Sourdough and Celery Dressing is a classic bread stuffing made with toasted sourdough, sautéed vegetables, and savory herbs baked until crisp on top and tender in the center. Easy to make and perfect for the holiday table!
Sourdough Stuffing with Celery and Herbs
As a home cook with over 13 years of experience in preparing simple and satisfying vegetarian meals, I appreciate a classic side dish that delivers on both texture and flavor. This sourdough dressing is one of those recipes. It hits all the familiar notes of traditional Thanksgiving stuffing. The sourdough gives the dish a hearty texture, while the creamy mayo and seasoned broth soak in just the right amount for that tender center and crisp edges everyone hopes for.
This is the kind of dish that can quietly steal the show at a holiday meal or bring comfort to a cozy Sunday dinner.
A New Holiday Tradition
This savory casserole has also already made the cut for this year’s Thanksgiving feast.
The Sourdough Stuffing Muffins I’ve made for the past several years are always a crowd favorite and remain as popular as ever. However, this dressing is different enough in flavor and presentation that I think both can stand on their own.
Too early to talk about Thanksgiving? Maybe. But I’m already thinking about it—and honestly, this dressing deserves more than a once-a-year appearance. It’s just as fitting for Easter, Christmas dinner, or a spring brunch for Mother’s Day.
Sourdough and Celery Dressing is a classic, comforting dish that should absolutely be served more than once a year.
Texture Matters
One thing this dressing definitely isn’t? Mushy. I’m not a fan of soggy dressing—it needs to have some structure.
This version is packed with cubes of toasted sourdough that hold their shape while soaking up just enough of the seasoned broth and mayonnaise mixture to stay tender. The bread-to-liquid balance is just right: a crisp, golden top with a soft (but not soggy) center, plus plenty of savory flavor from the onions, celery, and herbs throughout.
Ingredients for Sourdough and Celery Dressing
You will need the following:
- Sourdough Bread – Look for a loaf with a good crust. Day-old bread is ideal since it’s easier to cube and toast.
- Olive Oil – Used for toasting the bread cubes before baking. Adds richness and helps them crisp.
- Butter – For sautéing the onion and celery. Stick butter is easiest to measure.
- Yellow Onion – Adds a mild, sweet base of flavor.
- Celery – Brings classic crunch and an aromatic element to the dish.
- Mayonnaise – Helps bind the bread and gives the dressing its signature creamy texture.
- Poultry Seasoning – A classic blend that often includes sage, thyme, and marjoram. Montreal Chicken Seasoning is a good vegan-friendly option.
- Dried Sage and Thyme – Additional earthy herbs that round out the stuffing flavor.
- Chicken-Style Broth – I use a no-chicken broth base. It adds savory depth and keeps the dish meat-free.
How to Make Sourdough and Celery Dressing
STEP ONE: Toast the Bread. Preheat the oven to 350°F. Spread the cubed sourdough on a baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and bake for 20 minutes, until lightly toasted. Set aside. Increase oven heat to 375°F.
STEP TWO: Cook the Vegetables. In a large skillet over medium heat, melt the butter. Add the onion and celery and sauté for 3 minutes, until softened. Stir in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
STEP THREE: Mix the Dressing. In a large mixing bowl, stir together mayonnaise, poultry seasoning, sage, and thyme. Add the toasted sourdough and toss gently to coat. Gradually pour in the broth mixture, stirring until the bread is soft but not mushy.
STEP FOUR: Bake and Serve. Transfer the mixture to a greased 9×9-inch glass baking dish. Spread in an even layer and bake uncovered for 30 minutes, until the top is golden brown. Serve warm.
Make It Vegan
This recipe is easy to make vegan: Use dairy-free butter, mayonnaise, and plant-based broth. Everything else is naturally vegan.
Recipe FAQs
Can I Double This Recipe?
Definitely. The ingredients can be doubled without changing the baking time. Just use a 9×13-inch baking dish, or divide the mixture between two smaller ones to keep the texture consistent.
Can I Make It Ahead?
Yes! The dressing can be fully assembled a day in advance. Cover and refrigerate overnight, then bake just before serving.
More Stuffing Recipes You’ll Love!
- Wild Rice Stuffing
- Gluten Free Cauliflower Stuffing
- Mexican Cornbread Stuffing
- Smoky Tex-Mex Stuffing
- Vegan Sausage Stuffing
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Sourdough and Celery Dressing Recipe
Ingredients
- 1/4 cup butter
- 1/4 yellow onion diced
- 1 cup celery sliced
- 8 cups sourdough bread cut into 1" cubes
- 1/2 cup mayonnaise
- 1 1/4 teaspoons poultry seasoning
- 1/2 teaspoon dried sage
- 1/8 teaspoon dried thyme
- 1 1/4 cup chicken-style broth
Instructions
- Preheat the oven to 350°F. Spread the cubed sourdough on a baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and bake for 20 minutes, until lightly toasted. Set aside. Increase oven heat to 375°F.
- In a large skillet over medium heat, melt the butter. Add the onion and celery and sauté for 3 minutes, until softened. Stir in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- In a large mixing bowl, stir together mayonnaise, poultry seasoning, sage, and thyme. Add the toasted sourdough and toss gently to coat. Gradually pour in the broth mixture, stirring until the bread is soft but not mushy.
- Transfer the mixture to a greased 9×9-inch glass baking dish. Spread in an even layer and bake uncovered for 30 minutes, until the top is golden brown. Serve warm.
Nutrition
This post was updated on April 18, 2025.
Jenn
Yum ! So simple and that sourdough is key!