Garlic Parmesan Sourdough Stuffing Recipe

There’s something undeniably comforting about a dish that brings warmth, texture, and rich flavors all together in one bite. Garlic Parmesan Sourdough Stuffing is exactly that kind of recipe — a golden, crisp, and savory side that transforms any meal into something special. Whether you’re gathering for a festive dinner, hosting a Sunday family meal, or simply craving a cozy dish to pair with roast chicken or turkey, this stuffing fits the moment perfectly.

Inspired by classic homemade stuffing but elevated with the tangy flavor of sourdough and the irresistible aroma of roasted garlic and melted Parmesan, this recipe celebrates both tradition and taste. It’s the kind of side that people can’t stop talking about — hearty, buttery, and deeply satisfying. Once you try this version, you’ll never look at boxed stuffing the same way again.

The Beauty of Garlic Parmesan Sourdough Stuffing

This stuffing combines rustic simplicity with gourmet appeal. The sourdough brings a pleasant tang that balances the richness of butter and cheese, while roasted garlic and herbs infuse every bite with incredible flavor. The Parmesan adds that salty, nutty edge that pairs beautifully with the tender interior and crispy golden top.

Unlike traditional stuffing that can feel heavy or one-note, this version delivers contrast in every bite — crunchy edges, soft centers, and a medley of savory herbs that make your kitchen smell absolutely amazing. It’s perfect for any celebration or as a flavorful side for roasted meats, creamy casseroles, or hearty soups.

Ingredients

• 1 large sourdough loaf (about 1 pound), cut into 1-inch cubes

• 6 tablespoons unsalted butter

• 1 large yellow onion, finely chopped

• 3 celery stalks, finely chopped

• 6 cloves garlic, minced

• 1 ½ teaspoons salt

• 1 teaspoon ground black pepper

• 2 teaspoons dried Italian seasoning (or use a mix of thyme, rosemary, and oregano)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 ½ cups low-sodium chicken or vegetable broth

• 2 large eggs, lightly beaten

• 1 cup freshly grated Parmesan cheese

• ¼ cup chopped fresh parsley (optional, for garnish)

Directions

1. Prepare the bread
   Cut the sourdough loaf into 1-inch cubes. Spread the cubes in a single layer on a large baking sheet. Toast them in a 300°F (150°C) oven for about 25–30 minutes, or until the bread feels dry and slightly crisp. Let it cool completely. This step helps the bread absorb flavor without becoming soggy.

2. Cook the vegetables
   In a large skillet over medium heat, melt the butter. Add the chopped onion and celery and cook for 8–10 minutes, stirring occasionally, until they become soft and translucent. Add the minced garlic and cook for another 1–2 minutes, just until fragrant.

3. Season the mixture
   Sprinkle in the salt, pepper, Italian seasoning, garlic powder, and onion powder. Stir to combine, coating the vegetables evenly in the fragrant butter mixture.

4. Combine bread and vegetables
   Place the toasted sourdough cubes in a large mixing bowl. Pour the cooked vegetables and all the melted butter over the bread. Add ¾ cup of grated Parmesan cheese and toss gently until the ingredients are evenly mixed.

5. Add broth and eggs
   In a separate bowl, whisk together the chicken or vegetable broth with the beaten eggs. Slowly pour this mixture over the bread, gently folding as you go. The goal is to moisten the bread without making it too wet — it should feel slightly soft but still hold its shape.

6. Transfer to baking dish
   Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spoon the stuffing mixture into the dish, spreading it evenly. Sprinkle the remaining ¼ cup of Parmesan cheese on top for a beautiful golden crust.

7. Bake the stuffing
   Cover the dish loosely with foil and bake at 375°F (190°C) for 25 minutes. Then, remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and crisp around the edges.

8. Serve and enjoy
   Let the stuffing rest for 10 minutes before serving. Garnish with fresh parsley if desired. Serve warm alongside your favorite main dish.

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings

Why You’ll Love This Recipe

This Garlic Parmesan Sourdough Stuffing stands out because it blends rustic comfort with refined flavor. The sourdough’s tangy base complements the buttery, garlicky richness perfectly, and the Parmesan gives it a beautiful depth. You’ll love how the texture balances — crunchy on top and tender underneath.

