Sourdough filling with caramelized onions and mushrooms

This healthy sourdough stuffing recipe is loaded with caramelized onions, mushrooms and celery for a rich flavor and baked until golden on top and tender on the inside. Enjoy a healthy and light Thanksgiving!

Filled with caramelized onions and mushrooms

If you’re filling up this holiday season, try making it with sourdough bread for an even healthier treat! I bake it almost every week, but this was my first time using it as a filling, and I loved it! Sweet caramelized onions and earthy mushrooms are added to the filling to enhance the flavor without adding meat. This allows you to make every bite rich and delicious without using a lot of butter. Sourdough is naturally fermented, so it is easily digested, has a lower glycemic index than regular bread, and gives a rich texture without being too heavy on the inside.

Why This Sourdough Filling Works

Stuffing is my favorite Thanksgiving side dish. Especially stuffing with cranberry sauce, turkey and gravy. I’ve shared lighter takes before, like Stuffing Muffins and Stuffing with Sausage, but this sourdough version is rustic, hearty, and surprisingly good. Plus, you can prepare it a day in advance, which is always a lifesaver on Thanksgiving.

• Healthy Base: Sourdough is fermented, making it easier to digest and more nutrient-dense than regular white bread.
• Flavorful Vegetables: Caramelized onions + mushrooms add depth without excess fat.
• Perfect Texture: Soft and moist interior and crispy golden top.
• Convenient to prepare in advance: Assemble it the day before without adding broth or eggs, and bake it when ready.
• Customized: Add sausage, apples or herbs for your own spin.
• Dietary Restrictions: Weight Watchers Friendly, Vegetarian, Gluten-Free (if using GF bread), Dairy-Free

How to make sourdough filling

If you don’t make sourdough bread at home, buy good quality bread from your local bakery. If you’re new to baking, check out all of our sourdough essentials to get you started. See recipe card below for printable instructions.

1. Toast a slice of bread at 350°F for 15 minutes.
2. Caramelize the onions. In a large skillet over medium heat. After 8 minutes, reduce heat to medium-low and cook, stirring occasionally, until golden brown and caramelized. Transfer to a plate.
3. Cook Mushrooms and Celery Cook in the same skillet over medium heat for 8 minutes. Add the thyme and sage and cook for another minute.
4. Mix everything together. Place bread slices, onion, mushrooms, celery, and parsley in a large bowl. Pour in a little broth and stir. Continue adding until the filling is moist but not soggy. It’s okay if you don’t use all 2 cups! Next, mix in the beaten eggs.
5. Bake the sourdough filling: Place mixture in a greased 9×13-inch baking dish, cover with foil, and bake at 350°F for 25 minutes. Remove foil and bake for an additional 15 minutes, until golden brown.

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• Switch up your bread: Substitute with French bread or baguette. If you are gluten-free, use your favorite gluten-free bread.
• taste: Add any pan drippings from the turkey at the end.
• Add meat: Cook sweet Italian sausage made from turkey or chicken, pancetta or bacon with mushrooms and celery.
• Don’t like mushrooms? Discard them and use a little less broth.
• Onion Options: Use red onions or shallots.
• Broth Exchange: Feel free to use chicken broth or bone broth for a protein boost.
• Add some sweetness. Stir-fry chopped apples with celery and mushrooms. Use any type of apple you like. Choose Honeycrisp or Gala for added sweetness, or Granny Smith for a bit of tartness.
• No fresh herbs? For the best flavor, we recommend using at least one fresh herb, such as sage, but dried herbs will also work.
• Are you allergic to eggs? If necessary, omit the eggs or make the chicken sausage filling recipe without eggs.

Can I make the sourdough filling in advance?

There are several ways to make sourdough filling in advance, so you don’t have to do it all on Thanksgiving.

• Try making sourdough. If you are making sourdough from scratch, bake it up to a month early. Let cool, then cut into cubes and freeze in a ziplock bag. Thaw the bread in the refrigerator two days before Thanksgiving. You can bake the bread a day in advance and place it in an airtight container on the counter.
• Get everything ready early. You can cook the vegetables a day ahead and mix the dry ingredients, but wait until you add the broth and eggs. The USDA warns that it’s safest to mix the wet ingredients just before baking because the stuffing can harbor bacteria if refrigerated unbaked. For Thanksgiving, stir and bake as directed.
• Freeze uncooked foods. If you like checking off your to-do list ahead of time, you can freeze and serve uncooked ingredients for up to a month. After mixing everything, immediately place the mixture in a shallow ovenproof dish and freeze. If you don’t have a shallow container with an airtight lid, cover with plastic wrap and then foil.
  • For Thanksgiving, cook the frozen stuffing until it reaches 165°F when tested with an instant-read thermometer in the center. Cooking times may vary, but we recommend baking covered for 1 hour or uncovered for 15 to 30 minutes until heated through.

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• Refrigerated storage Leftover food for up to 4 days.
• hang tightly You can store it in a small airtight container for up to 3 months.
• reheat Place in the microwave or oven until warm.

More Food Recipes You’ll Love

For more Thanksgiving side dish ideas, check out: Five delicious filling recipes Inspire your next holiday meal!