all of it. Except stuffing. And maybe some turkey and cranberry sauce. Please don’t hate me because I said I can live without mashed potatoes. BUT THE STUFFING! I can’t give that up.

This sourdough stuffing recipe takes things up a notch with artisanal bread, cranberries, and apples. It’s simply the best.

Let’s talk about the first time I made a Thanksgiving meal for my family

About 4 years ago, Jared and I decided to have my family over to our old apartment for a second Thanksgiving meal. I was SO excited. I wanted to make the entire meal myself – all from scratch.

I spatchcocked my turkey, simmered cranberry sauce, and baked my pumpkin pie. My mom handled the mashed potatoes – like I said, not my area of expertise.

Of course, all of my ingredients came from ALDI USA. I am such a huge ALDI fan because I can get absolutely everything I need for the holidays and special meals, and still have room in the budget for epic cheeseboard ingredients.

For the stuffing that year, I had big plans. Before Jared and I got married, I was really into sourdough baking. So, I wanted to make stuffing with my homemade sourdough bread. And let me tell you what… best. stuffing. EVER. The day was a huge success.

How do you make stuffing with sourdough bread?

It’s really easy to make stuffing with sourdough bread. All you need to do is take a sourdough loaf (and it can be a day or three old) and cube it into bite-sized pieces.

You then toast and sort of “dry out” the bread in the oven at 350F before baking it because you want the bread to be pretty hard. That sounds weird, but if you use fresh bread, you’ll end up with a soggy mess.

And now the dilemma comes in about the sourdough bread. Which is oh-so-delicious, but oh-so-much work. I was making bread regularly again this spring, but once our new baby came along, I had too many other things to take care of and neglected my starter. So, I get this amazing sourdough loaf from ALDI when I order my groceries and I don’t feel guilty one bit! It’s actually an award-winning product and the flavor is PERFECT for stuffing and it’s already sliced which makes my life so much easier. It’s the perfect hack for when you want flavorful sourdough, but without the hours and hours of work. However, if you’re making your own sourdough…this IS the recipe for you.

The rest of the sourdough stuffing recipe comes together traditionally. You sauté the filling ingredients (onions, celery, sausage if you’re using it, apples, and garlic) in plenty of butter for moisture.

Once the bread cubes are nice and dried out, you mix the flavorful fillings with the bread and bind it with chicken (or turkey!) broth and egg. Use good quality broth. I really love the organic variety from ALDI and always keep it on hand.

Everything gets baked in the oven, I like to use a buttered casserole dish as my vessel so the edges get toasty, but the middle is still soft and gooey – like good stuffing should be. I know you’re going to fall in love with this one, friends.

Need another side? Try my Sweet Potato Casserole (it’s got sugared pecans AND marshmallows)!