It’s also incredibly versatile. You can prepare it ahead of time, bake it fresh, or even transform leftovers into a savory breakfast stuffing bake by adding eggs and spinach. Whether you’re cooking for family or friends, it’s a side dish that feels homemade, thoughtful, and absolutely delicious.

Tips for Perfect Garlic Parmesan Sourdough Stuffing

• Use day-old bread: Slightly stale bread works best because it absorbs the broth evenly without turning mushy.

• Toast the bread cubes: This step enhances the texture and prevents sogginess. Don’t skip it!

• Balance the moisture: Add the broth slowly — the bread should be moist but not dripping wet.

• Make it ahead: You can assemble the stuffing up to one day in advance. Cover tightly and refrigerate, then bake just before serving.

• Customize the herbs: Use fresh thyme, rosemary, or sage for an even more aromatic flavor profile.

Serving Suggestions

Garlic Parmesan Sourdough Stuffing is a versatile side that pairs beautifully with a wide range of main courses. Here are a few ways to serve it:

• With roasted chicken or turkey: The rich, savory flavors complement poultry perfectly.

• Alongside creamy mashed potatoes: A classic duo that makes any meal feel complete.

• With roasted vegetables: Try pairing it with carrots, Brussels sprouts, or green beans for a balanced plate.

• Next to beef or lamb: The Parmesan and herbs work beautifully with heartier meats.

• As a vegetarian main: Add sautéed mushrooms and extra veggies for a wholesome, meat-free meal.

Storage and Reheating Instructions

If you have leftovers (which might be rare), here’s how to keep them tasting fresh:

• Refrigerate: Store the stuffing in an airtight container for up to 4 days.

• Reheat in the oven: To restore its crisp texture, reheat in a 350°F (175°C) oven for 15–20 minutes.

• Microwave: For smaller portions, heat in 30-second intervals until warmed through.

• Freeze: The baked stuffing can be frozen for up to 2 months. Wrap it tightly and thaw overnight in the refrigerator before reheating.

Variations to Try

This recipe is endlessly adaptable. Once you master the base, feel free to get creative:

• Cheesy Twist: Mix in shredded mozzarella or sharp cheddar for a more indulgent flavor.

• Mushroom Herb Stuffing: Add 2 cups of sautéed mushrooms for an earthy twist.

• Spinach Parmesan Stuffing: Fold in 2 cups of chopped spinach for extra color and nutrients.

• Garlic Butter Cornbread Stuffing: Replace half the sourdough with cornbread for a Southern-inspired variation.

• Vegetable Medley Stuffing: Mix in roasted bell peppers, carrots, or zucchini for extra texture and flavor.

How to Make It Ahead

If you’re preparing for a big gathering, this stuffing can easily be made ahead to save time:

1. One day before serving: Assemble the stuffing completely (without baking).

2. Cover tightly: Use plastic wrap or foil and refrigerate overnight.

3. Bake when ready: Add an extra 5–10 minutes of baking time since it will start cold.

This make-ahead method ensures less stress and more time to focus on other dishes or enjoying the day with family and friends.

Troubleshooting: Common Stuffing Mistakes

Even experienced cooks can run into challenges with stuffing. Here’s how to avoid them:

• Too dry? Add a bit more warm broth and stir gently before returning to the oven.

• Too soggy? Spread the stuffing on a baking sheet and bake uncovered for 10 minutes to crisp it up.

• Not flavorful enough? Don’t be shy with herbs, garlic, and Parmesan — they’re the heart of this dish.

• Uneven baking? Make sure your bread cubes are cut evenly and the mixture is spread uniformly in the baking dish.

Healthier Substitutions

If you’re looking to lighten things up without losing flavor, try these swaps:

• Butter: Replace half with olive oil for a lighter, heart-healthy option.

• Cheese: Use reduced-fat Parmesan or nutritional yeast for a dairy-free alternative.

