Potato Flake Sourdough Bread Turkey Dressing Recipe

If you’ve been around here long, you know I love finding ways to use my potato flake sourdough starter beyond just a simple loaf. This holiday turkey dressing is one of my favorite “next level” uses for it. The naturally sweet, tender crumb from a potato flake sourdough loaf creates a dressing that’s full of flavor and perfectly textured — crisp on top, soft and fluffy underneath.

If you’re already baking my potato flake sourdough sandwich loaf near Thanksgiving Day, go ahead and bake an extra one. This Potato Flake Sourdough Turkey Dressing is exactly what that loaf was made for.

Turkey Dressing vs. Stuffing

The difference between turkey dressing and stuffing is simple: stuffing cooks inside the turkey, while dressing is baked in a separate pan like a casserole dish. Stuffing absorbs all the turkey drippings, but it also requires careful monitoring of the internal temperature for food safety. Dressing, on the other hand, bakes at high heat, giving you that perfect crispy top and even some browning that many people love.

Most traditional Thanksgiving stuffing recipes start with simple ingredients like dried white bread, but using homemade sourdough bread gives a richer flavor and the best texture. Whether you’re making a classic stuffing recipe or this new sourdough stuffing recipe, both pair perfectly with mashed potatoes and the rest of your holiday meal.

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Equipment

• Large skillet (a Dutch oven also works)
• 9×13 baking dish
• Wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons

Ingredients

Potato Flake Sourdough Sandwich Bread (cubed)

This homemade loaf gives the dressing its signature flavor. The potato flakes create a naturally soft, slightly sweet crumb that absorbs broth beautifully without turning mushy. 1-inch cubes are standard, but I like mine a bit smaller. 

Turkey Broth or Chicken Broth

A savory broth brings everything together. Turkey broth offers that traditional holiday depth, while chicken broth keeps things mellow and comforting.

Onions

Chopped yellow onion add sweetness, aroma, and that classic dressing flavor that feels like Thanksgiving the moment it hits the skillet.

Celery

Celery brings a fresh, gentle crunch and balances the richness of the bread and butter.

Boiled Eggs

A Southern staple in dressing, boiled eggs add richness and make the dish more filling and hearty.

Butter

Butter softens the vegetables, deepens the flavor, and adds that nostalgic, comforting warmth we all expect in a holiday dressing. I normally use salted butter because that is what I keep on hand, but you can use unsalted butter and add additional salt. 

Dried Parsley

Parsley adds a clean, bright herbal note that lifts the heavier flavors.

Dried Sage

Sage is the classic dressing herb — earthy, cozy, and instantly familiar.

Garlic Powder

Easy, consistent flavor that spreads evenly and gives every bite the perfect hint of garlic.

Dried Thyme

Thyme adds a soft, woodsy depth that blends seamlessly with the broth and sautéed vegetables.

Turmeric Powder

Adds subtle warmth and a soft golden color throughout the dish.

Dried Rosemary

Just a touch brings an aromatic, savory note that rounds out the herb blend.

Onion Powder

Boosts the fresh onions and layers in extra savory sweetness.

Organic Umami Seasoning

This blend deepens savory flavors, enhances poultry notes, balances sweet onions and celery, and adds the richness of slow-cooked stock—especially helpful in bread-based dressings.

Salt & Black Pepper

Simple essentials that tie every ingredient together and balance the dish.

How to Make Potato Flake Sourdough Turkey Dressing

Prep the Bread

Start by making a single loaf of potato flake sourdough sandwich bread using the original recipe (really any of your favorite potato flake sourdough bread recipes will work). Once it’s baked and cooled, cut the fresh bread into small, uniform cubes.

Stale bread or dry bread works best here. You have two options:

1. Day-old bread:Cut the bread into cubes, spread them in a large baking dish, loosely tent with foil, and leave them out overnight or until the pieces are hard.
2. Quick toasting:Spread the cubes on a baking sheet and toast at 350°F for about 15 minutes, or until they resemble croutons. Don’t burn them — but they should be crunchy like croutons.

Either method works beautifully.

Boil the Eggs

Preheat your oven to 350°F if it’s not already on.

Place four eggs in a pot of water and set them to boil. By the time you finish the vegetable and broth portion, the eggs will be ready to peel and chop.

Dice the Vegetables

Finely chop the two onions and three celery stalks. Small pieces distribute better through the dressing and cook more evenly.

Sauté the Veggies

Melt 1 stick of butter in a large deep skillet over medium heat. Once melted, add the diced onions and celery. Sauté until the vegetables soften and turn translucent — this brings out their sweetness and creates the flavorful base of the dressing.

Add the Broth

Pour in 3 cups of turkey broth or chicken broth. Either one works wonderfully, and I’ve used both many times.

Turn the heat up and bring the mixture to a gentle boil, stirring occasionally so nothing sticks to the bottom.

While it’s heating, mix all of your seasonings in a small bowl:

• parsley
• sage
• thyme
• rosemary
• turmeric
• garlic powder
• onion powder
• organic umami seasoning
• plus salt and pepper

Set this aside.

Add the Bread Cubes

Once the broth mixture is boiling, add in your dried potato-flake sourdough bread cubes. Sprinkle the seasoning blend over the top. Gently toss and fold everything together, making sure every piece of bread gets coated in the flavorful liquid. Try not to smash the cubes — tender folding works best.

Cover and Rest

Turn off the heat, cover the skillet with a lid, and let the dressing rest for 5 minutes. This gives the bread time to soak up all the broth and aromatics.

Peel and Dice the Eggs

By now, your eggs should be finished boiling. Peel them and dice them into small pieces.

Add the Eggs and Transfer to the Baking Dish

Uncover the dressing and fluff it gently with a fork. Fold in the diced boiled eggs.

Grease a 9×13 baking dish and transfer the entire mixture into it. Spread it out evenly.

Bake at 350°F for 20 minutes, or until the top is lightly golden and the edges look set.

Serve warm drizzled in cranberry sauce alongside your turkey, ham, or whatever is on your Thanksgiving dinner table this year. Don’t forget to make soft sourdough dinner rolls brushed with melted butter. 

Variations

• Use turkey drippings:
  Replace some (or all) of the broth with the juices from your roasted turkey for the richest, most flavorful Potato Flake Sourdough Turkey Dressing.
• Margarine instead of butter:
  You can use margarine, but butter truly gives the best flavor.
• Make it bread stuffing instead of dressing:
  Reduce the liquid by 1 cup, spoon the mixture directly into your turkey cavity, and cook according to your turkey’s roasting time.
• Fresh herbs: If you prefer to use to substitute fresh herbs for dried herbs, use three times the amount of fresh herbs as the recipe calls for.
• Bread:You can also use , whole wheat bread, french bread, or any other homemade bread using your potato flake starter

Make-Ahead Tip: Freeze the Bread Cubes

To make holiday prep even easier, you can bake your potato flake sourdough loaf ahead of time, pre-cube it, and freeze the cubes. Once the loaf has cooled completely, cut it into even cubes and spread them on a baking tray. Let them sit out for a short time to dry slightly, then transfer the cubes to a freezer-safe bag or airtight container. Press out as much air as possible, seal, and freeze. When you’re ready to make your dressing, pull out the frozen cubes and toast them straight from the freezer — no thawing needed. This saves so much time and gives you perfectly dry cubes with almost no effort.

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