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The Boudin Sourdough Stuffing Recipe will have you drooling this holiday season. Made with crispy homemade sourdough bread, fresh herbs, and lots of love, it will be a crowd-pleaser on your holiday table this time of year.

Every year for Thanksgiving dinner I make my mom's Old Fashioned Sage Cornbread Dressing. However, this year, I decided to venture into sourdough stuffing. Since I have been making everything with my sourdough starter, I figured this would be a great time to take a sourdough artisan loaf and create the most amazing stuffing in my life. This is the perfect addition to all the other normal Thanksgiving goodies.

What is Boudin's Stuffing?

I mainly followed the basic recipe on the Boudin website. If you have not heard of Boudin, this is THE IT regarding sourdough. Bodin's is located in the San Francisco Bay Area and is the home to the original sourdough homemade bread.

I had the privilege of visiting there once and eating lunch. I even brought my husband back some sourdough bread. They have the best.

If you don't have a loaf of sourdough bread on hand, you can use the store-bought Boudin Organic Sourdough Stuffing. If found it on Amazon, but if you have a Costco then you can find it there also.

The classic recipe on the back of the bag doesn't have any meat in it so you can leave the sausage out if you prefer, but I think it adds a little extra flavor to the dish.

Let's Make This Sourdough Bread Stuffing!

Now, for this recipe, we are making it with a homemade sourdough loaf. You can get a head start on this recipe by cooking up your bread cubes the day before. Make sure that it is stale bread. It works best and will cook up better.

Start by cubing up the bread loaf into small pieces and placing all the cubes on a large rimmed baking sheet.

Bake in a 350-degree oven for about 20 minutes or until the bread cubes come out crispy. Set them aside while we work on the other parts of the stuffing.

Next, take a package of Italian Sausage links (you will need all 5) and remove the outer skin.

In a large skillet on the stove over medium-high heat, add the sausage with a little drizzle of olive oil, and break it up with the back of a wooden spoon. Cook over medium heat until all the sausage is cooked. If you are not a fan of Italian sausage, feel free to use breakfast sausage or you can even use turkey sausage.

Remove from the skillet with a slotted spoon and add it to a large mixing bowl. Now, in the skillet, add a stick of unsalted butter, 1 diced onion, and 4 stalks of chopped celery and cook until tender. Add in 2 minced garlic cloves and let them all cook down for another minute. The melted butter will help the veggies get tender.

While the onion mixture is cooking down, mince up the fresh rosemary and thyme and add in with the veggies—season with salt and pepper for taste. Pour the veggies into the mixing bowl.

Now, add the bread cubes.

To the bowl add 2 cups of chicken stock. If the bread still seems dry, add up to 2 more cups. You want it pretty wet– like the bread cubes should be plump but not mushy. Once it cooks in the oven, it will dry out some but, you don't want it to dry out a lot. Nobody likes dry stuffing or dressing.

Once you have the wetness you like, add 2 tablespoons of poultry seasoning and mix well. Pour the sourdough sausage mixture into a casserole baking dish.

Bake at 400 degrees for about 30 minutes or until the top is golden brown.

Serve this Thanksgiving stuffing mix hot or at room temperature alongside all your favorite holiday dishes like my Honey Mustard Glazed Ham, Ina Garten's Perfectly Roasted turkey, and my favorite side dish — Sweet Potato Casserole. I like to top mine with some hot sauce!

Once you are done eating, store the leftover stuffing in an airtight container in the fridge. This will last about 4 days.