• Broth: Opt for low-sodium broth to better control the saltiness.

• Bread: Try whole-grain sourdough for added fiber and a deeper, nuttier flavor.

These small changes make the dish more adaptable for different dietary needs while keeping the same cozy, satisfying flavor.

Common Questions About Garlic Parmesan Sourdough Stuffing

Can I use a different type of bread?
Yes! While sourdough adds a unique tang and texture, you can substitute with French bread, ciabatta, or even rustic Italian bread. Just make sure to dry or toast the bread before assembling.

Can I make this recipe vegetarian?
Absolutely. Use vegetable broth instead of chicken broth, and you’ll have a fully vegetarian-friendly version that’s just as delicious.

How do I prevent the stuffing from becoming mushy?
The key is to use dry bread cubes and to gradually add broth while mixing. You want the bread to absorb moisture without losing its structure.

Can I prepare this recipe in a slow cooker?
Yes, you can cook it in a slow cooker on low for 3–4 hours. The texture will be softer than oven-baked, so if you prefer a crispy top, transfer it to a baking dish and broil for a few minutes before serving.

Garlic Parmesan Sourdough Stuffing Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

Garlic Parmesan Sourdough Stuffing is the kind of dish that turns a simple meal into something unforgettable. It’s golden, buttery, and filled with layers of flavor — the tang of sourdough, the nuttiness of Parmesan, and the irresistible aroma of garlic and herbs. Perfect for cozy family dinners or festive gatherings, this stuffing brings warmth and comfort to any table. Inspired by traditional homemade versions but elevated with modern flavors, it’s the ultimate balance between rustic and refined. Once you make this recipe, it’ll become a year-round favorite side dish.

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Ingredients

Scale 1x2x3x

• 1 large sourdough loaf (about 1 pound), cut into 1-inch cubes

• 6 tablespoons unsalted butter

• 1 large yellow onion, finely chopped

• 3 celery stalks, finely chopped

• 6 cloves garlic, minced

• 1 ½ teaspoons salt

• 1 teaspoon ground black pepper

• 2 teaspoons dried Italian seasoning (or a blend of thyme, rosemary, and oregano)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 ½ cups low-sodium chicken or vegetable broth

• 2 large eggs, lightly beaten

• 1 cup freshly grated Parmesan cheese

• ¼ cup chopped fresh parsley (optional, for garnish)

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Instructions

• Cut the sourdough loaf into 1-inch cubes. Spread the cubes out on a baking sheet and toast them in a 300°F (150°C) oven for 25–30 minutes, until dry and lightly crisp. Let cool completely.

• In a large skillet over medium heat, melt the butter. Add chopped onion and celery, cooking for 8–10 minutes until soft and fragrant. Stir in the minced garlic and cook for another 1–2 minutes.

• Add salt, pepper, Italian seasoning, garlic powder, and onion powder. Stir well to coat the vegetables with seasoning.

• Place the toasted sourdough cubes in a large bowl. Pour the cooked vegetables and melted butter mixture over the bread. Add ¾ cup of grated Parmesan cheese and gently toss to combine.

• In another bowl, whisk together the chicken or vegetable broth with the beaten eggs. Slowly pour this liquid over the bread mixture, stirring gently until the bread is evenly moistened but not soggy.

• Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spoon the stuffing mixture evenly into the dish. Sprinkle the remaining ¼ cup of Parmesan cheese over the top.

• Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and crisp around the edges.

• Let the stuffing rest for 10 minutes before serving. Garnish with fresh parsley if desired. Serve warm and enjoy.

Notes

• Use day-old or slightly stale sourdough bread for the best texture.

• Toasting the bread helps it soak up the broth evenly without getting soggy.

• Adjust the broth amount slightly depending on your bread’s dryness.

• To make ahead, assemble the stuffing the day before, cover, refrigerate, and bake before serving.

• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

• For extra flavor, mix in roasted garlic or add a handful of sautéed mushrooms before baking.

• This recipe can be made vegetarian by using vegetable broth instead of chicken broth.

• Prep Time: 25 minutes
• Cook Time: 50 minutes

Michelle Davis